Strawberry Cream Cheese Pineapple Bun Recipe

If you have a soft spot for baked treats that combine a tender crumb, a crispy crust, and an exciting burst of fruity creaminess, then you absolutely must try this Strawberry Cream Cheese Pineapple Bun Recipe. It’s a delightful fusion of flavors and textures—the fluffy bread dough with a cookie-like top, filled with luscious strawberry cream cheese—results in a mouthwatering experience that’s perfect for breakfast, tea time, or just a sweet snack you’ll want to share (or maybe not!). Every bite offers a little symphony of sweetness and tartness balanced with buttery richness, making this recipe a total winner in my book.

Ingredients You’ll Need

The magic behind this Strawberry Cream Cheese Pineapple Bun Recipe is all in the simplicity and quality of its ingredients. Each element plays a crucial role from taste to texture and even the beautiful pinkish hues you’ll notice in the final buns.

• Boiling water (30 g): Essential for making the Tangzhong paste which keeps the buns incredibly soft and fresh for longer.
• Bread flour (several measures): The core flour for the dough, providing the perfect structure and chewiness.
• Cake flour (30 g): Adds tenderness to the dough for a softer crumb.
• Cream cheese (170 g, softened): The creamy, tangy filling base that melds wonderfully with strawberry jam.
• Strawberry jam (70 g): Imparts natural sweetness and fruity flavor into the cream cheese filling.
• Freeze dried strawberries (powdered): Boosts the strawberry flavor and gives the cookie top its signature pink flecks.
• Sugar (various amounts): Balances flavors with sweetness, adjusting it allows personal preference to shine.
• Instant yeast (1 tsp): Helps the dough rise beautifully for that light and airy crumb.
• Milk and water: Provide moisture to the dough, making it supple without being wet.
• Butter (cold and softened): Adds richness and a tender crumb to the dough and cookie topping.
• Honey (15 g): Adds a subtle floral sweetness and helps with dough softness.
• Eggs (beaten): Bind ingredients and add richness to both dough and cookie topping.
• Condensed milk (20 g): Used in the cookie top for extra sweetness and moisture.
• Sea salt (4 g): Balances the sweetness and enhances all other flavors.

How to Make Strawberry Cream Cheese Pineapple Bun Recipe

Step 1: Prepare the Tangzhong Paste

Start by mixing 25 grams of bread flour with 30 grams of boiling water in a bowl until it becomes a sticky dough. This Tangzhong paste is a little trick that transforms your buns, helping them stay incredibly soft and fresh the next day. Cool it completely, then store it in your fridge overnight or for at least 4 hours. It’s one of those secret ingredients that elevate homemade bread to bakery-quality status.

Step 2: Make the Cream Cheese Filling

In a mixing bowl, blend the softened cream cheese with strawberry jam until smooth and creamy. Taste before adding sugar, as the sweetness depends on the jam brand. Sprinkle in the pulverized freeze dried strawberries for an intense natural strawberry flavor and a pretty pink flecked appearance. Cover and refrigerate the filling to let the flavors meld beautifully.

Step 3: Prepare the Bun Dough

Add the bulk of the bread flour, cake flour, sugar, honey, yeast, eggs, milk, water, and the prepared Tangzhong paste into your stand mixer bowl—leaving out salt and butter for now. Knead on low speed until a dough begins to form, then cover and let it rest for 30 minutes. After the rest, incorporate the salt and continue kneading until the dough stretches without tearing, about 2 inches.

Start adding cold butter pieces one at a time, kneading until fully absorbed. This step requires patience but rewards you with incredible elasticity and smoothness. When your dough passes the “windowpane test” and feels silky, shape it into a ball. If it’s a bit sticky, dust lightly with flour and knead a little more. Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.

Step 4: Make the Cookie Topping

While the dough is rising, combine softened butter with powdered sugar. Gradually mix in the beaten egg in four additions, ensuring the mixture stays smooth. Stir in condensed milk, then fold in bread flour and the strawberry powder until coated in a soft dough. Transfer this cookie dough onto plastic wrap, roll into a log, twist the ends to seal, and refrigerate.

Step 5: Assemble the Buns

Once the dough has risen, turn it out onto a floured surface and divide into eight equal pieces. Shape each into a smooth ball, cover with lightly greased plastic wrap, and rest for five minutes. Flatten each ball into a disk and place a generous scoop of chilled cream cheese filling in the center. Carefully wrap and pinch the dough edges around the filling to seal.

Cut the chilled cookie dough into eight pieces, dust lightly with flour, and roll each into a disk large enough to cover the top of each bun. Place the cookie dough disk onto the bun, ensuring good contact without air gaps, for that iconic crackly crust. Arrange buns on a lined baking sheet with enough space to expand.

Step 6: Final Proof and Bake

Let the assembled buns proof for about 50 minutes in a warm place, just until the cookie topping cracks naturally or shows separation from the dough. Preheat your oven to 375°F (190°C). Place the tray in the middle rack and another empty tray above it to prevent unwanted browning. Bake for 16 minutes until the cookie top is deliciously crisp. Cool on a rack and get ready to delight in the best Strawberry Cream Cheese Pineapple Bun Recipe you’ve ever had.

How to Serve Strawberry Cream Cheese Pineapple Bun Recipe

Garnishes

A simple dusting of powdered sugar works wonders here, adding a bit of sweetness and making the pinkish cookie tops look even more inviting. If you’re feeling fancy, freshly sliced strawberries or a drizzle of strawberry glaze can amp up the vibrant berry vibe, making each bite a celebration.

Side Dishes

These buns pair beautifully with a hot cup of tea—jasmine or green tea offer refreshing contrasts while coffee lovers will enjoy the creaminess alongside their morning brew. For a brunch spread, add fresh fruit or a light salad to balance the richness and create a well-rounded meal.

Creative Ways to Present

For occasions, consider serving the buns on a tiered cake stand to highlight their beautiful cookie tops and inviting filling. You can even slice them horizontally to create mini sandwiches with extra strawberry cream if you want to wow your guests with a playful twist on this classic treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover buns in an airtight container at room temperature for up to 2 days. The Tangzhong method keeps them soft longer, but freshness is best enjoyed within that time frame.

Freezing

You can freeze fully baked buns by wrapping each tightly in plastic wrap and placing them in a freezer bag. Freeze for up to 1 month. Thaw at room temperature or warm them gently before serving.

Reheating

To revive the crispy cookie top and warm, creamy filling, place buns in a preheated 350°F (175°C) oven for about 5-7 minutes. Avoid microwaving as it can make the cookie top soggy.

FAQs

Can I substitute fresh strawberries for freeze dried strawberries?

Freeze dried strawberries are preferred because they provide intense flavor and delicate texture without adding moisture, which could alter the dough and cookie topping. Using fresh strawberries in the dough might make it too wet and affect rising.

How important is the Tangzhong paste in this recipe?

Tangzhong is a game changer! It gelatinizes the starch in the flour, allowing the buns to retain moisture and softness for days, giving you that pillowy texture you want in a pineapple bun.

Can I make the dough by hand instead of a mixer?

Absolutely! It will take more elbow grease to knead until smooth and elastic, especially when incorporating butter, but it’s totally possible and rewarding.

What can I use if I don’t have cake flour?

You can substitute cake flour with a mix of all-purpose flour and cornstarch to reduce protein content. For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch.

Is it necessary to make the cookie topping separately?

Yes! The cookie topping is what gives the pineapple bun its characteristic crispy, sweet crust. Making it separately ensures it bakes just right on top of the soft bun dough, creating that iconic texture contrast.

Final Thoughts

There is something so incredibly satisfying about making and tasting the Strawberry Cream Cheese Pineapple Bun Recipe right from your own kitchen. It’s a charming twist on a beloved classic that combines bright berry flavors with a comforting, buttery bun. Whether you’re baking for family, friends, or just treating yourself, this recipe will quickly become a treasured favorite. Give it a try and watch with delight as the cookie crackles and the cream cheese filling melts in your mouth—pure baking bliss awaits!

Strawberry Cream Cheese Pineapple Bun Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 20 reviews

• Author: admin
• Total Time: 3 hours 46 minutes (including proofing and resting times)
• Yield: 8 servings 1x

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Description

This Strawberry Cream Cheese Pineapple Bun recipe features a soft, fluffy bun topped with a crisp, sweet cookie crust infused with freeze-dried strawberry powder. Filled with a luscious strawberry cream cheese mixture, this delightful Asian-inspired pastry combines the classic pineapple bun texture with the freshness of strawberry in both the filling and topping. Perfect for a sweet breakfast treat or afternoon snack, these buns are baked to golden perfection with a tender crumb and a fruity, creamy center.

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Ingredients

Scale 1x2x3x

Tangzhong Paste

• 25 g bread flour (2½ tbsp)
• 30 g boiling water (2 tbsp)

Cream Cheese Filling

• 170 g cream cheese (6 oz, softened)
• 70 g strawberry jam (¼ cup)
• 20 g sugar (1½ tbsp, or to taste)
• 1⅓ tbsp freeze dried strawberries (pulverized into powder)

Bun Dough

• 250 g bread flour (2 cups)
• 30 g cake flour (¼ cup)
• 30 g sugar (2 tbsp + 1 tsp)
• 15 g honey (just under 1 tbsp)
• 1 tsp instant yeast
• 25 g beaten egg (½ large egg, ⅛ cup, save the rest for cookie top)
• 80 g milk (⅓ cup)
• 60 g water (¼ cup)
• All Tangzhong Paste (prepared as above)
• 4 g sea salt (½ tsp)
• 30 g cold unsalted butter (2 tbsp, cut into 6 pieces)

Cookie Top

• 70 g butter (5 tbsp, softened)
• 60 g powdered sugar (¼ cup + 2 tbsp)
• 25 g beaten egg (from remaining beaten egg of dough)
• 20 g condensed milk (1 tbsp)
• 120 g bread flour (1 cup, plus more for dusting)
• 2 tbsp freeze dried strawberries (pulverized into powder)

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Instructions

1. Make Tangzhong Paste: Measure 25 grams of bread flour into a bowl, then zero your kitchen scale and add 30 grams of boiling water. Stir vigorously until combined into a sticky paste. Let cool to room temperature before refrigerating overnight or for at least 4 hours.
2. Prepare Cream Cheese Filling: In a mixing bowl, blend softened cream cheese and strawberry jam until smooth. Taste and add sugar accordingly, depending on the sweetness of your jam. Next, mix in pulverized freeze dried strawberries until fully incorporated. Cover and refrigerate until ready to use.
3. Make Bun Dough: Combine all bun dough ingredients except sea salt and butter in a stand mixer bowl. Knead on low speed until the dough forms. Cover and rest the dough for 30 minutes.
4. Add Salt and Knead: Sprinkle in the sea salt and continue kneading until the dough can be stretched to a 2-inch windowpane without tearing.
5. Incorporate Butter: Add cold butter pieces one at a time, kneading thoroughly after each addition. Continue kneading until the dough is smooth and passes the windowpane test, approximately 6–7 minutes (5 minutes low speed, 1–2 minutes medium speed).
6. First Proof: Shape the dough into a sticky ball and place it in a lightly greased bowl. Cover and let rise in a warm place (82°F-90°F) for 1 to 1.5 hours until doubled in size.
7. Make Cookie Top: Cream together softened butter and powdered sugar. Gradually add beaten egg in four portions, mixing well after each addition. Stir in condensed milk until smooth. Fold in bread flour and pulverized freeze dried strawberries until the mixture is just combined. Transfer onto a work surface and knead gently to fully integrate the flour. Form the dough into a log shape, wrap tightly in plastic, and refrigerate until ready to use.
8. Divide Dough and Rest: Transfer risen bun dough to a work surface and divide into 8 equal portions. Shape each into a smooth ball, tucking edges underneath. Cover with greased plastic wrap and rest for 5 minutes.
9. Fill Buns: Flatten each dough ball with your finger into a disk about 3½ inches in diameter, thinner at the edges. Place a scoop of cream cheese filling in the center, then gather and pinch edges to seal the filling inside. Repeat for all pieces.
10. Prepare Cookie Dough Circles: Remove cookie dough log from the fridge and slice into 8 equal pieces. Lightly dust the work surface and the top of each cookie dough piece with flour. Roll each piece out until large enough to cover the top surface of each bun (bottom of buns do not need coverage).
11. Apply Cookie Tops: Place each rolled cookie dough on top of each filled bun with the less floured side facing the bun, carefully wrapping and adhering the cookie dough over the bun’s top surface without gaps. Arrange buns spaced about 2½ inches apart on a lined baking tray. If cookie dough softens too quickly, refrigerate unused portions until needed.
12. Create Classic Pattern: Optionally, use a bench knife to score classic crisscross lines on the cookie tops or leave them to split naturally during proofing, depending on preference.
13. Second Proof: Cover buns loosely with plastic wrap and let rise in a warm place for about 50 minutes, or until the dough expands and crack lines appear on the cookie tops.
14. Bake: Preheat oven to 375°F (190°C) near the end of the proofing time. Adjust oven racks so one is in the middle and another 2-3 levels above. Place baking tray with buns on the middle rack and an empty tray on the upper rack to prevent overbrowning. Bake for 16 minutes until the cookie tops are crisp and golden.
15. Cool: Transfer baked buns to a cooling rack and let cool for at least 15 minutes before serving to allow the filling to set and the crust to firm up.

Notes

• Tangzhong paste can be made the night before or at least 4 hours ahead to improve dough texture and softness.
• Adjust sugar in the cream cheese filling based on the sweetness of your strawberry jam.
• Cold butter is essential for the dough to properly incorporate and create a tender crumb.
• If cookie dough softens too quickly while rolling or applying, refrigerate it to maintain consistency.
• Ensure buns are spaced adequately on the baking tray for even proofing and baking.
• Optional: scoring the cookie tops gives the characteristic pineapple bun appearance, but buns may also crack naturally during proofing.
• Use room temperature ingredients where noted for best dough consistency.

• Prep Time: 45 minutes (excluding tangzhong resting time)
• Cook Time: 16 minutes
• Category: Bakery/Pastry
• Method: Baking
• Cuisine: Asian Fusion