Raspberry and Rose Cheesecake Buns

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

Scale

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

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.

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

Find it online: http://ivoryapron.com/edd-kimber-raspberry-rose-cheesecake-buns/