Raspberry and Rose Cheesecake Buns Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
