Raspberry Rose Cheesecake Buns (Printable)
Fluffy yeast buns stuffed with rose cream cheese filling and fresh raspberries
# What You'll Need:
→ For the Dough
01 - 3 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 packet (0.25 oz) instant yeast
04 - 1/2 teaspoon salt
05 - 3/4 cup whole milk, lukewarm
06 - 4 tablespoons unsalted butter, melted
07 - 1 large egg
→ For the Cheesecake Filling
08 - 8 oz cream cheese, softened
09 - 1/2 cup powdered sugar
10 - 1 tablespoon corn starch
11 - 1 teaspoon rosewater
12 - 1 egg yolk
→ For the Raspberry Center
13 - 5 oz fresh raspberries
14 - 2 tablespoons raspberry jam
→ For Topping
15 - 1 egg, beaten
16 - 2 tablespoons granulated sugar
17 - 1 tablespoon crushed freeze-dried raspberries
18 - Edible dried rose petals
# How-To Steps:
01 - Combine flour, sugar, yeast, and salt in a large bowl. Pour in lukewarm milk, melted butter, and cracked egg. Mix thoroughly until a soft, cohesive dough forms.
02 - Knead dough on a lightly floured surface for 10 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap or damp towel, and let rise for 1 hour until doubled in size.
03 - Beat softened cream cheese, powdered sugar, and corn starch until completely smooth. Incorporate rosewater and egg yolk, mixing until just combined. Refrigerate until ready to use.
04 - Gently fold fresh raspberries with raspberry jam in a small bowl until evenly coated. Set aside at room temperature.
05 - Punch down risen dough and divide into 12 equal portions. Flatten each piece into a 4-inch circle. Place 1 tablespoon cheesecake filling and 4-5 raspberry pieces in center. Gather edges upward and pinch tightly to seal, forming a bun shape.
06 - Arrange buns seam-side down on parchment-lined baking sheet, spacing 2 inches apart. Cover loosely with towel and let rise for 30-40 minutes until puffy and doubled.
07 - Preheat oven to 350°F. Brush risen buns generously with beaten egg. Sprinkle evenly with granulated sugar, crushed freeze-dried raspberries, and rose petals if desired.
08 - Bake for 20-25 minutes until golden brown on top and sounds hollow when tapped. Cool on baking sheet for 10 minutes before transferring to wire rack.
# Expert Suggestions:
01 -
- The rose and raspberry pairing tastes sophisticated yet comfortingly familiar
- These buns transform breakfast into something that feels like a celebration
02 -
- Rosewater is potent, so start with less and taste as you go
- Seal the buns tightly or the filling will escape during baking
03 -
- If the dough feels too sticky while kneading, add flour one tablespoon at a time
- Freeze unbaked buns on a tray, then transfer to a bag and bake directly from frozen, adding 5 minutes