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Raspberry rose cheesecake buns topped with fresh raspberries and rose petals.

Raspberry Rose Cheesecake Buns

Delightful buns filled with a creamy cheesecake mixture and vibrant raspberry preserves, perfect for breakfast or dessert.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 buns
Course: Breakfast, Dessert, Snack
Cuisine: American, Bakery
Calories: 225
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour Soft and fluffy, the base for your scrumptious buns.
  • 1/4 cup granulated sugar Adds a touch of sweetness to the dough.
  • 1 tablespoon active dry yeast The magic ingredient that allows the buns to rise beautifully.
  • 1/2 teaspoon salt Enhances all the flavors in the dough.
  • 1/2 cup milk Warmed to 110°F for activating the yeast and bringing moisture.
  • 1/4 cup unsalted butter Melted, contributing to the tender texture of the buns.
  • 1 large egg Adds richness and aids in binding the dough.
  • 1/2 teaspoon vanilla extract A fragrant addition fueling the flavor of the dough.
Cheesecake Filling Ingredients
  • 1/2 cup cream cheese Softened, creating a deliciously creamy filling.
  • 1/4 cup powdered sugar Sweetens the filling, making it irresistible.
  • 1/4 cup raspberry preserves Bringing that vibrant fruity flavor to the center.
  • 1 tablespoon rose water Infusing subtle floral notes that complement the raspberries.
Egg Wash and Garnish
  • 1 egg beaten for egg wash Giving the buns a beautiful golden finish.
  • Fresh raspberries for garnish (optional) Adds a delightful fresh touch.
  • Edible rose petals for garnish (optional) A whimsical finishing touch.

Method
 

Preparation
  1. In a mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Allow the mixture to sit for about 5-10 minutes until frothy.
  2. In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center and add the melted butter, egg, vanilla extract, and the yeast mixture. Stir until combined.
  3. Mix until the dough comes together, then knead for about 5–7 minutes on a lightly floured surface until smooth and elastic.
  4. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Filling Preparation
  1. While the dough is rising, prepare the cheesecake filling. In a medium bowl, combine the softened cream cheese, powdered sugar, raspberry preserves, and rose water. Mix until smooth and well combined.
Bun Assembly
  1. Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.
  2. Spread the cheesecake filling evenly over the rolled-out dough, leaving a small border around the edges.
  3. Starting from one long side, gently roll the dough into a tight log. Pinch the seam to seal it well.
  4. Slice the log into 12 equal pieces and arrange them in a greased baking dish.
  5. Cover the dish with a kitchen towel and let the buns rise for another 30 minutes.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Brush the tops of the buns with the beaten egg.
  3. Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Serving
  1. Allow the buns to cool slightly before serving. Garnish with fresh raspberries and edible rose petals if desired.

Notes

Ensure your milk isn't too hot for proofing the yeast. Consider adding a bit of lemon zest into the filling for extra flavor. You can prepare the dough a day in advance and refrigerate it.