Description
Delightful fusion of soft dough and rich, creamy cheesecake filling with a hint of rose and raspberry flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk, warmed to about 110°F
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup raspberry preserves
- 1 tablespoon rose water
- 1 egg, beaten for egg wash
- Fresh raspberries for garnish (optional)
- Edible rose petals for garnish (optional)
Instructions
- In a mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Let sit for 5-10 minutes until frothy.
- In a large bowl, whisk together the all-purpose flour and salt. Make a well and add the melted butter, egg, vanilla, and frothy yeast mixture.
- Mix until dough forms then knead on a floured surface for 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours or until doubled in size.
- To prepare the filling, mix the cream cheese, powdered sugar, raspberry preserves, and rose water until smooth.
- Once risen, punch down the dough and roll it out into a rectangle about 1/4 inch thick.
- Spread the cheesecake filling over the dough, leaving a small border around the edges.
- Roll the dough into a log from one long side and pinch the seam to seal.
- Slice the log into 12 pieces and arrange in a greased baking dish.
- Cover and let the buns rise for another 30 minutes.
- Preheat the oven to 350°F (175°C).
- Brush the buns with the beaten egg.
- Bake for 20-25 minutes until golden brown.
- Let cool and garnish with fresh raspberries and edible rose petals if desired.
Notes
Ensure your yeast is fresh for best results. Feel free to use other fruit preserves if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 225
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg