Breads, Rolls + Donuts Breakfast Summer

strawberries + cream brioche buns

strawberries and cream brioche buns

I’m back with another bun recipe! This will be my last for awhile, although I do love making them.

Making Strawberry Brioche Buns

I’ve made the rolls in individual soufflé molds, specifically, these 3 x 2-inch copper mini molds from Mauviel which I’ve used to make Cinnamon RollsMorning Buns, and Banana Poppyseed Muffins. But these strawberry buns these can easily be made the ‘regular’ way – on a good old-fashioned baking sheet or in a 9 x 13 pan.

You could also just use ramekins instead, just make sure they are roughly the same size (you can also make the buns the traditional way, by just putting them on a baking sheet lined with parchment). The molds I used have straight 2-inch sides, which helps give the rolls their tall shape. The sides of the pans are buttered and then dusted with sugar, which caramelizes the sides of the buns, making for an incredible roll.

The one downside to the copper molds is that they are crazy hot when they come out of the oven, which can make it a little tricky to get them out. I use a kitchen towel and wrap it around the base of the copper mold, then run a knife carefully around each roll, and flip them onto a wire rack. Make sure to line the bottom of each mold with parchment paper as noted in the instructions, or the buns will stick to the bottom and it will be extra hard to get them out.

strawberries and cream brioche buns

A few other things:

*I’ve been baking a lot this summer, but so many recipes are in limbo – just not quite right. And I’ve had a shocking number of baking failures the last two weeks, which is normal when I’m testing recipes, but also somewhat irritating. But I will have new recipes for you soon!

*I’m an Aunt! My niece was born this past Wednesday, and she is sweet and lovely and smells of that wonderful baby smell. Seeing her for the first time conjured up so many baby memories with my own two little ones, and I’ve been feeling all the feelings this week.

*I’ve also been re-reading the Lord Peter Wimsey Mystery series by Dorothy Sayers. I love what a smart writer Ms. Sayers is, and always enjoy her characters’ banter. I highly recommend them if you like mysteries, and chatty British novels.

*You might have already seen Zoe Francois’ Instagram famous pavlova, but if you haven’t, you should really check it out. It’s quite beautiful. Her Peach Pie also got a nice write up in the Huffpost Taste.

strawberries and cream brioche buns
strawberries and cream brioche buns

More Strawberry Recipes:

strawberries and cream brioche buns

Strawberries and Cream Brioche Buns

Servings: 8 buns
Prep Time: 45 minutes
Cook Time: 1 hour
Resting Time: 1 hour 30 minutes
Morning buns made with soft, fluffy brioche dough and a fresh strawberry jam. They taste like strawberry shortcake in breakfast form!
Sarah Kieffer
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Ingredients

Strawberry jam

  • 1 pound strawberries, hulled and cut into quarters (454g)
  • 1/2 cup granulated sugar (if your berries are tart, you can add a little more sugar, however the icing will add a lot of sweetness, so it’s better to keep the jam slightly on the tart side.) (100g)
  • Pinch salt
  • 1 vanilla bean, split down the middle

Icing

  • 2 ounces cream cheese, room temperature (56g)
  • 2 tablespoons unsalted butter melted and cooled
  • 2 tablespoons milk
  • Pinch salt
  • 1/2 teaspoon pure vanilla extract
  • 1 -1/4 cups powdered sugar (113g-142g)
  • More cut strawberries for decorating, if desired.

Instructions

  • Prepare sweet dough according to recipe.

For the strawberry jam

  • Place the strawberries, sugar, salt, and vanilla bean into a medium pan and simmer over medium-low heat for about 30-40 minutes, stirring often, until the strawberries have broken down and the jam has thickened. The jam will cling to a wooden spoon when it is done. Remove from the heat and allow to cool to room temperature. Remove the vanilla bean and discard, then refrigerate the jam until ready to use. (Taste your jam – if it is a little flat, you can add a squeeze or two of lemon juice – about 1/2 teaspoon at a time, until it brightens the flavor.)

To assemble

  • Butter ten 3 x 2-inch soufflé molds (see note above about soufflé mold specifics). Line the bottom of each mold with parchment paper, and then generously coat with granulated sugar, tapping out any excess. Place the molds on a baking sheet. Alternatively, you can butter and sugar coat a 9×13 inch pan if you don't have the molds!
  • Roll the dough into a 16 x 12-inch rectangle. Brush the entire surface with 2 tablespoons melted butter. Start with 1/2 cup of jam, and spread the jam over the dough. If more jam is needed, add more until there is a thin layer over the dough (you don’t want too much jam, or the next steps will be extra messy). Starting at the long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use a scissors or a sharp knife to cut the dough into 10 equal pieces. Transfer the pieces to the prepared pans and place them cut side up. Cover the pans loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours.
  • Adjust the oven rack to the middle lower position. Preheat the oven to 350F.
  • Remove the plastic and bake 22 to 30 minutes, rotating the pan halfway through, until the rolls are golden brown. While the rolls are baking prepare the icing.
  • Transfer the pan to a wire rack and let the rolls cool for a few minutes. Use a kitchen towel or oven mitts to pick up each soufflé mold, then run a knife carefully around the edges of the pan, and flip the roll onto a wire rack. Carefully put the roll right side up, and repeat with the remaining rolls. Let cool for 5 minutes, then place a piece of parchment paper under the wire rack. Pour the icing over each roll. Serve warm.

For the icing

  • In a small bowl, mix the cream cheese, butter, milk, salt, and vanilla until smooth. Add 1 cup of the powdered sugar and mix again until smooth. If the mixture is too thin, add more powdered sugar until the desired consistency is reached. Top each bun with a cut strawberry, if desired.

Notes

*The one downside to the copper molds is that they are very hot when they come out of the oven, which can make it a little tricky to get them out. I use a kitchen towel and wrap it around the base of the copper mold, then run a knife carefully around each roll, and flip them onto a wire rack.
*Make sure to line the bottom of each mold with parchment paper as noted in the instructions, or the buns will stick to the bottom and it will be extra hard to get them out.
  • Reply
    Carol
    Tuesday, June 14, 2022 at 10:11 am

    Oh my the cost of the M’PASSION Set Of 2 Soufflé Molds at $89.95 are way out of my means. One would need more than 2 to make the recipe. I will definitely make the recipe sounds fabulous but will improvise on what to bake them in! Thank for the great recipe and will share my results.

    • Reply
      Sarah Kieffer
      Wednesday, June 15, 2022 at 8:54 am

      You can bake in a regular 9×13 pan!

  • Reply
    Lola
    Tuesday, June 14, 2022 at 10:11 am

    In the icing ingredient listing there is melted butter but in the instructions it does not say what to do with it. Could you clarify please? These look so inviting!! Want to try making them asap! Thank you!

    • Reply
      Sarah Kieffer
      Wednesday, June 15, 2022 at 8:54 am

      Thanks for catching that, the butter is not included in the icing directions!

  • Reply
    Giftbasketworldwide
    Monday, September 20, 2021 at 4:11 am

    Thank you for the information.

  • Reply
    Chris @ Artisan Traveller
    Sunday, October 14, 2018 at 10:53 am

    These looks so yummy! Your photography is amazing. It’s definitely making me want to try this right now!

  • Reply
    todd wagner
    Monday, August 6, 2018 at 12:29 pm

    Adding this to this weekends baking list!! <3

  • Reply
    Kay
    Sunday, August 5, 2018 at 4:38 pm

    Is two pounds a half recipe of the dough recipe from artisan bread in five minutes a day?

  • Reply
    Amanda Wilks
    Saturday, August 4, 2018 at 3:59 pm

    Hmm… I do believe I just found what I’ll be making for breakfast tomorrow! The kids will love it too I’m sure 🙂

  • Reply
    Kelsey @ Appeasing a Food Geek
    Saturday, August 4, 2018 at 8:00 am

    Love these! So so pretty, and now I have tons of buns recipes to try out thanks to you 😉 xo

  • Reply
    Claudia | The Brick Kitchen
    Friday, August 3, 2018 at 6:20 am

    You are actually the queen of buns lately – so gorgeous! Very inspired to make more brioche – also really want to try flaky morning buns too.

  • Reply
    bella
    Tuesday, July 31, 2018 at 1:41 am

    Such a classic combo…I love that you brought these flavors to a brioche roll!

  • Reply
    Maria
    Monday, July 30, 2018 at 7:21 pm

    Hi Sarah!
    These look amazing, can’t wait to try. I have a question…in the icing ingredients you added 2 TBSP of melted butter, cooled but in the directions it doesn’t say what this is for. Is it just to brush the tops? or does it go in with the icing mix?
    Also, do you think you could sub creme fraiche for the cream cheese?
    Thanks for your help!
    Maria

  • Reply
    Natalie
    Monday, July 30, 2018 at 4:34 am

    WOW these look amazing and perfect for brunch!

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