Raspberry Rose Cheesecake Buns (Printable)

Fluffy buns stuffed with rose cream cheese filling and tart raspberry compote for a elegant European dessert.

# 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 - ¾ cup plus 2 tbsp 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, optional
17 - 2 tbsp chopped pistachios or dried edible rose petals, optional

# How to Make It:

01 - In a large mixing bowl, combine flour, caster sugar, instant yeast, and salt. Pour in lukewarm milk, add softened butter, and crack in the egg. Mix ingredients until a shaggy, rough dough forms. Transfer to a lightly floured surface and knead by hand for 8 to 10 minutes, or use a stand mixer with dough hook, until smooth, elastic, and slightly tacky. Cover bowl with plastic wrap and place in a warm, draft-free area for 1 hour or until dough has doubled in size.
02 - Place raspberries, caster sugar, and lemon juice in a small saucepan. Set over medium heat and bring to a gentle simmer. Cook for 7 to 8 minutes, stirring occasionally, until raspberries break down and mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely at room temperature before using.
03 - In a medium bowl, beat room temperature cream cheese with icing sugar until smooth and creamy. Add rose water and egg yolk, continuing to beat until fully incorporated and no lumps remain. Set aside at room temperature until ready to assemble.
04 - Punch down the risen dough to release air pockets. Turn onto a lightly floured surface and divide into 12 equal portions, approximately 2 ½ oz each. Working with one piece at a time, flatten each portion into a 4-inch round disc. Arrange discs on a parchment-lined baking sheet, leaving 2 inches of space between each for expansion.
05 - Using your thumb or the back of a spoon, create a deep indentation in the center of each dough disc, leaving a ½-inch border around the edges. Spoon 1 to 2 teaspoons of cheesecake filling into each indentation, then top with 1 teaspoon of cooled raspberry compote. Avoid overfilling to prevent leakage during baking.
06 - Loosely cover the baking tray with a clean kitchen towel or plastic wrap. Place in a warm area for 30 to 40 minutes until buns appear puffy and have increased noticeably in size. The dough should spring back slowly when lightly pressed.
07 - Preheat oven to 350°F. Using a pastry brush, lightly coat the exposed dough edges of each bun with milk. If desired, sprinkle demerara sugar over the dough edges for a crunchy, sparkling finish.
08 - Place baking tray in preheated oven and bake for 20 to 25 minutes. Rotate tray halfway through baking for even browning. Buns are done when tops are golden brown and filling is set. Remove from oven and allow to cool on baking sheet for 10 minutes before transferring to a wire rack. Garnish with chopped pistachios or dried rose petals while slightly warm, if desired.

# Expert Advice:

01 -
  • The combination of creamy cheesecake and bright raspberry creates this incredible sweet-tart dance that keeps everyone guessing
  • These buns freeze beautifully unbaked so you can have fresh floral treats anytime the mood strikes
  • That subtle rose essence makes ordinary breakfast feel like something from a fancy European patisserie
02 -
  • Rose water intensity varies wildly between brands so always start with less and add more after tasting
  • Make sure both the cheesecake filling and raspberry compote are completely cool before assembling or theyll melt the dough butter
  • Dont skip the second rise even if youre impatient because it creates those wonderfully airy light textures
03 -
  • Use the back of a tablespoon measure to create perfectly uniform wells in the dough for filling
  • Brush the cooled buns with warm honey immediately after baking for an extra glossy finish
  • Grind your pistachios fresh right before garnishing to maintain their vibrant green color

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