Description

Delight in these Strawberry and Cream Cheese Pineapple Buns, a soft and fluffy Asian-inspired sweet bun featuring a creamy strawberry cream cheese filling and a signature crackly, cookie-like pineapple topping. Perfect as a dessert or snack, these buns combine tender dough with fruity richness and a slightly crunchy crust for a truly satisfying treat.

Ingredients

For the Bun Dough:

2 ½ cups all-purpose flour
2 tablespoons milk powder
2 tablespoons granulated sugar
1/2 teaspoon salt
1 tablespoon instant yeast
3/4 cup warm milk
1 large egg
3 tablespoons unsalted butter (softened)

For the Filling:

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

For the Pineapple Topping:

1/2 cup all-purpose flour
1/4 cup unsalted butter (softened)
1/4 cup granulated sugar
1 tablespoon milk
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon vanilla extract

For Brushing:

1 egg (beaten, for egg wash)

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Instructions

Prepare the Dough: In a large bowl, mix together the flour, milk powder, sugar, salt, and instant yeast. Add the warm milk and egg, stirring until a dough starts to form. Knead in the softened butter and continue kneading for about 8–10 minutes until the dough becomes smooth and elastic.
First Rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.
Make the Filling: Combine the softened cream cheese, powdered sugar, and vanilla extract in a bowl. Mix until smooth, then gently fold in the diced fresh strawberries. Refrigerate the filling until ready to use.
Prepare Pineapple Topping: Cream the softened butter and sugar together until light and fluffy. Add the milk and vanilla extract, mixing well. Stir in the flour, baking soda, and baking powder to form a soft dough.
Shape the Buns: Divide the risen bun dough into 8 equal portions. Flatten each piece and place about 1 tablespoon of the cream cheese and strawberry filling in the center. Pinch the dough to seal and shape into smooth balls.
Apply Topping and Second Rise: Flatten a small piece of the pineapple topping dough and place it over each bun. Cover the buns again and let them rise for an additional 30 minutes until puffy.
Preheat Oven and Egg Wash: Preheat your oven to 350°F (175°C). Brush each bun lightly with beaten egg to give a glossy finish after baking.
Bake: Place the buns on a baking tray lined with parchment paper and bake for 18–20 minutes or until the buns are golden brown on top.
Cool and Serve: Remove the buns from the oven and let them cool slightly on a wire rack before serving to enjoy the perfect balance of soft bread and creamy filling.

Notes

Use freeze-dried strawberries or strawberry jam for the filling if fresh strawberries are too juicy to prevent soggy buns.
The pineapple topping does not contain pineapple; it is named for its resemblance to the textured, crackly crust typical of Hong Kong-style pineapple buns.
Ensure the milk is warm, not hot, when mixing with yeast to activate it properly without killing it.
You can store leftover buns in an airtight container and reheat gently before serving.
For a dairy-free version, substitute cream cheese with a vegan alternative and use non-dairy butter and milk.