Cherry Cheesecake Buns (VIDEO)

Soft and sweet Cherry Cheesecake Buns recipe. These homemade sweet buns with a cream cheese filling and topped with cherries are so GOOD! A simple and delicious dessert recipe everyone will approve of.

If you enjoy sweet buns, try our Pumpkin Cheesecake Buns Recipe!

Cheery Cheesecake Buns in a pan topped with a homemade crumb topping.

PIN this recipe HERE! Follow Valentina’s Corner on Pinterest for more inspiration!

sweet buns recipe:

These sweet and soft homemade buns combined with the sweet cream cheese and cherry filling make for the perfect dessert! They are my go-to dessert to make if we ever have guests or just crave something sweet that’s comforting.

The dough of the buns is so soft once baked. The soft buns have a cream cheese filling and the cherry pie filling adds so much flavor to the already amazing dessert.

 

Cheery Cheesecake Buns with a sweet cream cheese filling and cherry filling.

how to make sweet buns dough:

  • In a bowl, add flour and create an opening in the center of the flour.
  • pour 2 whisked eggs in the center.
  • In a small saucepan, heat up butter, sugar, milk. Once warm remove from heat.
  • Pour warm milk mixture into center of the flour.
  • Sprinkle sugar and yeast over mixture, allow yeast to activate.
  • Mix until ingredients well combined.
  • Cover dough and let rise for 1 1/2 hours.

NOTE: The brand of flour you use will make a difference in the amount needed. Start with 4 cups of flour. Add more flour, a few tablespoons at a time, until the dough no longer sticks to the sides of the mixing bowl.

I mixed my dough by hand. The dough will lightly stick to your hand and that is what you want, but not the side of the bowl.

How to make dough for this cherry cheesecake buns recipe.

how to make cherry cheesecake buns:

  • In a bowl, beat together cream cheese and sugar. Set aside.
  • Dust the surface with flour.
  • Transfer dough onto working surface.
  • Cut the dough in half. Then cut the half in half. Cut each have into 12 part equaling 24 pieces.
  • Bring all the sides of the dough to the top, creating a center. Press the center, allowing room in the center for the filling.

How to form the dough for these sweet cherry cheesecake buns recipe.

how to assemble cherry cheesecake buns:

  • Line baking sheet with parchment paper, lightly spray with baking spray.
  • Transfer the shaped dough to baking pans.
  • Take the cream cheese mixture and spread evenly into the wells of the buns.
  • Add cherry pie filling over the cream cheese filling.
  • Repeat until all the filling is used.
  • Cover and set aside for the buns to rise 30 minutes.

Recipe for how to make sweet cherry cheesecake buns.

  • Whisk one egg for the egg wash, set aside.
  • Prepare the crumb topping.
  • Brush the sides of buns (the dough) with the egg wash. then generously top with crumble mixture.
  • Bake cherry buns at 365°F for 20-22 minutes, or until buns are golden in color.

Cheery Cheesecake Buns in a baking sheet topped with a crumb topping.

We LOVE to see your version of the Cherry Cheesecake Buns. Please tag us on social media 🙂 @ValentinasCorner and #ValentinasCorner.

Try these other GREAT desserts:

5 from 13 votes
Cheery Cheesecake Buns Recipe
Cherry Cheesecake Buns
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
 

Sweet Cherry Cheesecake Buns Recipe. Homemade sweet buns with soft dough, a sweet cream cheese filling topped with cherry pie filling! 

Course: Dessert
Cuisine: American, Russian
Servings: 24 servings
Calories: 84 kcal
Author: Valentina's Corner
Ingredients
Dough:
  • 4 Tbsp unsalted butter, cubed
  • 2 large eggs
  • 1/2 cup granulated sugar + 1 Tbsp
  • 1 1/4 cup whole milk
  • 4 - 4 1/3 cups all-purpose flour*
  • 1 Tbsp active dry yeast
Cherry cheesecake filling:
  • 1 (8 oz) cream cheese, room temp
  • 1/3 cup granulated sugar
  • 1 can cherry pie filling
Egg wash:
  • 1 large egg, whisked
Crumb topping:
  • 1/3 cup all-purpose flour, sifted
  • 3 Tbsp cold unsalted butter, cubed
  • 2 Tbsp granulated sugar
Instructions
  1. Preheat oven at Step 10 to 365°F.

  2. Butter 2 (9"x13") rimmed baking pans, set aside.

Prepare Dough:
  1. Place flour in a large bowl. In the middle of the bowl, create a large well. Whisk the 2 eggs and pour into the center of the flour.

  2. In a small saucepan, add butter, 1/2 cup sugar and milk. Heat until very warm but not hot (no warmer than 100 degrees). 

  3. Pour milk mixture into the beaten egg. Sprinkle yeast over milk mixture, sprinkle 1 tablespoon sugar over yeast. Cover bowl and allow yeast to activate, about 5 minutes.

  4. Slowly, mix in the flour into the milk mixture until the flour it is fully incorporated and isn't sticking to sides of the bowl. If mixing by hand, the dough will slightly stick to your hands. 

  5. Cover bowl with plastic wrap then a towel and allow to rise at room temp for 1 1/2 hours.
  6. Meanwhile, beat cream cheese and 1/3 cup sugar, set aside.

  7. Lightly dust working surface with flour. Transfer dough and cut in half. Then cut in half again, cut 6 equal pieces. Repeat with remaining dough. You should have 24 total pieces.

  8. Working with lightly dusted fingers with flour, take a piece of dough and bring all the side together to the top. Then press in the center to create a well pushing down to allow room to add filling to the buns.

  9. Transfer the shaped buns to prepared baking pans. Repeat with all pieces. 

  10. Take beaten cream cheese and divide it equally between the buns, lightly spread in the well of the buns. Top with cherry pie filling. Repeat until all of the filling is used. 

  11. Set aside buns to rise 30 minutes.
Crumble and Egg Wash:
  1. Cube butter, add to a bowl with sugar and flour. Mush with a fork until you have an even crumble. 

  2. Whisk one egg with a fork for the egg wash. Before putting buns in the oven, brush the sides of buns (the dough) with the egg wash then generously top with crumble.

  3. Bake 20-22 minutes, until buns are golden in color.

Nutrition Facts
Cherry Cheesecake Buns
Amount Per Serving
Calories 84 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 30mg 10%
Sodium 43mg 2%
Potassium 30mg 1%
Total Carbohydrates 10g 3%
Sugars 8g
Protein 1g 2%
Vitamin A 3.1%
Calcium 1.8%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina's Corner

Show 57 Comments
  • Helen in CA 03/04/2019, 1:01 am

    Wondering about freezing these……I’ve a small family.

    • Valentina's Corner 03/04/2019, 2:05 pm

      Hi, Helen. Honestly, I’ve never tried freezing because we never have any leftovers to freeze. Sorry – that wasn’t very helpful.

  • Jane 08/15/2018, 10:26 am

    Great recipe! Thank you so much for sharing! They are delicious !

    • Valentina's Corner 08/16/2018, 8:44 am

      Glad you liked it, Jane. 🙂 Thank you for trying our recipe, stop back and visit again.

  • Natalia 05/30/2018, 1:41 am

    Made them today, very delicious. Thank you for the recipe.

    • admin 05/30/2018, 1:07 pm

      Thanks so much, Natalia. I appreciate the feedback and so glad you enjoyed these buns. They are my biggest weakness. 🙂 🙂

  • Victoria 04/12/2018, 4:44 pm

    Hi Valentina, can I use Canadian flour for this?

    • admin 04/12/2018, 4:46 pm

      Victoria,
      Canadian flour is my favorite to use in this recipe:)! I hope you love these buns.

  • Kathy 01/18/2018, 2:20 pm

    Can you use bread flour? Or only all purpose flour?

    • admin 01/18/2018, 3:29 pm

      Hi Kathy, without having tested using bread flour, I am not sure if you can or cannot use bread flour. Sorry, that wasn’t very helpful.
      I’ll have to try it next time we make a batch. We make this ALL the time. (If you try using bread flour, I’d love your feedback. :o)..)

      • Tamara 04/30/2018, 10:39 am

        Hi! My family loves loves this bread recipe! I get asked to make this bread in particular for parties and church events:) I almost always use bread flour when I am baking any kind of piroshiki, vatrushki, bread, rolls etc. If I am out I add 1 tsp baking powder and a pinch of salt for every 4 cups of all purpose flour. I once read on kingarthurflour.com a tip on making bread flour but their portions were 1 1/2 tsp of Baking powder plus 1/4 tsp of salt per 1 CUP of flour. I thought that was too much so I scaled it back. I have to say I was impressed with the results.

      • admin 05/01/2018, 11:34 am

        That’s so wonderful, Tamara. I just love hearing that. Makes me smile big time. 🙂
        Thank you for the tips on the bread flour – so helpful.

    • Lesli 04/08/2018, 2:57 pm

      Bread flour would work fine, it just has a higher gluten level, making the end product softer and more moist than what you would get with all purpose flour.

  • Kahren 12/27/2017, 7:22 am

    If Sapphire brand flour is not available, what’s the next best brand to use for this roll recipe?

    • admin 12/29/2017, 11:33 am

      You can use whatever you have on hand. ?

  • yummy mummy kitchen 10/07/2017, 11:15 am

    These will be perfect for the holidays!

    • admin 10/09/2017, 6:49 pm

      Thanks so much! Agreed.. 🙂

  • Carolyn Ingram 10/05/2017, 10:33 pm

    These sound fantastic! I love cherry cheesecake!

    • admin 10/06/2017, 10:21 pm

      Thanks so much, Carolyn. 🙂

  • Jocelyn (Grandbaby Cakes) 10/03/2017, 4:26 pm

    Looks great!! I wish I didn’t have this cherry allergy. Thanks for sharing!!!

    • admin 10/05/2017, 9:00 am

      Thanks so much, Jocelyn. 🙂

  • Lena 08/09/2017, 3:59 pm

    Hello Valentina! Just wanted to stop by and provide report! These are bomb!!! My whole fam loved them.
    This recipe is a winner!!!
    10 star

    • admin 08/09/2017, 7:50 pm

      That’s awesome, Lena. I am so so glad to hear that. Especially since this is a favorite of mine as well. 🙂 You need to this ROLL, it’s pretty fantastic as well. 🙂 Thanks for visiting our online kitchen. 🙂

  • Lina 08/08/2017, 8:24 pm

    Does this recipe work if I make the dough and refrigerate it overnight?

    • admin 08/09/2017, 7:47 pm

      Lina,
      I have never tried preparing the dough the night before and refrigerating so I am not for sure. However, I don’t see why that wouldn’t work. 🙂

    • Janice G. 04/02/2018, 7:17 pm

      Lina-
      I just made these for Easter Sunday!
      I made the dough Saturday night and let it rise in the refrigerator overnight. I let the dough knead in my mixer for 10 minutes and I had to add the additional 1/3 cup of flour.
      When I pulled the dough out of the refrigerator it had rose beautifully and I let it rest on the counter for one hour so it could come to room temperature. Then I proceeded to portion the dough and add the toppings.
      Just because dough gets refrigerated it doesn’t mean the yeast stops working, it is still doing its magic in the cold, slower, but no less getting the job done.

      • admin 04/02/2018, 11:50 pm

        Thanks for the awesome tips, Janice. Very helpful and appreciated. 🙂

  • Natasha 07/03/2017, 10:56 pm

    I agree with ppl above they were a BOMB! SO AMAZINGLY DELICIOUS! Made them yesterday and making more right now. You’re right I will be making them over and over again! Thank you for sharing this recipe with us.

    • Natasha 07/03/2017, 11:00 pm

      And instead of canned cherry pie filling, I added fresh blueberry and sprinkled with sugar. It’s was super good!

      • admin 07/04/2017, 12:48 pm

        Oh my!!! That sounds delish, Natasha. We’ll have to try that or fresh raspberries??..

    • admin 07/04/2017, 10:58 am

      That’s so awesome, Natasha☺☺. Actually making two large (4 small) ruleti out of these as I type for our July 4th party. Making the rulet with poppyseed and cream cheese. Soo good! Thanks for visiting our online home!!. ??

  • jessica 04/03/2017, 12:22 pm

    Do you reheat them the next day or eat cold? Thanks

    • admin 04/04/2017, 1:53 pm

      Hi Jessica,
      Not sure that you will have any leftover, haha, they are highly addictive. However, if you do, you can enjoy them cold or warm them if preferred. 🙂 Enjoy.

  • Alina 03/29/2017, 3:44 am

    They look so delicious. Would i be able to use the cherries from European stores?? I really love the taste of those..thanx

    • admin 03/29/2017, 9:55 am

      Hi Alina,
      I have never purchased cherries from the European store. However, if you love the taste, I think they’d work just fine☺..

  • Anna 03/23/2017, 1:27 am

    These are bomb.com! Super easy to make and oh so delicious! Thanks for an easy step by step instructions and an amazing recipe. This one is a keeper.

    • admin 03/23/2017, 1:55 am

      Awwww, Anna. Totally made my evening. Thank you so much sharing that with me. So glad you enjoyed the recipe. Thank you for trying our family’s recipe. 🙂

  • Victoriya Z 03/18/2017, 1:22 am

    Those buns became our family favorite. Making them third time this week! I try different kind of fillings, like strawberry and blueberry . I like more cream cheese, so I add half a pack more. Perfecto!!!

    • admin 03/23/2017, 1:48 am

      Victoriya,
      Thanks so much for the feedback. MMmm, those filling sound do good, try raspberry jam, so good. (p.s. I totally and loving your extra cream cheese. You can never have too much cream cheese :)..)

  • Anna 12/17/2016, 1:04 am

    Hi, I just made these this evening and had family over for tea. These are yummy! Thank you for a great recipe, and for taking the time out of your busy life to share with us!

    • admin 12/18/2016, 5:27 pm

      Anna, that’s awesome. Thank you for the lovely feedback. I feel like I was a part of your family’s tea session ☺☺…

  • Lana 12/08/2016, 2:04 pm

    I have made these beauties yesterday and they are just as tasty as they look??? I have used drained Morello Cherries from trader joes because that’s what I had in my pantry and the buns turned out Awesome. Thank you, Valentina!!!

    • admin 12/08/2016, 10:04 pm

      Lana,
      Thank you for the awesome review☺☺, and for visiting.. I wish we had a Trader Joe’s in our area..

  • Anonymous 12/01/2016, 5:49 pm

    Great!!!!!!!!!!!!!!!!!!!!!!!!

    • admin 12/01/2016, 9:28 pm

      Anonymous,
      I’m so happy you approve.☺ Thank you for visiting….

  • Lina 10/21/2016, 5:58 pm

    Just made these….and ate way too many (three to be exact)!!! They’re delicious. Thanks for the recipe.

    • admin 10/21/2016, 7:51 pm

      That’s awesome Lina!!!. So happy to hear that. I actually set one pan out and hide the second pan or else they’d be all gone before they were able to completely cool??.

  • Alena 10/12/2016, 9:08 am

    Valentina, do you use instant dry yeast or active dry yeast? Is there a difference? Thanks

    • admin 10/12/2016, 9:21 pm

      Hi Alenka,
      Sorry about that, I updated the recipe. Active dry yeast and instant dry yeast are almost the same thing and can be used interchangeablly. The different is when you add it. Active dry yeast needs to be added to warm water, instant dry yeast into the flour. In this recipe, it will be active dry yeast. Happy baking. 🙂

  • Anna 10/06/2016, 11:36 am

    Thank you for his recipe, I made these with my daughter yesterday , they turned out perfect!!! *( we didn’t have cherries and used raspberries it turned out good) we’ll have to try Cherries next time!

    • admin 10/06/2016, 3:22 pm

      Aawwww, thank you Anna. I love hearing comments like your, love recipes that we can do with our kiddos. What an awesome mom you are??. Glad to hear you guys approve☺.
      What a great idea with raspberries, did u do anything to them or just add fresh ones? Oh do try cherries or even blueberry pie filling.. ?

  • Liliya 10/06/2016, 12:02 am

    Cannot wait to try this. Pictures are so beautiful. You mention 2 pans but I see you have a round one? Just want to make sure I’m not doing something wrong.. 🙂

    • admin 10/06/2016, 12:29 am

      Hi Liliya. Good eye, I usually use two 9×13 pans but they are so hard to take pictures of. So I used a round skillet for pictures, a 9×13 and another small pan (yes, all that work just for a more appealing photo;)..) I sure hope you enjoy these. ☺?

  • Natallia 10/05/2016, 8:39 pm

    Perfect and delicious! Thank you!

    • admin 10/05/2016, 10:13 pm

      Thank you so much Natallia. So wonderful good you approve, makes me smile:).

  • Olga B 10/03/2016, 1:47 pm

    hi dear,
    i wonder at what temperature do you bake these ?
    thanks

    • admin 10/03/2016, 2:06 pm

      Hi Olga, oh my, totally forgot to include that. 365degreesF, recipe updated. Thank you for catching that. 🙂 Have a blessed week.

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