Cranberry Cheesecake Brioche Buns are soft, pillowy pastries filled with a rich cream cheese mixture and a tangy cranberry compote. Topped with a light vanilla glaze, these festive brioche buns are perfect for holiday breakfasts, brunches, or a sweet afternoon treat.

Why You’ll Love This Recipe

Soft and Buttery Brioche – A rich, tender dough that melts in your mouth.
Tangy and Sweet Filling – The combination of creamy cheesecake and tart cranberries is irresistible.
Perfect for Holidays – A beautiful and festive pastry for Thanksgiving, Christmas, or special occasions.
Homemade Bakery-Style Treat – Freshly baked, warm brioche buns with a luscious filling.
Great for Breakfast or Dessert – Enjoy them with coffee, tea, or as a delightful holiday treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brioche Dough:

2 ¾ cups all-purpose flour
¼ cup granulated sugar
1 tsp salt
2 ¼ tsp instant yeast
½ cup warm milk
2 large eggs
4 tbsp unsalted butter (softened)

For the Cheesecake Filling:

8 oz cream cheese (softened)
¼ cup powdered sugar
1 tsp vanilla extract

For the Cranberry Filling:

1 cup fresh cranberries
¼ cup sugar
1 tbsp orange zest
¼ cup water

For the Glaze:

½ cup powdered sugar
1 tbsp milk
½ tsp vanilla extract

Directions

Prepare the Dough: In a large mixing bowl, combine flour, sugar, salt, and yeast. Add warm milk, eggs, and softened butter. Knead until a soft, smooth dough forms. Cover and let rise for 1 hour or until doubled in size.
Make the Cheesecake Filling: In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Prepare the Cranberry Filling: In a small saucepan, combine cranberries, sugar, orange zest, and water. Simmer over medium heat for 5-7 minutes until the cranberries burst and the mixture thickens. Let cool.
Shape the Buns: Once the dough has risen, divide it into equal portions. Roll each piece into a ball, then flatten slightly. Use your fingers or the back of a spoon to create an indent in the center of each bun.
Fill & Bake: Spoon a dollop of cheesecake filling into the center of each bun, followed by a spoonful of cranberry filling. Cover and let rise for another 30 minutes. Preheat oven to 350°F (175°C). Bake for 15-18 minutes until golden brown.
Glaze & Serve: Whisk together powdered sugar, milk, and vanilla extract. Drizzle over warm brioche buns before serving.

Servings and Timing

Servings: 10-12 buns
Preparation Time: 20 minutes
Rising Time: 1 hour 30 minutes
Baking Time: 15-18 minutes
Total Time: About 2 hours

Variations

Berry Swap: Use raspberries or blueberries instead of cranberries for a different fruit filling.
Nutty Addition: Sprinkle chopped pecans or almonds over the buns before baking.
Chocolate Twist: Add mini chocolate chips to the cheesecake filling for extra indulgence.
Lemon Glaze: Swap vanilla extract for lemon juice in the glaze for a citrusy finish.
Cinnamon Spice: Add a teaspoon of cinnamon to the cranberry filling for a warm, spiced flavor.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Freeze unglazed brioche buns in a sealed container for up to 2 months. Thaw at room temperature before serving.
Reheating: Warm in a preheated oven at 300°F (150°C) for 5 minutes or microwave for 20 seconds.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping and baking.

Can I use dried cranberries instead of fresh?

Fresh or frozen cranberries work best, but you can rehydrate dried cranberries in hot water before cooking them into a compote.

How do I get a perfect brioche texture?

Kneading the dough well and allowing proper rising time ensures a soft, airy texture.

Can I make these into smaller bite-sized pastries?

Yes! Simply divide the dough into smaller portions and adjust the baking time to 10-12 minutes.

What if I don’t have instant yeast?

You can use active dry yeast, but be sure to activate it in warm milk for 5 minutes before mixing with the dry ingredients.

Can I make this dairy-free?

Use dairy-free butter, almond milk, and a dairy-free cream cheese alternative.

Do I need to use a stand mixer for the dough?

No, but kneading by hand will take longer—about 10 minutes until the dough is smooth and elastic.

How do I prevent the buns from deflating after baking?

Make sure they are fully baked before removing them from the oven, and avoid opening the oven door too early.

Can I add a crumble topping instead of glaze?

Yes! Mix flour, butter, and sugar for a streusel topping and sprinkle it on before baking.

Can I bake these in a muffin tin?

Yes! A muffin tin will help hold their shape, making them even easier to serve.

Conclusion

Cranberry Cheesecake Brioche Buns are a delicious blend of soft, buttery bread, tangy cranberry filling, and rich cheesecake cream. With their festive flavors and stunning presentation, these pastries make the perfect holiday breakfast or dessert. Whether for a family gathering or a cozy morning treat, this recipe is sure to impress

Cranberry Cheesecake Brioche Buns Recipe