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.

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

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:

Print Recipe
5 from 13 votes

Cherry Cheesecake Buns

Sweet Cherry Cheesecake Buns Recipe. Homemade sweet buns with soft dough, a sweet cream cheese filling topped with cherry pie filling! 
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: American, Russian
Keyword: cherry cheesecake buns
Servings: 24 servings
Calories: 84kcal
Author: Valentina's Corner



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:


  • Preheat oven at Step 10 to 365°F.
  • Butter 2 (9"x13") rimmed baking pans, set aside.

Prepare Dough:

  • 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.
  • In a small saucepan, add butter, 1/2 cup sugar and milk. Heat until very warm but not hot (no warmer than 100 degrees). 
  • 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.
  • 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. 
  • Cover bowl with plastic wrap then a towel and allow to rise at room temp for 1 1/2 hours.
  • Meanwhile, beat cream cheese and 1/3 cup sugar, set aside.
  • 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.
  • 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.
  • Transfer the shaped buns to prepared baking pans. Repeat with all pieces. 
  • 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. 
  • Set aside buns to rise 30 minutes.

Crumble and Egg Wash:

  • Cube butter, add to a bowl with sugar and flour. Mush with a fork until you have an even crumble. 
  • 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.
  • 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*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 30mg10%
Sodium 43mg2%
Potassium 30mg1%
Carbohydrates 10g3%
Sugar 8g9%
Protein 1g2%
Vitamin A 155IU3%
Calcium 18mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Show 61 Comments
  • Linda 04/06/2019, 1:43 pm Link Reply

    Do they need to be refrigerated? Making them today for tonite. Thanks!

    • Valentina's Corner 04/06/2019, 5:13 pm Link Reply

      They do not need to be refrigerated. 🙂 Can’t wait for you to make them.

  • Linda 04/04/2019, 7:26 pm Link Reply

    Have you ever made a half recipe? There are just two of us so not sure we can eat 24 of them although they sound delicious and can’t wait to try them!

    • Valentina's Corner 04/04/2019, 8:00 pm Link Reply

      Hi there, Linda. Yes, just half everything in the recipe :). Enjoy.

  • Helen in CA 03/04/2019, 1:01 am Link Reply

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

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

      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 Link Reply

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

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

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

  • Natalia 05/30/2018, 1:41 am Link Reply

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

    • admin 05/30/2018, 1:07 pm Link Reply

      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 Link Reply

    Hi Valentina, can I use Canadian flour for this?

    • admin 04/12/2018, 4:46 pm Link Reply

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

  • Kathy 01/18/2018, 2:20 pm Link Reply

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

    • admin 01/18/2018, 3:29 pm Link Reply

      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 Link

        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 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 Link

        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 Link Reply

      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.

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