Description

Cheesecake Croissant Buns combine the flaky, buttery layers of traditional croissant dough with a rich, creamy cheesecake filling. This indulgent pastry offers a perfect balance of crisp texture and smooth tang, ideal for brunch, dessert, or a special treat. Easy to prepare with simple pantry ingredients, these buns bring the magic of Buns From Home London straight to your kitchen.

Ingredients

For the Croissant Dough

All-purpose flour – 3 1/2 cups (440g)
Unsalted butter (cold) – 1 cup (227g), for folding
Granulated sugar – 2 tbsp
Active dry yeast – 2 1/4 tsp (1 packet)
Whole milk – 1 cup (240ml), warm
Salt – 1 tsp
Eggs – 1 large, for dough

For the Cheesecake Filling

Cream cheese (full fat, softened) – 8 oz (225g)
Granulated sugar – 1/4 cup (50g)
Eggs – 1 large
Sour cream – 1/4 cup (60g)
Vanilla extract – 1 tsp

For Finishing

Egg – 1 large, beaten (for egg wash)

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Instructions

Prepare the croissant dough: In a large bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt. Gradually add warm whole milk and one egg, mixing until a smooth dough forms. Incorporate cold unsalted butter through a series of folds and turns, ensuring it stays cold to create flaky layers. Cover the dough and let it rest in a warm place until it doubles in size.
Make the cheesecake filling: While the dough rises, in a separate bowl, beat the softened cream cheese with granulated sugar until smooth. Add one egg, sour cream, and vanilla extract, mixing until the filling is silky and well combined.
Roll and shape the dough: After the dough has risen, roll it out into a large rectangle on a floured surface. Spread the cheesecake filling evenly over the dough, ensuring full coverage but not too thick. Carefully roll the dough into a log, then slice into individual buns, revealing swirls of creamy cheesecake within flaky layers.
Proof the buns: Place the sliced buns onto a baking tray lined with parchment paper, leaving space between each. Cover them loosely and allow to proof for 45 minutes to an hour until slightly puffed and airy, which helps achieve a tender texture.
Bake until golden: Gently brush the buns with beaten egg wash to give them a shiny, golden finish. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes or until they are golden brown, flaky on the outside, and soft with a creamy cheesecake center.

Notes

Keep butter cold during dough folding for flakier layers.
Allow ample proofing time for both dough and buns to develop fluffiness and flavor.
Use full-fat cream cheese to achieve a richer, tangier filling.
Spread cheesecake filling evenly to prevent uneven baking or leakage.
Apply egg wash gently to avoid sogginess while securing a golden finish.

Nutrition

Serving Size: 1 bun
Calories: 320 kcal
Sugar: 8 g
Sodium: 190 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 85 mg