Swirled with a luscious cream cheese filling and drizzled with tons of coffee glaze, these cream cheese morning buns are the best holiday breakfast you’ll ever wake up to!
Meet the morning buns that’ll make you MORE than happy to roll outta bed in the wee hours of morning ‘err morning.
Aka, like 9:45 am if we’re being real. That’s at least how long I’m sleeping tomorrow after taking my last final today and being officially on freaking winter break, HALLELUJAH.
I’ll wake up every dang morning on my winter break as long as one or twenty two of these cream cheese morning buns are waiting for me. They are the freaking real holiday brunch deal, guys.
Dealing out something kinda like the dreamiest, fluffiest morning bun. Swirled with a cream cheese filling and covered in the coffee glaze of perfection. ??
Don’t let that yeast bread/swirl game scare ya away from tackling these beauties, friends. A little planning ahead and you are GOLDEN with the breakfast game and I promise that most of that time is inactive too.
Cause basically we’ve just got a standard sweet rolls/cinnamon roll base dough that’s rolled out just like cinnamon rolls and spread with a cheesecake filling and folded up, sliced into strips, and twisted into rolls. Baked ’til golden, yeasty perfection, ya know the drill.
ARE THEY NOT THE MOST GORGEOUS THING EVER.
Gorgeous taken to the next level when coffee glaze makes an appearance. YES. ??
These are for reals the fluffiest, dreamiest breakfast morning bun you will ever consume in your life, friends. I want breakfast at all hours of the day now.
Make sure you have a huge gang around to help eat them ALL. Trust me on this, they’re one of those things that you WILL, in fact, want for breakfast at all hours of the day.
Cream Cheese Morning Buns with Coffee Glaze
Swirled with a luscious cream cheese filling and drizzled with tons of coffee glaze, these cream cheese morning buns are the best holiday breakfast you'll ever wake up to!
Ingredients
Buns Dough
- 1 package (1/4 oz) active dry yeast (2-1/2 teaspoons)
- 1 cup warm milk (110F)
- 2 tablespoons coconut sugar (or brown sugar)
- 1/3 cup melted butter, cooled
- 3 large eggs, lightly beaten
- 1 teaspoon salt
- 4 to 4-1/2 cups white whole wheat flour
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/3 cup coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon half-and-half cream
Coffee Glaze
- 1 cup powdered sugar
- 1 tablespoon strong-brewed coffee
- 1 tablespoon half and half cream
Instructions
Buns Dough
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In the bowl of a large stand mixer, fitted with a dough hook, dissolve yeast in warm milk. Let stand 5 minutes until foamy. Mix in sugar, melted butter, eggs, salt, and 4 cups flour on medium speed until dough pulls away from sides of bowl into a ball. (if dough seems too sticky, add additional flour by the tablespoon until it comes together)
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Turn dough onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Cream Cheese Filling
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In a large bowl, beat softened cream cheese with sugar until completely creamy. Beat in vanilla and half and half until smooth. Line two baking sheets with parchment paper and set aside.
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Assemble the buns: Punch risen dough down. On a floured surface, roll into a 12x18 rectangle. Spread cream cheese filling over half of dough to within 1/2-in of edges. Fold opposite half over cream cheese filling and pinch edges to seal.
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Cut dough along the length side into 9-in strips. Twist each strip and tie into a knot, tucking and pinching edges underneath and place 2-in apart on prepared baking sheets.
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Let buns rise in a warm place 30 minutes or until doubled. Bake buns at 375F 20-25 minutes or until a deep golden brown. Cool on wire cooling racks.
Coffee Glaze
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In a small bowl, whisk all glaze ingredients until smooth. Drizzle over cooled buns and let stand 5 minutes before serving. Enjoy!
Julie G says
These are beautiful! I’m going to make them over the holiday and trying to get a visual of the process. So it’s 18 inches long, 12 inches high, cream cheese goes on 1/2 of the length to the left or right and fold over into 12 X 9 inch rectangle. Then cut into (8) 1 1/2 by 9 inch strips before trying into the knot. Is that right? Thanks for your help…they look so yummy I can’t resist making them! Have a wonderful holiday!
Sarah says
Yes that is exactly right! I apologize for the lack of visual help but what you just described is the exact process. Let me know if you have any other questions, Julie!
chrysta says
These look amazing! How do you store them?
Sarah says
Store them at room temperature in an air-tight container up to 2 days, Chrysta!
Andrea says
Hi, I just wanted to know if I can make the dough overnight in the fridge so that the next morning I can cut them and let them prove for the second time, as I think it would be lovely to have them for breakfast. Thanks
Sarah says
That would work fine, Andrea! Just make sure they’re doubled in size when you proof them for the second time the next morning.
Healthy Kitchen 101 says
So sweet! I think my heart is already melted with the coffee glaze xD I’m gonna give it a try to see if this is the fluffiest, dreamiest breakfast morning ?
– Natalie
Sarah says
Please let me know if you try these buns!! 🙂
Jessica says
Can you use all purpose flour instead of white whole wheat flour?
Sarah says
Yes, that would work fine!
Jessica says
Thank you for the quick response! I’m going to make these in a few weeks when I feel a little less guilty about all the Christmas baked goods I’ve been eating haha. 🙂 They sound delicious!
Julie G says
I made these today and they came out beautifully! That dough is luscious and easy to work with. Made the dough last nigh, let it rise, formed the buns and put them on a parchment lined baking sheet. I covered them with plastic wrap and stuck them in the fridge overnight. This morning I let them rise 30 minutes in a mildly warm oven. Removed them and then preheated the oven to 375 convection. They baked in 18 minutes and are gorgeous! Mine look a little bigger than the ones in the photo but are still picture perfect. I mixed powered sugar with vanilla and half & half to glaze them. This recipe is a keeper for sure and I can’t wait to try more from your site. Thank you and Happy New Year!!
Sarah says
I’m so glad to hear that, Julie! Thank you for letting me know. Happy New Year!
Cathy says
They are amazing and so good
foysal@porsell says
I love it nice recipe and thanks for sharing really i am impressed