Coffee Cheesecake Buns ☕️ bake with me

These Coffee Cheesecake Buns are soft, pillowy brioche buns filled with a creamy coffee cheesecake centre, layered with a rich cocoa–espresso paste, topped with a cacao crumble, and finished with a coffee glaze.

📝 Full Recipe (step-by-step + tips):

⏱️ TIMESTAMPS
00:00 Preview
00:14 Dough
02:08 First Rise
02:48 Cocoa crumble
03:18 Cocoa–espresso paste
04:40 Filling
05:48 Shape the buns
08:08 Second Rise
08:21 Egg Wash
08:38 Filling the Buns
11:39 Bake
11:46 Coffee Glaze
12:22 Glaze the Buns
12:42 Final reveal ✨

INGREDIENTS
Brioche Dough
▢ 310 g bread flour (2⅛ cups)
▢ 200 g whole milk, warm (¾ cup + 1 tbsp)
▢ 13 g granulated sugar (1 tbsp)
▢ 5 g active dry yeast (1½ tsp)
▢ 1 large egg (≈ 50 g), room temperature
▢ 6 g salt (1¼ tsp)
▢ 45 g unsalted butter (3 tbsp), very soft

Coffee Cheesecake Filling
▢ 250 g cream cheese or mascarpone, room temp
▢ 40–50 g granulated sugar (3–4 tbsp)
▢ 20 g all-purpose flour (2 tbsp)
▢ 40 g heavy cream (3 tbsp)
▢ 1–1½ tsp instant espresso powder, dissolved in 1 tbsp hot water
▢ ½ tsp vanilla extract
▢ ½ tsp cornstarch

Cocoa–Espresso Paste
▢ 48 g unsalted butter (3 tbsp + ½ tsp), very soft
▢ 90 g light brown sugar (½ cup)
▢ 18–20 g cocoa powder (¼ cup)
▢ 2 tsp instant espresso powder
▢ 1–1½ tbsp strong espresso, cooled
▢ Pinch of salt
▢ (Optional) pinch of cinnamon

Cocoa Crumble Topping
▢ 45 g unsalted butter (3 tbsp), melted
▢ 50 g light brown sugar (¼ cup)
▢ 55 g all-purpose flour (just under ½ cup)
▢ 10 g cocoa powder (≈ 1½ tbsp)
▢ Pinch of salt

Egg Wash
▢ 1 egg
▢ 1 tbsp milk or cream

Coffee Glaze
▢ 75 g powdered sugar (⅔ cup)
▢ 1 tbsp strong espresso or very strong coffee, cooled
▢ 1 tbsp heavy cream
▢ ½ tsp cocoa powder

💡 Baking Tip: Don’t overfill the centres — keeping the filling slightly below the edges helps the buns hold their shape, not overflow in the oven and bake evenly.

✨ CONNECT WITH ME
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