Tuesdays with Dorie BWD: Cheese-Swirl Babka Buns

September 22, 2026 at 8:08 pm | Posted in breakfast things, BWD, general pastry, groups, other sweet, sweet yeast breads, tuesdays with dorie | 4 Comments
Tags: baking, bread

Brioche month continues, and this time Dorie’s buttery dough takes a savory spin with Cheese-Swirl Babka Buns. Think cinnamon roll, but with a spiral of cheese! Actually cheeses (plural)- a smoosh up of ricotta, cream cheese, Parmesan and cheddar. Minced shallot and scallion greens break the creaminess a bit. More cheddar appears in the streusel topping, which tastes like Cheez-Its.

As usual, this brioche is a two-day affair, the first day dedicated to making and chilling the dough, and the second day to spiraling, proofing and baking the buns. I made just four buns, and they proofed and baked nicely in my 7″-square pan (which I know is a weird size, but I cut so many recipes in half that I’ve found it comes in handy quite often). The cheese spirals got a bit lost in the centers of the buns, where the cheese seemed to absorb into the bread. That center bit is usually the prize of a sticky bun or cinnamon roll, but no matter. These are rich and savory and especially yummy warm.

This is our second-to-last recipe from the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, which we have baking our way through since 2021. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

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You are right the filling seemed to soak in and not be noticeable. I did like this savory version, it was a nice change of pace. Looks like your buns came out perfect.

Comment by Diane Zwang— September 27, 2026 #

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*I* need a 7-inch square pan too! Your buns look PERFECT!

Comment by Mardi (eat. live. travel. write.)— September 29, 2026 #

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Your buns look amazing. I want them again!

Comment by Cakelaw— October 4, 2026 #

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Perfect amount!

Comment by Judy— October 12, 2026 #

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a whisk and a spoon