Raspberry Rose Cheesecake Buns (Print Version)

Fluffy yeast buns stuffed with rose-infused cheesecake filling and tart raspberries. A delightful European-style pastry for brunch.

# What You'll Need:

→ 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

→ 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

→ Raspberry Center

13 - 5 oz fresh raspberries
14 - 2 tablespoons raspberry jam

→ Topping

15 - 1 egg, beaten for egg wash
16 - 2 tablespoons granulated sugar
17 - 1 tablespoon crushed freeze-dried raspberries
18 - Edible dried rose petals

# How-To Steps:

01 - Combine flour, sugar, yeast, and salt in a large bowl. Pour in lukewarm milk, melted butter, and cracked egg. Mix until shaggy dough forms.
02 - Knead dough on floured surface for 10 minutes until smooth and elastic. Transfer to greased bowl, cover with damp cloth, and let rise in warm area for 1 hour until doubled in size.
03 - Beat softened cream cheese, powdered sugar, and corn starch until creamy and smooth. Incorporate rosewater and egg yolk, mixing briefly until just combined. Refrigerate until ready to use.
04 - Gently fold fresh raspberries with raspberry jam in small bowl until lightly coated. Set aside at room temperature.
05 - Punch down risen dough to release air. Divide into 12 equal portions. Roll each piece into ball, then flatten into 4-inch circle using hands or rolling pin.
06 - Place tablespoon of cheesecake filling in center of each dough circle. Top with 4-5 raspberry pieces. Gather edges upward, pinching tightly to seal completely. Shape into smooth bun.
07 - Arrange filled buns seam-side down on parchment-lined baking sheet, spacing 2 inches apart. Cover loosely and let rise for 30-40 minutes until puffy.
08 - Preheat oven to 350°F. Brush risen buns with beaten egg wash. Sprinkle generously with granulated sugar, crushed freeze-dried raspberries, and rose petals if desired.
09 - Bake for 20-25 minutes until deep golden brown on top and bottoms sound hollow when tapped. Transfer to wire rack and cool for at least 15 minutes before serving warm.

# Expert Tips:

01 -
  • The rosewater adds this sophisticated floral note that makes these feel fancy without being pretentious
  • That moment when you bite through the soft dough into the creamy cheesecake center is absolutely worth the wait
  • Fresh raspberries cut through the richness with their tart brightness
02 -
  • Seal the buns really well or the filling will escape during baking and create a sticky mess on your tray
  • The rosewater flavor intensifies as these sit, so start conservative if you are unsure
  • These are best served warm but the texture is still lovely the next day
03 -
  • Weigh your flour instead of using cup measurements for consistent results every time
  • If the dough feels too sticky to handle, lightly flour your hands rather than adding more flour to the dough
  • Leftovers reheat beautifully in the microwave for about 15 seconds

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