Pistachio Cream Cheese Brioche Buns

These Pistachio Cream Cheese Brioche Buns are everything I love about a bakery-style pastry, made right at home. The soft, buttery brioche dough is filled with a creamy pistachio cheesecake mixture, then topped with a brown sugar pistachio crumble and a sweet glaze. Each bun has a golden outside, a fluffy center, and plenty of pistachio flavor. They’re perfect for a weekend breakfast, brunch, or an afternoon treat with coffee. Plus, we’re using yeast instead of sourdough starter, so there’s no need to plan around feeding a starter.

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I CAN NEVER SAY NO TO A GOOD BAKERY PASTRY!

I loved making my Blueberry Lemon Cheesecake Brioche Buns, so naturally I wanted to make another version. And since I’ve been loving everything pistachio lately, this combination just made sense.

The creamy pistachio filling with that buttery crumb topping is my favorite part. Add a little glaze and a cup of coffee, and I’m happy!

• Soft, buttery brioche dough: The homemade yeast dough bakes into tender, fluffy buns with golden edges.
• Creamy pistachio filling: Cream cheese, pistachio cream, powdered sugar, and lemon juice make a rich, sweet filling with a little tang.
• Buttery crumb topping: Brown sugar, butter, flour, and chopped pistachios add a delicious crunch to every bite.
• No sourdough starter needed: Instant yeast gives the dough its rise without requiring an active starter.
• Perfect for brunch: These individual buns look beautiful on a serving platter and pair perfectly with morning coffee.
• Sweet finishing glaze: A simple powdered sugar and milk glaze adds just the right finishing touch.

Brioche Dough

• Instant yeast: Helps the dough rise and gives the buns their soft, airy texture.
• Granulated sugar: Adds sweetness to the dough.
• Unsalted butter: Creates a rich, tender brioche.
• Milk: Adds moisture and helps create a soft dough.
• Egg: Gives the dough structure and richness.
• All-purpose flour: Forms the base of the brioche dough.
• Sea salt: Balances the sweetness and enhances the flavor.
• Vanilla extract: Adds a warm vanilla flavor.
• Pistachio extract: Optional, for a little extra pistachio flavor.

Brushing Mixture

• Egg yolk: Helps the buns develop a golden finish.
• Water: Thins the egg yolk for easier brushing.

Cream Cheese Filling

• Cream cheese: Creates the smooth, rich cheesecake filling.
• Powdered sugar: Sweetens the filling while keeping it smooth.
• Lemon juice: Adds a little tang to balance the sweetness.
• Pistachio cream: Gives the filling its signature pistachio flavor

Crumb Topping

• All-purpose flour: Creates the base for the crumb topping.
• Unsalted butter: Helps form buttery crumbles.
• Light brown sugar: Adds sweetness and a subtle caramel flavor.
• Chopped pistachios: Add nutty flavor and crunch.

Glaze

• Powdered sugar: Creates the sweet glaze.
• Milk: Thins the glaze to a drizzling consistency.

• Let the Dough Rise: Transfer the dough to a large, lightly buttered bowl. Cover with plastic wrap and a towel, then let rise for 2–4 hours, or until doubled in size. Rising time will depend on the temperature and humidity.
• Shape the Brioche Buns: Once the dough has doubled, line two baking sheets with parchment paper. Turn the dough onto a lightly floured surface and roll it into a log approximately 12 inches long. Cut into 8 equal pieces and shape each into a smooth ball. Place seam-side down on the prepared baking sheets. Using your fingers or the bottom of a mug, gently press the center of each ball to create a well, leaving about a 1-inch border. Each bun should spread to approximately 4–5 inches in diameter.
• Make the Pistachio Cream Cheese Filling: In a medium bowl, mix the softened cream cheese, powdered sugar, lemon juice, and pistachio cream until smooth and creamy.
• Prepare the Pistachio Crumb Topping: In a separate bowl, combine the flour and brown sugar. Work in the softened butter with your fingers or a pastry cutter until crumbles form. Mix in the chopped pistachios.
• Fill and Top the Buns: Whisk together the egg yolk and water in a small bowl. Spoon the pistachio cream cheese filling into the center of each bun. Brush the exposed dough with the egg wash, then sprinkle the pistachio crumb topping around the edges.
• Bake: Preheat the oven to 375°F. While the oven heats, allow the assembled buns to rest at room temperature. Bake for 18–25 minutes, or until the edges are golden brown. Remove from the oven and let cool.
• Make the Glaze: In a small bowl, whisk together the powdered sugar and 3 tablespoons of milk until smooth. Add the remaining milk as needed to reach a drizzling consistency.
• Finish and Serve: Drizzle the glaze over the cooled pistachio brioche buns and enjoy!

• Watch the milk temperature. Let the heated milk and butter mixture cool before adding the yeast. Too much heat can prevent the dough from rising properly.
• Let the dough double in size. Rather than relying only on the clock, look for dough that has visibly doubled before shaping.
• Use room-temperature cream cheese. Softened cream cheese blends more easily with the pistachio cream and powdered sugar, giving you a smoother filling.
• Make a generous center well. Leave approximately a 1-inch border around each bun to hold the cheesecake filling.
• Keep the crumb topping crumbly. Work the butter into the flour and brown sugar until small crumbles form, rather than mixing it into a smooth dough.
• Watch for golden edges. The buns should have a golden exterior while remaining soft in the center.
• Let the buns cool before glazing. This helps the glaze stay visible instead of melting completely into the warm buns.

• Refrigerator: Store leftover pistachio cream cheese brioche buns in an airtight container in the refrigerator for up to 4 days. Because they contain a cream cheese filling, they should not be left at room temperature for extended periods.
• Freezer: For longer storage, wrap individual buns tightly and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving. For the best appearance, freeze without the glaze and add it after thawing.
• Reheating: Warm individual buns briefly in the microwave until heated through. If reheating in the oven, cover loosely with foil to prevent the tops from browning too much.

Pistachio Cream Cheese Brioche Danish Buns

Danielle Cochran

Soft brioche buns filled with pistachio cream cheese and topped with buttery brown sugar crumbs, chopped pistachios, and a powdered sugar glaze. Made with instant yeast, these pastries bring together a fluffy bread base and a creamy cheesecake-style center.

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Prep Time 35 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 8 large buns

Calories 1150 kcal

Equipment

• Stand mixer with dough hook
• small saucepan
• Mixing bowls
• Measuring cups and spoons
• Kitchen thermometer
• Baking sheets
• Parchment paper
• Pastry brush
• Pastry cutter or fork

Ingredients

  

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Brioche Dough

• 1 2/3 cups milk (divided)
• 1/3 cup sugar (divided)
• 2 1/4 teaspoons instant yeast
• 5 tablespoons unsalted butter (room temperature)
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon pistachio extract (optional)
• 3 3/4 cups all-purpose flour
• 1/2 teaspoon sea salt

Cream Cheese Filling

• 16 ounces cream cheese (room temperature)
• 1 1/2 cups powdered sugar
• 1 tablespoon lemon juice
• 1 cup pistachio cream (or pistachio butter)

Crumb Topping

• 3/4 cup all-purpose flour
• ½ cup packed light brown sugar
• 6 tablespoons unsalted butter (room temperature)
• 1/2 cup pistachios (chopped)

Egg Wash

• 1 egg yolk
• 2 tablespoons water

Glaze

• 2 cups powdered sugar
• 3 –4 tablespoons milk

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Instructions

 

Prepare The Yeast

• Measure ⅓ cup from the milk listed for the dough and warm it to approximately 110°F. Stir in 1 teaspoon from the measured dough sugar, then add the instant yeast. Let stand for 5–10 minutes, until bubbly.

Make the Dough

• Add the remaining milk, remaining sugar, and butter to a small saucepan over medium-low heat. Warm gently until the butter melts, without boiling. Remove from the heat and let cool until lukewarm before combining with the yeast.
• Pour the cooled milk mixture into the bowl of a stand mixer. Add the yeast mixture, egg, vanilla extract, and optional pistachio extract. Mix to combine.
• Add the flour and salt. Using the dough hook on low speed, mix for approximately 3–5 minutes, until the dough becomes elastic and stretches without tearing easily.
• Transfer the dough to a large, lightly buttered bowl. Cover with plastic wrap and a towel, then let rise for approximately 2–4 hours, or until doubled in size. Use the dough’s size as your guide, since room temperature affects rising time.

Shape the Buns

• Line two baking sheets with parchment paper.
• Turn the risen dough onto a lightly floured surface and shape it into a log approximately 12 inches long. Divide into 8 fairly equal pieces, then shape each piece into a smooth ball.
• Place the dough balls seam-side down on the prepared baking sheets, leaving room between them.
• Using your fingers or the bottom of a mug, press a well into the center of each ball. Leave an approximately 1-inch-wide border around the filling area. Each shaped bun should measure about 4–5 inches across.

Prepare the Filling and Toppings

• In a medium bowl, mix the softened cream cheese, powdered sugar, lemon juice, and pistachio cream until smooth.
• In another bowl, combine the flour and brown sugar for the topping. Work in the butter with your fingers or a pastry cutter until crumbles form, then stir in the chopped pistachios.
• In a small bowl, whisk together the egg yolk and water for the egg wash.

Assemble and Bake

• Divide the pistachio cream cheese filling among the wells in the buns.
• Brush the exposed dough borders with egg wash. Then sprinkle the crumb topping around the edges of each bun.
• Preheat the oven to 375°F. Let the assembled buns rest at room temperature while the oven heats.
• Bake for 18–25 minutes, or until the dough edges are golden brown. Remove from the oven and let cool before glazing.

Make the Glaze

• Whisk the powdered sugar with 3 tablespoons of milk until smooth. Add the remaining tablespoon of milk as needed for a drizzleable consistency.
• Drizzle the glaze over the cooled buns and serve.

Notes

• Use softened cream cheese: Room-temperature cream cheese mixes more smoothly into the filling.
• Check the milk temperature: Let the heated milk and butter cool before adding them to the yeast mixture.
• Watch the dough: Allow it to double in size rather than relying only on the clock.
• Pistachio extract is optional: The filling still contains pistachio cream if you leave out the extract.
• Pistachio cream versus butter: Check the label. Sweetened pistachio cream and unsweetened pistachio butter can produce different sweetness levels and filling consistencies.
• Cool before glazing: Warm buns will cause the glaze to melt and run.

Nutrition

Serving: 1bunCalories: 1150kcalCarbohydrates: 149gProtein: 17gFat: 54gSaturated Fat: 26gSodium: 395mgFiber: 3gSugar: 93g

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