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Raspberry and Rose Cheesecake Buns

Raspberry and Rose Cheesecake Buns: A Soft Indulgence

Raspberry and Rose Cheesecake Buns are a delightful treat that combines luxurious flavors with easy preparation, perfect for any gathering or cozy afternoon.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 8 hours
Total Time 9 hours 5 minutes
Servings: 12 buns
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 500 g Strong White Bread Flour or all-purpose flour for softer buns
  • 75 g Caster Sugar granulated sugar works as a substitute
  • 1 tsp Fine Sea Salt
  • 7 g Fast-Action Dried Yeast or fresh yeast
  • 300 ml Whole Milk or almond/oat milk for dairy-free option
  • 2 large Large Eggs or flax eggs for vegan option
  • 75 g Unsalted Butter margarine can substitute
For the Cheesecake Filling
  • 400 g Full-Fat Cream Cheese low-fat options may change texture
  • 200 g Raspberry Jam other fruit preserves can be used
For the Glaze
  • 50 ml Lemon Juice vinegar can be used in a pinch
  • 1 tsp Vanilla Bean Paste or vanilla extract
  • 200 g Icing Sugar can powder granulated sugar at home
  • 1 tsp Rose Water omit if not available
For the Garnish
  • 30 g Edible Dried Rose Petals or chopped pistachios
  • 30 g Chopped Shelled Pistachios or any nuts/seeds

Equipment

  • Stand mixer
  • Baking tin
  • Rolling Pin
  • Kitchen Towel

Method
 

Step‑by‑Step Instructions
  1. In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add whole milk and large eggs, mixing on low until a dough starts to form. Increase speed and knead for 10-15 minutes until smooth and elastic.
  2. Transfer the kneaded dough into a greased bowl and cover with a clean kitchen towel. Place in the refrigerator for at least 8 hours.
  3. Dust your work surface with flour, roll out the dough to 1/4 inch thick. Spread cream cheese and raspberry jam over the surface. Roll tightly and slice into 12 equal pieces.
  4. Arrange the sliced buns in a greased baking tin, cover with a kitchen towel, and let rise for 45 minutes to 1 hour.
  5. Preheat oven to 190°C (375°F). Bake for 30-35 minutes until golden brown.
  6. Prepare the glaze by mixing icing sugar, lemon juice, and rose water. Brush over warm buns and garnish with rose petals and pistachios.

Nutrition

Serving: 1bunCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Best served fresh, but can be stored for up to 3 days at room temperature or 5 days in the fridge. Buns freeze well for up to 3 months.

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