Raspberry Rose Cheesecake Buns (Printable)

Soft buns filled with rose cheesecake and fresh raspberries

# What You Need:

→ For the Dough

01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 1 packet (0.25 oz) instant yeast
04 - ½ teaspoon salt
05 - ¾ cup whole milk, lukewarm
06 - 4 tablespoons unsalted butter, melted
07 - 1 large egg

→ For the Cheesecake Filling

08 - 8 oz cream cheese, softened
09 - ½ cup powdered sugar
10 - 1 tablespoon corn starch
11 - 1 teaspoon rosewater
12 - 1 egg yolk

→ For the Raspberry Center

13 - 5 oz fresh raspberries
14 - 2 tablespoons raspberry jam

→ For Topping

15 - 1 egg, beaten for egg wash
16 - 2 tablespoons granulated sugar
17 - 1 tablespoon crushed freeze-dried raspberries (optional)
18 - Edible dried rose petals (optional)

# How to Make It:

01 - In a large bowl, combine flour, sugar, yeast, and salt. Add lukewarm milk, melted butter, and egg. Mix until a soft, pliable dough forms.
02 - Knead dough for 10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour until doubled in size.
03 - Beat cream cheese, powdered sugar, and corn starch until smooth. Incorporate rosewater and egg yolk, mixing until just combined. Refrigerate until ready to use.
04 - Gently fold fresh raspberries with raspberry jam in a small bowl. Set aside until assembly.
05 - Punch down risen dough and divide into 12 equal portions. Flatten each piece into a circle. Place a spoonful of cheesecake filling and a few raspberry pieces in the center. Gather edges upward and pinch tightly to seal, forming a bun.
06 - Arrange buns seam-side down on a parchment-lined baking tray. Cover and let rise for 30–40 minutes until puffy.
07 - Preheat oven to 350°F. Brush buns with beaten egg. Sprinkle generously with granulated sugar, freeze-dried raspberries, and rose petals if desired.
08 - Bake for 20–25 minutes until golden brown. Allow to cool slightly before serving warm.

# Expert Tips:

01 -
  • The rose and raspberry pairing tastes like something from a fancy pastry shop but comes together with surprisingly humble technique
  • These freeze beautifully and reheat so you can wake up to freshly baked花香 without the morning effort
  • The texture combination pillowy dough, creamy filling, and bursts of tart raspberry is absolutely addictive
02 -
  • If your kitchen runs cold, the dough might take longer to rise, and rushing it will result in dense buns
  • Sealing the buns properly is crucial any gaps and the filling will burst out during baking
  • Rosewater strength varies wildly between brands, always taste and adjust before adding to the filling
03 -
  • Weigh your flour instead of measuring by cup for consistent results every time
  • If the dough feels too sticky while kneading, add just one tablespoon of flour at a time

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