Strawberry Rhubarb Brioche Buns with Baked Vanilla Cream
Soft, buttery brioche buns with a baked vanilla cream center and a spoon of strawberry and rhubarb jam. Think bakery-style buns – like a cross between brioche and a Danish.
These soft brioche buns bake up golden and pillowy, with a creamy cheese center and pockets of tart rhubarb jam.
Think bakery-style, but made right at your kitchen table.
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A Little Swiss Kitchen Story
In Switzerland, sweet breads aren’t overly flashy – they’re soft, rich, and quietly beautiful.
Think of a fresh loaf of braided Zopf bread on a Sunday morning, or a delicate pastry like the hazelnut-filled croissants, Nussgipfel tucked into a bakery display. The focus is always on texture – that tender, buttery crumb that feels almost weightless.
These strawberry rhubarb brioche buns follow that same idea.
Simple dough, well-made. A soft center. And something just a little indulgent tucked inside.
I’ve always loved the quiet simplicity of bakery-style pastries – soft brioche, something warm with coffee, or a pastry tucked into a bag for later. It reminds me of the kinds of bakes you’d find alongside soft bread buns like Weggli or a nut-filled croissant, Nussgipfel – simple, not overly sweet, and just filled enough to feel special.
These brioche buns carry that same feeling, with a baked cream center and a spoon of strawberry rhubarb jam. Homemade is my go-to, but store-bought works beautifully here too.
What you’ll love about this brioche buns recipe
- Ultra-soft, pillowy brioche texture
- Danish-style baked vanilla cream center
- Sweet-tart strawberry and rhubarb jam for balance
- Bakery-style look with minimal effort
- Small-batch friendly
- Perfect for brunch, dessert, or coffee breaks
Ingredients Explained
For the full list of ingredients and their measurements, please refer to the recipe card below.
Flour
All-purpose flour works perfectly here and gives you that soft, tender brioche crumb without making things too heavy.
Butter
This is what makes brioche rich and almost melt-in-your-mouth. Make sure it’s soft so it blends smoothly into the dough.
Eggs
Eggs give brioche its structure and that beautiful golden color, while also keeping the texture light and fluffy.
Milk
Adds moisture and softness. Warm milk helps activate the yeast and brings the dough together.
Yeast
The lift behind those pillowy brioche buns. Instant yeast keeps things simple and reliable.
Sugar
Just enough to lightly sweeten the dough without overpowering the filling.
Cream Cheese
This forms the base of the baked cream center – slightly tangy, rich, and perfectly balanced with the jam.
Egg Yolk (in the filling)
Helps the cream set gently in the oven, giving that soft Danish-style texture.
Flour or Cornstarch (in the filling)
Stabilizes the cream so it holds its shape instead of melting into the dough.
Strawberry and Rhubarb Jam
The bright, sweet-tart contrast that brings everything to life. A thicker jam works best, so it stays nicely in the center. (check out my small-batch strawberry rhubarb jam recipe)
Vanilla
Adds warmth and rounds out the cream filling without taking over.
My Favorite Fillings for Brioche Buns
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Quick Baking Tip:
If your dough feels too soft to make a well in the center, do not add flour; instead, pop it in the refrigerator for 10-15 minutes. This will help make the dough a little firmer and easier to shape.
Step-by-Step Instructions
How to make Strawberry Rhubarb Brioche Buns:
1. Start with a soft brioche dough
In a large bowl, mix the flour, sugar, yeast, and salt. Add the eggs and warm milk, then mix until you have a shaggy dough.
It won’t look glamorous yet – brioche takes a minute to come together.
Tip: Keep the milk warm, not hot. If it feels comfortable to touch, you’re good.
2. Add the butter slowly
Add the softened butter a little at a time, mixing between additions. At first, the dough may look slippery or messy, but keep going.
After a few minutes, it should turn smooth, soft, and glossy.
Tip: Don’t panic if the dough feels sticky. Soft brioche buns need a rich, slightly tacky dough.
3. Knead until stretchy
Knead the brioche dough for about 8–10 minutes, or until it feels elastic and pulls away from the bowl.
You’re looking for a dough that stretches instead of tearing right away. It should feel soft and almost at the point of feeling tacky without completely sticking to your fingers.
Tip: Try not to add much extra flour. Too much flour can make the buns heavy instead of pillowy.
4. Let the dough rise
Cover the bowl and let the dough rise until doubled, about 1 to 1½ hours.
This is where the brioche starts to become light and fluffy.
Tip: A slightly warm spot helps, but avoid anywhere too hot or the butter can melt out of the dough.
5. Make the baked vanilla cream filling
While the dough rises, mix the cream cheese, sugar, egg yolk, vanilla, and flour or cornstarch until smooth.
This gives you a Danish-style cream center that bakes softly into the brioche buns.
Tip: The filling should be thick and spoonable, not runny. If your cream cheese is cold, it may stay lumpy, so let it soften first.
6. Shape the brioche buns
Divide the dough into 8–10 pieces and roll each one into a smooth ball. Place them on a parchment-lined baking tray, leaving room between each bun.
Use your fingers or the bottom of a small glass to press a deep well into the center of each bun. If the dough feels too soft to create a well, pop the baking tray with the dough balls into the fridge for 10-15 minutes, this will help to make the dough firmer and easier to form.
Tip: Make the wells deeper than you think. The buns puff as they rise and bake, so a shallow dent can disappear.
7. Add the cream and jam
Spoon a little vanilla cream cheese filling into each well first, then add a small spoonful of strawberry and rhubarb jam on top.
The cream gives the buns that soft baked Danish-style center, while the jam stays bright and glossy.
Tip: Don’t overfill. A generous-looking spoonful is tempting, but too much filling can spill over in the oven.
8. Let them rise one more time
Cover the shaped buns loosely and let them rise again for about 30–45 minutes, until puffy.
They should look soft and slightly swollen around the filling.
9. Brush and bake
Brush the exposed brioche dough with egg wash, being careful not to smear it into the cream and jam.
Bake at 350°F (175°C) for 18–22 minutes, until the buns are golden and the cream center looks softly set.
Tip: The edges should be golden, but the buns should still feel tender. Overbaking is the quickest way to lose that soft brioche texture.
10. Cool and finish
Let the buns cool on the tray for a few minutes before moving them. The baked cream filling will continue to set as it cools.
Dust lightly with powdered sugar before serving.
Tip: They’re best slightly warm or at room temperature, with coffee, tea, or as part of a cozy brunch spread.
Variations & Substitutions
- Add lemon zest to the dough for a brighter flavor
- Swap the jam for raspberry, apricot, or plum or one of my favorites- my easy lemon curd
- Use mascarpone instead of cream cheese for a softer finish
- Add a touch of almond extract for a subtle Swiss bakery note
Strawberry Rhubarb Brioche Buns with Baked Vanilla Cream
Equipment
Ingredients
Method
- In a large bowl, mix flour, sugar, yeast, and salt. Add eggs and warm milk, then mix until a shaggy dough forms.
- Add softened butter gradually, mixing until the dough becomes smooth, glossy, and elastic.
- Knead for 8–10 minutes. Cover and let rise until doubled, about 1 to 1½ hours.
- In a small bowl, mix cream cheese, sugar, egg yolk, vanilla, and flour or cornstarch until smooth and thick.
- Divide dough into 8 pieces and roll into smooth balls. Place on a parchment-lined baking sheet.
- Press a deep well into the center of each bun.
- Spoon vanilla cream into each well, then add a small spoonful of strawberry rhubarb jam on top.
- Cover loosely and let rise for 30–45 minutes, until puffy.
- Brush the exposed dough with egg wash, avoiding the cream and jam center.
- Bake at 350°F (175°C) for 18–22 minutes, until golden and the cream is softly set.
- Cool slightly, then dust with powdered sugar before serving.
Notes
- The dough should feel soft and slightly tacky. Avoid adding too much flour.
- Press the wells deeper than you think – they puff as they rise and bake.
- Do not overfill, or the cream and jam may spread.
- Store in the fridge because of the cream filling.
- Best served slightly warm or at room temperature.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
Kitchen Tips to Making the Perfect Brioche Buns
- Don’t rush the rises – that’s where softness develops
- Keep the dough slightly soft for that pillowy texture
- Use a thicker jam so it stays centered
- Underbake slightly rather than overbake
- Let the cream set as it cools before serving
Storage & Make-Ahead
- Storage
- Store in an airtight container in the fridge for up to 3 days
- Let come to room temperature or warm briefly before serving
- Avoid leaving out too long due to the cream filling
- Make Ahead
- Dough can be made the night before and refrigerated
- Shaped buns can rest overnight in the fridge, then baked fresh
- Or bake ahead and gently rewarm before serving
- Freezing
- Freeze after baking and cooling for up to 1 month
- Thaw in the fridge, then warm slightly
- Cream may soften a bit but stays delicious
Frequently Asked Questions
Watch the Video
There’s something about these that feels like a small bakery moment at home – soft brioche, a gently set cream center, and that bright spoon of strawberry and rhubarb jam right in the middle.
They’re simple enough to make on a quiet afternoon, but special enough to put out when people come over – the kind of thing that disappears faster than you expect.
If you try them, leave me a comment, I’d genuinely love to hear how they turn out – especially if you make them with your own jam.
And if you haven’t made the strawberry and rhubarb jam yet, it’s worth starting there – it’s what brings these buns to life.
You can find that recipe here, and if you’re in the mood for more soft, bakery-style baking, there’s plenty more waiting for you in my kitchen.
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