Description

These Cranberry Cheesecake Brioche Buns are soft, pillowy, and filled with a rich cream cheese filling and tangy cranberry compote, all topped with a sweet vanilla glaze. Perfect for holiday breakfasts, festive brunches, or a cozy winter treat, these bakery-style brioche buns bring the flavors of cheesecake and fresh cranberries together in every bite!

Ingredients

Units Scale

For the Brioche Dough:

2 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tsp salt
2 1/4 tsp instant yeast
1/2 cup warm milk
2 large eggs
4 tbsp unsalted butter (softened)

For the Cheesecake Filling:

8 oz cream cheese (softened)
1/4 cup powdered sugar
1 tsp vanilla extract

For the Cranberry Filling:

1 cup fresh cranberries
1/4 cup sugar
1 tbsp orange zest
1/4 cup water

For the Glaze:

1/2 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla extract

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Instructions

Prepare the Dough: In a bowl, mix flour, sugar, salt, and yeast. Add warm milk, eggs, and butter. Knead until smooth and elastic. Cover and let rise for 1 hour or until doubled in size.
Make the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Prepare the Cranberry Filling: In a saucepan, simmer cranberries, sugar, orange zest, and water over medium heat until thickened. Let cool.
Shape the Buns: Divide the dough into equal pieces, flatten slightly, and create a small indent in the center.
Fill & Bake: Add a spoonful of cheesecake filling to each bun, followed by cranberry filling. Let rise for 30 minutes. Bake at 350°F (175°C) for 15-18 minutes until golden brown.
Glaze & Serve: Drizzle with vanilla glaze and enjoy warm!

Notes

Swap cranberries for raspberries or cherries for a different twist.
Let the brioche rise overnight in the fridge for deeper flavor.
Best enjoyed fresh but can be stored in an airtight container for up to 2 days.