Cheesecake Buns with Cherry Compote

These pillowy soft, fluffy buns are made with enriched yeasted dough, filled with labneh and topped with an easy cherry compote. Pure temptation in every bite! Labneh is a thick and creamy strained yoghurt. You can also use other type of fresh cheeses (Quark, cream cheese or ricotta) for the recipe. Instead of compote, you can also top them with some homemade jam. They are so easy to make and so versatile that you can use so many fruits and flavourings.

Dough	Labneh Filling	Cherry Compote
160 ml Milk, at room temperature 45 g Sweetened condensed milk 25 g Sugar 4 g Active dry yeast 350 g Plain flour 1/3 tsp Sea salt 40 g Butter, softened 1 Egg yolk+1 tbsp Milk for glaze 1 tsp Icing sugar	100 g Labneh 20 g Heavy cream 1 tbsp Cornstarch 2 tbsp Powdered sugar ½ Egg A few drops of vanilla extract	250 g Fresh cherries, stoned 2 tbsp Sugar 1 tsp Cornstarch 1 tsp Fresh lemon juice

Shaping A

Shaping B

In the bowl of your mixer, whisk together milk, condensed milk, sugar and dry yeast. Add in flour, salt and softened butter. Mix at slow speed until the dough has roughly come together. Increase the speed and knead until the dough is elastic and smooth. Cover and set aside to proof for 2 hours until doubled in volumn.
For the filling, mix all the ingredients until smooth.
For the compote, place all the ingredients in a small saucepan and cook over medium-high heat until sugar is dissolved and cherries soften and release their cherry juice, about 15 minutes. Remove and set aside to cool.
Grease a 6-jumbo-cup muffin tin. Set aside.
Turn out the dough onto a clean work surface and divide 2/3 of the dough into 6 even portions of dough, each about 80-82 grams. Shape each portion of dough into a ball. Place them into the prepared muffin tin. Lightly press them down.
Divide the remaining 1/3 of the dough into 12 portions, each about 20-22 grams. Roll each into a rope. Braid two ropes and pinch the ends together. Place it one the top of dough. Alternatively, divide the dough into 8 even portions, roll each portion of dough into a ball. Use a rolling pin to roll each dough ball into 16-18cm round. Cut the round at an angle for 7-8 times, then tuck one dough strip under another to form a wreath. Fill the center with prepared filling and top with a teaspoon of homemade jam.
Divide the labneh filling among the muffins. Brush the sides with the egg glaze. Set aside for 30 minutes until they are slightly puffy.
Preheat the oven to 180C/350F. Bake the buns in the middle of hot oven for 22-25 minutes until golden.
Remove and cool the buns in the pan for 5 minutes before turning out on a wire rack. Spoon some cherry compote over and dust the sides with icing sugar.

37 comments:

Tom 15/8/26 12:51: ...what a colorful, sweet treat. I like to order a dozen please.
DEZMOND 15/8/26 15:12: Thanks for the step by step instructions. Cherries are always the best addition to serve on top any cake.
Rainbow Evening 15/8/26 15:42: aww.... cheesecake with cherry.....yummy
Roz | La Bella Vita Cucina 15/8/26 17:10: Oh don't those look absolutely MARVELOUS, Angie! YUMMMM! Hey, I don't get your newsletter anymore. Am I still on your mailing list? Please let me know.
Stara vrtlarica 15/8/26 17:51: I can't stop admiring your wonderful recipes, and this is a delicious treat! And beautiful photos.
ellie 15/8/26 19:05: Such a beautiful weekend treat!
DeniseinVA 15/8/26 19:17: Not only a very yummy recipe Angie but delightfully presented. I try my best to do the same thanks to your inspiration, though I have a very long way to go :)
Caitlin&Megan 15/8/26 19:59: It's beautiful! Happy weekend 💗
Angie's Recipes 15/8/26 20:40: Blogger email service has stopped a while ago. I have a new email sub. under the post.
Maminek kulinarny 15/8/26 21:05: Lovely buns!
I’ll definitely use this recipe, as we love yeast pastries. You showed the rolling-up method really well—a valuable tip!
Best regards!
JUdee 15/8/26 21:17: What a great recipe. It must taste delicious.
DVArtist 15/8/26 21:34: Ohhh these look so darn good.
Linda's Relaxing Lair 15/8/26 22:26: They look so delicious!
Lowcarb team member 15/8/26 23:30: These look fabulous ... a lovely treat.

All the best Jan
Cooking Julia 15/8/26 23:43: The cherry topping looks absolutely great!
David M. Gascoigne, 16/8/26 00:27: I am about to have my after dinner coffee, and this would be perfect with it.
J.P. Alexander 16/8/26 01:10: Gracias por la receta, Te mando un beso.
Kathylorraine 16/8/26 02:13: What a beautiful dessert Angie
Anonymous 16/8/26 03:31: Looks good-Christine cmlk79.blogspot.com
Modrina Neba - Blue sky 16/8/26 07:07: Wonderful desert Angie's!!!
Tandy | Lavender and Lime https://tandysinclair.com 16/8/26 07:12: These look and sound fantastic!
Margaret D 16/8/26 08:03: Oh my goodness me Angie, I think these would taste ever so delicious.
Ruby Rose and the Big Little Angels 3 16/8/26 09:09: They look incredible.
Sherry's Pickings 16/8/26 10:37: these look glorious Angie. I love cherries!
eileeninmd 16/8/26 14:32: Oh my, these look delicious! I would like one now with a cup of coffee.
Take care, enjoy your day and the new week ahead.
speedy70 16/8/26 15:17: Meraviglioso questo dolce, grazie proverò a farlo!
Eva Taylor 16/8/26 18:09: Wow, these buns look so professional, I just love the rope-like edges! The cherry compote looks amazaing too. What a lovely breakfast this would make.
Laura. M 16/8/26 18:38: Ricos para tomar con el café. Gracias.
Buen domingo.
Un abrazo.
Anne in the kitchen 16/8/26 19:15: These look delicious. I might give them a try during the holidays.
Anonymous 16/8/26 20:17: Pure temptation is right. Your beautiful treats sound totally irresistible. BTW, I've been having problems with WP and would like to know if you have been receiving posts from me? Karen (Back Road Journal)
David Scott Allen 17/8/26 00:48: These look wonderful and the cherry compote would make a great accompaniment to grilled quail!
The Velvet Runway 17/8/26 10:24: These look so delicious. I am definitely going to try this recipe!
Julia x
https://www.thevelvetrunway.com/
My name is Erika. 17/8/26 15:12: These look absolutely fabulous. Yum!!!!!!!!
Bill 17/8/26 21:05: These look incredible and delicious.
Lori 18/8/26 19:42: These look incredible!! Angie you are truly talented.
Ben | Havocinthekitchen 18/8/26 20:14: These look irresistible, Angie! I love the cheesecake filling with that beautiful cherry compote.
Ananka 19/8/26 20:35: These look so good :-D