Olivia
There’s something truly special about homemade brioche, especially when it’s naturally leavened with sourdough starter. These Sourdough Brioche Lemon Curd Cream Cheese Buns are incredibly soft, rich, buttery, and filled with a luscious combination of tangy lemon curd and creamy sweetened cream cheese. Every bite offers a perfect balance of fluffy brioche, silky filling, and bright citrus flavor.
Unlike traditional yeast buns, sourdough brioche develops a deeper, more complex flavor thanks to its slow fermentation. The enriched dough, made with butter, eggs, and milk, bakes into golden, pillowy rolls that stay tender for days. The creamy filling melts into the bread while baking, creating irresistible swirls of citrus and cheesecake-like richness.
These buns are perfect for spring brunches, Easter celebrations, Mother’s Day breakfasts, afternoon tea, or simply whenever you’re craving an elegant homemade pastry.
Recipe Overview
Prep Time: 45 minutes
First Rise: 8–10 hours (overnight)
Second Rise: 2–3 hours
Bake Time: 22–28 minutes
Total Time: Approximately 12–14 hours
Yield: 12 buns
Why You’ll Love This Recipe
- Naturally leavened with sourdough starter
- Soft, buttery brioche texture
- Sweet and tangy lemon flavor
- Rich cream cheese filling
- Beautiful bakery-style appearance
- Perfect for holidays and brunch
- Freezer-friendly
- Make-ahead friendly
- No commercial yeast required
- Stays soft for several days
Ingredients
For the Sourdough Brioche Dough
- 150g active sourdough starter (100% hydration)
- 500g bread flour
- 70g granulated sugar
- 8g fine sea salt
- 3 large eggs, room temperature
- 120ml whole milk, lukewarm
- 115g unsalted butter, softened and cubed
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Cream Cheese Filling
- 225g (8 oz) full-fat cream cheese, softened
- 60g powdered sugar
- 1 teaspoon vanilla extract
For the Lemon Curd Filling
- 1 cup prepared lemon curd (homemade or store-bought)
Egg Wash
- 1 egg
- 1 tablespoon milk
Optional Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Garnish
- Fresh lemon zest
- Powdered sugar
- Thin lemon slices (optional)
Equipment Needed
- Stand mixer with dough hook
- Large mixing bowl
- Digital kitchen scale
- Rolling pin
- Sharp knife or bench scraper
- 9×13-inch baking pan
- Pastry brush
- Cooling rack
Understanding Sourdough Brioche
Brioche differs from standard bread because it’s an enriched dough containing butter, eggs, sugar, and milk.
The addition of sourdough starter gives it:
- Better flavor
- Improved texture
- Longer shelf life
- Beautiful fermentation
- Slight natural tang
Although the process takes longer, the reward is an incredibly tender crumb that’s impossible to achieve with quick breads.
Ingredient Notes
Active Sourdough Starter
Use a mature starter that’s recently fed and at peak activity. It should double in size within 4–6 hours after feeding.
A strong starter ensures the enriched dough rises properly.
Bread Flour
Bread flour’s higher protein content develops the gluten needed to support the rich butter and egg content.
Butter
European-style butter with a higher butterfat content produces an exceptionally tender brioche.
Make sure it’s softened but not melted.
Cream Cheese
Use full-fat block-style cream cheese for the smoothest, richest filling.
Avoid whipped cream cheese.
Lemon Curd
Choose a thick lemon curd that won’t run excessively during baking.
Homemade lemon curd provides the brightest flavor, but high-quality store-bought curd also works beautifully.
Step 1: Mix the Dough
In the bowl of a stand mixer, combine:
- Active sourdough starter
- Milk
- Eggs
- Vanilla
Mix briefly.
Add:
- Bread flour
- Sugar
- Salt
Mix until a shaggy dough forms.
Allow the dough to rest for 20–30 minutes (autolyse).
This rest hydrates the flour and begins gluten development.
Step 2: Add the Butter
Begin kneading with the dough hook.
Gradually add the softened butter, one cube at a time.
Allow each addition to incorporate before adding more.
This process takes about 12–15 minutes.
The dough will become:
- Smooth
- Glossy
- Elastic
- Slightly tacky
It should pass the windowpane test when stretched gently.
Step 3: Bulk Fermentation
Transfer the dough to a lightly greased bowl.
Cover tightly.
Allow it to rise at room temperature for about 4–6 hours.
Perform one gentle stretch-and-fold after the first hour.
When slightly puffy, refrigerate overnight (8–10 hours).
Cold fermentation improves both flavor and handling.
Step 4: Prepare the Fillings
Cream Cheese Filling
Beat together:
- Cream cheese
- Powdered sugar
- Vanilla
Until smooth and creamy.
Refrigerate until needed.
Lemon Curd
If using homemade lemon curd, ensure it has completely cooled before filling the buns.
Step 5: Shape the Dough
Remove the chilled dough.
Allow it to sit for about 20 minutes.
Turn onto a lightly floured surface.
Roll into a rectangle approximately:
18 × 14 inches.
Spread the cream cheese filling evenly across the dough, leaving a 1-inch border.
Carefully spoon lemon curd over the cream cheese.
Gently spread it into an even layer.
Step 6: Roll
Beginning with the long side, roll the dough tightly into a log.
Pinch the seam closed.
Use dental floss or a sharp knife to cut into 12 equal rolls.
Step 7: Arrange
Place the rolls into a greased 9×13-inch baking pan.
Leave a little space between each bun.
Cover loosely.
Allow to rise for 2–3 hours until noticeably puffy.
The buns won’t quite double but should expand significantly.
Step 8: Egg Wash
Whisk together:
- Egg
- Milk
Brush gently over each bun.
This creates a beautiful golden finish.
Step 9: Bake
Preheat oven to:
350°F (175°C)
Bake for:
22–28 minutes
The tops should become deep golden brown.
The internal temperature should reach about 190°F (88°C).
If browning too quickly, tent loosely with foil during the final 10 minutes.
Step 10: Cool
Allow the buns to cool in the pan for about 15 minutes.
Transfer to a wire rack.
Step 11: Lemon Glaze
Whisk together:
- Powdered sugar
- Lemon juice
- Lemon zest
Drizzle generously over the slightly warm buns.
Finish with additional lemon zest.
Texture
These buns are:
- Ultra soft
- Rich
- Buttery
- Moist
- Airy
- Tender
The cream cheese remains silky while the lemon curd adds bright bursts of citrus.
Flavor Profile
Each bite includes:
- Rich buttery brioche
- Mild sourdough complexity
- Sweet vanilla
- Tangy lemon
- Creamy cheesecake filling
- Bright citrus aroma
Serving Suggestions
Serve with:
- Coffee
- Espresso
- Earl Grey tea
- Chamomile tea
- Fresh berries
- Greek yogurt
- Fruit salad
They’re wonderful for:
- Breakfast
- Brunch
- Dessert
- Afternoon tea
- Holiday gatherings
Variations
Blueberry Lemon
Scatter fresh blueberries over the filling before rolling.
Raspberry Lemon
Replace half the lemon curd with raspberry preserves.
White Chocolate Lemon
Sprinkle chopped white chocolate over the filling.
Almond Lemon
Add almond extract to the cream cheese and top with sliced almonds.
Orange Cream Cheese
Replace lemon zest and curd with orange zest and orange marmalade.
Storage
Store covered at room temperature for 24 hours.
Refrigerate for up to 5 days due to the cream cheese filling.
Freezing
Freeze baked buns individually wrapped.
Store for up to 2 months.
Thaw overnight.
Warm in a 300°F oven for 8–10 minutes.
Expert Tips
- Use an active starter at peak rise.
- Chill the dough overnight for easier shaping.
- Don’t overfill the buns to avoid leakage.
- Allow a full second rise for a light texture.
- Use room-temperature filling ingredients.
- Bake until fully golden for the best flavor.
Troubleshooting
Dense Buns
Usually caused by an inactive starter or insufficient proofing.
Filling Leaking
Use thick lemon curd and avoid overfilling.
Dough Too Sticky
Lightly flour your work surface, but don’t add excessive flour.
Dry Buns
Avoid overbaking. Check for doneness around 22 minutes.
Nutrition (Approximate Per Bun)
- Calories: 420
- Protein: 8g
- Carbohydrates: 46g
- Fat: 22g
- Saturated Fat: 12g
- Fiber: 1g
- Sugar: 18g
Frequently Asked Questions
Can I use sourdough discard?
For this enriched dough, an active, recently fed starter is recommended. Discard alone may not provide enough leavening power unless supplemented with commercial yeast.
Can I prepare the buns ahead?
Yes. Shape the buns, refrigerate overnight, and allow them to proof at room temperature before baking the next morning.
Can I make homemade lemon curd?
Absolutely. Homemade lemon curd offers a fresher, brighter flavor and works beautifully in this recipe.
Why refrigerate the dough overnight?
Cold fermentation develops deeper flavor, strengthens the dough, and makes shaping much easier.
Can I freeze unbaked buns?
Yes. Freeze after shaping, then thaw, proof, and bake when ready.
Final Thoughts
These Sourdough Brioche Lemon Curd Cream Cheese Buns are a true bakery-style treat that combines the richness of buttery brioche with the tangy brightness of lemon curd and the creamy indulgence of sweetened cream cheese. Slow-fermented with an active sourdough starter, the dough develops incredible flavor and a pillowy-soft texture that stays fresh for days.
Whether served warm from the oven for a leisurely weekend brunch, shared during a holiday celebration, or enjoyed with an afternoon cup of tea, these buns deliver the perfect balance of sweetness, citrus, and buttery goodness. Once you bake a batch, they’re sure to become a cherished favorite in your sourdough recipe collection.These buns are my absolute favorite to make ! These came out perfect again! I really think I nailed this type of dough
