Go Back

Cheesecake Bunny Buns

These milk bread dinner rolls are soft, delicate, and filled with creamy cheesecake. The best part is they are shaped like bunnies! As the buns bake, the custard melts into the bread which results in a custardy soufflé-like center. Serve warm with cinnamon butter or plain butter! Cheesecake Bunny Buns are the perfect addition to any spring-time celebration.
Print Recipe
Course Side Dish

Equipment

  • Kitchenaid

Ingredients
  

Tangzhong

  • 2 Tbsp bread flour
  • 1/2 cup water

Milk Bread Dough

  • 2 egg whites
  • 2 Tbsp milk powder
  • 1 Tbsp active dry yeast
  • 1/4 cup sugar
  • 1 1/4 tsp salt
  • 2 1/2 cups bread flour
  • 1/2 cup evaporated milk whole milk works too
  • 2 Tbsp softened butter so soft it's almost melted

Cheesecake Filling

  • 2 eggs
  • 1/3 cup sugar
  • 2 Tbsp cornstarch
  • 2 Tbsp cake flour
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 Tbsp butter
  • 1/4 cup sour cream
  • 4 oz cream cheese room temperature

Instructions
 

Make the Tangzhong

  • In a small saucepan, whisk 2 tablespoons bread flour and 1/2 cup of water.
  • Slowly heat the mixture over a low temperature, whisking constantly for about 4-5 minutes until lines form in the mix and it comes together in a pudding-like paste. You will have 1/2 cup of tangzhong. Let it cool.

Cheesecake Filling

  • In a small bowl, whisk the eggs, sugar, cornstarch, and cake flour til smooth.
  • In a small saucepan, heat the milk til steamy and just beginning to simmer. Don't let the milk boil.
  • Temper the eggs by pouring the warm milk into the egg mixture. Constantly whisk the eggs while pouring the milk so you don't curdle the eggs.
  • Once the milk is fully incorporated into the egg mixture, return the eggs back into the pan. Gently whisk the custard constantly to avoid curdling. Heat the custard over medium low heat for about 5-7 minutes until the mixture thickens.
  • The custard will be done when it can easily coat the back of a spoon and a small trail gets left behind when you run your finger through the custard.
  • Pour the custard through a sieve to remove any lumps. Meanwhile, in a small microwave safe bowl or measuring cup, add the cream cheese and sour cream together. Heat on high for 15 seconds. If the mixture is still hard, it might need to be heated 15 more seconds. Whisk the cream cheese and sour cream to combine.
  • Fold the cream cheese mixture into the custard until it is fully incorporated.
  • Cover with plastic wrap and let the mixture chill in the fridge until it is fully set and ready to use.

Make the Dough

  • In a stand mixer, add the egg whites, milk powder, yeast, sugar, salt, and bread flour. Use a spatula to combine.
  • Add the evaporated milk and 1/2 cup of the tangzhong. Mix with the stand mixer just until a dough forms.
  • Add the butter in small pieces. Knead slowly to incorporate the butter. Once incorporated, knead on medium speed for about 20-30 minutes until the dough has completely cleared the bowl and is smooth and elastic.
  • You will know when the dough is ready by doing the windowpane test. To do the windowpane test, simply pull up some of your dough and gently stretch it. The gluten strands will be very elastic and should allow you to pull the dough into a very thin film that is almost see-through. If your dough is easily tearing, you may need to knead it longer.
  • Butter a medium sized bowl. Gently form the dough into a ball and let it take a nap for about 1-2 hours in a warm place til it has doubled in size.

Fill the Buns

  • Once the dough has doubled in size, divide the dough. If you are making dinner rolls, Divide them into 8 equal pieces for large rolls or 10 for smaller rolls. Shape into balls, cover, and let them rest for 10 minutes.
  • Roll one ball into a rectangle about 6 inches long. Fold one end over 2/3 or the way across and fold the other end on top to do a book fold. Let the dough rest another 15 minutes. Repeat with the other balls.
  • Using a rolling pin, take the first ball and roll the dough out in a 6-8 inch round. Gently press the edges down to remove bubbles and make a more delicate crumb. Spoon 1 tablespoon of the cheesecake custard into the center of the dough and gently pinch the dough up around it. Seal the custard inside and make sure filling doesn't ooze out.
  • Arrange the buns in a square 8x8 baking pan. Let it rise for 1 hour until nearly doubled in size. While the buns are rising, preheat the oven to 375 degrees. Lower the oven rack to it's lowest setting.

Shaping the Rolls Bunny Style

  • If you decide to shape these buns into bunnies, Divide the dough into 8 pieces for large rolls or 10 pieces for smaller rolls. Let them rest, do the book fold, and rest again.
  • Roll out one of the folded dough pieces to the shape of a triangle (about 6 inches). Gently press down the edges so you have a finer crumb and avoid really big air bubbles.
  • Cut a small incision at the top of the triangle for the ears. Spoon about 1 tablespoon of filling at the base of the triangle. Fold the dough over itself and seal the edges.
  • Make sure you fully seal the sides and front so the filling can't escape.
  • At this point, you can decorate the bunnies with black sesame seeds for eyes and shape them to look more like cute bunnies. Feel free to add little bunny tails with small dough balls!

Bake the Rolls

  • Before baking, brush the tops with egg wash. Gently cover with foil and bake the rolls for 35 minutes. 10-15 minutes before the rolls have finished baking, remove the foil so they can finish browning.
  • Once baked, remove from the oven and set the pan on a wire rack. Let it cool for 10 minutes before removing from the pan.
  • Serve the creamy bunny buns warm. They taste great with normal butter and cinnamon butter.

Notes

Another Way To Shape the Bunnies
You can also shape the rolls by forming the rolls exactly how you would for dinner rolls. Reserve some extra dough to shape ears and tails.
You can add the ears and tails to the rolls by using egg wash.
Add black sesame seeds for the eyes and noses!