Raspberry Rose Cheesecake Buns (Printable)
Soft buns filled with creamy rose cheesecake and tangy raspberry compote for a delightful floral treat.
# What You Need:
→ Dough
01 - 3 ½ 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
17 - 2 tbsp chopped pistachios or dried edible rose petals
# Steps:
01 - In a large bowl, combine flour, sugar, yeast, and salt. Add lukewarm milk, softened butter, and egg. Mix until a shaggy dough forms, then knead by hand or with a mixer for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
02 - In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat for 7–8 minutes until thickened. Let cool completely.
03 - Beat cream cheese, icing sugar, rose water, and egg yolk until smooth and creamy.
04 - Punch down the risen dough. Divide into 12 equal pieces. Flatten each one into a small disc and place on a parchment-lined baking tray. Make an indentation in the center of each disc using your fingers or the back of a spoon.
05 - Spoon 1–2 tsp of cheesecake filling into the center of each disc, then top with 1 tsp of raspberry compote. Cover loosely and let the buns rise for 30–40 minutes until puffy.
06 - Preheat oven to 350°F. Brush the dough edges with milk and sprinkle with demerara sugar if desired. Bake for 20–25 minutes, until golden brown. Cool slightly, then garnish with chopped pistachios or rose petals if desired.
# Expert Advice:
01 -
- The rose water adds this dreamy floral note that makes people think you bought them from a fancy bakery
- That moment when the raspberry compote bubbles up through the golden crust is pure kitchen magic
02 -
- Rose water varies wildly in strength between brands. Taste your filling before using and add more drop by drop.
- If your indentation disappears during the second rise gently press it down again before baking or the filling will overflow.
03 -
- Warm your bowl by rinsing it with hot water before adding the dough it creates a better rising environment
- The indentation trick works best with a very light touch dont press all the way to the parchment