Get ready to delight your senses with Tart Cherry Filled Sweet Buns, a recipe that promises pillowy-soft dough, a burst of tangy cherries, and an irresistible drizzle of vanilla cream cheese glaze. These buns are a beautiful marriage of tender bread and fruity filling, all finished with a buttery crumb topping. Whether you’re serving them for a special breakfast or sharing with friends over coffee, Tart Cherry Filled Sweet Buns are guaranteed to become a cherished favorite in your baking rotation.

Tart Cherry Filled Sweet Buns Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Tart Cherry Filled Sweet Buns lies in the way simple, pantry-staple ingredients come together to create unforgettable flavors and textures. Each element, from the flour to the cherries, plays a crucial role in shaping the final, fluffy, fruit-filled treat.

Warm milk (1 cup, about 100˚F): The perfect start for activating yeast and giving your buns a soft, rich base.
Active dry yeast (1/2 Tablespoon): Ensures the dough rises beautifully, yielding that iconic airy texture.
Granulated sugar (4 Tablespoons, divided): Adds gentle sweetness to both dough and filling.
All-purpose flour (3 1/4 cups, divided): The backbone of the dough, providing the structure your buns need.
Egg (1, room temperature): Adds moisture and richness, helping the dough come together.
Unsalted butter (1 Tablespoon, melted): Adds a subtle, creamy depth to the dough’s flavor.
Salt (1/2 teaspoon): Enhances all of the other flavors—don’t skip it!
Egg (beaten, for egg wash): Gives the buns a shiny, golden finish once baked.
Sour cherries (2 cups, packed in water or quick frozen): The star filling, bringing vibrant color and tangy flavor.
Sugar (6 Tablespoons): Sweetens the cherry filling just enough to balance its tartness.
Tapioca flour (1 Tablespoon): Thickens the cherry filling, so it’s not runny after baking.
Almond extract (1/2 teaspoon): A tiny splash offers a subtle, gorgeous aroma and flavor.
Salt (pinch): Keeps the cherry filling balanced and never too sweet.
Butter (1 tablespoon, optional): If you’re feeling decadent, a bit of butter melts into the cherries for an extra-silky filling.
Butter (4 Tablespoons, cold, diced): Key to a fabulously crumbly topping.
Sugar (1 Tablespoon): Sweetens the crumb topping for a satisfying crunch.
Flour (1/2 cup): Provides crisp structure for the crumb topping.
Confectioners sugar (1/2 cup): Whips into the cream cheese glaze to add a final, sweet flourish.
Cream cheese (1/2 cup, 4 ounces, 1/3-less-fat, softened): Blends into the glaze for creamy tanginess.
Vanilla extract (1/2 teaspoon): Enhances the fragrance of the glaze.
Milk (2 tablespoons): Creates a pourable glaze without sacrificing flavor.

How to Make Tart Cherry Filled Sweet Buns

Step 1: Prepare the Tart Cherry Filling

Begin by draining your cherries, making sure to save about 1/3 cup of their liquid. If you’re using frozen cherries, do the same with any cherry juice that accumulates as they thaw. In a saucepan, combine the cherry liquid, sugar, and tapioca flour (which you’ve whisked together beforehand to avoid lumps). Cook this mixture over medium heat, stirring constantly, until it thickens into a gorgeous, glossy filling. Gently fold in the cherries, almond extract, a pinch of salt, and a pat of butter if you’re feeling luxurious. Set the filling aside to cool; this prevents it from melting your dough later.

Step 2: Activate the Yeast

Pour your warm milk into the bowl of a stand mixer, sprinkle the yeast across the top, and let this mixture sit for 5 to 7 minutes. The yeast will start to bubble and wake up, paving the way for soft, high-rising dough—a critical foundation for Tart Cherry Filled Sweet Buns.

Step 3: Make the Dough

Add 1/2 cup flour and 2 tablespoons sugar to your yeast mixture, whisking until smooth. Let it rise in a warm spot (or a 100˚F oven) for about 20 minutes. You’ll see the mixture gets wonderfully foamy and puffy. Now, whisk in the egg, the rest of the sugar, melted butter, and salt. Begin adding flour, about 1 cup at a time, using the dough hook if you have one. Go slowly with the last bit of flour; you want the dough to clear the sides of the bowl, but stay soft—not dry. Mix on low for 15 minutes to develop all that beautiful gluten.

Step 4: First Rise

Cover your dough with plastic wrap and let it rise somewhere warm for about an hour, or until tripled in volume. This slow proofing is what gives Tart Cherry Filled Sweet Buns their feather-light crumb and helps the dough develop wonderful flavor.

Step 5: Shape the Buns

Turn your risen dough out onto a floured, non-stick surface and cut it in half. Continue slicing each half in halves until you have 16 roughly equal pieces. Roll them into balls, each the size of a large plum. Place them evenly spaced in either two round cake pans or a single 9×13-inch pan you’ve generously buttered. Using a narrow drinking glass or your fingers, press a well into the center of each ball; this is where the magical cherry filling will sit.

Step 6: Fill and Second Proof

Spoon a couple of tablespoons of your cherry filling into each well in the dough. Let the buns rise again for about 20 to 45 minutes, depending on your room temperature. They’ll get puffy, soft, and ready for baking.

Step 7: Prepare the Crumb Topping

In a medium bowl, work together cold diced butter, sugar, and flour using your fingers or a pastry cutter, aiming for small, pea-sized crumbs. This step adds that deliciously irresistible crunch and a toasty finish on top of every Tart Cherry Filled Sweet Bun.

Step 8: Bake

Brush the tops of the buns with a beaten egg for a glossy sheen, then sprinkle generously with crumb topping if you wish. Bake at 360˚F for 20 to 22 minutes, or until the buns are puffed and beautifully golden.

Step 9: Glaze

While the buns are baking, beat confectioners sugar and softened cream cheese together until creamy, then add in vanilla extract and milk a bit at a time until you have a glossy, pourable glaze. Once the buns come out of the oven, let them cool just slightly, then drizzle with glaze. This final touch makes every mouthful of Tart Cherry Filled Sweet Buns ooey-gooey perfection.

How to Serve Tart Cherry Filled Sweet Buns

Garnishes

A light dusting of extra powdered sugar or a sprinkle of sliced almonds on top of the warm glaze adds a beautiful, bakery-style finish. For an elegant twist, a few fresh cherries placed on the platter make your Tart Cherry Filled Sweet Buns almost too pretty to eat.

Side Dishes

Pair these buns with fresh seasonal fruit, a crisp green salad, or a bowl of Greek yogurt for a delightful brunch spread. For an indulgent breakfast, serve alongside creamy scrambled eggs and strong coffee—the sweet and tangy buns balance out savory sides perfectly.

Creative Ways to Present

For a show-stopping presentation, bake the buns close together in a round pan so they pull apart in dramatic fashion at the table. Or, serve them individually in parchment tulip wrappers for a bakery-style touch. Stack them in a tiered stand with fresh cherries and greenery for a stunning dessert display at spring gatherings.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store your Tart Cherry Filled Sweet Buns in an airtight container at room temperature for up to two days. The buns will retain their softness and the cherry filling remains luscious, provided they’re covered to keep out air and moisture.

Freezing

Tart Cherry Filled Sweet Buns freeze beautifully! Allow them to cool completely, then wrap each bun tightly in plastic wrap and place in a freezer bag. They’ll keep for up to two months. To enjoy, let them thaw overnight in the fridge or at room temperature for a few hours.

Reheating

To reheat, place the buns on a baking sheet in a 300˚F oven for about 10 minutes, just until warmed through and whisper-soft again. If glazing after reheating, drizzle on fresh cream cheese icing right before serving for that just-baked feel.

FAQs

Can I use sweet cherries instead of sour cherries?

Yes, you can substitute sweet cherries, but the flavor will be less tangy. You may want to reduce the added sugar in the filling to compensate, ensuring the buns don’t turn out overly sweet.

Do I have to use a stand mixer?

Not at all! While a stand mixer makes kneading easier, you can also mix and knead this dough by hand. Just be prepared for a bit of an arm workout, but the soft, fluffy result is worth every minute.

Can I make the dough overnight?

Absolutely. After the first rise, cover the dough and refrigerate overnight. The next day, shape, fill, and proceed with the recipe. This slow proofing can even improve the flavor of your Tart Cherry Filled Sweet Buns.

What can I use instead of tapioca flour?

If you don’t have tapioca flour, you can substitute cornstarch in equal amounts. Either thickener will help ensure your cherry filling isn’t too runny.

Can I skip the crumb topping or glaze?

Yes! The buns are delicious plain, too. The crumb and glaze add a bakery-style finishing touch, but the heart of Tart Cherry Filled Sweet Buns is still those pillowy buns with vibrant cherry centers.

Final Thoughts

There’s something truly magical about biting into one of these Tart Cherry Filled Sweet Buns—soft, golden dough yielding to a tangy-sweet cherry center, with a hint of almond in every bite. If you’ve never baked a filled yeast bun before, this recipe is a perfect way to start. Share them with someone you love, and watch these sweet treats become a yearly tradition in your home!