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Raspberry and Rose Cheesecake Buns

Raspberry and Rose Cheesecake Buns: A Sweet Floral Delight

A delightful combination of creamy cheesecake, tangy raspberries, and floral rosewater makes these Raspberry and Rose Cheesecake Buns a must-try dessert.
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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: Desserts
Cuisine: Baking
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 500 grams Strong White Bread Flour Can substitute with all-purpose flour.
  • 75 grams Caster Sugar Granulated sugar can be used.
  • 10 grams Fine Sea Salt
  • 7 grams Fast-Action Dried Yeast Fresh yeast can also be used.
  • 300 ml Whole Milk Almond or oat milk for dairy-free.
  • 2 large Large Eggs Flax eggs for egg-free.
  • 50 grams Unsalted Butter Can use margarine for dairy-free.
For the Filling
  • 200 grams Full-Fat Cream Cheese Low-fat alternatives may change texture.
  • 150 grams Raspberry Jam Other jams can be used.
  • 15 ml Lemon Juice Vinegar is a substitute.
  • 5 ml Vanilla Bean Paste Vanilla extract is an alternative.
For the Topping
  • 100 grams Icing Sugar Granulated sugar can be powdered.
  • 10 ml Rose Water Can be omitted.
  • 20 grams Edible Dried Rose Petals Can use chopped pistachios or omit.
  • 30 grams Chopped Shelled Pistachios Any nuts or seeds can work.

Equipment

  • Stand Mixer
  • Baking tin
  • Rolling Pin
  • Oven

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 pour in warm whole milk and crack in the large eggs. Mix until a rough dough forms, then knead for 10-15 minutes until you achieve a smooth and elastic consistency.
  2. Transfer the kneaded dough to a greased bowl, cover and refrigerate for at least 8 hours or overnight.
  3. On a lightly floured surface, roll out the chilled dough into a large rectangle, spread the full-fat cream cheese evenly, followed by dollops of raspberry jam, and roll into a tight log, slicing into 12 equal pieces.
  4. Arrange the sliced buns in a greased baking tin, cover and let rise in a warm place for 45 minutes to 1 hour.
  5. Preheat your oven to 190°C (375°F) and bake for 30-35 minutes.
  6. Prepare the glaze by mixing icing sugar, lemon juice, and rose water in a bowl until smooth, brush over warm buns and scatter with dried rose petals and pistachios.

Nutrition

Serving: 1bunCalories: 210kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store baked buns in an airtight container at room temperature for up to 3 days or freeze unbaked for up to 2 months.

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