Raspberry Rose Cheesecake Buns (Printable)

Soft sweet buns with rose cream cheese filling and tart raspberry compote, perfect for dessert or afternoon tea.

# What You Need:

→ Dough

01 - 3.5 cups all-purpose flour
02 - 0.25 cup caster sugar
03 - 2.25 tsp instant dry yeast
04 - 0.25 tsp salt
05 - 0.75 cup whole milk, lukewarm
06 - 0.25 cup unsalted butter, softened
07 - 1 large egg

→ Cheesecake Filling

08 - 7 oz cream cheese, room temperature
09 - 0.25 cup icing sugar
10 - 1 tsp rose water
11 - 1 egg yolk

→ Raspberry Compote

12 - 1.5 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, optional
17 - 2 tbsp chopped pistachios or dried rose petals, optional

# How To Make:

01 - Combine flour, sugar, yeast, and salt in a large bowl. Add lukewarm milk, softened butter, and egg. Mix until shaggy dough forms, then knead by hand or mixer for 8-10 minutes until smooth and elastic. Cover and let rise in warm place for 1 hour until doubled in size.
02 - Combine raspberries, sugar, and lemon juice in small saucepan. Simmer over medium heat for 7-8 minutes until thickened. Let cool completely before using.
03 - Beat cream cheese, icing sugar, rose water, and egg yolk until smooth and creamy. Refrigerate until ready to use.
04 - Punch down risen dough and divide into 12 equal pieces. Flatten each into small disc and place on parchment-lined baking sheet. Press indentation in center using fingers or spoon back.
05 - Spoon 1-2 tsp cheesecake filling into each indentation, then top with 1 tsp raspberry compote. Avoid overfilling to prevent leakage during baking.
06 - Cover loosely with plastic wrap or clean towel. Let rise for 30-40 minutes until puffy and visibly increased in size.
07 - Preheat oven to 350°F. Brush dough edges with milk using pastry brush. Sprinkle with demerara sugar if desired for added crunch.
08 - Bake for 20-25 minutes until golden brown on top and edges. Cool slightly on baking sheet before transferring to wire rack.
09 - Garnish with chopped pistachios or dried rose petals while slightly warm. Serve same day for best texture, or store in airtight container up to 2 days.

# Expert Hints:

01 -
  • The rose water adds this delicate floral note that makes every bite feel elegant and special
  • These buns strike that perfect balance between rich cheesecake filling and light, fluffy dough
  • They are surprisingly forgiving for a filled pastry and look impressive with minimal effort
02 -
  • Room temperature cream cheese is non-negotiable here, cold cheese will create lumpy filling that refuses to smooth out
  • The indentation needs to be deeper than you think, as the filling causes the dough to puff up around it during baking
  • These buns overbake quickly, check them at 18 minutes and pull them when just lightly golden for the softest texture
03 -
  • Chill your filled buns for 15 minutes before the second rise if it is a hot day, this helps them hold their shape better
  • If the compote seems too thin after cooking, simmer for another few minutes until it coats the back of a spoon

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