Okay, you guys KNOW we are in our crumble bun era, and honestly I never want to leave. Every single week I am dreaming up a new one because you are loving them just as much as I am, and I truly cannot get enough. This week we are finally giving cherries their moment, and it is SO deserved.
Here is my little confession. I have always neglected cherries. Not because they are not delicious, but because pitting them is the most annoying job on the planet. Then I found this little ten in one cherry pitter on Amazon for like EIGHT DOLLARS, and my whole life changed. It pits a whole handful at once, zero mess, zero effort, and now I am completely obsessed. Best eight dollars I have ever spent, and possibly the best use of my free will. Cherries are officially back on the menu and I am not mad about it.
These buns are pillowy homemade brioche stuffed with a sweet cream cheese filling, a jammy cherry center, fresh halved cherries, and a buttery almond crumble on top. They are big, they are bakery worthy, and they are pure summer joy. I am going for that BAKERY WOW FACTOR, which is why I make six giant buns, but you can absolutely divide them into twelve smaller ones if you want a more reasonable size (a lot of you are doing this right now and honestly it is such a smart move).
P.S. If you can get your hands on a cheap cherry pitter, DO IT. It turns this recipe from a chore into a joy, and you will find yourself reaching for cherries all summer long.
Ingredients Needed
- Whole Milk: The base that activates your yeast and brings the brioche to life. Warming it to the right temperature is what wakes up the yeast and gets everything rising. Whole milk adds richness and a tender crumb to the dough. Do not let it get too hot or it will kill the yeast.
- Active Dry Yeast: The magic that makes these buns rise into fluffy, pillowy clouds. It needs warm milk and a little sugar to bloom and get bubbly. Give it a full five to ten minutes to activate before moving on. If it does not foam, start over with fresh yeast.
- Granulated Sugar: Used throughout to sweeten the dough, the cherry jam, and the crumble. In the brioche it also feeds the yeast and helps with browning. It balances the tang of the cream cheese beautifully. A little goes a long way in building that bakery flavor.
- Large Egg: Adds structure, richness, and that gorgeous golden color to the brioche. It helps bind the dough and keeps it soft and tender. You will also use a bit of beaten egg as an egg wash for that shiny finish. Room temperature works best for even mixing.
- Vanilla Extract: Brings warm, cozy flavor to both the dough and the cream cheese filling. It rounds everything out and makes the whole kitchen smell incredible. Use pure vanilla if you can. It really does make a difference here.
- Bread Flour: The secret to that perfect chewy, structured brioche. The higher protein content gives you a stronger dough that holds all those fillings. You can use all purpose in a pinch, but bread flour is SO much better in this. Trust me on this one.
- Salt: The unsung hero that balances all the sweetness and makes every flavor pop. Without it the brioche would taste flat. Just a little bit does the job. Never skip it.
- Unsalted Butter: Room temperature and cubed, this is what makes brioche, well, BRIOCHE. Adding it one tablespoon at a time while kneading creates that rich, silky, tender texture. You will also use melted butter in the crumble topping. Make sure it is soft for the dough so it blends in smoothly.
- Fresh or Frozen Cherries: The star of the show, used two ways. Some get simmered into a thick, jammy filling, and the rest get halved and tucked in fresh for juicy bursts. Fresh are dreamy in summer, but frozen work beautifully year round. If you use frozen for the jam, you can even skip a step or two.
- Cream Cheese: Room temperature and whipped into a luscious, tangy filling that plays perfectly against the sweet cherries. It adds that bakery style richness right in the center of each bun. Make sure it is fully softened so your filling is smooth and lump free. This is the creamy dreamy heart of the whole thing.
- Heavy Cream: Loosens up the cream cheese filling into a silky, pipeable consistency. Just a couple tablespoons does the trick. It adds a little extra richness too. Room temperature blends in the smoothest.
- Almond Extract: A little splash in the crumble and the cream cheese filling that makes these taste like something out of a European bakery. Cherry and almond are a match made in heaven. A little goes a LONG way, so measure carefully. It adds that special something you cannot quite put your finger on.
- All Purpose Flour: Used in the almond crumble topping to give it that buttery, sandy, crumbly texture. It soaks up the melted butter and holds everything together. This is what gives you those golden crunchy edges. Simple but essential.
- Powdered Sugar: Sweetens and thickens the cream cheese filling into a pipeable dream, and gets dusted over the finished buns for that pretty bakery look. It melts in smoothly without any graininess. Add it slowly so your filling stays silky. That final dusting is the chef’s kiss.
Substitutions and Modifications
- Swap bread flour for all purpose flour if that is what you have, though bread flour gives the best chew.
- Use frozen cherries instead of fresh for both the jam and the filling. If using frozen for the fresh cherry layer, you can skip the halving step.
- Make twelve smaller buns instead of six giant ones for a more shareable size.
- Leave out the almond extract and use extra vanilla if almond is not your thing.
- Dairy free? Try a plant based butter, cream cheese, and milk, though texture may vary.
Why You’ll Love This Recipe
- Soft, buttery homemade brioche that tastes straight out of a fancy bakery, no pastry degree required.
- That dreamy combo of tangy cream cheese, jammy cherries, and sweet almond crumble in every single bite.
- Totally customizable. Make six giant showstoppers or twelve cute smaller buns, your call.
Equipment Needed
- Microwave safe bowl
- Stand mixer with dough hook (or a bowl and some elbow grease)
- Saucepan
- Mixing bowls
- Piping bag (or just a spoon)
- Baking sheet
- Parchment paper
- Pastry brush
Cherry Crumble Brioche Buns (Bakery Style Beauties)
Video
Ingredients
Brioche:
- ¾ cup whole milk
- 2 teaspoons active dry yeast
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups bread flour
- ½ teaspoon salt
- 3 tablespoons unsalted butter room temperature and cubed
Cherry Jam:
- 1 cup fresh or frozen cherries
- ¼ cup granulated sugar
Fresh Cherry Layer:
- 1 cup fresh cherries halved (frozen also works)
Almond Crumble:
- 3 tablespoons unsalted butter melted
- ½ cup granulated sugar
- ½ cup all purpose flour
- ¼ teaspoon almond extract
Cream Cheese Filling:
- 8 ounces cream cheese room temperature
- ¼ teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- ½ cup powdered sugar
For Finishing:
- 1 tablespoon powdered sugar for dusting
Instructions
- Activate the yeast. Heat the whole milk in a microwave safe bowl in 20 second increments until it reaches 100 to 110 degrees Fahrenheit. Sprinkle in the active dry yeast and let it sit for 5 to 10 minutes until foamy.
- Mix the wet ingredients. Add the egg, granulated sugar, and vanilla to the yeast mixture and stir to combine.
- Add the dry ingredients. Add the bread flour and salt, then knead for 5 minutes until a dough forms.
- Add the butter. Add the room temperature cubed butter one tablespoon at a time, kneading it in as you go, then continue kneading for 5 minutes until the dough is smooth and silky.
- Let it rise. Cover the dough and let it rise in a warm spot for 60 to 90 minutes, until doubled in size.
- Make the cherry jam. While the dough rises, add the cherries and granulated sugar to a saucepan and simmer over low to medium heat for 10 to 15 minutes, until thick and jammy. Mash the cherries down as they cook so they break into a smaller, spreadable consistency. Let cool.
- Prep the fresh cherries. Halve your fresh cherries and set them aside. Skip this if using frozen.
- Make the cream cheese filling. Beat the cream cheese until smooth, then mix in the almond extract, heavy cream, and vanilla. Slowly add the powdered sugar and beat until silky. Transfer to a piping bag or just use a spoon.
- Make the almond crumble. In a microwave safe bowl, melt the butter, then mix in the granulated sugar, all purpose flour, and almond extract until it reaches a wet sand consistency.
- Shape the buns. Punch down the risen dough and divide it into 6 equal balls. Place them on a parchment lined baking sheet, press a divot into the center of each, and brush the outer edges with egg wash.
- Fill the buns. Add a generous amount of cream cheese filling into each divot, followed by a spoonful of cherry jam, then a few fresh cherry halves. Sprinkle the almond crumble generously around the edges.
- Bake. Bake at 375 degrees Fahrenheit for 18 to 22 minutes, until golden on the edges. For 12 smaller buns, bake for 14 to 16 minutes until slightly golden.
- Finish and serve. Let the buns sit for 5 minutes, then dust with powdered sugar and enjoy warm.
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 2 days.
- Fridge: Because of the cream cheese filling, refrigerate in an airtight container for up to 5 days. Let come to room temperature or warm slightly before serving.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and warm before enjoying.
Tips and Tricks
- Grab a cheap cherry pitter. It turns the most annoying part of this recipe into a total breeze and makes cherry season so much more fun.
- Do not skip the egg wash on the edges. It gives you that gorgeous golden bakery shine.
- Make sure your cream cheese and butter are fully at room temperature for the smoothest fillings and dough.
- Let the cherry jam cool before filling so it does not melt into the dough. A thicker jam holds its shape beautifully.
Frequently Asked Questions:
Can I use frozen cherries?
Absolutely. Frozen cherries work great for both the jam and the fresh layer. If you are using them for the fresh cherry layer, you can skip the halving step and just tuck them in.
Can I make these smaller?
Yes! Divide the dough into 12 balls instead of 6 and bake for 14 to 16 minutes. This is a great option if the giant buns feel like too much.
Can I use all purpose flour instead of bread flour?
You can, but bread flour gives you that signature chewy, structured brioche. All purpose will work in a pinch, the texture will just be a little softer.
Why did my yeast not foam?
Your milk was likely too hot or too cool, or your yeast was expired. Aim for 100 to 110 degrees Fahrenheit and use fresh yeast for the best rise.
Can I make the dough ahead of time?
Yes! You can let the dough do its first rise in the fridge overnight. Just bring it back to room temperature before shaping and filling.
What does the almond extract do?
Almond and cherry are a classic pairing that tastes just like a European bakery. It adds a subtle, special flavor. If you are not a fan, swap it for extra vanilla.
If you LOVE this recipe, check out:
Strawberry Cheesecake Oatmeal Cream Pies (Soft, Chewy, and Delicious)
Triple Berry Custard Crumble Buns (Zesty Lemon Brioche)
Blueberry Pie Ice Cream with Graham Cracker Crumble
Let’s Bake Together
If you make these Cherry Crumble Brioche Buns, I want to see every gorgeous, jammy, crumbly one of them! Tag me @munchiesbymallory on Instagram and TikTok so I can cheer you on and share your creations. And let me know in the comments if you want more bun recipes, more cherry recipes, or anything else you are craving. I am having the BEST time with these, and I cannot wait to see what we bake next!
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