Raspberry and Rose Cheesecake Buns (Printable)
Fluffy yeast buns stuffed with rose-infused cheesecake filling and tangy raspberry compote for an elegant floral treat.
# What You'll 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 - ¾ cup + 2 tbsp 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
# Step-by-step:
01 - In a large mixing bowl, combine flour, caster sugar, instant yeast, and salt. Pour in lukewarm milk, add softened butter, and crack in the egg. Mix with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook attachment.
02 - Place the kneaded dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and set in a warm, draft-free area. Allow to rise for approximately 1 hour until doubled in size.
03 - Combine fresh or frozen raspberries, caster sugar, and lemon juice in a small saucepan. Place over medium heat and simmer, stirring occasionally, for 7-8 minutes until the mixture thickens and reduces slightly. Remove from heat and allow to cool completely before using.
04 - In a medium bowl, beat room temperature cream cheese with icing sugar until smooth and well combined. Add rose water and egg yolk, continuing to beat until creamy and fully incorporated. Refrigerate until ready to assemble.
05 - Punch down the risen dough to release air. Divide into 12 equal portions and roll each into a smooth ball. Flatten each ball into a disc approximately 3 inches in diameter and arrange on a parchment-lined baking sheet, leaving 2 inches between each bun.
06 - Using your thumb or the back of a spoon, create a deep indentation in the center of each dough disc. Spoon 1-2 teaspoons of cheesecake filling into each well, then top with 1 teaspoon of cooled raspberry compote. Avoid overfilling to prevent leakage during baking.
07 - Cover the baking sheet loosely with plastic wrap or a light towel. Allow the filled buns to proof in a warm location for 30-40 minutes until visibly puffy and increased in volume.
08 - Preheat oven to 350°F. Brush the exposed dough edges of each bun with milk using a pastry brush. Sprinkle demerara sugar over the dough for a crunchy, sweet topping, if desired.
09 - Bake for 20-25 minutes until golden brown and the cheesecake filling is set. Rotate the pan halfway through for even browning. Remove from oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.
10 - While still slightly warm, garnish the center of each bun with chopped pistachios or dried rose petals for visual appeal and added texture. Serve warm or at room temperature for best flavor.
# Expert Advice:
01 -
- The rose perfume hits you before you even take a bite, like walking through a garden at dusk
- That moment when cheesecake meets warm, pillowy dough is pure magic
- Raspberries cut through the richness with their bright, tangy pop
02 -
- Rose water potency varies wildly between brands, so always taste before adding more
- The compote must be completely cool before filling, or it will melt the cheesecake mixture
- Don't skip the second rise, even when you're impatient
03 -
- Weigh your flour instead of measuring by volume for consistent results every time
- Room temperature ingredients prevent the butter from seizing and create smoother dough