Raspberry and Rose Cheesecake Buns Recipe

Introduction

These Raspberry and Rose Cheesecake Buns combine soft, fluffy bread with a creamy, tangy filling and a sweet berry surprise. Infused with delicate rose water and topped with pistachios, they offer an elegant treat perfect for teatime or special occasions.

Ingredients

• 500 g strong white bread flour (or all-purpose for softer buns)
• 75 g caster sugar (granulated works)
• 10 g fine sea salt
• 7 g fast-action dried yeast (or fresh yeast)
• 300 ml whole milk (or almond/oat milk)
• 2 large eggs (or equivalent substitutes)
• 75 g unsalted butter, softened (margarine acceptable)
• 250 g full-fat cream cheese (low-fat works but will be looser)
• 200 g raspberry jam (any berry jam will work)
• 1 tbsp lemon juice (vinegar in a pinch)
• 1 tsp vanilla bean paste (or vanilla extract)
• 150 g icing sugar (use powdered granulated sugar if needed)
• 2 tbsp rose water (optional — omit for no floral note)
• 2 tbsp edible dried rose petals (replace with extra pistachios)
• 50 g chopped shelled pistachios (or any preferred nuts/seeds)

Instructions

1. Step 1: Warm the milk to about 38–40°C (warm to the touch). Sprinkle the yeast into the milk with a pinch of sugar and let sit for 5 minutes until foamy.
2. Step 2: In a bowl, combine flour, sugar, and salt. Mix in the yeast-milk, eggs, and softened butter. Bring together to form a soft dough.
3. Step 3: Knead the dough for 8–10 minutes by hand or using a stand mixer with a dough hook until smooth and elastic.
4. Step 4: Place the dough in a lightly oiled bowl, cover, and prove for 1 to 1½ hours until doubled in size.
5. Step 5: Meanwhile, prepare the cheesecake filling by beating cream cheese with icing sugar, lemon juice, and vanilla until smooth. Chill briefly.
6. Step 6: Turn the dough onto a floured surface and roll into a rectangle about 30×40 cm. Cut into equal squares or rounds suitable for folding around the filling.
7. Step 7: Spoon a teaspoon of cheesecake filling into each dough piece, then top with about ½ teaspoon of raspberry jam.
8. Step 8: Seal the edges, shape into buns, and place on a lined baking tray. Cover and prove for 30–40 minutes.
9. Step 9: Preheat the oven to 190°C (170°C fan)/375°F. Bake the buns for 15–20 minutes until golden brown and cooked through.
10. Step 10: While still warm, brush lightly with rose water diluted with a teaspoon of water if using. Scatter chopped pistachios and dried rose petals on top.
11. Step 11: Allow to cool slightly before serving so the filling sets a little.

Tips & Variations

• Use almond or oat milk for a dairy-free version of the dough.
• Substitute rose water with orange blossom water for a different floral note.
• Replace dried rose petals with extra chopped nuts or edible flowers if preferred.
• For a stronger berry flavor, swirl extra raspberry jam into the cheesecake filling.
• Ensure the milk is not too hot when activating the yeast to avoid killing it.

Storage

Store the buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 4 days. Reheat gently in a low oven or microwave until warm. These buns also freeze well; thaw at room temperature and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without eggs?

Yes, you can substitute eggs with flax eggs or applesauce in the dough, though the texture may be slightly different and less rich.

Is it necessary to use rose water?

Rose water adds a lovely floral aroma but is optional. If you prefer, omit it or replace it with orange blossom water for a different taste.

Raspberry and Rose Cheesecake Buns Recipe

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★★★★★

4.5 from 107 reviews

Delight in these soft and fluffy Raspberry and Rose Cheesecake Buns, combining the richness of cream cheese filling with fragrant rose water and luscious raspberry jam. Perfectly baked to golden perfection, topped with crunchy pistachios and edible rose petals, these buns offer a deliciously floral and fruity twist on traditional sweet rolls.

• Author: nova
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 buns 1x
• Category: Bakery/Buns
• Method: Baking
• Cuisine: Western/European

Ingredients

Scale 1x2x3x

Dough

• 500 g strong white bread flour (or all-purpose for softer buns)
• 75 g caster sugar (granulated works)
• 10 g fine sea salt
• 7 g fast-action dried yeast (or fresh yeast)
• 300 ml whole milk (or almond/oat milk)
• 2 large eggs (or equivalent substitutes)
• 75 g unsalted butter, softened (margarine acceptable)

Filling

• 250 g full-fat cream cheese (low-fat works but will be looser)
• 150 g icing sugar (use powdered granulated sugar if needed)
• 1 tbsp lemon juice (vinegar in a pinch)
• 1 tsp vanilla bean paste (or vanilla extract)
• 200 g raspberry jam (any berry jam will work)

Topping

• 2 tbsp rose water (optional — omit for no floral note)
• 2 tbsp edible dried rose petals (replace with extra pistachios if desired)
• 50 g chopped shelled pistachios (or any preferred nuts/seeds)

Instructions

1. Activate Yeast: Warm the milk to about 38–40°C, a temperature warm to the touch. Sprinkle the yeast into the milk along with a pinch of sugar and let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
2. Make Dough: In a large bowl, combine the flour, sugar, and salt. Mix in the yeast-milk mixture, eggs, and softened butter. Bring together the ingredients until a soft dough forms.
3. Knead Dough: Knead the dough by hand or using a stand mixer fitted with a dough hook for 8–10 minutes until it becomes smooth and elastic.
4. First Proving: Place the kneaded dough in a lightly oiled bowl, cover it, and allow it to prove in a warm place for 1 to 1½ hours, or until doubled in size.
5. Prepare Cheesecake Filling: While the dough is proving, beat the cream cheese with the icing sugar, lemon juice, and vanilla bean paste until smooth. Chill the mixture briefly to firm up.
6. Shape Dough: Turn the risen dough onto a floured surface and roll it out into a rectangle approximately 30×40 cm in size. Cut into equal squares or rounds suitable for folding around the filling.
7. Fill Buns: Spoon a teaspoon of the cheesecake filling onto each dough piece, then add a small dollop (about ½ teaspoon) of raspberry jam on top of the filling.
8. Seal and Shape Buns: Carefully seal the edges of the dough pieces around the filling, shaping them into buns. Place the buns on a lined baking tray, cover, and prove again for 30–40 minutes.
9. Preheat Oven and Bake: Preheat your oven to 190°C (170°C fan)/375°F. Bake the buns for 15–20 minutes until they are golden brown and cooked through.
10. Add Toppings: While the buns are still warm, lightly brush them with rose water diluted with a teaspoon of water if using. Immediately scatter the chopped pistachios and edible dried rose petals on top for a beautiful finish.
11. Cool and Serve: Allow the buns to cool slightly so the filling can set before serving. Enjoy warm or at room temperature.

Notes

• You can substitute almond or oat milk for a dairy-free option.
• Low-fat cream cheese can be used but will result in a looser filling.
• Rose water is optional, and can be omitted if you prefer no floral flavor.
• Use any berry jam if raspberry jam is unavailable.
• Extra pistachios can replace dried rose petals for topping if preferred.
• Ensure milk temperature is not too hot to prevent killing the yeast.
• Use a stand mixer or knead by hand depending on available equipment.
• Store buns in an airtight container for up to 2 days or freeze for longer storage.

Keywords: cheesecake buns, raspberry and rose buns, sweet buns, floral buns, cream cheese filling, raspberry jam buns, homemade buns, fragrant buns