Raspberry Rose Cheesecake Buns (Printable Version)
Fluffy yeast buns stuffed with rose-infused cream cheese and tangy raspberry compote for a elegant floral dessert.
# 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 - 5 oz 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
# Method:
01 - In a large bowl, combine flour, sugar, yeast, and salt. Add lukewarm milk, 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.
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 the center, then top with 1 tsp of raspberry compote.
06 - Cover loosely and let the buns rise for 30–40 minutes until puffy.
07 - Preheat oven to 350°F. Brush the dough edges with milk. Sprinkle with demerara sugar, if using. Bake for 20–25 minutes, until golden brown. Cool slightly, then garnish with chopped pistachios or rose petals if desired.
# Expert Tricks:
01 -
- The rose cheesecake filling transforms ordinary sweet dough into something that feels like it belongs in a fancy Parisian patisserie
- Tart raspberry cuts through the rich cream cheese perfectly, so every bite balances sweet, tangy, and floral
02 -
- Cold cream cheese creates lumpy filling that never quite smooths out, no matter how long you beat it
- Overfilling these buns is the number one mistake—the filling will spill out and create a sticky mess on your baking tray
03 -
- Use a small ice cream scoop or cookie dough scoop to portion the filling—it's way less messy than using spoons
- Creating a deeper well in the dough than you think necessary prevents the filling from bubbling over during baking