BreadHolidays
Written By Kat Lieu
These buns had the Internet asking, are they cheesecake buns or are they cream cheese bread buns? They are definitely bread buns, soft and cloud-like, slathered with sweet cream cheese and topped with any topping of your choice. Try matcha or cocoa powder, and for the holidays, crushed peppermint candies for a pop of color and fresh breath.
You can find these buns in Japanese bakeries, or you can try making them yourself. This milk bread requires little kneading and no yudane or tangzhong. Feel free to skip the milk wash, and be sure to add a tented foil to cover the buns while they’re baking, about 10 minutes into baking. My favorite version is the original version, dusted with milk or buttermilk powder. (Buttermilk powder makes these buns a little sour, so if that’s not what you’re into, use milk powder or confectioners’ sugar.) Our kiddo loves the matcha version and my husband loves the cocoa powder version.
Have fun, you could also use blue spirulina for a beautiful blue bun, or purple sweet potato powder for a purple version. Be sure to tag us #subtleasianbakes or @subtleasian.baking if you make these buns!
Note: This recipe is inspired by one found on Moewdy’s Kitchen on Youtube.
Japanese Sweet Cream Cheese Buns (Viral Recipe) by Kat Lieu
Yield
2 big creamy buns
Author
Kat Lieu
Prep time
30 Min
Cook time
25 Min
Inactive time
2 Hour
Total time
2 H & 55 M
These buns had the internet asking, are they cheesecake buns or are they cream cheese bread buns? They are definitely bread buns, soft and cloud-like, slathered with sweet cream cheese and topped with any topping of your choice. Try matcha or cocoa powder, and for the holidays, crushed peppermint candies for a pop of color and fresh breath.
Ingredients
For the milk bread buns
For the cream cheese filling
Optional toppings
Instructions
Make the milk bread buns
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milk breadjapanesecream cheese bunsJapanese Sweet Cream Cheese Buns recipeKat Lieu
Kat Lieu
Kat Lieu is a doctor of physical therapy, certified lymphedema therapist, and the editor-in-chief of Phil and Mama.