Introduction

Edd Kimber’s Raspberry and Rose Cheesecake Buns are a delightful fusion of soft, fluffy bread with a creamy cheesecake filling and fruity raspberry jam. Finished with a fragrant rose glaze and crunchy pistachios, these buns are perfect for a special breakfast or elegant teatime treat.

The image shows four square-shaped sweet rolls on a white tray with a white marbled texture surface. Each roll has three layers: a soft, light golden-brown bread base, a white smooth icing layer spread thickly on top, and a glossy deep purple jam swirl in the center. The purple jam is garnished with small chopped green pistachio nuts and a few delicate dried rose petals scattered around on the tray. The rolls have a fluffy texture with slightly browned edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 eggs (or equivalent egg substitutes)
75 grams unsalted butter (can be replaced with margarine)
250 grams full-fat cream cheese (or low-fat alternatives)
200 grams raspberry jam (other fruit jams can work)
1 tablespoon lemon juice (vinegar can be used as a substitute)
1 teaspoon vanilla bean paste (vanilla extract can be used)
150 grams icing sugar (granulated sugar can be powdered)
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

Step 1: 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 dough forms. Knead for about 10–15 minutes until the dough is smooth and elastic.
Step 2: Transfer the kneaded dough into a greased bowl, cover with a towel, and refrigerate for at least 8 hours or overnight to develop flavor and texture.
Step 3: Turn the dough out onto a floured surface and roll it into a rectangle. Spread the full-fat cream cheese evenly over the dough, then layer with raspberry jam.
Step 4: Roll the dough tightly into a log shape and slice it into 12 even pieces. Arrange the buns in a greased baking tin, cover, and let them rise in a warm place for 45 minutes to 1 hour until puffed.
Step 5: Preheat the oven to 190°C (375°F). Bake the buns for 30–35 minutes until golden brown on top. Allow them to cool slightly in the baking tin.
Step 6: Make the glaze by melting icing sugar with lemon juice and rose water in a saucepan over low heat. Brush the warm buns with this glaze, then garnish with edible dried rose petals and chopped pistachios before serving.

Tips & Variations

For a softer bun, substitute bread flour with all-purpose flour.
Use different fruit jams like strawberry or apricot for a new flavor twist.
If rose water is not available, omit it or add a drop of rose-flavored syrup for aroma.
Try replacing pistachios with chopped almonds or walnuts for varied texture.

Storage

Store the buns in an airtight container at room temperature for up to 2 days. For longer keeping, refrigerate for up to 5 days, but bring to room temperature before eating. Reheat gently in a warm oven or microwave to refresh the glaze and soften the buns.

How to Serve

The image shows four square-shaped rolls on a white tray with a white marbled texture background. Each roll has a soft, light golden-brown base layer of dough. On top of each roll is a thick white icing layer that looks smooth and creamy, swirling inward to a glossy purple fruit jam center. The jams are rich and slightly shiny with deep purple-red tones. The rolls are sprinkled with small, chopped green pistachio nuts and some scattered dark pink rose petals, adding texture and color contrast. One roll is partly eaten, revealing a fluffy and airy bread inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute whole milk with almond or oat milk, and use a dairy-free cream cheese alternative. Replace butter with vegan margarine to keep the recipe fully dairy-free.

How do I know when the buns are fully baked?

The buns should be golden brown on top and sound hollow when tapped gently on the bottom. You can also check by inserting a skewer into the center; it should come out clean without raw dough.