Blueberry & Cream Cheese Buns (video)

1 prep + 25 cook + 1 Proofing Time (varies)

buns

Super soft and fluffy blueberry and cream cheese filled baked sweet buns, made with the softest dough! Enjoy with coffee or tea!

Start by preparing the dough. Heat the milk on the stovetop or in the microwave to approximately 120°F. Pour the warm milk into a large mixing bowl, add the sugar, and sprinkle the dry active yeast over the top.
Let the yeast and milk stand for about 5 minutes, until it becomes foamy. Next, add in the egg, melted butter (cooled), salt, and vanilla extract. Whisk for a few minutes until the mixture is smooth.
Gradually begin adding in the flour. You’ll need about 4 1/4 to 4 ½ cups of flour for the dough; save the remaining for dusting your work surface. Whisk the flour in at first, then switch to a spatula once the batter thickens.
Once a dough starts to form, turn it out onto a well-floured work surface and begin to knead, adding more flour as needed. The dough should be very soft but not sticky! Knead the dough for 5 to 6 minutes, until it’s smooth and elastic.
Place the dough back into the mixing bowl and cover the bowl with a clean kitchen towel. If using conventional yeast, allow the dough to proof in a warm corner of the kitchen for 1 to 1 ½ hours, until the dough is doubled in size. If using fast-acting yeast, allow the dough to rest for 20 to 30 minutes while preparing the fillings.

For the blueberry filling, first wash the berries and drain. Place the berries into a large mixing bowl.
Add the sugar and cornstarch and toss the berries until they’re well coated. To help the sugar and starch stick to the berries, add a few tablespoons of water, if needed.
For the cream cheese filling: place the softened cream cheese into a large mixing bowl. Add the powdered sugar and vanilla extract.
Using a mixer, beat the cheese for a few minutes until it’s creamy and smooth.
Transfer the cheese filling into a pastry bag; no tip needed. This will make it easier to add the cream cheese filling to the buns.

Once the dough has proofed/rested, turn it out onto a lightly floured work surface. Using a bench scraper or a long knife, divide the dough evenly into 16 pieces – split into quarters first, then split each quarter into 4 additional pieces. Keep the dough covered.
To shape the buns, use your hands to press a piece of dough into a 5 to 6-inch circle. Pipe approximately 2 to 3 tablespoons of the cream cheese filling into the center.
Next, add approximately ¼ to 1/3 cup of blueberries over the cheese filling. Bring the sides of the dough up and around the filling, pinching it very well. Make sure there are no holes in the buns! Watch my video tutorial to see how it’s done.
Place the buns seam side down onto baking sheets lined with parchment paper or silicone mats. Space the buns about 3 inches apart.
Next, add the egg wash. Simply beat 1 egg with a few teaspoons of water in a measuring cup until well beaten. Use a pastry brush and very generously apply the egg wash over each bun.

Once the buns are shaped, begin preheating the oven to 350°F. The buns need to proof for about 45 minutes to 1 hour, until the dough is fluffy. Keep the baking pans in a warm area of the kitchen to speed up this process; I keep mine next to the preheating stove.
Once proofed, bake the buns one pan at a time at 350°F for 23 to 25 minutes, until the buns are a deep golden-brown color.
Remove the buns from the oven and allow them to cool on the baking sheet for about 20 minutes. Use a spatula to gently lift them off the pans and onto a wire rack to continue cooling. Some filling may seep through the bottom; simply brush it off.
I recommend cooling the buns for at least 30 minutes before enjoying them. The filling will be extremely hot after baking! Enjoy them warm with coffee or tea.
To store any leftovers, wrap each bun individually in plastic wrap, then place into an airtight container and into the refrigerator. Warm up to room temperature and enjoy.