Lemon Cream Cheese Buns
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- 9×13-inch (22×30 cm) baking pan
INGREDIENTS
Dough:
- 4½ cups/630 grams all-purpose or bread flour
- ⅓ cup/70 grams sugar
- 1 tablespoon lemon zest
- 1 tablespoon/10 grams dry yeast
- 1½ cups/360 milliliters milk
- 7 tablespoons/100 grams butter
- 1 large egg, at room temperature
- 1 teaspoon salt
- 2 tablespoons poppy seeds, optional
Lemon filling:
- 7 tablespoons/100 grams very soft butter
- 1 cup/200 grams sugar
- 1 tablespoon lemon zest
Cheese glaze:
- ¼ cup/50 grams cream cheese
- 2 tablespoons very soft butter
- 1 cup powdered sugar
- 1 tablespoon lemon zest
INSTRUCTIONS
Dough:
- In a stand mixer with the paddle attachment, mix 2 cups/280 grams flour, sugar, lemon zest, and yeast.
- Heat milk and butter until warm and combined. Add to the mixer and beat on medium speed for 2 minutes. Mix in the egg and salt. Switch to the dough hook, add 1½ cups/210 grams flour, and knead on low speed for 3-4 minutes. Add the remaining 1 cup/140 grams flour and poppy seeds, if using. Knead on medium speed for 10 minutes until the dough is soft, slightly sticky, and elastic.
- Transfer to a greased bowl, cover, and let rise until doubled, 1-2 hours.
Filling:
- In a small bowl, rub sugar and lemon zest together until fragrant.
Assembly:
- Line the baking pan with parchment paper. Roll the dough into a 24-inch/60-centimeter square on a floured surface. Spread the softened butter evenly over the dough, then sprinkle with the lemon sugar mixture, pressing gently to adhere. Roll the dough tightly into a log and pinch the seam to seal. Trim uneven edges and cut into 12 equal pieces, about 2 inches/5 centimeters each. Arrange rolls cut-side up in the pan with slight gaps. Cover and let rise until doubled, 1-2 hours.
Bake:
- Preheat the oven to 350°F/175°C. Bake rolls for 25-30 minutes, until golden and puffed. Let cool slightly.
Glaze:
- Beat cream cheese and butter until smooth. Mix in powdered sugar and lemon zest. If too thick, warm briefly in the microwave.
Finish:
- Spread glaze over warm rolls. Serve slightly warm. Rolls are best on the day made but can be frozen. Thaw at room temperature and reheat at 200°F/100°C before serving.
RECIPE NOTES
MY NOTES
FAQ
What makes these cream cheese buns soft and fluffy?
These buns are soft and fluffy due to the enriched dough, which includes ingredients like butter, milk, and eggs. These ingredients add fat and moisture, making the dough tender and light. Kneading the dough properly helps develop gluten, giving the buns structure and a soft texture. Letting the dough rise in a warm, draft-free place allows the yeast to ferment, creating air pockets that make the buns fluffy. Using fresh yeast and accurately measuring ingredients ensures consistent results. Overbaking can dry out the buns, so monitor closely and remove them from the oven when golden brown.
Can I substitute bread flour with all-purpose flour?
You can substitute bread flour with all-purpose flour in cream cheese buns, but the texture may differ slightly. Bread flour has a higher protein content, which creates more gluten and results in a chewier texture. All-purpose flour will produce a softer, less elastic dough. If using all-purpose flour, you may need to adjust the kneading time to develop enough gluten for structure. The buns will still be delicious, but they may not hold their shape as well. Ensure you measure flour correctly to avoid a dry or sticky dough, as this affects the final texture.
How to ensure the glaze is smooth and creamy
To achieve a smooth and creamy glaze for cream cheese buns, use softened cream cheese and butter at room temperature. Beat them together until fully blended and free of lumps. Gradually add powdered sugar, sifting it first to prevent clumps, and mix until the glaze is silky. Incorporating a small amount of lemon zest adds flavor and helps balance sweetness. If the glaze seems too thick, add a few drops of milk or cream and mix until it reaches the desired consistency. Avoid overmixing, as it can introduce air bubbles, making the glaze less smooth.
What is the best way to store the buns?
Store cream cheese buns in an airtight container at room temperature for up to 2 days. If the weather is warm or humid, refrigeration is recommended to prevent spoilage. To refrigerate, place the buns in an airtight container and consume them within 4-5 days. For longer storage, freeze the buns by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw frozen buns at room temperature and warm them in a 200°F/100°C oven for a fresh-from-the-oven taste.
How to freeze and reheat the buns and reheat them
The cream cheese buns can be frozen for up to 2 months. To freeze, wrap each bun tightly in plastic wrap and place them in a freezer-safe bag or container. When ready to enjoy, thaw the buns at room temperature for 1-2 hours. To reheat, place the thawed buns in a preheated 200°F/100°C oven for about 10 minutes or until warm. This reheating method preserves their soft texture and fresh flavor. Avoid microwaving, as it can make the buns chewy or unevenly heated. Glaze the buns after reheating for the best results.
More variations for filling the cream cheese buns
These buns are versatile and can be filled with various flavors. Popular variations include cinnamon sugar, chocolate chips, or fruit preserves like raspberry or apricot. Adding chopped nuts, such as pecans or almonds, provides texture and richness. For a savory twist, try filling the buns with herbed cream cheese, garlic butter, or shredded cheese. Experiment with spices like cardamom or nutmeg in the dough to enhance the flavor. Customizing the filling allows you to create unique versions of cream cheese buns that suit different tastes and occasions.
Why is my dough too sticky to handle?
Sticky dough can result from several factors, such as incorrect flour measurements, high humidity, or insufficient kneading. To fix this, add flour 1 tablespoon at a time while kneading until the dough becomes manageable. Avoid adding too much flour, as it can make the buns dense and dry. Knead the dough thoroughly to develop gluten, which improves elasticity and reduces stickiness. Lightly flour your work surface and hands when shaping the dough. Using a dough scraper can also help handle sticky dough without overworking it.
Can I make the buns without a stand mixer?
Yes, these cream cheese buns can be made without a stand mixer. Combine the ingredients in a large mixing bowl and mix with a wooden spoon or spatula until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead by hand for about 10-12 minutes until it becomes smooth, elastic, and slightly sticky. Hand kneading requires more effort but yields similar results. Ensure you incorporate all ingredients evenly, and don’t rush the process. This method is perfect for those who prefer a hands-on approach to baking cream cheese buns.
