Raspberry Rose Cheesecake Buns (Printable)
Fluffy yeast buns stuffed with rose-infused cream cheese and vibrant raspberry swirls
# What You Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - ¼ cup caster sugar
03 - 2 ¼ tsp instant dry yeast
04 - ¼ tsp salt
05 - ¾ cup whole milk, lukewarm
06 - 4 tbsp unsalted butter, softened
07 - 1 large egg
→ Cheesecake Filling
08 - 7 oz cream cheese, room temperature
09 - ¼ cup icing sugar
10 - 1 tsp rose water
11 - 1 egg yolk
→ Raspberry Compote
12 - 1 ⅓ cups fresh or frozen raspberries
13 - 3 tbsp caster sugar
14 - 1 tbsp lemon juice
→ Topping
15 - 1 tbsp milk for brushing
16 - 1 tbsp demerara sugar
17 - 2 tbsp chopped pistachios or dried edible rose petals
# How To Make:
01 - Combine flour, sugar, yeast, and salt in a large bowl. Add lukewarm milk, softened butter, and egg. Mix until shaggy dough forms, then knead by hand or mixer for 8-10 minutes until smooth and elastic. Cover and let rise in warm place for 1 hour until doubled in size.
02 - Combine raspberries, sugar, and lemon juice in small saucepan. Simmer over medium heat for 7-8 minutes until thickened. Allow to cool completely before using.
03 - Beat cream cheese, icing sugar, rose water, and egg yolk until smooth and creamy. Set aside until ready to assemble buns.
04 - Punch down risen dough and divide into 12 equal pieces. Flatten each piece into small disc and place on parchment-lined baking tray. Create indentation in center using fingers or spoon back.
05 - Spoon 1-2 tsp cheesecake filling into each indentation, then top with 1 tsp raspberry compote.
06 - Cover loosely and let buns rise for 30-40 minutes until puffy and visibly expanded.
07 - Preheat oven to 350°F. Brush dough edges with milk and sprinkle with demerara sugar if desired. Bake for 20-25 minutes until golden brown. Cool slightly before garnishing with pistachios or rose petals.
# Expert Tips:
01 -
- The combination of tart raspberry and creamy rose filling feels like something you'd order at a fancy bakery but it's surprisingly achievable at home
- These buns strike that perfect balance between impressive and comforting, making them ideal for brunch or afternoon tea
02 -
- Don't skip the step of letting your compote cool completely before filling the buns or it will make your dough soggy
- Rose water potency varies wildly between brands, so start with less and add more only after tasting
03 -
- If your dough feels too sticky during kneading, add just 1 tablespoon of flour at a time until it becomes manageable
- These freeze beautifully after baking—just thaw at room temperature and give them a quick warm in the oven to refresh