Raspberry And Rose Cheesecake Buns (Printable)

Soft buns with rose cheesecake filling and raspberry compote

# 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 - 1 cup 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
17 - 2 tbsp chopped pistachios or dried edible rose petals

# How to Make It:

01 - Combine flour, sugar, yeast, and salt in a large mixing bowl. Pour in lukewarm milk, add softened butter and egg. Mix until a shaggy dough forms, then knead by hand or stand mixer for 8–10 minutes until smooth and elastic. Cover and proof in a warm area for 1 hour until doubled in volume.
02 - Place raspberries, sugar, and lemon juice in a small saucepan. Bring to medium heat and simmer for 7–8 minutes, stirring occasionally, until mixture thickens to a jam-like consistency. Remove from heat and allow to cool completely before using.
03 - Beat cream cheese with icing sugar until smooth and creamy. Add rose water and egg yolk, continuing to mix until fully incorporated and no lumps remain. Set aside at room temperature for easy spreading.
04 - Punch down the risen dough to release air. Divide into 12 equal portions and roll each into a ball. Flatten balls into small discs and arrange on a parchment-lined baking sheet, leaving space for rising.
05 - Press your thumb or the back of a spoon into the center of each disc to create a deep well. Spoon 1–2 teaspoons of cheesecake filling into each indentation, then top with 1 teaspoon of cooled raspberry compote.
06 - Cover the baking sheet loosely with a clean kitchen towel or plastic wrap. Let the buns rise for 30–40 minutes in a warm, draft-free area until visibly puffy and expanded.
07 - Preheat oven to 350°F. Brush the exposed dough edges with milk using a pastry brush. Sprinkle demerara sugar over the tops for a crunchy texture, if desired.
08 - Bake for 20–25 minutes until buns are golden brown and the filling is set. Transfer to a wire rack and cool for 10–15 minutes. Garnish with chopped pistachios or dried rose petals before serving.

# Expert Tips:

01 -
  • The rose water creates this dreamy aromatic experience that makes ordinary Saturday mornings feel special
  • That moment when you bite through pillowy dough into cool cheesecake and tart raspberry is absolutely worth the two hour wait
02 -
  • Warm milk activates the yeast, but hot milk kills it completely—think bath temperature, not hot chocolate temperature
  • The indentation in each bun needs to be deeper than you think because the dough puffs up during baking and shrinks your well
03 -
  • Weigh your ingredients instead of using cups for more consistent results every single time
  • Let the buns cool for at least 15 minutes before serving so the cheesecake filling sets properly

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