Raspberry Rose Cheesecake Buns (Printable)
Fluffy yeast buns with rose-infused cream cheese filling and tart raspberry compote. A elegant European-inspired sweet treat.
# What You'll Need:
→ Dough
01 - 3.5 cups all-purpose flour
02 - 1/4 cup caster sugar
03 - 2.25 tsp instant dry yeast
04 - 1/4 tsp salt
05 - 3/4 cup whole milk, lukewarm
06 - 1/4 cup unsalted butter, softened
07 - 1 large egg
→ Cheesecake Filling
08 - 7 oz cream cheese, room temperature
09 - 1/4 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
17 - 2 tbsp chopped pistachios or dried edible rose petals
# How to Prepare:
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 before using.
03 - Beat cream cheese, icing sugar, rose water, and egg yolk until smooth and creamy. Set aside until ready to assemble the buns.
04 - Punch down the risen dough and divide into 12 equal pieces. Flatten each piece into a small disc and place on a parchment-lined baking tray.
05 - Make an indentation in the center of each disc using your fingers or the back of a spoon. Spoon 1-2 tsp of cheesecake filling into each center, then top with 1 tsp of raspberry compote.
06 - Cover the buns loosely with plastic wrap or a clean towel and let rise for 30-40 minutes until puffy and noticeably expanded.
07 - 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.
# Expert Advice:
01 -
- The combination of tart raspberry and floral rose creates this sophisticated flavor profile that feels fancy but is actually quite simple to achieve
- These buns strike that perfect balance between dinner roll and dessert, making them versatile enough for brunch or afternoon tea
02 -
- The indentation you make in each bun needs to be deeper than you think because the dough will puff up significantly during the second rise
- Cooling the raspberry compote completely is non-negotiable or it will melt your cheesecake filling and create a messy overflow situation
03 -
- Use a kitchen scale for the flour since measuring by volume can lead to inconsistent dough hydration
- Let the buns cool in the pan for at least 10 minutes before transferring or that cheesecake filling will ooze everywhere