Strawberry and Cream Cheese Pineapple Bun Recipe
The magic of the Strawberry and Cream Cheese Pineapple Bun is irresistible—it’s where soft, rich bread, a shatteringly crisp cookie-like crust, and a lush swirl of sweet-tart strawberry cream cheese collide. Imagine picking up a still-warm bun, flecked with hints of golden crackle on top, only to discover that creamy, fruity filling tucked right in the center. These are the buns you dream about after visiting a classic Chinese bakery, but here, the burst of strawberry makes them feel downright celebratory and fresh.
Ingredients You’ll Need
When it comes to baking the perfect Strawberry and Cream Cheese Pineapple Bun, it’s all about using familiar ingredients in special ways. Every element—from the tender bread dough to the creamy, sweet filling—plays a role in delivering that signature chewy, crisp, fruity experience you crave.
- Bread Flour: Gives the buns their signature chewy, airy texture that supports both crust and filling.
- Dry Milk Powder: Adds subtle richness and softness to the dough for extra tenderness.
- Granulated Sugar: Lends just the right level of sweetness for both the dough and the crust.
- Salt: Balances flavors and sharpens the sweetness throughout.
- Instant Yeast: Powers the rise, giving the buns a light, cloud-like interior.
- Warm Milk: Activates the yeast and enriches the dough’s taste and moisture.
- Large Egg: Binds the dough and adds golden color and richness.
- Unsalted Butter (for dough and crust): Provides both melt-in-your-mouth softness and the crisp crumbly crust.
- Powdered Sugar (for crust and filling): Creates a delicate crust and smooth, sweet filling.
- Egg Yolk (for crust): Deepens crust color and adds extra richness.
- Vanilla Extract (for crust): Adds warm, cookie-like depth to the pineapple topping.
- Cake Flour (for crust): Yields a fine, tender crumb for the iconic cracked effect on top.
- Cream Cheese (for filling): Makes the center dreamy and balanced with tang and creaminess.
- Fresh Strawberries: The star of the filling, offering bursts of sweet-tart juiciness in every bite.
How to Make Strawberry and Cream Cheese Pineapple Bun
Step 1: Mix and Knead the Bread Dough
In a large bowl, combine your bread flour, milk powder, sugar, salt, and yeast. Stir in the warm milk and egg, mixing until a rough dough comes together. With clean hands, knead in the softened butter and keep working the dough for 8 to 10 minutes, either by hand or with a mixer, until everything feels smooth and elastic. The dough should go from sticky and lumpy to soft, stretchy, and just a little tacky—don’t rush this step, it’s the heart of those cloud-soft buns!
Step 2: Let the Dough Rise and Prepare the Pineapple Crust
Place your dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise somewhere warm for about 1 hour, or until it’s doubled in size. While the dough rises, make the pineapple crust by beating the softened butter and powdered sugar together until fluffy. Mix in the egg yolk and vanilla, then gently stir in the cake flour. Add milk as needed so the dough becomes soft and pliable. Roll the crust dough into a log, wrap it in plastic, and chill until firm. This chilling makes the crust much easier to handle later!
Step 3: Prepare the Strawberry Cream Cheese Filling
For the strawberry and cream cheese magic, beat together the cream cheese and powdered sugar in a small bowl until smooth and lump-free. Gently fold in your diced fresh strawberries, trying not to smush them too much. Pop the bowl in the fridge while you finish prepping; this little rest firms everything up and makes it easier to fill your buns later.
Step 4: Shape and Fill the Buns
Once the dough has finished its first rise, punch it down to release any air. Divide it into 8 even pieces (a kitchen scale can help here for uniform size). Flatten each piece into a thick disk, then add a spoonful of your strawberry and cream cheese filling right in the center. Pull the edges up and pinching them closed so the filling is completely sealed inside. Roll gently into smooth balls and place on a lined baking sheet.
Step 5: Add the Pineapple Crust and Second Rise
Take your chilled pineapple crust dough and divide it into 8 equal rounds. Roll each into a flat circle that will cover the top of a bun. Drape a crust round gently over each bun, pressing softly so it hugs the top (don’t cover the sides). The cracks are what create that classic pineapple bun look! Cover the buns lightly and let them rise for another 30 minutes until puffy.
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the Strawberry and Cream Cheese Pineapple Buns for 18 to 20 minutes, or until the crust looks golden and crackled and the buns are puffed and lightly bronzed. Let them cool for a few minutes before serving—warm is the absolute best time to enjoy that gooey filling and the contrast between crust and bread.
How to Serve Strawberry and Cream Cheese Pineapple Bun
Garnishes
Lift your Strawberry and Cream Cheese Pineapple Bun from good to unforgettable by dusting with extra powdered sugar just before serving. For extra flair, you could even add a sprig of fresh mint or a few fresh strawberry slices on the side; both add a pop of color and hint at the flavors tucked inside.
Side Dishes
Pair these buns with a pot of Chinese jasmine or oolong tea to cut through the richness, or add a frosty glass of cold milk for a nostalgic bakery vibe. Even a fruit salad with more strawberries, kiwi, and blueberries feels right at home—and turns snack time into a mini-dessert party.
Creative Ways to Present
For a brunch crowd, pile the Strawberry and Cream Cheese Pineapple Buns on a cake stand and tuck in edible flowers for a bakery window-worthy display. Or, for a sweet picnic, wrap each bun in parchment and tie with baker’s twine. You can even slice them open and add a swipe of extra cream cheese and sliced berries for an afternoon tea treat that’s pure delight.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store any extra Strawberry and Cream Cheese Pineapple Buns in an airtight container at room temperature for up to a day, or in the refrigerator for up to three days. The crust will soften slightly but the filling stays creamy and bright.
Freezing
These buns freeze remarkably well! Once cooled completely, wrap each Strawberry and Cream Cheese Pineapple Bun tightly in plastic wrap and stash in a freezer bag. They’ll keep for up to 2 months—just thaw at room temperature or overnight in the fridge when you’re ready for a fresh bakery moment.
Reheating
To bring back that bakery-fresh taste, pop a bun in a low oven (about 300°F or 150°C) for 5 to 7 minutes or briefly warm in the microwave (just 10–15 seconds works!). The filling gets perfectly gooey and the crust regains a bit of its signature crackle.
FAQs
Can I make the dough in advance?
Absolutely! You can refrigerate the dough after its first rise (before shaping and filling) for up to 12 hours. When you’re ready, let it come to room temperature, then continue the recipe as written.
What makes the Strawberry and Cream Cheese Pineapple Bun crust so crackly?
The crust gets its classic crackle from cake flour paired with butter and powdered sugar, plus a good chill before rolling. As the buns rise and bake, the crust expands, splits, and gets beautifully golden—just like the ones from your favorite bakery.
Can I substitute other berries for strawberries?
Absolutely! Blueberries, raspberries, or even diced peaches all work beautifully in the filling. Just make sure they’re diced small and well-blotted so the cream cheese doesn’t get watery.
How do I keep the filling from leaking out?
Be sure to seal the dough well around the filling, pinching the seams firmly. Chilling the filling before using also helps keep everything neat during shaping and baking.
Are these buns suitable for vegetarians?
Yes! The Strawberry and Cream Cheese Pineapple Bun is entirely vegetarian, using no meat or gelatin—just dairy, eggs, and that irresistible swirl of fruit and cheese.
Final Thoughts
You truly don’t need an excuse to bake up a batch of Strawberry and Cream Cheese Pineapple Buns—every bun is an edible smile waiting to happen. Whether they’re the centerpiece for a weekend brunch, a pick-me-up snack, or a homemade gift, these buns invite everyone to take a bite and savor something special. Don’t be surprised if they become your most-requested treat!
Print
Strawberry and Cream Cheese Pineapple Bun Recipe
- Total Time: 2 hours
- Yield: 8 buns 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of flavors with this Strawberry and Cream Cheese Pineapple Bun recipe. A soft, sweet bread bun filled with a luscious cream cheese and fresh strawberry mixture, topped with a buttery pineapple crust.
Ingredients
Bread Dough:
- 2 1/2 cups bread flour
- 2 tablespoons dry milk powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 3/4 cup warm milk
- 1 large egg
- 3 tablespoons unsalted butter, softened
Pineapple Crust:
- 1/3 cup unsalted butter, softened
- 1/3 cup powdered sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 3/4 cup cake flour
- 1 tablespoon milk
Filling:
- 1/2 cup cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 cup diced fresh strawberries
Instructions
- Bread Dough: Combine dry ingredients, add wet ingredients, knead with butter, and let rise.
- Pineapple Crust: Beat butter and sugar, add egg yolk and vanilla, mix in flour and milk, chill until firm.
- Filling: Beat cream cheese and sugar, fold in strawberries.
- Divide dough, fill with cream cheese mixture, shape into balls, cover with pineapple crust, let rise, and bake until golden.
Notes
- Chill pineapple topping for a sturdier crust.
- Try blueberries or raspberries as filling alternatives.
- Store buns airtight and reheat for best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bun
- Calories: 310
- Sugar: 14 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
