A warm scent of toasted butter, summer raspberries, and rosewater rises as the oven breathes; the dough yields slow, elastic music under your palms. These buns bloom with a cream-cheese tang and a perfumed glaze — pastry as quiet ceremony. Let the layers whisper of patience and light.
Why make this recipe
These buns are more than a sweet; they are a memory pressed into dough — soft, pillowy rounds that keep a creamy heart and a floral finish. The combination of raspberry jam and cream cheese gives a bright, tangy contrast to the rich, enriched dough, while the rose glaze lifts each bite into something tender and surprising. If you want to explore similar textural comforts, the apple cheesecake buns with a crumble topping share that same spirit of autumnal sweetness and tactile contrast.
How to make Edd Kimber’s Raspberry and Rose Cheesecake Buns
This recipe asks for time and a gentle hand: the dough benefits from a long, slow rest in the fridge so the gluten relaxes and the flavors deepen. When you roll and fill, think of layering — cream cheese spread cool and even, raspberry jam streaked like a summer sunset. Roll tightly so each spiral holds its filling; the final glaze, warm and shimmering with rose water, is the final breath that makes the buns sing. For a variation that plays with caramel and crunchy toppings, you might also enjoy a rich cheesecake with caramel and Christmas crack to contrast the floral notes here.
Ingredients:
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 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
Directions:
In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast. Gradually add whole milk and large eggs, mixing until a dough forms. Knead for about 10-15 minutes until smooth and elastic. Transfer the kneaded dough into a greased bowl, cover with a towel, and refrigerate for at least 8 hours or overnight. Turn the dough onto a floured surface and roll it out into a rectangle. Spread full-fat cream cheese and raspberry jam on the dough. Roll tightly into a log and slice into 12 pieces. Place the cut buns in a greased baking tin, cover, and let them rise in a warm area for 45 minutes to 1 hour. Preheat the oven to 190 degrees C (375 degrees F). Bake the risen buns for 30-35 minutes until golden brown. Let them cool slightly in the tin. Melt icing sugar with lemon juice and rose water in a saucepan to create glaze. Brush over warm buns and garnish with dried rose petals and pistachios.
How to serve Edd Kimber’s Raspberry and Rose Cheesecake Buns
Serve these warm, each bun still slightly yielding to the touch, so the cream cheese is soft and the jam gleams. A late-morning tea or a quiet afternoon with a small cup of espresso allows the rose and raspberry to unfurl on the tongue. Sprinkle extra chopped pistachios when serving for a delightful, nutty counterpoint to the floral glaze.
How to store Edd Kimber’s Raspberry and Rose Cheesecake Buns
Room temperature, in an airtight container, for up to 2 days will preserve softness; for longer keeping, refrigerate up to 4 days, bringing them back to warm temperature in a low oven before serving to revive the texture. You can also freeze cooled, unglazed buns for up to one month — thaw, warm, then glaze.
Tips to make Edd Kimber’s Raspberry and Rose Cheesecake Buns
- Use whole-milk and real butter for the richest crumb; enriched doughs respond beautifully to fat.
- Chill the dough overnight — the slow rest develops flavor and makes the dough easier to roll.
- Spread the cream cheese chilled but softened so it holds shape under the jam without oozing too much during proofing.
- Roll tightly for neat spirals; a floured bench scraper helps you lift and transfer slices cleanly.
- When glazing, warm the icing mixture gently; too hot will melt the butter in the buns, too cool and it won’t brush on smoothly.
Variations (if any)
- Pistachio Rose: Fold 30 g finely chopped pistachios into the cream cheese for extra texture.
- Lemon-Raspberry: Add grated lemon zest to the cream cheese for a brighter lift.
- Chocolate Thread: Swirl a thin line of melted dark chocolate with the jam before rolling for a decadent riff.
FAQs
Q: Can I use instant yeast instead of fast-action dried yeast?
A: Fast-action dried yeast is essentially instant yeast; if using active dry yeast, proof it first in warm milk, then proceed — adjust the liquid slightly if necessary.
Q: Is rose water necessary?
A: Rose water is key to the recipe’s character; if unavailable, a teaspoon of rose syrup or a few drops of rose extract can substitute, but use sparingly to avoid overpowering the other flavors.
Q: Can I make smaller or larger buns?
A: Yes — smaller buns will bake a little faster (watch closely), larger ones need more time. Keep an eye on color and an internal check: they should sound hollow when tapped.
Q: How do I prevent soggy bottoms?
A: Ensure your baking tin is well greased, and allow a brief cooling period in the tin to set the structure before glazing; a slight cool-down stabilizes the base.
Q: Can I use low-fat cream cheese?
A: Full-fat cream cheese offers a silkier mouthfeel and better structure during baking; low-fat will work but expect a drier, less luscious result.
Conclusion
If you would like to compare the original recipe notes and inspiration, see Edd Kimber’s Raspberry and Rose Cheesecake Buns for context and baking tips. For another presentation of the same recipe and useful serving ideas, visit Edd Kimber’s Raspberry And Rose Cheesecake Buns – Fruit World.
There is a quiet grace in waiting for dough to rise — a reminder that patience, like heat, transforms simple things into something tender and quite beautiful.
Edd Kimber's Raspberry and Rose Cheesecake Buns
Ingredients
Method
- In a stand mixer, combine strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast.
- Gradually add whole milk and large eggs, mixing until a dough forms.
- Knead for about 10-15 minutes until smooth and elastic.
- Transfer the kneaded dough into a greased bowl, cover with a towel, and refrigerate for at least 8 hours or overnight.
- Turn the dough onto a floured surface and roll it out into a rectangle.
- Spread full-fat cream cheese and raspberry jam on the dough.
- Roll tightly into a log and slice into 12 pieces.
- Place the cut buns in a greased baking tin, cover, and let them rise in a warm area for 45 minutes to 1 hour.
- Preheat the oven to 190 degrees C (375 degrees F).
- Bake the risen buns for 30-35 minutes until golden brown.
- Let them cool slightly in the tin.
- Melt icing sugar with lemon juice and rose water in a saucepan to create glaze.
- Brush over warm buns and garnish with dried rose petals and pistachios.