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.
Aka, like 11 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 beauties are waiting for me.
They are the freaking real holiday brunch deal, guys.
Let’s lay out all cream cheese morning buns facts >>
- Buttery golden yeast bread exterior
- Sweet cream cheese filling swirled inside
- Coffee icing DRENCHING every inch
You see why double batches of these beauties might be a good game plan?
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.
Let’s move onto some step-by-step pictures!
Here I’m primarily just showing you how we fill, fold, and shape these rolls after they’ve had their first rise. (scroll down to the recipe for detailed instructions on how we MAKE the actual dough)
First, punch down your dough after the first rise and turn it onto a floured surface.
Roll the dough out into a 12×15 in rectangle – try to be as precise as you can with the measurements!
Spread the cream cheese filling over half of the dough width-wise to within 1-in of dough edges.
Then fold the other dough half over the cream cheese filling. Pinch the edges to seal.
Using a benchscraper or a sharp knife, score the dough into 1-in strips. This should give you about 12 (1 x 7.5) inch strips.
Use a serrated knife to very gently cut along the score lines into strips.
Now, take each strip and very gently stretch it out with your fingers. Fold as though you are going to tie a knot with the strip and tuck ends neatly underneath.
You’re not tying a full knot with the strip but the folding motion will be the same.
Repeat this half-tying motion with the rest of the strips and place them 2-in apart on parchment paper-lined baking sheets.
At this point, cover them with plastic wrap and let them rise 30-45 minutes at room temperature until doubled then bake as directed.
Alternatively, for a make-ahead option:
Cover the buns loosely with plastic wrap and let them chill in the fridge overnight or up to 24 hours.
Let them sit out on the counter 30-45 minutes to bring them to room temp. Then bake as directed.
Gorgeous taken to the next level when coffee glaze makes an appearance.
These are for real the fluffiest, dreamiest breakfast you will ever consume in your life, friends.
I want breakfast at all hours of the day now. Ready to join my club??
More holiday breakfast ideas right this way! >
Cream Cheese Morning Buns with Coffee Glaze
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 bread flour
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Coffee Glaze
- 1 cup powdered sugar
- 1 tablespoon strong-brewed coffee
- 1 tablespoon half and half cream
Instructions
Buns Dough
- 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)
- 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
- In a large bowl, beat softened cream cheese with sugar until completely creamy. Beat in vanilla smooth. Line two baking sheets with parchment paper and set aside.
- Assemble the buns: Punch risen dough down. On a floured surface, roll into a 12x15 inch rectangle. Spread cream cheese filling over half of dough to within 1-inch of edges. Fold opposite half over cream cheese filling and pinch edges to seal.
- Using a benchscraper or sharp knife, score dough into 1 x 7.5 inch strips. Use a serrated knife to very gently cut along score lines into strips. Working one at a time, take each strip and gently stretch and fold as though you were tying a half-knot, tucking strip ends underneath bun. Place buns 2-in apart on prepared baking sheets.
- Let buns rise in a warm place 30-45 minutes or until doubled.* Bake buns at 375F 20-25 minutes or until a deep golden brown. Cool on wire cooling racks.
Coffee Glaze
- In a small bowl, whisk all glaze ingredients until smooth. Drizzle over cooled buns and let stand 5 minutes before serving. Enjoy!
For a step-by-step guide to making this recipe, check out the video!
Notes
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
[email protected] says
I love it nice recipe and thanks for sharing really i am impressed
eric levine says
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
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Thank you, Sarah!
Marina says
This dish is seem really good for breakfast. Thank you for your recipe, Sarah.
Can I make it the night before and then put it in the refrigerator?
Sarah says
Hi Marina! Yes! If you’re making these rolls the night before, I would recommend storing them in the refrigerator and then reheating the next morning. 🙂