Raspberry Rose Cheesecake Buns (Printable version)

Fluffy yeast buns stuffed with rose-infused cream cheese and tangy raspberry swirls

# Ingredient list:

→ 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 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

# Directions:

01 - Combine flour, sugar, yeast, and salt in a large mixing bowl. Pour in lukewarm milk, add softened butter and whole egg. Mix until shaggy dough forms, then knead by hand or stand mixer for 8-10 minutes until smooth and elastic. Cover bowl with damp towel and set in warm place for 1 hour until doubled in volume.
02 - Place raspberries, caster sugar, and lemon juice in small saucepan. Cook over medium heat, stirring occasionally, for 7-8 minutes until mixture thickens to jam-like consistency. Remove from heat and allow to cool completely before using.
03 - Beat room temperature cream cheese, icing sugar, rose water, and egg yolk in medium bowl until completely smooth and creamy. Set aside until ready to fill buns.
04 - Punch down risen dough to release air. Divide into 12 equal portions and roll into balls. Flatten each ball into 3-inch disc and arrange on parchment-lined baking sheet. Press deep indentation in center using thumb or back of spoon. Fill each well with 1-2 tsp cheesecake mixture, then top with 1 tsp cooled raspberry compote.
05 - Cover baking sheet loosely with plastic wrap. Let buns rise 30-40 minutes until visibly puffy. Preheat oven to 350°F. Brush dough edges with milk and sprinkle with demerara sugar. Bake 20-25 minutes until golden brown. Cool 10 minutes before garnishing with pistachios or rose petals.

# Expert Tips:

01 -
  • The rose water adds this elegant whisper of fragrance without being overpowering
  • That moment when warm cheesecake meets tart raspberry creates the most beautiful balance
  • These look impressive but come together with patience rather than fancy technique
02 -
  • Rose water intensity varies wildly between brands so taste as you go
  • Overfilling these buns causes messy leaks during baking so restrain yourself
  • The compote must be completely cool or it will melt the cheesecake filling
03 -
  • Weigh your ingredients rather than using cups for consistent results every time
  • Use a kitchen thermometer to ensure your milk is exactly lukewarm, not hot
  • Let the buns cool for at least 15 minutes before serving so the filling sets properly

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