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
And only now can you say you have lived life to the fullest extent!
There is not much more to experience after this!
But before we get to the recipe can I just say, I am obsessed with freeze dried fruit powders!
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!
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
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!
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.
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
For more amazing breakfast bun recipes click the links below!
- 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)
- Grease a 9" X 9" X 2" cake pan, set aside for later.
- Combine the brown sugar & cinnamon together in a small bowl, reserve for later
- 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
- For the Dough:
- Combine the yeast with the warm milk and a pinch of sugar and let stand for 5 minutes
- In a mixing bowl combine all the dry ingredients and blend well
- 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.
- 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
- Add more flour to adjust the consistency as needed *see video demonstration
- Turn mixer speed to low and mix for another 3 minutes
- Once it is to desired consistency and properly kneaded for a total of about 8 minutes
- Turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table
- Transfer to a lightly oiled bowl covered and let rise to double in a warm spot
- Roll out on a lightly floured surface to approximately 12" x 10" and about ¼ thick
- Brush with the cheese filling OR traditional butter **see notes above recipe and then spread evenly with the sugar spice mixture
- Then a layer of the freeze dried strawberries
- Roll up then cut into desired portions ~ cutting the log into 6 even pieces for giant bakery size buns
- Place them into the greased pan
- Cover loosely and let rise again covered in a warm spot. 35 - 60 minutes depending on the conditions in your area
- 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
- 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
- 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
- Add the sifted confectioners sugar and vanilla extract and mix well.
- Cool slightly then top generously with Cream Cheese Icing and a sprinkle of crushed freeze dried strawberries
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