Meet your new favorite bakery treat: the Strawberry and Cream Cheese Pineapple Bun. This delicious twist on the classic Hong Kong pineapple bun combines pillowy-soft bread, a golden, crackly cookie topping, and a luscious strawberry-studded cream cheese center. Every bite is a delightful blend of buttery richness, tangy fruit, and the sweet crunch of the signature pineapple crust. Whether you’re looking for a standout brunch centerpiece, a comforting afternoon snack, or a showstopper for a dessert spread, these buns are guaranteed to brighten your table and your mood.

Strawberry and Cream Cheese Pineapple Bun Recipe - Recipe Image

Ingredients You’ll Need

The magic of Strawberry and Cream Cheese Pineapple Bun comes from simple pantry staples and fresh, juicy strawberries. Each ingredient plays a role in building irresistible flavor, tender texture, or that signature golden color. Here’s what you’ll need and why each item matters:

All-purpose flour (for dough and topping): The backbone of both the soft bun and the crunchy pineapple topping, providing structure and a tender crumb.
Sugar: Sweetens both the dough and the topping, ensuring every bite is perfectly balanced.
Instant yeast: Gives the buns their light, fluffy rise and classic bakery smell.
Salt: Enhances all the other flavors and keeps the buns from tasting flat.
Warm milk: Adds moisture and richness to the dough for a soft, pillowy texture.
Egg: Used in both dough and egg wash, it adds richness and helps create a golden, shiny crust.
Unsalted butter (softened): Brings buttery flavor to both bun and topping, making each bite melt-in-your-mouth delicious.
Cream cheese (softened): The creamy heart of the filling, adding tang and luscious texture.
Powdered sugar: Sweetens the cream cheese filling without any grittiness.
Vanilla extract: Adds a fragrant, comforting note to both filling and topping.
Fresh strawberries (diced): Juicy bursts of fruit that take the filling to the next level—be sure to use ripe berries for maximum flavor.
Egg yolk: Enriches the pineapple topping, giving it structure and a beautiful color.
Egg wash (egg + milk): Gives the buns that irresistible glossy, golden finish.

How to Make Strawberry and Cream Cheese Pineapple Bun

Step 1: Mix and Knead the Dough

In a large bowl, combine all-purpose flour, sugar, instant yeast, and salt. Add warm milk and an egg, then mix until a shaggy dough forms. Knead in the softened butter until it’s fully absorbed and the dough is smooth and elastic—about 10 to 12 minutes of kneading. This step is key for that signature soft, fluffy bun texture. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size.

Step 2: Prepare the Strawberry Cream Cheese Filling

While the dough rises, make your luscious filling by beating together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the diced fresh strawberries so you get juicy fruit in every bite. Pop the filling in the refrigerator to firm up while you finish the rest of the recipe—it’ll be much easier to handle later!

Step 3: Make the Pineapple Topping

For that classic pineapple bun crunch, combine flour, sugar, softened butter, egg yolk, and vanilla extract in a bowl. Mix until it forms a soft, pliable dough. Shape it into a log, wrap in plastic, and chill for at least 30 minutes. Chilling makes the topping easy to slice and shape, and helps it bake up with its signature crackly pattern.

Step 4: Shape and Fill the Buns

Once your dough has risen, punch it down and divide it into 8 equal pieces. Flatten each ball into a disc, place a generous spoonful of chilled strawberry cream cheese filling in the center, and carefully pinch the edges to seal. Place each filled bun seam-side down on a parchment-lined baking sheet, giving them plenty of space to rise.

Step 5: Add the Pineapple Topping

Take your chilled pineapple topping and divide it into 8 pieces. Flatten each into a disc large enough to cover the top of each bun. Gently press a disc onto the top of each bun, then cover the buns loosely and let them rise for another 30 to 40 minutes until puffy.

Step 6: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Brush each bun with the egg wash for that irresistible shine. Bake for 18 to 22 minutes, or until the buns are golden brown and the topping is crackled and crisp. Let cool slightly before serving so the filling sets just enough to stay inside each bun.

How to Serve Strawberry and Cream Cheese Pineapple Bun

Garnishes

A light dusting of powdered sugar on top of your Strawberry and Cream Cheese Pineapple Bun makes it look extra inviting. For a pop of color and freshness, add a few thinly sliced fresh strawberries or a couple of mint leaves to the plate.

Side Dishes

Pair your Strawberry and Cream Cheese Pineapple Bun with a cup of hot milk tea or fruity iced tea for a true Hong Kong café vibe. If you’re serving these for brunch, a simple fruit salad or a bowl of yogurt balances out the richness and rounds out the meal beautifully.

Creative Ways to Present

For gatherings or special occasions, arrange the buns on a wooden board with a scattering of extra strawberries and edible flowers. You can even slice the buns in half and add a small scoop of vanilla ice cream for an over-the-top dessert version of Strawberry and Cream Cheese Pineapple Bun—trust me, it’s a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you have leftover Strawberry and Cream Cheese Pineapple Buns, simply store them in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. The buns stay soft and the filling remains creamy, though the topping will lose a bit of its crispness over time.

Freezing

These buns freeze beautifully before baking. After shaping and topping the filled buns, freeze them on a baking sheet until solid, then transfer to a zip-top bag for up to 1 month. When you’re ready, bake straight from frozen—just add a few minutes to the baking time and enjoy fresh Strawberry and Cream Cheese Pineapple Bun whenever the craving strikes!

Reheating

To refresh leftover buns, warm them in a 300°F (150°C) oven for 5 to 8 minutes. This revives the softness of the bread and gives the topping a little extra crunch. Avoid microwaving, as it can make the topping soggy.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries for the filling. Just be sure to thaw and drain them well, then pat dry to avoid excess moisture, which could make the filling runny.

What makes the topping “pineapple” if there’s no pineapple in it?

The pineapple bun gets its name from the crackly, golden cookie topping that resembles the look of a pineapple’s skin—not from the fruit itself. The flavor is buttery and sweet, making it the perfect contrast to the soft bun and creamy filling.

Can I prepare any parts of the recipe ahead of time?

Absolutely! Both the cream cheese filling and the pineapple topping can be made and refrigerated a day ahead. You can also freeze the shaped, unbaked buns and bake them fresh when you need them.

Is it possible to make these buns vegan?

With a few swaps—like using plant-based butter, dairy-free cream cheese, and a flax egg—you can adapt the Strawberry and Cream Cheese Pineapple Bun to be vegan-friendly. The result will be slightly different but still delicious!

Why is my dough not rising properly?

If your dough isn’t rising, check that your yeast is fresh and active, and that your milk wasn’t too hot (which can kill yeast). Also, be sure to let the dough rise in a warm, draft-free spot for best results.

Final Thoughts

It’s hard to resist the charm of a homemade Strawberry and Cream Cheese Pineapple Bun! With its soft, buttery bread, sweet-tangy filling, and that dazzling golden crown on top, this treat is pure joy from first bite to last crumb. Gather your favorite people, bake up a batch, and watch these buns disappear—don’t forget to savor that first, warm bite for yourself!

Strawberry and Cream Cheese Pineapple Bun Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 1 hour 50 minutes
Yield: 8 buns 1x
Diet: Vegetarian

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Description

Strawberry and Cream Cheese Pineapple Buns are a delightful twist on the classic Hong Kong pineapple bun. Soft, fluffy buns are filled with a creamy strawberry and cream cheese mixture and topped with a sweet, crumbly pineapple crust. Perfect as a breakfast treat or dessert, these buns combine fruity freshness with rich, buttery goodness for a truly irresistible pastry experience.

Ingredients

Scale

For the Bun Dough:

2 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon instant yeast
½ teaspoon salt
¾ cup warm milk
1 egg
3 tablespoons unsalted butter (softened)

For the Cream Cheese Filling:

½ cup cream cheese (softened)
2 tablespoons powdered sugar
½ teaspoon vanilla extract
½ cup fresh strawberries (diced)

For the Pineapple Topping:

½ cup all-purpose flour
¼ cup sugar
¼ cup unsalted butter (softened)
1 egg yolk
½ teaspoon vanilla extract

For Egg Wash:

1 egg (beaten with 1 tablespoon milk)

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Instructions

Prepare the Dough: In a large bowl, combine 2 ½ cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon instant yeast, and ½ teaspoon salt. Add ¾ cup warm milk and 1 egg, then mix to form a rough dough. Knead in 3 tablespoons softened unsalted butter and continue kneading for 10–12 minutes until the dough is smooth and elastic. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.
Make the Cream Cheese Filling: While the dough rises, in a separate bowl, mix ½ cup softened cream cheese, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract until smooth. Gently fold in ½ cup diced fresh strawberries. Cover and refrigerate the filling until ready to use.
Prepare the Pineapple Topping: Mix ½ cup all-purpose flour, ¼ cup sugar, ¼ cup softened unsalted butter, 1 egg yolk, and ½ teaspoon vanilla extract together until a soft dough forms. Shape into a log, wrap in plastic wrap, and refrigerate for 30 minutes to firm up.
Shape the Buns: Once the dough has risen, punch it down and divide into 8 equal portions. Flatten each portion into a round disc, place a spoonful of the prepared strawberry cream cheese filling in the center, then carefully seal the edges to enclose the filling completely. Place the sealed buns seam-side down on a baking sheet lined with parchment paper.
Apply the Pineapple Topping: Remove the pineapple dough from the refrigerator and divide it into 8 equal pieces. Flatten each piece into a disc and gently press one onto the top of each bun, ensuring even coverage.
Final Proof: Cover the shaped buns loosely with plastic wrap or a clean towel and let them rise for another 30–40 minutes until puffed.
Bake the Buns: Preheat your oven to 350°F (175°C). Brush the tops of the buns with the egg wash made by beating 1 egg with 1 tablespoon of milk. Bake for 18–22 minutes or until the topping is golden brown and the buns are cooked through.
Cool and Serve: Remove the buns from the oven and allow to cool slightly on a wire rack before serving warm or at room temperature.

Notes

Use very ripe strawberries for extra natural sweetness and flavor.
You can freeze the unbaked shaped buns after the final shaping. When baking from frozen, add an extra 5-7 minutes to the baking time and bake directly without thawing.
For a richer pineapple topping, you may brush with an additional egg wash before baking.
Ensure butter is softened to room temperature to incorporate smoothly into dough and topping.

Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: Chinese Fusion