Go Back
–+ servings
Raspberry and Rose Cheesecake Buns

Raspberry and Rose Cheesecake Buns for a Gourmet Delight

Raspberry and Rose Cheesecake Buns are a delightful fusion of sweet, floral flavors, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 8 hours
Total Time 8 hours 50 minutes
Servings: 12 buns
Course: Desserts
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 500 grams Strong White Bread Flour All-purpose flour can be used for a softer bun.
  • 75 grams Caster Sugar Granulated sugar can be substituted.
  • 1 teaspoon Fine Sea Salt Essential for flavor enhancement.
  • 7 grams Fast-Action Dried Yeast Fresh yeast can work with adjustments.
  • 250 ml Whole Milk Almond or oat milk for dairy-free version.
  • 2 large Large Eggs Equivalent substitutes for egg-free options.
  • 50 grams Unsalted Butter Margarine can work for dairy-free substitute.
For the Filling
  • 300 grams Full-Fat Cream Cheese Low-fat versions can be used, may alter texture.
  • 150 grams Raspberry Jam Other fruit jams or preserves can be substituted.
For the Glaze
  • 200 grams Icing Sugar Granulated sugar can be powdered at home.
  • 2 tablespoons Lemon Juice Vinegar can be a quick alternative.
  • 1 teaspoon Vanilla Bean Paste Vanilla extract can be used.
  • 1 tablespoon Rose Water Omit if not available.
For the Decoration
  • 2 tablespoons Edible Dried Rose Petals Chopped pistachios can be added if desired.
  • 50 grams Chopped Shelled Pistachios Substitutions can be any preferred nuts or seeds.

Equipment

  • Stand Mixer
  • Baking Tin
  • Rolling Pin
  • bowl
  • plastic wrap

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 whole milk and add large eggs while mixing until a cohesive dough forms.
  2. Knead the dough for 10-15 minutes until smooth and elastic, incorporating unsalted butter gradually.
  3. Transfer the dough into a greased bowl, cover securely, and chill in the refrigerator for at least 8 hours.
  4. Roll the chilled dough into a large rectangle, spread full-fat cream cheese and dollops of raspberry jam, and then roll tightly into a log. Slice into 12 equal pieces.
  5. Place the sliced buns into a greased baking tin, cover, and let rise in a warm area for about 45 minutes to 1 hour.
  6. Preheat your oven to 190°C (375°F). Bake the buns for 30-35 minutes until golden brown.
  7. Prepare the glaze by melting icing sugar with lemon juice and rose water until smooth. Brush over warm buns and sprinkle with edible dried rose petals and chopped pistachios.

Nutrition

Serving: 1bunCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These buns can be stored in an airtight container at room temperature for 2-3 days, refrigerate for longer freshness in warm climates.

Tried this recipe?

Let us know how it was!