Jump to Recipe Print RecipeThe moment I took my first bite of Edd Kimber’s Raspberry and Rose Cheesecake Buns, I was transported to a quaint French patisserie, where the air is filled with the sweet fragrance of blooming roses. These irresistibly soft buns meld creamy cheesecake with a tart raspberry surprise, elevated by the delicate touch of rose water. Not only are they a feast for the eyes, but they’re an ultimate crowd-pleaser that can easily be made ahead of time. Perfect for any gathering or simply to indulge yourself, these delightful treats prove that making a gourmet dessert at home can be as satisfying as dining out. Curious how to create this luxurious experience in your own kitchen? Let’s dive into the recipe! Why Are These Cheesecake Buns So Special? Luxurious, Indulgent Flavor: Each bite reveals a perfect blend of creamy cheesecake and tart raspberry, complemented by subtle floral notes from the rose water, making them an unforgettable culinary treat. Versatile Options: With easy substitutions, you can personalize this recipe to accommodate gluten-free or dairy-free diets, ensuring everyone can join in the enjoyment. Make-Ahead Convenience: Prepare the dough in advance and keep it chilled in the fridge for up to three days, allowing you to whip up these delightful buns without the last-minute rush. Crowd-Pleasing Appeal: These gorgeous buns are not just a feast for your taste buds but also a visual delight that will impress your family and friends at any gathering. Perfect Pairing: Serve warm alongside a steaming cup of tea or coffee, or elevate your dessert spread with a luscious custard or a scoop of pistachio ice cream for a truly elegant experience. Check out my Cheesy Ranch Potatoes for a savory side that pairs wonderfully with these sweet treats! Edd Kimber’s Raspberry and Rose Cheesecake Buns Ingredients For the Dough • Strong White Bread Flour – Provides structure and texture; Substitution: All-purpose flour can be used for a softer bun. • Caster Sugar – Adds sweetness to the dough; Substitution: Granulated sugar can be used. • Fine Sea Salt – Enhances flavor; Essential for the best taste. • Fast-Action Dried Yeast – Acts as a leavening agent; Substitution: Fresh yeast can be used with minor adjustments. • Whole Milk – Adds moisture and richness; Substitution: Almond or oat milk for a dairy-free option. • Large Eggs – Binds ingredients and adds richness; Substitution: Equivalent egg substitutes can be used. • Unsalted Butter – Contributes to a rich and tender crumb; Substitution: Margarine can be used for a dairy-free version. For the Cheesecake Filling • Full-Fat Cream Cheese – Forms the creamy filling base; Note: Low-fat alternatives may alter texture. • Raspberry Jam – Provides vibrant flavor; Substitution: Any fruit jam or preserve can work. For the Glaze • Lemon Juice – Brightens the glaze; Substitution: Vinegar can be used as a quick substitute. • Vanilla Bean Paste – Enhances overall flavor; Substitution: Vanilla extract can be used. • Icing Sugar – Creates the glaze; Note: Granulated sugar can be powdered at home. • Rose Water – Infuses floral notes; Omit if unavailable, but flavor may be lost. For the Decoration • Edible Dried Rose Petals – Adds elegance; Substitution: Can use chopped pistachios instead. • Chopped Shelled Pistachios – Introduces a crunchy texture; Substitution: Any preferred nuts or seeds can be used. With these ingredients at hand, you’ll be ready to embark on the sweet adventure of baking Edd Kimber’s Raspberry and Rose Cheesecake Buns! Remember, every component plays a vital role in crafting the unforgettable flavors of this delightful treat. Step‑by‑Step Instructions for Edd Kimber’s Raspberry and Rose Cheesecake Buns Step 1: Prepare Dough In a large mixing bowl, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually pour in the warm whole milk and crack in the large eggs. Use a wooden spoon to mix until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic. Step 2: Incorporate Butter Once the dough is smooth, add unsalted butter in small pieces, kneading until fully incorporated. This process should take an additional 5 minutes, resulting in a rich dough that’s soft and slightly tacky. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rest at room temperature for 1 hour until doubled in size. Step 3: Chill Dough After the initial rise, cover the dough with plastic wrap or a clean kitchen towel and refrigerate for at least 8 hours, preferably overnight. Chilling the dough enhances its flavor and makes it easier to handle when you roll it out, ensuring your Edd Kimber’s Raspberry and Rose Cheesecake Buns have the perfect texture. Step 4: Roll Out and Fill Once chilled, transfer the dough to a floured surface and roll it out into a large rectangle, about 1/4 inch thick. Spread a generous layer of room temperature full-fat cream cheese across the dough, followed by dollops of raspberry jam. Carefully roll the dough tightly into a log, then slice it into 12 equal pieces using a sharp knife or unflavored dental floss for clean cuts. Step 5: Proof Buns Place the cut buns in a greased baking dish, leaving space between them to allow for expansion. Cover the dish with a clean kitchen towel and let them rise in a warm, draft-free area for 45 minutes to 1 hour. The buns should become puffy and nearly double in size, ensuring a light and airy texture once baked. Step 6: Bake Preheat your oven to 190°C (375°F). Once the buns have finished proofing, place the baking dish in the preheated oven and bake for 30-35 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Keep an eye on them as they bake to avoid over-browning. Step 7: Glaze and Decorate While the buns are baking, prepare the glaze by mixing icing sugar with lemon juice and rose water until smooth. Once the buns come out of the oven, allow them to cool slightly before brushing the warm glaze over the tops. Finally, sprinkle with edible dried rose petals and chopped shelled pistachios to add a touch of elegance to your Edd Kimber’s Raspberry and Rose Cheesecake Buns. How to Store and Freeze Edd Kimber’s Raspberry and Rose Cheesecake Buns Room Temperature: Store leftover buns in an airtight container for up to 2-3 days to maintain their freshness and softness. Fridge: For extended storage, keep the buns in the refrigerator for up to 5 days. Wrap them tightly to prevent drying out. Freezer: Freeze Edd Kimber’s Raspberry and Rose Cheesecake Buns individually wrapped in plastic wrap and placed in a freezer bag for up to 2 months. Reheating: To enjoy frozen buns, thaw overnight in the fridge, then warm them in a preheated oven at 180°C (350°F) for 10-15 minutes for the best texture. What to Serve with Edd Kimber’s Raspberry and Rose Cheesecake Buns? Delight your friends and family with a well-rounded meal that elevates the sweetness of these charming dessert buns. Creamy Custard: A velvety custard adds a rich texture, perfectly complementing the delicate flavors of raspberry and rose. Fresh Berries: Serve with an array of fresh berries, like strawberries and blueberries, for a refreshing contrast and a pop of color on your plate. Pistachio Ice Cream: The nutty creaminess of pistachio ice cream beautifully enhances the floral notes of the buns, creating a luxurious dessert experience. Chai Latte: The warm spices in a chai latte marry wonderfully with the raspberry and rose flavors, making for a comforting drink pairing. Chocolate Sauce: Drizzle with dark chocolate sauce for an indulgent twist. The bittersweet chocolate balances the sweetness of the buns effortlessly. Whipped Cream: Lightly sweetened whipped cream offers a fluffy, airy element that feels indulgent alongside the cream cheese filling. Herbal Tea: A soothing herbal tea, like chamomile or rosehip, can elevate the dining experience and bring a relaxing end to your meal. Lemon Sorbet: Light and tangy, lemon sorbet acts as a palate cleanser, refreshing your mouth between bites of the cheesecake buns. Indulging in these pairings will create a memorable dessert experience, ideal for gatherings or a sweet treat at home. Each option enhances the delightful flavors of Edd Kimber’s Raspberry and Rose Cheesecake Buns! Edd Kimber’s Raspberry and Rose Cheesecake Buns Variations Feel free to let your creative spirit shine with these delightful adjustments for the recipe! Fruit Jam Substitutes: Swap raspberry jam for other variations like apricot or strawberry for a twist on flavor. Each fruit brings its unique sweetness, enhancing the overall taste. Gluten-Free Option: Use a gluten-free flour blend in place of strong white bread flour to accommodate those with dietary restrictions. These buns can be enjoyed by everyone! Dairy-Free Delight: Substitute whole milk and unsalted butter with almond milk and dairy-free margarine, allowing lactose-sensitive friends to indulge without worry. Zesty Added Flavor: Incorporate fresh citrus zest, such as lemon or orange, into the glaze for a bright, cheerful burst of flavor that wakes up each bite. Nutty Addition: Mix in and sprinkle chopped hazelnuts or almonds into the cheesecake filling for a crunchy texture that perfectly complements the softness of the buns. Spicy Twist: Add a pinch of cardamom or cinnamon to the filling for a warm, aromatic spice note that elevates the dish to a whole new level of flavor. Chocolate Drizzle: For the chocolate lovers among us, drizzle melted dark chocolate over the glazed buns for a rich, indulgent finishing touch that enhances both flavor and presentation. By making these substitutions and enhancements, your Edd Kimber’s Raspberry and Rose Cheesecake Buns will be a canvas for your culinary creativity. And if you’re looking for other delectable desserts, check out my recipe for Red Velvet Cheesecake or indulge in a slice of Blueberry Crumble Cheesecake next! Make Ahead Options These Edd Kimber’s Raspberry and Rose Cheesecake Buns are perfect for meal prep! You can prepare the dough up to 24 hours in advance by mixing and refrigerating it for up to 3 days after shaping. Make sure to cover it tightly to prevent drying out. Also, you can roll, fill, and shape the buns, then place them in the baking dish. Cover with plastic wrap and refrigerate overnight before the final proof—this will save you significant time in the morning! When you’re ready to bake, simply let them rise for about 45 minutes to 1 hour, then bake as directed for fresh, luxurious buns with minimal effort. Expert Tips for Edd Kimber’s Raspberry and Rose Cheesecake Buns Chill the Dough: Make sure to chill the dough thoroughly before rolling it out. This step not only enhances the flavor but also makes it easier to handle, avoiding sticky situations! Fresh Yeast Check: Always check that your yeast is fresh and active. You can perform a proofing test by mixing it with warm water and sugar; it should foam up within minutes, ensuring your buns rise beautifully. Perfect Baking Time: Keep an eye on your buns while baking. They should be golden brown on the outside and sound hollow when tapped. Overbaking can lead to dry buns, so set a timer! Slicing Tips: For clean cuts when slicing the rolled dough, use unflavored dental floss. This method prevents squishing the filling and maintains the beautiful spiral design. Storage Advice: Store any leftover buns in an airtight container at room temperature for 2-3 days. If you want to keep them longer, freeze your Edd Kimber’s Raspberry and Rose Cheesecake Buns individually wrapped for up to 2 months, then thaw before enjoying. Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe FAQs What type of flour should I use for the best results? For optimal structure and texture, I recommend using strong white bread flour. This will give you that delightful, chewy bun experience. If you prefer a softer bun, you can substitute it with all-purpose flour. How should I store leftover cheesecake buns? To keep the buns fresh, store them in an airtight container at room temperature for 2-3 days. If you need a longer shelf life, you can refrigerate them for up to 5 days—just ensure they are wrapped to prevent drying out. Can I freeze these buns? Absolutely! To freeze Edd Kimber’s Raspberry and Rose Cheesecake Buns, wrap each bun individually in plastic wrap and place them in a freezer bag. They can be stored for up to 2 months. When you’re ready to enjoy them, simply thaw overnight in the fridge and warm in the oven at 180°C (350°F) for 10-15 minutes. What should I do if my dough doesn’t rise? If your dough isn’t rising, it might be due to inactive yeast. Make sure to check the freshness of your yeast by mixing it with warm water and a pinch of sugar; it should foam within a few minutes. If it doesn’t, it’s best to start with fresh yeast for your buns. Are there any dietary considerations I should keep in mind? Yes! If you’re catering to dietary needs, you can easily make these buns gluten-free by using a gluten-free flour blend. Dairy-free options include substituting whole milk with almond or oat milk and using margarine instead of butter. Always check for any specific ingredient sensitivities among your guests! How can I enhance the flavor of the buns? You can elevate your cheesecake buns by adding citrus zest, such as lemon or orange, to the glaze for a refreshing bright taste. Additionally, incorporating spices like cardamom or cinnamon into the filling adds a warm spice note that beautifully complements the raspberry and rose flavors. Edd Kimber’s Raspberry and Rose Cheesecake Buns Bliss Edd Kimber’s Raspberry and Rose Cheesecake Buns are a luxurious dessert combining creamy cheesecake and tart raspberry flavors with a hint of rose. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 35 minutes minsChilling Time 8 hours hrsTotal Time 8 hours hrs 55 minutes mins Servings: 12 bunsCourse: DessertCuisine: FrenchCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Dough Ingredients500 grams Strong White Bread Flour Substitution: All-purpose flour can be used for a softer bun.70 grams Caster Sugar Substitution: Granulated sugar can be used.10 grams Fine Sea Salt Essential for the best taste.7 grams Fast-Action Dried Yeast Substitution: Fresh yeast can be used with minor adjustments.300 milliliters Whole Milk Substitution: Almond or oat milk for a dairy-free option.2 large Large Eggs Substitution: Equivalent egg substitutes can be used.75 grams Unsalted Butter Substitution: Margarine can be used for a dairy-free version.Cheesecake Filling250 grams Full-Fat Cream Cheese Note: Low-fat alternatives may alter texture.150 grams Raspberry Jam Substitution: Any fruit jam or preserve can work.Glaze Ingredients50 milliliters Lemon Juice Substitution: Vinegar can be used as a quick substitute.1 teaspoon Vanilla Bean Paste Substitution: Vanilla extract can be used.200 grams Icing Sugar Note: Granulated sugar can be powdered at home.2 teaspoons Rose Water Omit if unavailable, but flavor may be lost.Decoration2 tablespoons Edible Dried Rose Petals Substitution: Can use chopped pistachios instead.50 grams Chopped Shelled Pistachios Substitution: Any preferred nuts or seeds can be used. Equipment Mixing bowlRolling PinBaking dishKitchen towel Method PreparationIn a large mixing bowl, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually pour in the warm whole milk and crack in the large eggs. Use a wooden spoon to mix until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.Once the dough is smooth, add unsalted butter in small pieces, kneading until fully incorporated. This process should take an additional 5 minutes, resulting in a rich dough that’s soft and slightly tacky. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rest at room temperature for 1 hour until doubled in size.After the initial rise, cover the dough with plastic wrap or a clean kitchen towel and refrigerate for at least 8 hours, preferably overnight.Once chilled, transfer the dough to a floured surface and roll it out into a large rectangle, about 1/4 inch thick. Spread a generous layer of room temperature full-fat cream cheese across the dough, followed by dollops of raspberry jam. Carefully roll the dough tightly into a log, then slice it into 12 equal pieces.Place the cut buns in a greased baking dish, leaving space between them to allow for expansion. Cover the dish with a clean kitchen towel and let them rise in a warm, draft-free area for 45 minutes to 1 hour.Preheat your oven to 190°C (375°F). Once the buns have finished proofing, place the baking dish in the preheated oven and bake for 30-35 minutes, or until they are golden brown and sound hollow when tapped on the bottom.While the buns are baking, prepare the glaze by mixing icing sugar with lemon juice and rose water until smooth. Once the buns come out of the oven, allow them to cool slightly before brushing the warm glaze over the tops. Finally, sprinkle with edible dried rose petals and chopped shelled pistachios. Nutrition Serving: 1bunCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg NotesThese buns can be stored at room temperature for 2-3 days or frozen individually wrapped for up to 2 months. Reheat in a preheated oven for the best texture. Tried this recipe?Let us know how it was!