cream cheese bun

cream cheese bun

What do I do with leftover cream cheese frosting?

Make cream cheese buns.

The buns are the delicious japanese cream buns which I’ve made before, from Table for Two or more. This time, I used a bread maker to knead the dough.

Cream cheese bun


  • 150 grams cream cheese frosting (see here for a standard cream cheese frosting recipe)
  • 45 grams plain flour
  1. Mix both well and scoop into a piping bag fitted with a medium plain nozzle.


Starter dough

  • 120 grams bread flour
  • 85 grams boiling water
  1. Mix the flour with the boiling water, using a fork or a spoon. When the dough is cool enough to handle, knead into a ball. Let cool completely, wrap in food wrap and refrigerate for 12 hours at least.

Main dough

  • 380 grams bread flour
  • 75 grams sugar
  • 6 grams salt
  • 8 grams instant yeast
  • all the starter dough above
  • 120 grams milk
  • 100 grams whipping cream
  • 1 cold egg
  • 40 grams unsalted butter, softened but cool
  • dried cranberries (optional)
  1. Place all the wet ingredients, except butter, into the bread maker, followed by the dry ingredients.
  2. Tear the starter dough into smaller pieces and add in.
  3. Select dough cycle and let it knead until the dough comes together. Add in butter and knead until window pane stage.
  4. Remove dough and place in a large bowl. Cover with food wrap and let it proof for 40 minutes or until double in size.
  5. Divide dough into 60 grams each and rest for 10 minutes before shaping it round.
  6. Place on a parchment lined baking tray and let it proof for 50 minutes or until double in size.
  7. With 10 minutes left of proofing time, preheat oven to 180 C.
  8. Pipe topping in circles on top of buns. Add dried cranberries if desired. Bake for 15 minutes.

cream cheese bun1

Making bread with the bread maker is quite fun! My poor KA mixer can also take a much needed break from kneading and rattling about. Ha!

The unfortunate part of this bun is, when left overnight, the topping softens. Even reheating will not produce the same crispiness from the topping as when out of the oven. So this bun is best consumed warm, on the day it is made.


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