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Blueberry Cheesecake Streusel Buns

By Kiley Heard · wellmadebykiley.com

3 hrs 15 min (mostly rising)10 larger buns or 12 smaller buns

Soft, pillowy yeasted buns filled with cheesecake and blueberry compote, topped with oat streusel and maple glaze.

prepPreheat oven to 350°F / 175°C (after dough proofs; see step 18)

prepLine 2 baking sheets with parchment paper

240 ml milk of choice, warmed to 110°F / 43°C

Bloom yeast in warm milk & sugar

Mix dough on low 1 min, rest 5 min

Knead dough 10–15 min on medium-low

Incorporate butter 1 tbsp at a time, knead 5 min

Rise in warm place 1–1.5 hrs until doubled

Divide dough into 10 or 12 pieces, shape into tight balls

Place on baking sheets 3" apart, proof 20–30 min

Press indentions in proofed buns

Fill each bun with cheesecake & blueberry compote

Brush egg wash, sprinkle streusel

Bake 350°F / 175°C, 20–30 min until golden

Cool 10 min

Drizzle glaze over buns

13 g granulated sugar (for yeast bloom)

11 g active dry yeast

37 g granulated sugar (for dough)

30 g Greek yogurt or sour cream, at room temperature

1 egg, at room temperature

8 g vanilla bean paste or extract

390 g bread flour

Whisk flour & salt

3 g salt

76 g salted butter, softened

1 egg + 15 ml milk of choice (for egg wash)

Whisk egg & milk for egg wash

400 g blueberries, fresh or frozen

Simmer blueberries, syrup & lemon juice 10–13 min

Cool compote, stir in vanilla

60 g maple syrup or honey

15 ml lemon juice

Zest of 1 lemon

4 g vanilla bean paste or extract

250 g cream cheese, at room temperature

Beat cream cheese until smooth

Beat in powdered sugar, milk, vanilla & salt

60 g powdered sugar

15 ml milk of choice, at room temperature

8 g vanilla bean paste or extract

Pinch of salt

45 g all-purpose flour

Mix streusel: flour, oats, brown sugar, cinnamon & butter

23 g old-fashioned rolled oats

60 g brown sugar, light or dark

2 g cinnamon

58 g salted butter, softened

120 g powdered sugar

Whisk glaze: powdered sugar, maple syrup, milk & vanilla

15 ml maple syrup

1–2 tbsp / 15–20 ml heavy cream or milk

4 g vanilla extract or paste

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