Cream Cheese And Milk Chocolate Stuffed Buns Recipe

I gotta say, I was super hyped when I discovered this recipe that mixes warm, fluffy dough with a creamy, tangy filling and melty milk chocolate chips, and even though I might mess up a little, it always makes my day feel a bit brighter.

I love makin’ these Cream Cheese and Milk Chocolate Stuffed Buns. I use warm milk with active dry yeast and granulated sugar mixed with a large egg, all-purpose flour and melted unsalted butter.

My cream cheese, powdered sugar, vanilla extract and milk chocolate chips filling gives a tasty twist.

Ingredients

• Warm milk gives moisture and helps the yeast get active.

  Its sugars feed the yeast.

• Active dry yeast makes the buns rise and adds a bit of protein to the mix.
• Granulated sugar brings sweetness and helps speed up the fermentation process.
• All-purpose flour is mainly carbs that give the dough structure and body.
• Unsalted butter adds a rich, creamy feel without being overly salty or heavy.
• Cream cheese offers tangy creaminess that balances the chocolate chips’ sweetness.
• Milk chocolate chips are the sweetest part which give the buns a lovely rich flavor.

Ingredient Quantities

• 1 cup warm milk (about 110°F)
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons granulated sugar
• 1 large egg, at room temperature
• 3 cups all-purpose flour (plus extra for dusting)
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon salt
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup milk chocolate chips

How to Make this

1. In a large bowl, mix 1 cup warm milk with 2 1/4 teaspoons active dry yeast and 2 tablespoons granulated sugar. Let it sit for about 5 minutes until it gets all bubbly.

2. Crack in 1 large egg at room temperatuer and add 1/4 cup melted unsalted butter and 1/2 teaspoon salt. Stir it up.

3. Gradually add 3 cups of all-purpose flour to the mix until a sticky dough forms. You might need to use your hands a bit.

4. Knead the dough on a floured surface for around 8-10 minutes until it gets smooth. It won’t be perfect so don’t stress too much.

5. Put the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for about 1 hour until it doubles in size.

6. While the dough rises, prepare the filling. Beat together 8 oz softened cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until there are no lumps.

7. Once the dough is ready, punch it down and divide it into equal pieces. Flatten each piece into a disc and spoon in some of the cream cheese mixture along with a handful of 1 cup milk chocolate chips.

8. Seal each bun by pinching the edges together tightly so that the filling is fully enclosed.

9. Place the stuffed buns seam side down on a greased baking pan, cover them lightly, and let them rise again for about 30 minutes.

10. Preheat your oven to 375°F then bake the buns for 15-20 minutes until they turn a nice golden brown. Let them cool a little bit and enjoy!

Equipment Needed

1. Large mixing bowl – to combine the yeast, milk, sugar and later the other dough ingredients
2. Measuring cups and spoons – for accurately measuring the milk, flour, yeast, sugar, butter, salt, powdered sugar and vanilla
3. Whisk or fork – to mix the warm milk, yeast and sugar until bubbly
4. Clean flat surface dusted with flour (or a cutting board) – for kneading the dough
5. Dough scraper or spatula – to help handle the sticky dough while shaping it
6. Medium bowl – to beat together the cream cheese, powdered sugar and vanilla for the filling
7. Greased baking pan – to arrange the shaped buns before their final rise and baking
8. Kitchen towel – for covering the dough during its rising phases
9. Oven – for baking the buns at 375°F

FAQ

• How do I know if my yeast is active?
  Once you mix the warm milk with the yeast and sugar, let it sit for about 5 minutes. If it starts to foam up, that means it’s working.
• Can I substitute the cream cheese in this recipe?
  You could try a different soft cheese, but it might change the flavor a bit and not give you that creamy, tangy kick the original offers.
• How do I prevent the buns from being too dense?
  Make sure you don’t overwork the dough and let it rest long enough during the first rise. It helps to follow the temperature instructions carefully.
• What’s the best way to melt the butter?
  Melt it slowly in a microwave or on the stove. Just be careful not to burn it which can ruin the flavor of the dough.
• How should I store any leftovers?
  Keep them in an airtight container at room temp for a day or two, or pop them in the fridge if you want them to last longer. Just reheat them before eating.

Cream Cheese And Milk Chocolate Stuffed Buns Recipe Substitutions and Variations

• Instead of warm milk you can use almond milk or soy milk but make sure its warmed up to about 110°F.
• If you don’t have active dry yeast, try using fresh yeast; you’ll need to use about 1.5 times the weight in fresh yeast.
• You can swap granulated sugar with honey if you like. Just note that if you use honey you may need to reduce the warm milk a bit to balance the extra moisture.
• If unsalted butter is not available, you can use salted butter instead but cut down on the added salt in the recipe.
• For the milk chocolate chips, you could use dark chocolate chips if you want a richer chocolate flavor or even white chocolate chips for a sweeter twist.

Pro Tips

1. When mixin the warm milk with yeast, make sure it’s about 110°F. If its too hot the yeast might get killed which ain’t good and if its too cold then it won’t get bubbly enough. Always test it out by putting a couple drops on your wrist; if it feel’s just right then you’re good to go.

2. While kneading the dough, don’t stress if it is a bit sticky or uneven at first; it really makes a difference if you use your hands and just keep at it for about 8 to 10 minutes. You can add a bit more flour if needed but be careful not to add too much, or else your buns may come out super dense.

3. When you fill and seal the buns, try to make sure that the filling stays inside while the bun rises. If you pinch the dough too tight, it may become a little dry; too loose, and the cream cheese filling could leak out during baking. Do a few practice runs to get a feel for it.

4. Let the dough and the buns rise in a warm, not hot, place. Sometimes our kitchens can be really chilly, so if you find the dough isn’t doubling in size then try covering it with a damp towel or placing it in an oven with only the light on. It makes a big difference in how soft and airy your final product will be.