Description
Soft, pillowy buns filled with a creamy raspberry rose cheesecake filling. Perfect for a special occasion or a cozy treat!
Ingredients
Scale
- For the Dough:
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon instant yeast
- ½ teaspoon salt
- ¾ cup warm milk
- ¼ cup unsalted butter, melted
- 1 large egg
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon rose water
- ½ cup fresh raspberries, roughly chopped
Instructions
- Prepare the Dough: In a large bowl, combine flour, sugar, yeast, and salt.
- In a separate bowl, whisk together warm milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Make the Cheesecake Filling: In a medium bowl, beat softened cream cheese and sugar until smooth and creamy.
- Beat in the egg and rose water until well combined. Gently fold in the chopped raspberries.
- Assemble the Buns: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the risen dough and turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, about 12×18 inches.
- Spread the cheesecake filling evenly over the dough.
- Starting from one long edge, tightly roll the dough into a log.
- Cut the log into 12 equal slices.
- Place the buns cut-side up on the prepared baking sheet.
- Bake: Bake for 18-20 minutes, or until golden brown.
- Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: raspberry, rose, cheesecake, buns, dessert, mother's day, floral