Strawberry Cream Cheese Pineapple Buns

These delightful strawberry-flavored pineapple buns, also known as melonpan or bolo bao, offer the perfect blend of textures—soft and pillowy on the inside with a satisfyingly crunchy shell. Made with all-natural ingredients, these Asian bakery-style buns are filled with a luscious strawberry cream cheese mixture, creating a deliciously sweet and slightly tangy flavor.

Why You’ll Love This Recipe

• Perfect Balance of Textures – The contrast between the crispy topping and the soft, fluffy bread makes every bite enjoyable.
• Delicious Strawberry Flavor – Made with freeze-dried strawberries and strawberry jam for a natural and rich taste.
• Creamy and Tangy Filling – The combination of cream cheese and strawberry jam adds a delightful creaminess.
• No Artificial Colors or Flavors – All ingredients are natural, ensuring a pure and authentic taste.
• A Fun Baking Project – Though it requires patience, the result is absolutely worth it.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough

• Bread flour
• Cake flour
• Instant yeast
• Sugar
• Honey
• Sea salt
• Egg
• Milk
• Water
• Condensed milk
• Butter
• Tangzhong paste

For the Strawberry Cream Cheese Filling

• Cream cheese
• Strawberry jam
• Powdered sugar

For the Pineapple Bun Topping

• Bread flour
• Sugar
• Cold unsalted butter
• Freeze-dried strawberries

Directions

1. Prepare the Tangzhong Paste – Cook a small portion of flour and water over low heat, stirring until it thickens into a smooth paste. Let it cool.
2. Make the Dough – In a mixing bowl, combine bread flour, cake flour, sugar, instant yeast, and salt. Add egg, milk, water, honey, condensed milk, and the cooled tangzhong paste. Knead the dough until smooth.
3. Incorporate Butter – Gradually add softened butter and continue kneading until the dough becomes elastic. Cover and let it rise until doubled in size (about 1.5 hours).
4. Prepare the Filling – In a bowl, mix cream cheese, strawberry jam, and powdered sugar until smooth. Refrigerate until needed.
5. Make the Pineapple Bun Topping – Blend freeze-dried strawberries into a fine powder. Combine with flour, sugar, and cold butter, mixing until a dough forms. Refrigerate.
6. Shape the Buns – Divide the dough into equal portions. Flatten each piece, add a spoonful of filling, and seal it into a smooth ball.
7. Add the Topping – Roll out small disks of the topping dough and gently place them over each bun.
8. Final Proofing – Let the assembled buns rise for another 45 minutes until puffy.
9. Bake – Preheat the oven to 350°F (175°C) and bake for 15–18 minutes until golden brown.
10. Cool and Serve – Let the buns cool slightly before enjoying them warm or at room temperature.

Servings and Timing

• Servings: 8 buns
• Preparation Time: 3 hours 30 minutes
• Cooking Time: 16 minutes
• Total Time: 3 hours 46 minutes

Variations

• Matcha Version – Add matcha powder to the pineapple topping for a unique flavor twist.
• Chocolate Filling – Swap the strawberry cream cheese for a chocolate ganache filling.
• Vanilla Pineapple Bun – Use vanilla extract instead of strawberry for a classic version.
• Coconut Topping – Mix shredded coconut into the topping dough for added texture.
• Nutty Addition – Add crushed almonds or walnuts to the filling for extra crunch.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in the fridge for up to 5 days. Warm in the microwave for 10–15 seconds before eating.
• Freezing: Freeze the buns in a sealed bag for up to 2 months. Thaw at room temperature and reheat in the oven at 300°F (150°C) for a few minutes.

FAQs

How do I get the perfect crispy topping?

Make sure the topping dough is well-chilled before placing it on the buns. This helps it hold its shape while baking.

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture, which could affect the texture. Freeze-dried strawberries provide a more concentrated flavor.

Why is my dough too sticky?

If your dough is sticky, knead it longer or add a small amount of flour, one teaspoon at a time, until manageable.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.

What if I don’t have cake flour?

You can substitute cake flour with a mix of all-purpose flour and cornstarch (for every 1 cup of cake flour, use ¾ cup all-purpose flour and 2 tablespoons cornstarch).

Can I make this recipe without a stand mixer?

Yes, but it requires more kneading by hand to achieve a smooth and elastic dough.

Why didn’t my buns rise properly?

Ensure your yeast is fresh and that the dough is proofed in a warm, draft-free environment.

How do I prevent my buns from deflating after baking?

Avoid over-proofing, and do not open the oven frequently while baking. Let the buns cool gradually.

Can I use a different filling?

Absolutely! Try custard, red bean paste, or Nutella for a different take.

How do I store leftover pineapple bun topping dough?

Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for later use.

Conclusion

These strawberry and cream cheese pineapple buns bring the best of Asian bakery flavors to your kitchen. With a crisp, buttery topping and a soft, sweet interior, they are an irresistible treat. Whether you’re a seasoned baker or a beginner looking for a fun challenge, this recipe is worth trying. Enjoy them fresh out of the oven for the ultimate indulgence!