What happens when you combine coffee, alcohol, cheesecake inside of a sweet yeast dough bun? Super delicious Coffee Cheese Buns.
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With shavuos coming up really soon, it’s a pretty good time to talk about cheesecake, don’t you think? I mean, don’t get me wrong. I like cheesecake. A couple of bites of a really good cheesecake is an incredible treat. But cheesecake is also really heavy, which means that I feel there’s a good place in this world for desserts that spotlight the cheese, but are a bit lighter. Enter…. Coffee Cheese Buns.
You read that right. Coffee cheese filling. Soft and pillow-y yeast dough. And all topped off with a gooey, sticky, coffee flavored glaze that you will not be able to get enough of! It may seem like a bit of an extra step to make the coffee syrup, but let me tell you – we’re going to use that syrup in the filling, the topping and the glaze. And because it’s so good, so easy to make, I have a feeling you’re going to be making more and more of it. Add it to your morning coffee. Drizzle it over ice cream. Use it to glaze your brownies or your favorite cake. Like I said, this syrup is amazing.
You know why it’s amazing? Because the main ingredient is Misceo Coffee Liquor – one of my favorite alcoholic beverages. I’ve used Misceo in a number of recipes before, like this Brownie Bottom Mocha Cheesecake, this Honey Coffee Bundt Cake, and this Boozy Mocha Ice Cream. I mean, when you combine coffee, alcohol and dessert, it’s hard not to come up with something truly magical, but these Coffee Cheese Buns? They might just be my favorite.
Misceo isn’t like some of the other coffee liqueurs on the market. It’s not overly sweet – an important factor in a well balanced dessert. It’s got a higher alcohol content than some of those other drinks, and most importantly, it’s just.plain.delicious. Follow @misceoliqueurs on Instagram for recipes, ideas, and where to find their product.
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- 1 Tablespoon sugar
- ¼ cup warm water
- 1 packet (2¼ teaspoons) dry active yeast
- ¾ cup milk or non-dairy milk
- ⅓ cup oil
- 2 eggs1 teaspoon vanilla extract
- ¼ cup sugar
- ¼ teaspoon salt
- 4 cups flour, plus more for rolling
- 2 cups Misceo Coffee Liquor
- ½ cup sugar
- 3 Tablespoons cocoa powder
- 1 package (8 ounces) cream cheese, brick style
- 1 egg
- Combine sugar, water and yeast in the bowl of an electric mixer fitted with a dough hook. Let it sit for about 5 minutes, until the yeast starts to bubble.
- Add remaining dough ingredients and mix to form a smooth dough. Continue to knead for 5-8 minutes, until dough is smooth and elastic.
- Place dough in a greased bowl, then cover and allow to rise for about 2 hours, until doubled in bulk. This is best done in a warm spot.
- Combine Misceo coffee liquor, sugar and cocoa powder in a small pot. Cook on medium high,until the mixture starts to bubble around the edges. Reduce heat to low and simmer for about 30 minutes, until somewhat thickened. The mixture will thicken more as it cools.
- Using an electric mixer fitted with a whisk attachment, beat together cream cheese and ½ cup of Misceo syrup until combined and creamy. Set aside.
- Preheat oven to 350. Grease muffin pans and set aside.
- On a lightly floured surface, roll dough into a large rectangle, as thin as possible. Spread misceo cheese filling over the entire surface, then roll as tightly as possible.
- Cut roll into about 24 slices. Place each slice, cut side down, into prepared muffin pans.
- Mix egg with ½ cup of misceo syrup and use a fork to combine.
- Brush a generous layer of egg mixture over the tops of each bun.
- Bake for about 20 minutes,, until the top feels firm.
- Drizzle remaining misceo syrup over the warm buns just before serving.
- Coffee Cheese Buns can be frozen until ready to serve. For best results, rewarm before serving.
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Thanks for stopping by! Come back soon – I’ve got another seriously fantastic dessert coming your way soon! -Miriam
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