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
  • 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)
  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
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
Recipe by Gretchen's Vegan Bakery at