Sweet Cherry Filled Buns Recipe

There are few pleasures greater than pulling apart fluffy, golden Sweet Cherry Filled Buns that ooze with juicy fruit and sparkle with a buttery crumb. If you love the magic of soft, pillowy bread coupled with ripe, sweet cherries tucked inside, these buns will win you over in one bite. This recipe brings together a tender yeast dough, plump cherries, and a crisp crumb topping — a combo that looks beautiful on the table and tastes even better. Whether you’re hoping to impress at brunch or simply crave a comforting homemade treat, Sweet Cherry Filled Buns will brighten your kitchen and your mood.

Ingredients You’ll Need

This recipe shines with common pantry staples, each lending its part to flavor, texture, or rich color. Using fresh cherries sets these Sweet Cherry Filled Buns apart, and the humble crumb topping takes them over the top. Here’s how every ingredient plays a delicious role:

• Warm milk: Activates the yeast and helps create dough that’s soft and tender.
• Active dry yeast: Gives the buns their irresistible fluff and rise.
• Granulated sugar: Sweetens the dough, filling, and crumb, adding gentle sweetness throughout.
• All-purpose flour: Forms the backbone of both the buns and crumb topping, giving just the right structure.
• Egg: Enriches the dough, making it richly colored and extra soft.
• Unsalted butter: Adds luxurious flavor to the dough and topping; cold for crumbs, melted for the dough.
• Salt: Enhances every flavor, ensuring the buns don’t turn out bland.
• Sweet red cherries: The star filling — juicy, bright, and beautifully sweet when baked.
• Egg (for egg wash): Brushing the tops gives each bun that shiny, golden finish.

How to Make Sweet Cherry Filled Buns

Step 1: Prepare the Dough

Start by combining the warm milk, yeast, and one tablespoon of sugar in the bowl of an electric mixer. Let this sit until it’s frothy — about 5 to 7 minutes — to make sure your yeast is lively and ready to work its magic. Stir in half a cup of flour and another tablespoon of sugar, mixing until smooth. Let it rise in a warm place (a cozy oven at 100˚F works well, or just let it sit at room temperature) until it starts to bubble and puff.

Step 2: Add the Remaining Dough Ingredients

Once your starter mixture is bubbling, add the egg, the rest of the sugar, melted butter, and salt. Mix things up until blended, then fit your mixer with the dough hook and gradually mix in the remaining flour. Work in the flour one cup at a time on low speed, then knead the dough in the mixer for a full 15 minutes. It might seem like a long time, but this helps develop the structure so your Sweet Cherry Filled Buns will be soft and airy instead of dense. Cover the bowl with plastic wrap and let it rise until the dough triples — about an hour in a warm spot or two hours at room temperature.

Step 3: Shape the Buns

When your dough is beautifully risen, tip it onto a lightly floured surface. Cut it into two halves, then slice each half into eight pieces — you’ll have sixteen soon-to-be buns. Shape each into a neat ball and nestle them into a buttered baking dish (two cake pans or one big 9×13 works great), leaving enough space for them to puff up as they bake. Use the bottom of a glass or small ramekin to press a well into each ball, creating a perfect spot for your cherry filling.

Step 4: Assemble the Sweet Cherry Filled Buns

Time for the fun part: drop four juicy pitted cherries into each dough well and sprinkle each with a little sugar. This is where every bite gets a burst of fruit and sweetness. Cover them up with a clean cloth and let them puff up again for 20 to 45 minutes, depending on the temperature of your kitchen — you want them obviously pillowy before they hit the oven.

Step 5: Prepare the Crumb Topping

While your buns are rising, make the crumb topping. Combine cold diced butter, sugar, and flour in a bowl. Using your fingers or a pastry cutter, quickly blend everything until it looks like coarse sand or tiny pebbles. Cold butter is the secret to getting a topping that stays a little crunchy even after baking.

Step 6: Finish and Bake

Preheat your oven to 360˚F. Give each bun a brush with beaten egg so they bake up golden and shiny. Scatter lots of crumb topping over every bun, making sure each gets a generous crown. Slide your pan into the hot oven and bake for 20 to 22 minutes, or until the buns are gorgeously golden with bubbles of cherry juice peeking through the crumbs.

How to Serve Sweet Cherry Filled Buns

Garnishes

As soon as your Sweet Cherry Filled Buns come out of the oven, sprinkle with an extra pinch of powdered sugar for a truly bakery-style finish. For an extra pretty touch, scatter a few finely chopped pistachios or toasted almonds across the crumbs. A kiss of lemon zest can also bring out the brightness of the cherries if you want to wake up the flavors.

Side Dishes

These buns are dreamy on their own, but pairing them with softly whipped cream or a big scoop of vanilla ice cream can turn breakfast into dessert. If you’re serving them at brunch, a platter of fresh fruit or a creamy latte on the side is all you need to make it feel special. And don’t forget: a dollop of thick Greek yogurt alongside these warm buns is unexpectedly delicious.

Creative Ways to Present

Try serving Sweet Cherry Filled Buns right from the baking dish, family-style, to invite everyone’s hands in at once. Or, for a more polished look, place each bun in a cupcake liner and arrange them on a tiered cake stand. For a summer picnic, wrap cooled buns in parchment and tie with twine — they make the sweetest homemade “gift.”

Make Ahead and Storage

Storing Leftovers

If you happen to have any Sweet Cherry Filled Buns left over (it’s rare!), let them cool completely, then store in an airtight container at room temperature for up to two days. They’ll stay soft and moist thanks to all that rich dough and juicy fruit — just cover well to prevent them drying out.

Freezing

For longer storage, these buns freeze beautifully. Arrange them in a single layer on a tray to freeze solid, then transfer to a freezer bag or container. They’ll keep for up to two months. Be sure to thaw completely at room temperature before reheating to preserve their soft crumb and juicy filling.

Reheating

Nothing revives Sweet Cherry Filled Buns like a little gentle heat. Warm them in a 300˚F oven for 5 to 10 minutes, or microwave one bun at a time for 20 to 30 seconds until soft and steaming. Either way, you’ll bring back that irresistible bakery-fresh magic every single time.

FAQs

Can I use frozen cherries instead of fresh?

Absolutely! Just be sure to thaw and drain frozen cherries well before using, so the filling doesn’t turn watery. The flavor will still be fabulous, and your Sweet Cherry Filled Buns will come out delicious every time.

What if I don’t have a stand mixer?

You can knead the dough by hand! It’ll take a little elbow grease, but mix and knead on a floured countertop until smooth and elastic. The buns may even feel extra satisfying since you put in all that love.

Can I make the dough ahead of time?

Yes, you can let the kneaded dough rise overnight in the fridge. Simply cover the bowl tightly, and in the morning, continue shaping, filling, and baking as described. Cold dough may take a bit longer to rise before baking, but it’ll be even more flavorful.

How can I tell when the buns are fully baked?

They’re ready when deeply golden on top and the crumb topping is crisp. If you’re unsure, lift a bun — the underside should look set and lightly golden. The thick dough means they benefit from the full bake time, so resist pulling them early.

Can I use other fruits in place of cherries?

Definitely! Blueberries, sweet apricots, or even diced strawberries make terrific alternatives. The method stays the same, but each fruit brings its own flair to your homemade buns.

Final Thoughts

There’s nothing like the scent (and taste!) of homemade Sweet Cherry Filled Buns wafting through the kitchen. If you’re craving a bake that feels both nostalgic and new, give these a whirl. Your friends and family will be so glad you did — and trust me, you’ll want to make them again and again.

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