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Raspberry and Rose Cheesecake Buns Recipe

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★★★★★

5 from 102 reviews

Edd Kimber’s Raspberry and Rose Cheesecake Buns are a delightful treat perfect for blissful morning indulgence. These soft, fluffy buns are enriched with a creamy full-fat cream cheese and sweet raspberry jam filling, rolled into a tender bread dough. A fragrant rose water glaze topped with edible dried rose petals and crunchy pistachios adds a luxurious floral finish, blending classic bakery flavors with elegant Middle Eastern-inspired accents.

Ingredients

Scale

Dough

  • 500 grams Strong White Bread Flour (or all-purpose flour for a softer bun)
  • 75 grams Caster Sugar (granulated sugar can be substituted)
  • 10 grams Fine Sea Salt (essential for flavor)
  • 7 grams Fast-Action Dried Yeast (fresh yeast can also be used)
  • 300 ml Whole Milk (almond or oat milk can be used as a substitute)
  • 2 large Large Eggs (or equivalent egg substitutes)
  • 75 grams Unsalted Butter (can be replaced with margarine)

Filling

  • 250 grams Full-Fat Cream Cheese (or low-fat alternatives)
  • 200 grams Raspberry Jam (other fruit jams can work)

Glaze and Garnish

  • 150 grams Icing Sugar (granulated sugar can be powdered)
  • 1 tablespoon Lemon Juice (vinegar can be used as a substitute)
  • 2 tablespoons Rose Water (omit if unavailable)
  • 2 tablespoons Edible Dried Rose Petals (can substitute with more pistachios)
  • 50 grams Chopped Shelled Pistachios (or any nuts/seeds preferred)

Instructions

  1. Mixing the Dough: In a stand mixer, combine the strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add the whole milk and large eggs while mixing until a cohesive dough forms. Knead the dough for approximately 10 to 15 minutes until it becomes smooth and elastic.
  2. First Proofing: Transfer the kneaded dough into a greased bowl and cover it with a towel. Place it in the refrigerator for at least 8 hours or overnight to allow the dough to develop flavor and texture.
  3. Shaping the Buns: After refrigeration, turn the dough onto a floured surface and roll it out into a rectangular shape. Evenly spread the full-fat cream cheese followed by raspberry jam over the surface. Carefully roll the dough tightly into a log shape and slice it into 12 equal pieces.
  4. Second Proofing: Arrange the bun pieces in a greased baking tin. Cover the tin with a towel or cling film and let the buns rise in a warm place for 45 minutes to 1 hour until doubled in size.
  5. Baking: Preheat the oven to 190°C (375°F). Bake the risen buns in the preheated oven for 30 to 35 minutes, or until they turn golden brown and cooked through. Remove the buns from the oven and allow them to cool slightly in the tin.
  6. Preparing the Glaze: In a small saucepan, gently heat the icing sugar with lemon juice and rose water until melted and smooth to form a fragrant glaze.
  7. Finishing Touches: Brush the warm buns generously with the rose water glaze. Sprinkle with edible dried rose petals and chopped pistachios for an aromatic and elegant finish. Serve warm or at room temperature.

Notes

  • Substitute whole milk with almond or oat milk for a dairy-free option.
  • You can use all-purpose flour if you prefer a softer, less chewy bun texture.
  • If rose water is unavailable, omit it; the glaze will still be delicious with lemon juice and icing sugar.
  • Edible dried rose petals add a beautiful visual and subtle flavor but can be replaced with extra nuts or seeds if preferred.
  • Ensure the dough is well-kneaded for optimal rise and texture.
  • Allowing the dough to rest overnight in the fridge develops deeper flavor and improves the dough’s elasticity.

Keywords: raspberry buns, cheesecake buns, rose water glaze, Edd Kimber recipe, breakfast buns, cream cheese filling, floral dessert

Find it online: https://cheflenacooks.com/raspberry-and-rose-cheesecake-buns-recipe/