Welcome to the ultimate guide for creating irresistible Blueberry Cream Brioche Buns! If you’re searching for a breakfast treat that’s both indulgent and comforting, look no further. These sweet breakfast rolls feature a plush, buttery brioche dough swirled with a vibrant blueberry filling and topped with a luscious cream cheese glaze. Perfect for a special brunch or a cozy morning at home, these buns are a delightful symphony of flavors and textures, promising to elevate your weekend mornings. Get ready to bake something truly magical!
Key Ingredients for Blueberry Cream Brioche Buns
Here’s everything you’ll need to create these heavenly brioche buns:
For the Brioche Dough:
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- ½ cup (100g) granulated sugar
- 2 ¼ teaspoons (1 packet/7g) active dry yeast
- ½ teaspoon salt
- ½ cup (120ml) warm milk (around 105-115°F / 40-46°C)
- 3 large eggs, at room temperature
- ½ cup (113g) unsalted butter, softened and cut into 1-inch pieces
For the Blueberry Filling:
- 2 cups (250g) fresh or frozen blueberries (do not thaw if frozen)
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Cream Cheese Glaze:
- 4 ounces (113g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 tablespoon milk or heavy cream
- ½ teaspoon vanilla extract
How to Make Blueberry Cream Brioche Buns
Making these Blueberry Cream Brioche Buns is a truly rewarding experience, yielding exceptionally soft, sweet, and satisfying rolls that look as impressive as they taste. The process combines classic brioche elements with a vibrant, fruity filling and a rich, tangy glaze, ensuring each bite is packed with flavor. With a hands-on prep time of about 45 minutes and a total time of around 3 hours (including rising), these buns are perfect for a weekend baking project that will fill your home with an incredible aroma.
Step-by-Step Instructions:
Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk, 1 tablespoon of granulated sugar (from the dough’s sugar), and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
Combine Dry Ingredients: In a separate medium bowl, whisk together the remaining granulated sugar, all-purpose flour, and salt.
Mix Dough Ingredients: Add the eggs to the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a dough hook (if using a stand mixer) or by hand until a shaggy dough forms.
Knead the Dough: Increase the mixer speed to medium-low and knead for about 5 minutes until the dough starts to come together.
Add Butter: With the mixer still running, add the softened butter one piece at a time, allowing each piece to incorporate before adding the next. This process will take about 10-15 minutes. Continue kneading until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but manageable.
First Rise: Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Prepare Blueberry Filling: While the dough rises, combine blueberries, granulated sugar, lemon juice, and cornstarch in a small saucepan. Heat over medium heat, stirring occasionally, until the blueberries release their juices, and the mixture thickens, about 5-7 minutes. Mash some of the berries lightly with a spoon if desired. Remove from heat and let cool completely.
Shape the Buns: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches.
Spread Filling: Evenly spread the cooled blueberry filling over the rolled-out dough, leaving a small border on one of the longer edges.
Roll and Slice: Starting from the longer edge opposite the border, carefully roll the dough tightly into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches thick).
Second Rise: Arrange the sliced buns in a greased 9×13-inch baking dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until puffed up and nearly doubled.
Bake: Preheat your oven to 375°F (190°C). Bake the Blueberry Cream Brioche Buns for 25-30 minutes, or until golden brown on top and cooked through. If they start to brown too quickly, you can lightly tent them with foil.
Prepare Glaze: While the buns are baking, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, milk/cream, and vanilla extract. Beat until smooth and creamy.
Glaze and Serve: Once the buns are out of the oven, let them cool in the pan for 5-10 minutes. Drizzle generously with the cream cheese glaze while still warm. Serve immediately and enjoy!
Why You’ll Love This Blueberry Cream Brioche Buns
You’ll absolutely fall in love with these Blueberry Cream Brioche Buns because they offer an unparalleled combination of soft, pillowy brioche, bursts of sweet-tart blueberries, and a dreamy cream cheese glaze. The main highlight is undoubtedly the brioche itself—its rich, buttery flavor and incredibly tender texture provide the perfect luxurious base for the vibrant fruit. Making these buns at home also offers fantastic cost savings compared to buying them from a high-end bakery, allowing you to enjoy a gourmet experience without breaking the bank. The fresh blueberries, lemon zest in the filling, and a hint of vanilla in the glaze create layers of flavor that make these rolls truly irresistible.
If you enjoy these, you might also adore our Cinnamon Apple Danish Braid, which offers a similar comforting pastry experience with a different fruity twist. Don’t just dream about these delectable Blueberry Cream Brioche Buns; take the leap and try making them today! Your taste buds (and your family) will thank you.
What to Serve Blueberry Cream Brioche Buns With
These delightful Blueberry Cream Brioche Buns are a star on their own, but they pair beautifully with a few complementary items to create a truly memorable breakfast or brunch spread.
- Coffee or Tea: A classic pairing! A warm cup of freshly brewed coffee, a gentle latte, or a soothing herbal tea would perfectly complement the sweet and tart flavors of the buns.
- Fresh Fruit Salad: A light and refreshing fruit salad featuring seasonal berries, melon, and citrus would provide a nice balance to the richness of the brioche.
- Yogurt Parfait: For a touch of protein and tang, serve alongside a simple yogurt parfait layered with granola and more fresh berries.
- Crispy Bacon or Sausage: If you prefer a savory counterpoint to your sweet breakfast, a side of perfectly cooked bacon or breakfast sausage would be a fantastic addition.
- Mimosa or Bellini: For a special brunch, a sparkling mimosa (orange juice and champagne) or a peach bellini would add a festive touch.
Top Tips for Perfecting Blueberry Cream Brioche Buns
Achieving bakery-quality Blueberry Cream Brioche Buns is easier than you think with these helpful tips:
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature. This helps them incorporate smoothly into the dough, creating a more uniform and tender texture.
- Don’t Rush the Kneading: Brioche dough requires thorough kneading to develop gluten and achieve its signature soft, elastic texture. If using a stand mixer, let it work for the full 10-15 minutes after adding butter until the dough is smooth and passes the “windowpane test” (can be stretched thin enough to see through without tearing).
- Patience with Rising Times: Dough rising times can vary based on ambient temperature. Don’t rely solely on the clock; instead, look for visual cues like the dough doubling in size. A warm, draft-free spot is ideal for rising.
- Cool the Blueberry Filling Completely: Spreading warm filling on the dough can melt the butter and make the dough difficult to roll. Ensure your blueberry mixture is completely cool before spreading. You can even make it a day ahead and refrigerate it.
- Sharp Knife or Dental Floss for Slicing: For clean, even buns, use a very sharp, un-serrated knife or, even better, unflavored dental floss to slice the log. Slide the floss under the log, cross the ends over the top, and pull to cut.
- Don’t Overbake: Brioche can dry out quickly if overbaked. Keep an eye on the buns during the last 5-10 minutes of baking. They should be golden brown, not dark.
- Adjust Glaze Consistency: If your cream cheese glaze is too thick, add more milk or cream a teaspoon at a time until it reaches your desired drizzly consistency. If it’s too thin, whisk in a little more powdered sugar.
Storing and Reheating Tips
To keep your Blueberry Cream Brioche Buns fresh and delicious:
- At Room Temperature: Store leftover buns in an airtight container at room temperature for up to 2 days. The cream cheese glaze can make them a bit moist, so separating glazed buns with parchment paper can help.
- Refrigeration: For longer storage, store the buns in an airtight container in the refrigerator for up to 5 days. Though refrigerating brioche can sometimes alter its texture slightly, these will still be delicious.
- Freezing (Unbaked Buns): If you want to prepare ahead, after the second rise (before baking), cover the pan tightly with plastic wrap and then foil. Freeze for up to 1 month. When ready to bake, transfer directly from the freezer to a preheated oven. You may need to add 5-10 minutes to the baking time.
- Freezing (Baked Buns): Baked and unglazed buns can be frozen in an airtight container or freezer bag for up to 2-3 months. Thaw at room temperature overnight, then warm in a low oven. Add the glaze just before serving. Glazed buns can also be frozen, but the glaze might become slightly watery upon thawing.
- Reheating: To enjoy warm, place individual buns in the microwave for 15-20 seconds, or wrap them loosely in foil and reheat in a preheated oven at 300°F (150°C) for 10-15 minutes until warmed through.
Final Thoughts
These Blueberry Cream Brioche Buns are more than just a recipe; they’re an experience. From the satisfying process of kneading the buttery dough to the incredible aroma that fills your kitchen as they bake, and finally, to that first blissful bite, every step is a joy. The combination of the rich brioche, the sweet-tart burst of blueberries, and the tangy cream cheese glaze creates a harmonious flavor profile that’s truly irresistible. Whether you’re making them for a special occasion or simply to brighten a mundane morning, these buns are guaranteed to bring smiles and comfort. Don’t hesitate to give them a try—you might just discover your new favorite sweet breakfast treat!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Blueberry Cream Brioche Buns FAQs
Q1: Can I use frozen blueberries for the filling?
A1: Yes, absolutely! You can use frozen blueberries directly without thawing them. Just note that they might release a bit more liquid, so you might need to cook the filling for an extra minute or two to achieve the desired thickness.
Q2: What if my dough isn’t rising?
A2: There are a few reasons why dough might not rise. Ensure your yeast is active (foamed up in the warm milk). Also, check the temperature of your milk; if it’s too hot, it kills the yeast, and if it’s too cold, it won’t activate it. Make sure your rising environment is warm and draft-free. Patience is key; sometimes it just needs more time.
Q3: Can I make the brioche dough the night before?
A3: Yes, you can! After the first rise, gently punch down the dough, cover the bowl tightly with plastic wrap, and refrigerate it overnight (up to 24 hours). The cold fermentation will actually enhance the flavor. The next day, let it come to room temperature for about 30-60 minutes before rolling and shaping.
Q4: How do I know if the buns are baked through?
A4: The buns should be golden brown on top and feel light and fluffy. You can also insert a skewer into the center of a bun; if it comes out clean, they are likely done. An internal temperature of about 200°F (93°C) is ideal.
Q5: Can I substitute other fruits for blueberries?
A5: Definitely! While blueberries are fantastic, you can experiment with other fruits like raspberries, diced apples, or even a mix of berries. Adjust sugar and cornstarch as needed depending on the sweetness and juiciness of your chosen fruit.
Blueberry Cream Brioche Buns
Ingredients
Equipment
Method
- 1. Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk, 1 tablespoon of granulated sugar (from the dough’s sugar), and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.0.5 cup warm milk, 0.5 cup granulated sugar, 2.25 teaspoons active dry yeast
- 2. Combine Dry Ingredients: In a separate medium bowl, whisk together the remaining granulated sugar, all-purpose flour, and salt.0.5 cup granulated sugar, 3.5 cups all-purpose flour, 0.5 teaspoon salt
- 3. Mix Dough Ingredients: Add the eggs to the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a dough hook (if using a stand mixer) or by hand until a shaggy dough forms.3 large eggs
- 4. Knead the Dough: Increase the mixer speed to medium-low and knead for about 5 minutes until the dough starts to come together.
- 5. Add Butter: With the mixer still running, add the softened butter one piece at a time, allowing each piece to incorporate before adding the next. This process will take about 10-15 minutes. Continue kneading until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but manageable.0.5 cup unsalted butter
- 6. First Rise: Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- 7. Prepare Blueberry Filling: While the dough rises, combine blueberries, granulated sugar, lemon juice, and cornstarch in a small saucepan. Heat over medium heat, stirring occasionally, until the blueberries release their juices, and the mixture thickens, about 5-7 minutes. Mash some of the berries lightly with a spoon if desired. Remove from heat and let cool completely.2 cups fresh or frozen blueberries, 0.25 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch
- 8. Shape the Buns: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches.
- 9. Spread Filling: Evenly spread the cooled blueberry filling over the rolled-out dough, leaving a small border on one of the longer edges.
- 10. Roll and Slice: Starting from the longer edge opposite the border, carefully roll the dough tightly into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches thick).
- 11. Second Rise: Arrange the sliced buns in a greased 9×13-inch baking dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until puffed up and nearly doubled.
- 12. Bake: Preheat your oven to 375°F (190°C). Bake the Blueberry Cream Brioche Buns for 25-30 minutes, or until golden brown on top and cooked through. If they start to brown too quickly, you can lightly tent them with foil.
- 13. Prepare Glaze: While the buns are baking, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, milk/cream, and vanilla extract. Beat until smooth and creamy.4 ounces cream cheese, 0.5 cup powdered sugar, 1 tablespoon milk or heavy cream, 0.5 teaspoon vanilla extract
- 14. Glaze and Serve: Once the buns are out of the oven, let them cool in the pan for 5-10 minutes. Drizzle generously with the cream cheese glaze while still warm. Serve immediately and enjoy!