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Edd Kimber’s Raspberry and Rose Cheesecake Buns for Blissful Mornings

Ah, the joy of a leisurely weekend morning, the sun streaming in, and the perfect aroma wafting through the kitchen: freshly baked buns. If there’s one thing that can transform an ordinary breakfast into a magical moment, it’s the combination of raspberries and rose—like sunshine in a pastry! Today, I’m excited to share with you a delightful recipe for Edd Kimber’s Raspberry and Rose Cheesecake Buns. These sweet rolls are not just a treat for the taste buds; they’re an invitation to indulge in a little extra love and warmth during breakfast.

When I first stumbled upon this recipe, I was immediately captivated by the idea of combining rich cream cheese with the sweetness of raspberries and the fragrant hint of rose. It felt like a nod to both classic bakery traditions and a modern twist on flavors that resonate with my culinary heart. The best part? You don’t need to be a pastry chef to pull these off. It’s about the love and intention you pour into each bun that makes them special. So, roll up your sleeves, tie on your apron, and let’s dive into this heavenly recipe together!

My Personal Story

Every time I bake, I think back to weekends spent in my grandmother’s kitchen, where the scent of warm sugar and citrus filled the air. She always had a way of making the simplest recipes feel like magic. One weekend, I remember whipping up a batch of rose-flavored cookies with her, completely captivated by the delicate flavor and aroma. Those sweet memories instilled in me a passion for combining unexpected flavors, and that’s likely why Edd Kimber’s Raspberry and Rose Cheesecake Buns struck such a chord with me.

Baking these buns takes me back to those cherished times, where the kitchen was filled with laughter, flour fights, and a generous sprinkle of love. It’s a gentle reminder that food carries stories and emotions, weaving connections through the meals we share. So, as we whip up these buns, remember that each ingredient contributes to a heartfelt narrative—one that can brighten breakfast times and create beautiful moments around your table.

Ingredients

Before you get started, gather these ingredients to make your Raspberry and Rose Cheesecake Buns:

• 500 grams Strong White Bread Flour: For a classic bun texture, strong white bread flour works beautifully. However, if you prefer a softer, cake-like bun, all-purpose flour can substitute perfectly.
• 75 grams Caster Sugar: This sugar gives that quintessential sweetness—granulated sugar will work if that’s what you have on hand.
• 10 grams Fine Sea Salt: This may seem small, but it’s essential. Salt enhances flavor, balancing the sweetness beautifully.
• 7 grams Fast-Action Dried Yeast: The magic behind the buns’ rise! You can use fresh yeast if you have it; just remember to adjust the quantity.
• 300 ml Whole Milk: Creamy and rich, whole milk provides the best flavor. For a dairy-free option, almond or oat milk can easily take its place.
• 2 Large Eggs: They provide structure and moisture, but you can use flax eggs for an egg-free version.
• 75 grams Unsalted Butter: I use unsalted for control over seasoning. Margarine can be used if you’re in a pinch or looking for a dairy-free alternative.
• 250 grams Full-Fat Cream Cheese: This creamy goodness is what makes these buns decadent. If you’d like a lighter version, low-fat cream cheese can do the trick—just know it might alter the texture slightly.
• 200 grams Raspberry Jam: The star filling! While raspberry is delicious, don’t hesitate to try other fruit jams like strawberry or cherry.
• 1 tablespoon Lemon Juice: A touch of acidity that brightens flavors; vinegar can be used as an alternative if you’re in need.
• 1 teaspoon Vanilla Bean Paste: Adds depth and flavor; vanilla extract is fine if that’s what’s on hand.
• 150 grams Icing Sugar: For a sweet glaze on top. If you happen to have granulated sugar, simply powder it to create your own icing sugar.
• 2 tablespoons Rose Water: Just a little bit adds a floral twist. Omit this if you can’t find it; the buns will still be delightful!
• 2 tablespoons Edible Dried Rose Petals: These are for that gorgeous touch. Feel free to swap with more chopped nuts like pistachios for added crunch.
• 50 grams Chopped Shelled Pistachios: For an unexpected but delicious crunch. Swap them out for walnuts or any nuts you fancy!

Step-by-Step Instructions

Ready to rock your kitchen? Let’s dive into the step-by-step of creating these delightful Raspberry and Rose Cheesecake Buns!

1. Activate the Yeast: Begin by mixing the warm (not hot!) milk with the yeast and a sprinkle of sugar. Let this mixture sit for about 5-10 minutes until it’s frothy. This means your yeast is alive and ready to work its magic! Pro tip: Make sure your milk isn’t too hot, or you’ll kill those little yeasties!

2. Make the Dough: In a large mixing bowl, combine the bread flour, sugar, salt, and the frothy yeast mixture. Crack those eggs in too! Stir until it begins to come together into a dough. If you find it too sticky, that’s okay! Just sprinkle a little more flour as needed.

3. Knead: This is where the magic happens! Turn your dough out onto a floured surface and knead for about 10 minutes. Your dough should be smooth and elastic. You can also use a stand mixer with a dough hook for about 6-8 minutes. Just remember, the more you knead, the more love you infuse into the dough!

4. Rest and Rise: Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place until it doubles in size—about 1 hour. Just think of this like a spa day for your dough!

5. Prepare the Filling: While waiting, blend the cream cheese, icing sugar, lemon juice, vanilla paste, and rose water until smooth. Play around with this filling! If you want it cheesier, add more cream cheese. If you want a sweeter note, a touch more icing sugar will do.

6. Shape the Buns: After your dough has risen, roll it out into a rectangle (about 40x30cm). Spread the raspberry jam followed by the cream cheese mixture over the dough. Leave a small border to avoid a giant jam explosion!

7. Roll and Cut: Starting from one edge, roll the dough tightly into a log. Cut the log into equal pieces—about 12-15 pieces. This is where you can turn up the creativity: make them bigger for sharing or smaller for individual bites!

8. Second Rise: Place these beauties in a greased baking dish. Cover again and let them rise for another 30-40 minutes, until puffy and fluffy!

9. Bake and Cool: Preheat your oven to 180°C (350°F). Bake the buns for about 25-30 minutes until they’re golden brown. Keep an eye on them; if they’re getting too dark, cover them lightly with foil.

10. Glaze and Beautify: For the glaze, whisk the icing sugar with a touch of water or lemon juice until smooth and drizzle it over the warm buns. Top with chopped pistachios and dried rose petals for that extra wow factor!

Serving Suggestions

When it comes to serving these Raspberry and Rose Cheesecake Buns, I love to present them on a beautiful platter alongside a small pot of extra raspberry jam and a sprinkle of powdered sugar. Light a few candles, pour some fresh orange juice or coffee, and watch as they disappear!

Recipe Variations

Looking to switch things up with your Raspberry and Rose Cheesecake Buns? Here are a few inspired variations:

• Berry Mix: Swap the raspberry jam for a mix of strawberries and blueberries for a delightful reflect of summer berries.
• Nutty Indulgence: Add chopped almonds or hazelnuts directly into the filling for extra crunch and flavor.
• Lemon Zest: Incorporate some fresh lemon zest into the cream cheese filling for a citrusy zing!
• Dairy-Free Delight: For a completely dairy-free version, use almond cream cheese and a non-dairy butter alternative.
• Savory Option: Feeling adventurous? Try replacing the jam with some savory herb-infused cheese and caramelized onions!

Chef’s Notes

These Raspberry and Rose Cheesecake Buns have become a go-to treat in my household. Over the years, I’ve played around with the fillings and toppings continually—sometimes adding a pinch of cardamom or swapping the rose water for orange blossom water. Each variation feels like a new adventure, turning a classic recipe into something uniquely ours. And just as my grandmother’s spirit lingers in my kitchen, I hope these buns bring as much joy and comfort to your loved ones as they’ve brought to mine.

FAQs and Troubleshooting

1. What if my dough doesn’t rise?
If your dough doesn’t rise, it’s likely that the yeast was expired or the milk was too hot. Ensure your yeast is freshly active. If your kitchen is cold, try placing it in a warm spot—like near a preheated oven!

2. Can I prepare these buns the night before?
Absolutely! Once shaped and in the baking dish, cover with plastic wrap and refrigerate overnight. In the morning, let them come to room temperature and rise for about an hour before baking.

3. How do I store leftovers?
Store any leftover buns in an airtight container at room temperature for up to 2 days, or freeze for up to a month. Just heat them in the oven to restore their fluffy goodness!

4. My cream cheese filling is too runny; what can I do?
If your cream cheese filling isn’t thickening, try adjusting the icing sugar until it reaches your desired consistency. You can also refrigerate it for a while before spreading.

Nutritional Info

While I won’t delve into specifics today, these buns offer a lovely balance of sweetness and decadence; they are best enjoyed in moderation with a side of joy and a loving gathering.

Remember, cooking is an art, and the only ingredient you truly need is love. So, grab your apron, channel your inner chef, and enjoy creating these Raspberry and Rose Cheesecake Buns. Happy baking!

Raspberry and Rose Cheesecake Buns

Print Recipe

Delightful raspberry and rose cheesecake buns that make the perfect breakfast treat. Soft, sweet, and filled with rich cream cheese and jam.

• Author: savannahpierce
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Baked Goods
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 500 grams Strong White Bread Flour
• 75 grams Caster Sugar
• 10 grams Fine Sea Salt
• 7 grams Fast-Action Dried Yeast
• 300 ml Whole Milk
• 2 Large Eggs
• 75 grams Unsalted Butter
• 250 grams Full-Fat Cream Cheese
• 200 grams Raspberry Jam
• 1 tablespoon Lemon Juice
• 1 teaspoon Vanilla Bean Paste
• 150 grams Icing Sugar
• 2 tablespoons Rose Water
• 2 tablespoons Edible Dried Rose Petals
• 50 grams Chopped Shelled Pistachios

Instructions

1. Activate the Yeast: Mix warm milk with yeast and sprinkle of sugar. Let sit for 5-10 minutes until frothy.
2. Make the Dough: Combine flour, sugar, salt, and frothy yeast mixture in a large bowl. Add eggs and stir until dough begins to form.
3. Knead: Turn dough out onto floured surface and knead for about 10 minutes until smooth and elastic.
4. Rest and Rise: Place dough in oiled bowl, cover, and let rise in warm place until doubled—about 1 hour.
5. Prepare the Filling: Blend cream cheese, icing sugar, lemon juice, vanilla paste, and rose water until smooth.
6. Shape the Buns: Roll dough into a rectangle, spread raspberry jam and cream cheese mixture, leaving a border.
7. Roll and Cut: Tightly roll dough into a log and cut into equal pieces—about 12-15 pieces.
8. Second Rise: Place in greased baking dish, cover, and let rise for 30-40 minutes until puffy.
9. Bake and Cool: Preheat oven to 180°C (350°F) and bake buns for 25-30 minutes until golden.
10. Glaze and Beautify: Whisk icing sugar with water or lemon juice and drizzle over warm buns. Top with pistachios and rose petals.

Notes

Buns can be prepared overnight in the refrigerator. Store leftovers in an airtight container for up to 2 days or freeze for up to a month.

Nutrition

• Serving Size: 1 bun
• Calories: 300
• Sugar: 18g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 30mg

Keywords: cheesecake buns, raspberry, rose, breakfast, baking, soft rolls