If you’ve been searching for a show-stopping treat that combines luscious fruit flavors with rich, creamy textures, you’re in for a real delight. Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe is one of those recipes that instantly turns your kitchen into a fragrant bakery filled with warm, sweet aromas. I absolutely love how this turns out every single time — soft, fluffy buns filled with a luscious raspberry and cream cheese center, finished with a delicate rose-infused glaze and sprinkled pistachios that add the perfect crunch.
Why You’ll Love This Recipe
- Unique Flavor Combination: Raspberry jam meets floral rose water and creamy cheesecake for a surprisingly elegant taste.
- Soft and Pillowy Texture: These buns come out light and fluffy, perfect for any tea time or dessert craving.
- Impressive Yet Achievable: I never thought I’d nail buns like these on my first few tries, and I know you can too with my tips!
- Delightful Presentation: Edible rose petals and pistachios make these buns look as beautiful as they taste.
Ingredients You’ll Need
These ingredients come together beautifully to create buns that are soft, flavorful, and absolutely irresistible. When grabbing ingredients, focus on high-quality butter and real vanilla bean paste — those little touches make a noticeable difference.
- Strong White Bread Flour: Gives the dough the perfect structure and chewiness.
- Caster Sugar: Provides sweetness without graininess, dissolving nicely into the dough.
- Fine Sea Salt: Balances flavors and enhances the sweetness.
- Fast-Action Dried Yeast: Makes the dough rise quickly and reliably.
- Whole Milk: Adds richness and moisture to the dough.
- Large Eggs: Contribute to the dough’s tender crumb and help with binding.
- Unsalted Butter (room temperature): Key for that flaky, tender finish when folded into the dough.
- Soft Unsalted Butter: Used for the filling to add richness and creaminess.
- Full-Fat Cream Cheese: Essential for the cheesecake swirl — make sure it’s nice and soft.
- Raspberry Jam: Adds sweetness and fresh berry flavor inside the buns.
- Unsalted Butter (for glaze): Keeps the buns shiny and moist after baking.
- Lemon Juice: Adds a little brightness to the glaze, cutting through the sweetness.
- Vanilla Bean Paste: Offers that gorgeous vanilla aroma — a great upgrade over extract.
- Icing Sugar: Sweetens and thickens the glaze for a perfect finish.
- Rose Water: Gives these buns their distinctive floral note — don’t worry, it’s subtle and heavenly!
- Edible Dried Rose Petals: For that elegant garnish that also hints at the rose flavor inside.
- Chopped Shelled Pistachios: Adds crunch and a lovely nutty twist to the topping.
Variations
I always find it’s fun to tweak this recipe depending on the season or my mood. Whether you want to reduce sugar, switch up flavors, or cater to dietary needs, there’s plenty of flexibility here.
- Berry Substitution: I like swapping raspberry jam for strawberry or blackberry when raspberries aren’t in season — it shifts the flavor just enough to keep it exciting.
- Rose Water Adjustment: If you’re new to rose water, start with half the amount — you can always add more next time once you get used to its floral punch.
- Dairy-Free: I’ve replaced butter and cream cheese with plant-based alternatives, and while the texture shifts slightly, the buns still come out delicious.
- Extra Crunch: Sometimes, I toss in chopped toasted almonds instead of pistachios for a different nutty vibe.
How to Make Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe
Step 1: Craft the Perfect Dough
Start by mixing your strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast in a large bowl. I like to keep the salt and yeast separate initially to prevent killing the yeast. Warm your whole milk slightly — just lukewarm, not hot — and whisk it together with your eggs. Add this wet mix to the dry ingredients, stirring until it begins to form a dough. From here, incorporate the room temperature unsalted butter in small chunks, kneading it into the dough until it’s silky and elastic. I usually knead by hand for about 10 minutes, but you can use a mixer with a dough hook if you’d prefer.
Step 2: Let It Rise, Then Shape
Place the dough in a lightly greased bowl, cover it with cling film or a damp cloth, and let it rise in a warm spot for about 1 to 1.5 hours, or until it’s doubled in size. While you wait, prepare the filling by mixing the soft unsalted butter, full-fat cream cheese, and vanilla bean paste until smooth and creamy. When the dough is ready, roll it out into a rectangle and spread the cream cheese mixture evenly, then dollop raspberry jam in small spoonfuls across the surface. Roll the dough tightly into a log and slice into your individual buns.
Step 3: Bake and Glaze to Perfection
Arrange the buns on a lined baking tray with enough space to rise a little more. Leave them to prove for another 30 minutes until puffy. Bake in your preheated oven at 180°C (350°F) for about 30-35 minutes until golden brown. While they bake, melt the second batch of unsalted butter and mix it with lemon juice, icing sugar, and rose water to make your glaze. As soon as the buns come out of the oven, brush them generously with the glaze — this adds amazing shine and keeps them tender. Finally, sprinkle edible dried rose petals and chopped pistachios on top for that signature flourish.
Pro Tips for Making Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe
- Warm Milk is Key: Make sure the milk is just lukewarm to activate the yeast properly without killing it — I once ruined a batch by using milk that was too hot, so learn from my mistake!
- Don’t Rush the Rise: I discovered that letting the dough double fully in size really makes the buns fluffier and more tender.
- Even Spreading: Use an offset spatula to spread the cream cheese mixture thinly and evenly to avoid pockets of overly thick filling.
- Glaze Immediately After Baking: Applying the glaze while the buns are hot ensures it soaks in beautifully and keeps the texture soft longer.
How to Serve Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe
Garnishes
I love topping these buns with a sprinkle of edible rose petals and chopped pistachios — not just for looks, but because the floral notes flatter the raspberry and rose water flavors inside. You can even add a light dusting of icing sugar for an elegant, snowy effect.
Side Dishes
These buns are truly a snack on their own, but I enjoy serving them with a cup of Earl Grey tea or a delicate floral tea like jasmine. For brunch, pair them with fresh berries or a light fruit salad to complement those berry-rose flavors.
Creative Ways to Present
For special occasions, I arrange the buns in a pretty circle on a cake stand, drizzling a little extra rose glaze over the top and garnishing with whole fresh raspberries and rose petals scattered around. It instantly elevates the presentation and is perfect for bridal showers or afternoon teas.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare in my house!), store the buns in an airtight container at room temperature for up to 2 days. They stay soft and delicious if you keep them sealed well.
Freezing
I’ve frozen these buns successfully by wrapping them individually in cling film and then placing them in a freezer bag. They keep well for up to 3 months. When you want to enjoy them, just thaw overnight in the fridge.
Reheating
To revive the soft texture and warm flavors, I like to reheat buns in a 160°C (320°F) oven for 5-7 minutes or microwave on low in 20-second bursts. Then, add a quick brush of leftover glaze if needed to freshen the shine.
FAQs
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Can I use frozen raspberries instead of raspberry jam?
While fresh or frozen raspberries are delicious, I recommend using jam in this recipe because it spreads easily without adding extra moisture that could affect the dough’s texture. However, if you want to use fresh or frozen berries, try cooking them down into a thick compote first to remove excess liquid.
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Is rose water necessary, or can it be omitted?
Rose water is what gives these buns their signature floral note, but if you’re not a fan or can’t find it, you can omit it from the glaze. The buns will still be delicious with just the raspberry and cream cheese flavors.
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Can I make the dough in advance?
Absolutely! You can prepare the dough the night before and leave it to rise slowly in the fridge. This slow fermentation actually improves flavor. Just make sure to bring it back to room temperature before shaping and baking.
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What if I don’t have vanilla bean paste?
Vanilla extract can be used as a substitute, but vanilla bean paste has those tiny vanilla seeds and a richer flavor. If you want to replicate the paste, use 1 teaspoon of extract plus a bit of vanilla sugar if you have it.
Final Thoughts
Honestly, Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe is one of those magical recipes that makes me feel like a baking pro every time. There’s something so comforting about warm buns filled with raspberry jam and cream cheese, with a hint of rose that feels special without being overpowering. I encourage you to try these buns — whether you’re baking for family, friends, or just indulging yourself — because they’re truly worth every minute in the kitchen. I can’t wait to hear how much you love them!
Print
Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe
- Prep Time: 120 min
- Cook Time: 35 min
- Total Time: 155 min
- Yield: 12 buns
- Category: Baking
- Method: Baking
- Cuisine: British
Description
Edd Kimber’s Raspberry and Rose Cheesecake Buns Bliss are soft, fluffy bread buns filled with a luscious raspberry jam and cream cheese mixture. Topped with a glossy butter glaze and adorned with rose-flavored icing, edible rose petals, and pistachios, these buns offer a delightful blend of floral and fruity flavors, perfect for a special breakfast or afternoon treat.
Ingredients
Dough
- 500 g Strong White Bread Flour
- 75 g Caster Sugar
- 10 g Fine Sea Salt
- 7 g Fast-Action Dried Yeast
- 250 ml Whole Milk
- 2 large Eggs
- 100 g Unsalted Butter (at room temperature)
Filling
- 200 g Full-Fat Cream Cheese
- 150 g Raspberry Jam
- 1 tsp Vanilla Bean Paste
Glaze
- 50 g Unsalted Butter (for glaze)
- 30 ml Lemon Juice
- 200 g Icing Sugar
- 1 tbsp Rose Water
Toppings
- 2 tbsp Edible Dried Rose Petals
- 50 g Chopped Shelled Pistachios
Instructions
- Prepare the Dough: In a large mixing bowl, combine the strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Warm the whole milk until lukewarm and add it to the dry ingredients along with the eggs. Mix until a dough forms.
- Knead the Dough: Add the room temperature unsalted butter to the dough and knead it thoroughly until it becomes smooth, elastic, and slightly tacky. This may take about 10-15 minutes by hand or 8 minutes using a stand mixer fitted with a dough hook.
- First Proof: Cover the dough with a clean cloth or cling film and leave it to rise in a warm place for about 1 hour, or until doubled in size.
- Prepare Filling: In a bowl, mix the full-fat cream cheese with raspberry jam and vanilla bean paste until smooth and creamy. Set aside.
- Shape Buns: Once the dough has risen, turn it out onto a lightly floured surface and divide it into 12 equal portions. Flatten each portion into a round disc and place a generous spoonful of the cream cheese and raspberry mixture in the center. Fold the edges over the filling and seal, then shape into smooth buns.
- Second Proof: Arrange the buns on a baking tray lined with parchment paper, leaving space between them. Cover with a cloth and let rise for another 45 minutes until puffy.
- Bake: Preheat the oven to 190°C (375°F). Bake the buns for 25-30 minutes until they are golden brown and cooked through.
- Prepare Glaze: While the buns bake, melt the butter for the glaze. In a separate bowl, combine the icing sugar, lemon juice, and rose water to form a smooth icing.
- Glaze Buns: Brush the hot buns immediately after baking with the melted butter glaze to give them a shiny finish.
- Decorate: Once the buns have cooled slightly, drizzle the rose water icing over them, then sprinkle with edible dried rose petals and chopped pistachios for a beautiful and fragrant finish.
Notes
- Edd Kimber’s Raspberry and Rose Cheesecake Buns capture the magic of freshly baked goods with a delightful blend of flavors.
- Ensure the milk is lukewarm to activate the yeast effectively without killing it.
- The rose water icing adds a subtle floral note that complements the raspberry and cream cheese filling beautifully.
- Store buns in an airtight container to maintain freshness, best consumed within 2 days.
- Edible dried rose petals not only add flavor but also enhance visual appeal.
Nutrition
- Serving Size: 1 bun
- Calories: 300 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg
