If you’ve ever dreamed of biting into a soft, buttery bun that surprises you with a luscious strawberry cream cheese center and finishes with a sweet, crisp, pineapple-inspired cookie crust, this Strawberry Cream Cheese Pineapple Bun Recipe is exactly what you need. It brings together the beloved Hong Kong-style pineapple bun with a twist—plush cream cheese filling swirled with strawberry jam and the beautiful pink hues of freeze-dried strawberries. This recipe is a true labor of love, perfect for weekends when you can take your time and enjoy the magic of home baking. Get ready to fill your kitchen with the most irresistible fruity aroma and create a bun that looks as stunning as it tastes!
Ingredients You’ll Need
Every ingredient in this Strawberry Cream Cheese Pineapple Bun Recipe is thoughtfully chosen to create that perfect balance of flavor, texture, and color. From the warmth of honey to the creaminess of softened butter, each component plays a crucial role in transforming simple dough and filling into a bakery-worthy delight.
- Boiling water (30 g, 2 tbsp): For making the Tangzhong paste, which ensures soft, fluffy buns that stay fresh longer.
- Bread flour (25 g + 250 g + 120 g, about 3½ cups total): The backbone of the dough and cookie topping, giving the buns structure and chewiness.
- Cake flour (30 g, ¼ cup): Helps create a tender crumb in the bun’s dough.
- Cream cheese (170 g, 6 oz, softened): The creamy filling’s star, adding richness and tang.
- Strawberry jam (70 g, ¼ cup): Adds natural sweetness and a fruity punch to the cream cheese filling.
- Freeze-dried strawberries (1â…“ tbsp + 2 tbsp, pulverized): Provides vibrant strawberry flavor and pretty pink speckles in both filling and cookie topping.
- Sugar (20 g + 30 g, total roughly 3 tbsp + 1½ tbsp): Sweetens both dough and topping, balanced perfectly for a gentle sweetness.
- Honey (15 g, just under 1 tbsp): Adds a subtle depth of flavor and tenderness to the dough.
- Instant yeast (1 tsp): The magic agent for light, airy dough.
- Eggs (25 g beaten + extra for cookie top): Provides structure and helps nourish the dough, while enriching the cookie topping.
- Milk (80 g, ⅓ cup) and water (60 g, ¼ cup): Hydrate the flour and blend flavors while keeping dough soft.
- Sea salt (4 g, ½ tsp): Enhances all the flavors and balances sweetness.
- Butter (30 g cold for dough, 70 g softened for cookie top): Adds richness and keeps the buns tender and the cookie topping beautifully crisp.
- Powdered sugar (60 g, ¼ cup + 2 tbsp): Sweetens the cookie topping to complement the strawberry notes.
- Condensed milk (20 g, 1 tbsp): Gives a luscious, caramelized sweetness and soft texture to the cookie dough.
How to Make Strawberry Cream Cheese Pineapple Bun Recipe
Step 1: Make the Tangzhong Paste
This crucial starter will make your buns irresistibly soft and keep them fresh longer. Simply mix 25 grams of bread flour with 30 grams of boiling water, stirring until you get a sticky dough. Let it cool, then refrigerate overnight or at least 4 hours to develop further before using.
Step 2: Prepare the Cream Cheese Filling
Blend softened cream cheese with strawberry jam to create a smooth, dreamy filling. Taste it before deciding how much sugar to add—different jams vary in sweetness, so adjust accordingly. Don’t forget to fold in pulverized freeze-dried strawberries here, which give the filling a delightful fruity burst and a pretty pink tint. Store this refrigerated until assembly.
Step 3: Make the Bun Dough
Combine the base dough ingredients—bread and cake flour, sugar, honey, yeast, milk, water, eggs, and Tangzhong paste—in a stand mixer. Knead on low speed until everything starts to come together, then allow the dough to rest for 30 minutes. After resting, knead in the sea salt and continue until the dough can stretch nearly 2 inches without breaking. Next, add cold butter cubes one by one, kneading until silky smooth and passing the windowpane test. This dough is sticky but incredibly stretchy—a good sign! Shape into a ball, place in a greased bowl, and let it rise in a warm spot until doubled, about 1 to 1.5 hours.
Step 4: Make the Cookie Topping
While the dough rises, mix softened butter and powdered sugar until creamy. Gradually add beaten egg in four batches, mixing thoroughly each time. Stir in the condensed milk, then fold in bread flour and freeze-dried strawberry powder. Work the mixture on a surface with a dough cutter until fully combined into a dough. Wrap it into a log and chill in the fridge until you’re ready to assemble.
Step 5: Assemble the Buns
Divide the risen dough into eight equal pieces and gently shape each into a ball. After a five-minute rest under greased plastic wrap, flatten each dough ball into a round disk, thinner at the edges than the middle. Spoon a generous amount of the strawberry cream cheese filling into the center, then carefully wrap and pinch the dough to seal it inside. Roll out the chilled cookie dough into disks to cover the tops of each bun snugly—dusting lightly with flour as needed to keep things from sticking. Place the buns on a lined tray, leaving a bit of space between each. Use a knife to gently score the classic crisscross pattern on cookie tops if you wish.
Step 6: Proof and Bake
Let the assembled buns rise for about 50 minutes until the cookie tops develop beautiful cracks. Preheat your oven to 375 degrees Fahrenheit. Place the bun tray on the middle rack and a separate empty tray above it to absorb heat and prevent burning. Bake for 16 minutes until the tops are perfectly crisp and slightly golden. Cool on a rack for 15 minutes before indulging.
How to Serve Strawberry Cream Cheese Pineapple Bun Recipe
Garnishes
Serve these buns simply—warm and fresh out of the oven, letting the strawberry cream cheese center shine. Dusting a little powdered sugar or sprinkling extra freeze-dried strawberry powder adds a beautiful touch, enhancing that vibrant color and hinting at the flavor inside.
Side Dishes
Pair your buns with a light cup of jasmine tea or a lightly brewed green tea to balance the sweet richness. If you want a dessert pairing, a scoop of vanilla ice cream or subtle coconut custard complements the strawberry and cream cheese interplay beautifully.
Creative Ways to Present
Arrange the buns on a rustic wooden board, accompanied by fresh strawberries and a small bowl of strawberry jam for dipping. For a brunch spread, place each bun on a pretty plate with a fresh mint leaf topping and a drizzle of honey or berry sauce on the side for extra flair.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep leftover buns in an airtight container at room temperature for up to two days. This keeps them soft and delicious, though they’re always best enjoyed fresh.
Freezing
If you want to prepare ahead or save some for later indulgence, wrap the fully assembled buns tightly in plastic wrap, then place them in a freezer-safe bag. They freeze beautifully for up to one month without losing that signature softness.
Reheating
Thaw frozen buns overnight at room temperature. Reheat in a 300-degree Fahrenheit oven for about 8 to 10 minutes for that freshly baked aroma and texture. Avoid microwaving, which can make the cookie topping lose its delightful crispness.
FAQs
Can I make this recipe without freeze-dried strawberries?
Absolutely! While freeze-dried strawberries add beautiful color and concentrated flavor, you can substitute with fresh strawberries pureed and gently squeezed to remove excess moisture. Just be mindful this may affect the texture of the filling and cookie topping slightly.
What is Tangzhong and why is it important?
Tangzhong is a cooked flour-water paste that increases the dough’s hydration and locks in moisture. This technique keeps your buns soft, tender, and fresh for days, making it a must for perfectly fluffy pineapple buns.
Can I prepare the dough and filling on the same day?
Yes! Though making the Tangzhong and letting it rest overnight yields the best texture, you can prepare the dough and filling in the morning and bake in the evening. Just allow enough time for proper rising and chilling of the cookie dough.
How do I know when the buns are done baking?
Look for a cookie top that is crisp and lightly golden, with some cracking on the surface. The buns should feel light when you gently tap the bottom, signaling that the airy dough inside is fully baked.
Can I use cream cheese alternatives?
You can use mascarpone or ricotta as substitutes, but cream cheese gives the best balance of tanginess and creaminess in this recipe. If using alternatives, make sure they’re smooth and not too watery to maintain the right filling consistency.
Final Thoughts
This Strawberry Cream Cheese Pineapple Bun Recipe is a wonderful way to treat yourself and loved ones to a bakery-style delight that’s bursting with fresh, fruity flavors and an indulgent creamy center. It takes some time and care, but the joyful process and delicious results are totally worth it. So gather your ingredients and give this stunning recipe a try—you’ll be making memories and mouthwatering buns that everyone will adore!
Print
Strawberry Cream Cheese Pineapple Bun Recipe
- Prep Time: 3 hours 15 minutes (includes tangzhong resting and dough resting times)
- Cook Time: 16 minutes
- Total Time: 3 hours 46 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Asian, Hong Kong-style
Description
Strawberry Cream Cheese Pineapple Buns are soft, fluffy bread buns filled with a luscious strawberry cream cheese filling and topped with a sweet, fruity cookie crust flavored with freeze-dried strawberries. Featuring an overnight tangzhong sponge for extra moisture and fluffiness, these buns are baked to a delightfully crispy topping and perfect for a special breakfast or dessert treat.
Ingredients
Tangzhong Paste
- 25 g bread flour (2½ tbsp)
- 30 g boiling water (2 tbsp)
Cream Cheese Filling
- 170 g cream cheese (6 oz, softened)
- 70 g strawberry jam (¼ cup)
- 20 g sugar (1½ tbsp, or to taste)
- 1â…“ tbsp freeze dried strawberries (pulverized into powder)
Bun Dough
- 250 g bread flour (2 cup)
- 30 g cake flour (¼ cup)
- 30 g sugar (2 tbsp + 1 tsp)
- 15 g honey (a little bit less than 1 tbsp)
- 1 tsp instant yeast
- 25 g beaten egg (½ large egg, ⅛ cup, save the rest for making cookie top)
- 80 g milk (â…“ cup)
- 60 g water (¼ cup)
- 4 g sea salt (½ tsp)
- 30 g cold unsalted butter (2 tbsp, cut into 6 pieces)
- all Tangzhong Paste (prepared overnight)
Cookie Top
- 70 g butter (5 tbsp, softened)
- 60 g powdered sugar (¼ cup + 2 tbsp)
- 25 g beaten egg (use the rest of the egg from making bread dough)
- 20 g condensed milk (1 tbsp)
- 120 g bread flour (1 cup, plus more for dusting)
- 2 tbsp freeze dried strawberries (pulverized into powder)
Instructions
- Make Tangzhong the Night Before: Combine 25 g bread flour and 30 g boiling water in a bowl, stir to form a sticky dough, let cool, then refrigerate for at least 4 hours or overnight.
- Prepare Cream Cheese Filling: Mix cream cheese and strawberry jam until smooth. Adjust sugar to taste, add pulverized freeze-dried strawberries, mix well and refrigerate until use.
- Make Bun Dough: In a stand mixer, combine all dough ingredients except salt and butter on low speed until formation. Cover and rest for 30 minutes. Add salt and knead until stretchy to about 2 inches. Add cold butter gradually and knead until smooth and passes windowpane test.
- First Proof: Shape dough into a ball and place in greased bowl. Cover and let rise in warm place (82°F to 90°F) for 1 to 1.5 hours until doubled.
- Prepare Cookie Top: Cream butter and powdered sugar. Add beaten egg in 4 batches, mixing thoroughly after each addition. Add condensed milk and mix. Fold in bread flour and pulverized freeze-dried strawberries, then knead gently until combined. Shape into a log, wrap in plastic, and refrigerate.
- Assemble Buns: Divide dough into 8 pieces, form into balls, rest covered 5 minutes. Flatten each into 3½” disks, thinner at edges. Place cream cheese filling in center, wrap dough over filling and pinch to seal. Cut cookie dough log into 8 pieces, roll each piece to cover bun tops only. Place cookie tops on buns, pressing gently to adhere without gaps.
- Second Proof: Arrange buns on lined tray with 2½” spacing. Optionally score crisscross patterns on cookie top. Cover and proof in warm place for about 50 minutes until cracks appear on cookie tops.
- Bake: Preheat oven to 375°F (190°C). Place buns on middle rack, and an empty tray on rack above to prevent over-browning. Bake for 16 minutes until tops are crispy.
- Cool and Serve: Transfer buns to cooling rack, let cool for 15 minutes before enjoying.
Notes
- Tangzhong paste is key to achieving soft, fluffy buns with a longer shelf life.
- Adjust sugar in cream cheese filling based on the sweetness of your strawberry jam.
- Freeze-dried strawberries must be pulverized into powder to mix evenly into cream cheese and cookie dough.
- If dough is too sticky to handle, add small amounts of bread flour gradually during kneading.
- Ensure cookie dough sticks evenly to the bun without gaps to prevent cracking during baking.
- Use the bench knife for neat folding and cutting of cookie dough and for scoring the tops.
- If cookie dough softens too much during assembly, refrigerate portions to firm before use.
- Proof buns in consistent warm temperature (82°F-90°F) for best rise.
- The empty tray placed above buns during baking prevents excessive browning on cookie tops.
- Store leftovers in an airtight container to maintain freshness, reheat gently before serving.
