Raspberry Rose Cheesecake Buns (Printable)

Soft buns with rose cream cheese filling and raspberry compote.

# What's Needed:

→ Dough

01 - 3 ¾ 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 - In a large bowl, combine flour, sugar, yeast, and salt. Add lukewarm milk, butter, and egg. Mix until a shaggy dough forms, then knead by hand or with a mixer for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
02 - In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat for 7–8 minutes until thickened. Let cool completely.
03 - Beat cream cheese, icing sugar, rose water, and egg yolk until smooth and creamy.
04 - Punch down the risen dough. Divide into 12 equal pieces. Flatten each one into a small disc and place on a parchment-lined baking tray.
05 - Make an indentation in the center of each disc using your fingers or the back of a spoon. Spoon 1–2 tsp of cheesecake filling into the center, then top with 1 tsp of raspberry compote.
06 - Cover loosely and let the buns rise for 30–40 minutes until puffy.
07 - Preheat oven to 350°F. Brush the dough edges with milk. Sprinkle with demerara sugar, if using. Bake for 20–25 minutes, until golden brown. Cool slightly, then garnish with chopped pistachios or rose petals if desired.

# Tips for Success:

01 -
  • The rose-scented cheesecake filling transforms ordinary sweet buns into something elegant and unexpected
  • Raspberries add bright tartness that cuts through the creamy richness perfectly
  • These look impressive coming out of the oven but come together with surprisingly simple techniques
02 -
  • Room temperature cream cheese is non-negotiable here, cold cream cheese creates lumpy filling that never becomes smooth
  • The indentation needs to be deeper than you think because the filling spreads during baking
  • Completely cooled compote prevents the cheesecake filling from melting and making a mess while shaping
03 -
  • Use a small measuring spoon or your thumb to create consistent indentations that hold the filling perfectly
  • Brush the dough edges gently with milk, avoiding the compote, for the most attractive golden finish

Go Back