Strawberry Cheesecake Cinnamon Buns

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Can we just take a moment to admire these giant, fluffy, puffy strawberry cheesecake cinnamon buns?!

Seriously this is the stuff dreams are made of!

Cheesecake icing gets slathered all over these warm fluffy scrolls

Strawberry Cheesecake Cinnamon Buns

And only now can you say you have lived life to the fullest extent!

There is not much more to experience after this!

Strawberry Cheesecake Cinnamon Buns

But before we get to the recipe can I just say, I am obsessed with freeze dried fruit powders!

*not sponsored

If you are lucky enough to be able to get your hands on this stuff you must try it!

The strawberry fruit powder addition to this bun dough recipe is what transformed it into strawberry fields forever!

Not to mention the vibrant color it creates!

Strawberry Cheesecake Cinnamon Buns

 

If you can’t get the freeze dried fruit powders though, you can leave it out and just make the plain cinnamon bun dough recipe

I actually did that on my first attempt and added chopped fresh strawberries instead

Strawberry Cheesecake Cinnamon Buns

And a drop of food color to the dough for a light pink hue

So there are a few different ways to approach this if you don’t have the fruit powder

This recipe makes 6 jumbo buns and these are the same sized giant buns that I sold when I had my bakery!

Strawberry Cheesecake Cinnamon Buns

Notes for Success:

Pressed for time? You can baking the buns the next morning

Simply stop at the step in the instructions after you have formed the buns and then placed them into the greased pan.

Cover with plastic wrap and refrigerate overnight.

The buns will not have risen too much in the refrigerator so you will have to take them out and bring them back to room temperature and give them their second rise.

This could take an hour or longer depending on your room conditions

Once they have fully risen to fluffy *see video* preheat the oven to 350°F and pick up at the step below for baking

As with any bread and yeast dough recipe the amount of flour being used will vary based on a few variables

Often times in humid climates you will need much less flour than places that have drier and cooler temperatures

It is important to get a feel for making dough to determine if you will need to add more or not.

Strawberry Cheesecake Cinnamon Buns

 

IN RETROSPECT:

The cheese filling that I used for this recipe seemed to get lost into the dough, there was no clear swirl of cheesey-cinnamon throughout the center as I had expected

I think the traditional melted butter with cinnamon sugar would be fine on it’s own

Since the cream cheese icing delivered plenty of cheesecake pop in each bite!

So I will provide the recipe below for exactly how I made these, but you can probably save yourself a step and omit the cheese filling altogether

Strawberry Cheesecake Cinnamon Buns

CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE STRAWBERRY CHEESECAKE CINNAMON BUNS!

For more amazing breakfast bun recipes click the links below!

Pumpkin Cinnamon Buns

Blueberry Crumb Buns

Bakery Style Cheese Danish

Chocolate Cinnamon Rolls

 
Strawberry Cheesecake Cinnamon Buns
 
Prep time
Bake time
Total time
 
See the noted for success as well as "In Retrospect" before you begin this recipe! Also notes about what to do if you do not have freeze dried strawberry powder!
Serves: 6 Jumbo Buns
Ingredients
  • For the Dough:
  • All Purpose Flour 2-2½ cups (250-325g) *see notes above the recipe about the amount of flour
  • Ground Cardamom ½ teaspoon
  • Strawberry Powder *see notes above ¼ cup (18g)
  • Plant Milk ¾ cup (177ml)
  • Dry Yeast 1½ teaspoons
  • Sugar 3 Tablespoons (42g)
  • Salt ½ teaspoon
  • Softened Vegan Butter 4 Tablespoons (55g)
  • Pink Food Color 1 drop *optional
  • For the Cheesecake Filling: *optional see notes above
  • Vegan Cream Cheese ¾ cup (160g)
  • Vegan Butter 1 Tablespoon (14g)
  • Confectioners Sugar 3 Tablespoons (22g)
  • Cornstarch 1½ Tablespoons (12g)
  • Vanilla Extract 1 teaspoon (5ml)
  • For the Cinnamon Sugar:
  • Light Brown Sugar 2 Tablespoons (28g)
  • Ground Cinnamon 1 teaspoon
  • For the Icing:
  • Softened Vegan Butter 4 tablespoons (56g)
  • Confectioners Sugar 1 cups (120g)
  • Vanilla Extract 1 teaspoon
  • Vegan Cream Cheese 1 -8ounce packages (226g)
  • Additional Ingredients:
  • Freeze Dried Strawberries for the filling & the topping 1 cup (27g)
Instructions
  1. Grease a 9" X 9" X 2" cake pan, set aside for later.
  2. Combine the brown sugar & cinnamon together in a small bowl, reserve for later
  3. Mix the cheese filling by hand with a spatula, cream the soft vegan butter with the vegan cream cheese, sift the confectioners sugar & the cornstarch into the cheese mixture and blend to combine, add the vanilla extract
  4. For the Dough:
  5. Combine the yeast with the warm milk and a pinch of sugar and let stand for 5 minutes
  6. In a mixing bowl combine all the dry ingredients and blend well
  7. Add the milk with the yeast, the strawberry powder and the softened butter to the bowl of your stand mixer and add all the sifted dry ingredients.
  8. Mix with the dough hook ~ you may need to help it along with a spatula until it forms a soft mass, then let it knead for 5 minutes on medium speed
  9. Add more flour to adjust the consistency as needed *see video demonstration
  10. Turn mixer speed to low and mix for another 3 minutes
  11. Once it is to desired consistency and properly kneaded for a total of about 8 minutes
  12. Turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table
  13. Transfer to a lightly oiled bowl covered and let rise to double in a warm spot
  14. Roll out on a lightly floured surface to approximately 12" x 10" and about ¼ thick
  15. Brush with the cheese filling OR traditional butter **see notes above recipe and then spread evenly with the sugar spice mixture
  16. Then a layer of the freeze dried strawberries
  17. Roll up then cut into desired portions ~ cutting the log into 6 even pieces for giant bakery size buns
  18. Place them into the greased pan
  19. Cover loosely and let rise again covered in a warm spot. 35 - 60 minutes depending on the conditions in your area
  20. Once they are light and fluffy and puffy and almost doubled in size and the buns are almost touching each other, bake in a preheated 350°F oven for approx 35 - 45 minutes depending on the size of your buns
  21. To make sure your buns are completely baked, pull away a piece from the center of the pan to make sure there is no raw dough
  22. While the buns are baking you can prepare the cream cheese icing recipe by mixing the vegan cream cheese with the softened butter by hand with a wooden spoon or spatula, to combine evenly
  23. Add the sifted confectioners sugar and vanilla extract and mix well.
  24. Cool slightly then top generously with Cream Cheese Icing and a sprinkle of crushed freeze dried strawberries
Notes
As with any bread or yeast type pastry, they will go stale before they go bad so it is always best to bake them fresh daily.

Keep them wrapped airtight & due to the cream cheese icing you will have to keep any leftovers refrigerated, which is not the best way to eat a cinnamon bun, but you can always warm it in the microwave or toaster oven
3.5.3251
3.5.3251

The post Strawberry Cheesecake Cinnamon Buns appeared first on Gretchen's Vegan Bakery.


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