Cheesecake Buns

READY IN: 1hr 20mins




  • heat the milk until warm but not hot. microwave will do. stir in the honey and yeast and let sit for 5 min until bubbling and frothy.
  • add the salt, oil, and flour. stir until a soft dough forms. kneed lightly for a few min until it's smooth and elastic. lightly oil the bowl and put it back. cover with a towel and let rise until doubled in size, about 20 min.
  • while it's rising stir the cream cheese with 3 Tbs icing sugar and 1/2 tsp vanilla until you get a stiff sort of icing.
  • once your dough has risen, divide it into 16 pieces. flatten each out to about a 3 inch round. doesn't need to be perfect. no need for a rolling pin or anything. stick a little dab of the cream cheese filling into the middle. somewhere between 1/2 and 1 tsp each. fold up the edges and squeeze them together to seal so you have a little smooth ball encasing the filling. place seal-side down into a 9 inch square pan that is well greased.
  • your little dough balls should be close but not super squished. let rise until doubled again. a slightly warm oven works well. once risen your balls should be a little crowded and certainly touching.
  • bake at 350f for about 20 min or until golden brown. in the meantime mix your remaining 2 Tbs icing sugar and 1/2 tsp vanilla with your lemon juice and butter. warm a bit to melt your butter and smooth out the lumps. set aside.
  • when your buns are done let them cool for about 10-15 minute pull out of the pan to a plate or serving dish and pour your glaze over them while they're now warm but not hot.
  • if you serve immediately they are tasty but letting them totally cool and set for a few hours improves the texture and flavour.