Raspberry Rose Cheesecake Buns (Print version)
Fluffy sweet buns stuffed with rose-infused cheesecake filling and vibrant raspberry compote, topped with pistachios or rose petals.
# What you'll need:
→ Dough
01 - 3.5 cups all-purpose flour
02 - 0.25 cup caster sugar
03 - 2.25 tsp instant dry yeast
04 - 0.25 tsp salt
05 - 0.9 cup whole milk, lukewarm
06 - 4 tbsp unsalted butter, softened
07 - 1 large egg
→ Cheesecake Filling
08 - 7 oz cream cheese, room temperature
09 - 0.25 cup icing sugar
10 - 1 tsp rose water
11 - 1 egg yolk
→ Raspberry Compote
12 - 1.5 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
# Method:
01 - Combine flour, sugar, yeast, and salt in a large mixing bowl. Pour in lukewarm milk, add 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 bowl and place in warm area for 1 hour until dough doubles in size.
02 - Combine raspberries, sugar, and lemon juice in small saucepan. Simmer over medium heat for 7–8 minutes, stirring occasionally until mixture thickens to jam-like consistency. Remove from heat and allow to cool completely before using.
03 - Beat cream cheese, icing sugar, rose water, and egg yolk together until completely smooth and creamy. Set aside at room temperature for easy spreading.
04 - Punch down risen dough to release air. Divide into 12 equal portions and roll each into smooth ball. Flatten each ball into small disc approximately 3 inches in diameter. Arrange discs on parchment-lined baking sheet, leaving space between for rising.
05 - Create deep indentation in center of each disc using thumb or back of spoon. Spoon 1–2 tsp cheesecake filling into center well, then top with 1 tsp cooled raspberry compote. Avoid overfilling to prevent leakage during baking.
06 - Cover baking tray loosely with clean kitchen towel or plastic wrap. Let buns rise in warm, draft-free area for 30–40 minutes until noticeably puffy and expanded.
07 - Preheat oven to 350°F. Brush exposed dough edges lightly with milk. Sprinkle with demerara sugar if desired. Bake for 20–25 minutes until golden brown on top and cooked through. Cool on baking sheet for 10 minutes before garnishing.
# Expert advice:
01 -
- The rose and raspberry pairing feels like eating a secret garden
- Dough that practically kneads itself and forgives every hesitation
- Filling that can be tweaked sweeter or more floral to your taste
02 -
- Cold cream cheese will seize into tiny lumps no matter how long you beat it
- Hot raspberry compote will melt the cheesecake filling before baking - let it cool completely
- Overfilling causes messy leaks during baking, so resist the urge to add more
03 -
- Weigh your flour instead of measuring by volume for consistent results every time
- Test your rose water strength by dipping a fingertip and tasting - some brands are shockingly potent