Cream Cheese Morning Buns with Coffee Glaze

Swirled with a luscious cream cheese filling and drizzled with a sweet coffee glaze, these cream cheese morning buns are the best breakfast you'll ever wake up to!

4.91 from 11 votes

Cream Cheese Morning Buns with Coffee Glaze

Swirled with a luscious cream cheese filling and drizzled with a sweet coffee glaze, these cream cheese morning buns are the best breakfast you'll ever wake up to!

Prep Time 30

Cook Time 25

Rising Time 2

Total Time 2 55

Servings buns

Calories 333kcal

Ingredients

Buns Dough

1 package (1/4 oz) active dry yeast (2-1/2 teaspoons)
1 cup warm milk (110F)
2 tablespoons light brown sugar
1/3 cup unsalted butter, melted and 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
1-2 tablespoons half and half cream (or 2% milk)

Instructions

Buns Dough

In the bowl of a large stand mixer fitted with a dough hook OR a large mixing bowl, 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 or by hand with a wooden spoon 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)
Knead the dough in the mixer 6-8 minutes or by hand on a floured surface 10-12 minutes until dough is stretchy 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 to 1-1/2 hours.

Cream Cheese Filling

Adjust oven rack to middle and preheat oven to 375F. Line two baking sheets with parchment paper and set aside.
In a large bowl, beat softened cream cheese with sugar and vanilla until smooth and creamy.
Punch risen dough down and turn onto a lightly-floured surface. Roll dough into a 12x15 inch rectangle. Spread cream cheese filling over half of dough width-wise to within 1-inch of edges. Fold opposite half of dough over cream cheese filling and pinch edges to seal.
Using a benchscraper or sharp knife, score dough into 12 (1 x 7.5 inch) strips. Use a serrated knife to very gently cut along score lines into strips. Take each strip, gently stretch, and fold into a knot, tucking strip ends underneath bun. Place buns 2 inches 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 until golden brown. Allow buns to cool 10 minutes on pan, then transfer to a cooling rack.

Coffee Glaze

In a small bowl, whisk powdered sugar with coffee and just enough half-and-half to give the glaze drizzling consistency.
Drizzle glaze over cooled buns and let stand 5 minutes to set before serving. Enjoy!

Video

Notes

Storing Instructions

Store buns in refrigerator up to 3 days. Buns may also be frozen up to 2 months. Reheat buns before serving.

Nutrition