Raspberry Rose Cheesecake Buns (Printable Version)

Soft buns with rose cheesecake filling and fresh raspberries

# What You Need:

→ For the Dough

01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 1 packet (0.25 oz) instant yeast
04 - ½ teaspoon salt
05 - ¾ 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 - ½ 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 for egg wash
16 - 2 tablespoons granulated sugar
17 - 1 tablespoon crushed freeze-dried raspberries (optional)
18 - Edible dried rose petals (optional)

# How-To Steps:

01 - In a large bowl, combine flour, sugar, yeast, and salt. Add lukewarm milk, melted butter, and egg. Mix until a soft dough forms.
02 - Knead dough for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
03 - Beat cream cheese, powdered sugar, and corn starch until smooth. Add rosewater and egg yolk, beating until just combined. Refrigerate until needed.
04 - Gently fold raspberries with raspberry jam in a small bowl. Set aside.
05 - Punch down risen dough. Divide into 12 equal pieces. Flatten each piece into a circle. Place a spoonful of cheesecake filling and a few raspberry pieces in the center. Gather edges up and pinch to seal, forming a bun.
06 - Place buns seam-side down on a parchment-lined baking tray. Cover and let rise again for 30-40 minutes.
07 - Preheat oven to 350°F.
08 - Brush buns with beaten egg. Sprinkle with sugar, freeze-dried raspberries, and rose petals if using.
09 - Bake for 20-25 minutes until golden brown. Cool slightly before serving.

# Helpful Tips:

01 -
  • The combination of warm, pillowy dough and cool, creamy cheesecake filling is unexpectedly luxurious
  • Rosewater adds an elegant, sophisticated note that makes these feel special without being fussy
  • Fresh raspberries provide tart little bursts that cut through the richness perfectly
02 -
  • Rosewater is potent, always start with less than you think you need
  • The filling must be cold before wrapping, otherwise it becomes impossible to work with
  • Sealing the dough tightly is crucial or the filling will escape during baking
03 -
  • Use a kitchen scale to divide the dough evenly for uniform buns that bake at the same rate
  • If the dough springs back too much when rolling, let it rest for 5 minutes to relax the gluten

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