Raspberry And Rose Cheesecake Buns (Printable)

Fluffy yeast buns stuffed with rose cream cheese and sweet raspberry filling

# What You Need:

→ Dough

01 - 3 ¾ cups all-purpose flour
02 - ¼ cup caster sugar
03 - 2 ¼ tsp instant dry yeast
04 - ¼ tsp salt
05 - 1 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 ½ 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, optional
17 - 2 tbsp chopped pistachios or dried edible rose petals, optional

# How to Make It:

01 - Combine flour, sugar, yeast, and salt in a large mixing bowl. Add lukewarm milk, softened butter, and egg. Mix until shaggy dough forms, then knead by hand or stand mixer for 8-10 minutes until smooth and elastic. Cover and set in warm place for 1 hour until doubled.
02 - Combine raspberries, sugar, and lemon juice in small saucepan. Simmer over medium heat 7-8 minutes until thickened. Remove from heat and allow to cool completely before using.
03 - Beat cream cheese, icing sugar, rose water, and egg yolk until completely smooth and creamy. Set aside until ready to assemble buns.
04 - Punch down risen dough and divide into 12 equal pieces. Flatten each into small disc and arrange on parchment-lined baking sheet. Press indentation in center using fingers or spoon back. Fill each with 1-2 tsp cheesecake filling, then top with 1 tsp raspberry compote.
05 - Cover buns loosely and let rise 30-40 minutes until puffy. Preheat oven to 350°F. Brush dough edges with milk and sprinkle with demerara sugar if desired.
06 - Bake 20-25 minutes until golden brown. Cool briefly before garnishing with chopped pistachios or rose petals if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The rose water adds this subtle floral whisper that makes everything feel fancy, but the recipe is surprisingly straightforward
  • Theres something magical about biting into soft dough and hitting that cool, creamy cheesecake center
02 -
  • The indentations need to be deeper than you think, as the filling expands during baking and can overflow if the wells are too shallow
  • Completely cooled compote prevents the cheesecake filling from melting and losing its texture before baking
03 -
  • Warm your mixing bowl with hot water and dry it thoroughly before adding ingredients, this creates the perfect environment for yeast activation
  • Room temperature ingredients are non-negotiable here, cold cream cheese will never whip into that silky filling you want

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