Challah cheesecake buns from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 37) by Deb Perelman

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Accompaniments: Challah cheesecake bun glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Clairehg on March 28, 2026

    These were very good and very sweet. I think I prefer another similar recipe over these, but very easy and not super fussy.

  • dbuhler on December 28, 2024

    Wow! We loved these! I used SAF gold yeast and got a very nice rise. I omitted the poppy seeds and accidentally forgot to put the egg wash on before baking. As a result, the buns looked a bit dry out of the oven, but that was hidden under the drizzle of glaze, of which I only made half. After reading everyone's excellent reviews here about how messy they are to roll up, I decided to try something different. I rolled out my dough and spread my cream cheese all the way to the bottom and all the way to the sides but left a 1-inch border at the top. I then spread my jam all the way to the bottom and left a 1-in border on the sides and a 2-in border on the top and then rolled it up. The jam squished to the sides and top, but never so much that it spilled out (when I got to the end I lifted up the end of dough over the filling and pinched closed)! I cut the rolls using floss and had a very clean counter at the end! I will definitely make these again!

  • SpatulaCity on January 01, 2024

    Delicious! To speed up proofing time, I kickstarted the yeast in warmed milk before mixing into the dough. Proofed in our barely warm oven (preheated the oven to 170F for a few min the turned it off) and it readily doubled in size in within two hours. Rolled out like a dream. Agreed with the others that the jam got super messy while cutting into rounds, so mixing with the cream cheese mix may be the way to go. I only had Strawberry jam but would have much preferred the complexity and tartness of Raspberry! Next time I suppose because I will definitely make these again. Husband preferred these over Cinnamon rolls.

  • anya_sf on June 21, 2023

    My dough barely rose in 3 hours (and my kitchen wasn't even as cold as usual), but since it did puff up, I proceeded with the recipe, shaping the buns the night before baking. The next morning, since I worried the yeast wasn't active, the buns sat at room temperature for 2 hours, during which time they did rise some (whew); they then rose beautifully in the oven. The buns were soft with just the right sweetness for my taste, without the glaze. Delicious!

  • Zosia on January 13, 2023

    These were delicious and remarkably easy to put together. As warned in the headnotes, rolling the dough into a cylinder did get a little messy; it was the jam that wanted to escape so I think Jviney's method of mixing the jam and the cream cheese together may be a better approach than layering them. I baked them after a 30 minute rest in the fridge. Though they looked quite sad going into the oven, they puffed up beautifully. I used the egg white left over from the dough as the egg wash and skipped the glaze.

  • Jviney on December 27, 2022

    Lovely! I was distracted and mixed the jam and cream cheese together rather than layering it, so I’ll do that differently next time, but they’re very good. I think the icing is worth it although I did halve it.

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