Monday, 21 April 2014

Amazing 40mins Cranberry Cream Cheese Buns

This 40mins bread recipe had became so popular in the cooking forum recently. I am curious on how this quick and easy recipe bread will turn out. Since I still got some cream cheese left over from my cupcake frosting, I decided to use them up to bake this fast cranberry buns in just 40mins. To be exact, you just need 50mins including the baking time to make this soft buns.  
This beauty's texture stays soft even 1 day overnight

Amazing 40mins Cranberry Cream Cheese Buns
Recipe from TheDomesticgoddess and little modification by TAGlicious
(make about 18 small buns)

Things needed:
  • 200ml of room temperature water
  • 60g of olive oil
  • 52g of sugar
  • 15g of instant yeast ( I used bake king yeast)
  • 30g of dried cranberries (soak in water for 30mins and tap dry)
  • 1 large egg
  • 480g of bread flour + more for dusting during shaping.
  • 1 teaspoon of salt
  • Some milk for glazing

Steps to prepare the bread dough
  1.  In the mixing bowl, combined the water, olive oil, sugar & yeast and mix well using a whisk, let it rest for 15mins. (Look at pics 1 on how it will look like after 15mins)
  2.  Add in the flour, cranberry, egg and salt and knead the dough for 5mins. I am using a stand mixer to do the job. (Look at pics 3 on how the dough will look like after 5mins of kneading.) 
  3. Start to shape the dough. I divide them into 18 small portion (estimate) and wrap a small portion of cranberry cream cheese and shape it into the buns in a fast pace.
  4. Let them rest for 5mins before sending them to the oven to bake.
  5. Glaze the buns with milk and send the buns to bake for 15mins in a preheated oven at 200C.
  6. Let it cool on a wire rack before serving.
Cranberry cream cheese filling 
Recipe by TAGlicious

Things needed:

  • 200g of cream cheese (soften)
  • 25g of butter (soften)
  • 25g of icing sugar
  • 25g of dried cranberry (soak in water for 30mins and tap dry)
  1. Cream the cream cheese and butter till smooth using a whisk
  2. Add in the icing sugar & cranberry and mix well.

TAGlicious’s note:
*  Store extra buns in an airtight container to maintain the freshness.

Look at the texture inside this amazing buns! Do give it a try.

TAGlicious Ciao~

Do join me at my Facebook page Taglicious


  1. Hi Grace I'm interested for the above recipe.
    May I know when should I use the filling, before or after from the oven? Thanks

  2. Hi Ashley, Sorry for the late response. You will need to wrap the filling into the bread dough like Red bean bun before sending it for baking. Happy Baking!

  3. Hi grace,
    Am a newbie in baking. May I know where I can get the measuring spoon you r using and which brand of stand mixer would you recommend for a start. TQ!