Raspberry And Rose Cheesecake Buns (Printable)

Soft yeast buns stuffed with rose-infused cream cheese and tangy raspberry compote

# What You'll 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 - 1 ½ 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 Make It:

01 - Combine flour, caster sugar, yeast, and salt in a large mixing bowl. Pour in lukewarm milk, add softened butter and crack in the egg. Mix until shaggy dough forms, then knead by hand or stand mixer for 8 to 10 minutes until smooth and elastic. Cover bowl with plastic wrap and set in warm area for 1 hour until doubled in volume.
02 - Place raspberries, caster sugar, and lemon juice in small saucepan. Bring to medium heat and simmer for 7 to 8 minutes, stirring occasionally until mixture thickens to jam consistency. Remove from heat and allow to cool completely before using.
03 - Beat room temperature cream cheese with icing sugar, rose water, and egg yolk in medium bowl until smooth and creamy. Set aside at room temperature until ready to fill buns.
04 - Punch down risen dough to release air. Divide into 12 equal portions and roll each into ball. Flatten into disc approximately 3 inches wide. Arrange on parchment-lined baking sheet. Press deep indentation into center of each disc using thumb or spoon handle. Spoon 1 to 2 teaspoons cheesecake filling into each well, then top with 1 teaspoon cooled raspberry compote.
05 - Cover baking tray loosely with clean kitchen towel or plastic wrap. Let buns rise in warm, draft-free area for 30 to 40 minutes until visibly puffy and increased in size.
06 - Preheat oven to 350°F. Brush exposed dough edges lightly with milk. Sprinkle demerara sugar over tops if desired. Bake for 20 to 25 minutes until golden brown and set. Cool on baking sheet for 10 minutes before transferring. Garnish with chopped pistachios or rose petals while slightly warm if using.

# Expert Tips:

01 -
  • The rose and raspberry combination feels elegant yet approachable, like something you'd find in a Parisian boulangerie but can actually make at home
  • These buns strike that perfect balance between rich and light, with creamy filling offset by bright fruit
02 -
  • The dough should be slightly tacky after kneading, not dry or heavily floured, because that moisture keeps the buns soft
  • Make sure both the compote and cheesecake filling are completely cool before assembling or they'll melt out of the dough
  • These buns are at their absolute best within a few hours of baking, though they'll still be delicious the next day
03 -
  • Use a cookie scoop to portion the cheesecake filling for perfectly consistent amounts in each bun
  • If you don't have demerara sugar, turbinado or raw sugar works just as well for that crunchy topping

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