Easy Raspberry Rose Cheesecake Buns
Soft, fluffy buns enveloping a sweet cream cheese filling with fresh raspberries, perfect for breakfast or dessert.
Ingredients
For the Dough
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp instant yeast
- ½ tsp salt
- ½ cup warm water (not too hot)
- 2 tbsp soft butter
For the Filling
- 1 cup cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup fresh raspberries, mashed
- 1 tsp rose water (optional)
For Topping
- Powdered sugar for dusting
- Extra raspberries for garnish
Instructions
Prepare the Dough
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
- Add the flour, salt, and soft butter to the yeast mixture. Knead it until smooth and elastic (about 5-7 minutes).
- Place the dough ball in a greased bowl, cover it, and let it rest in a warm area for about 30 minutes or until it doubles in size.
Make the Filling
- While the dough is rising, mix the softened cream cheese, powdered sugar, and vanilla extract in a bowl until creamy. Gently fold in the mashed raspberries and rose water if using.
Roll Out the Dough
- Once the dough has risen, punch it down and turn it onto a floured surface. Roll it out into a rectangle, about ½ inch thick.
Add the Filling
- Spread the cream cheese filling evenly over the rolled dough, leaving a small border on all sides.
Shape the Buns
- Roll the dough tightly away from you into a log. Slice the log into 12 equal pieces. Place the slices in a greased baking pan.
Bake
- Preheat your oven to 350°F (175°C). Let the buns rise for an additional 15 minutes. Bake in the oven for about 25-30 minutes, or until golden brown.
Cool and Serve
- Allow the buns to cool slightly before dusting with powdered sugar and garnishing with extra raspberries. Serve warm!
Notes
Dough Substitutions: Whole wheat flour can be used for a healthier option. Make it Nut-Free: This recipe is naturally nut-free but check for cross-contamination. Avoid Overbaking: Watch the buns carefully; remove when golden brown. Raspberry Variations: Substitute with blueberries or strawberries if desired. Store in an airtight container for up to 3 days, or freeze for a month.