A warm, perfumed loaf of comfort — a breath of rose and the bright, tart surprise of raspberries woven through pillowy, glossy buns. The tang of cream cheese folds into the dough like a soft secret; crumbs glisten with a rose-scented glaze.
Why make this recipe
These buns are a lesson in contrasts: the yeasted, tender crumb against a silky cheesecake ribbon, the floral hush of rose water balanced by the sharpness of raspberry. They lift a morning or close an evening with the kind of elegance that feels both indulgent and quiet.
How to make Edd Kimber’s Raspberry and Rose Cheesecake Buns
Make time for the slow, cool ferment — it is where flavor and texture deepen. In the stand mixer the dough comes together into a supple, slightly tacky mass; overnight chilling develops a chew and an aromatic sweetness that oven-rise alone cannot achieve. Roll, spread, and coil the log with care so each spiral carries a generous sweep of cream cheese and jam; the bake transforms those layers into glossy, golden buns, and the rose-tinged glaze finishes them like a whisper.
Ingredients:
- 500 grams Strong White Bread Flour or all-purpose flour
- 75 grams Caster Sugar
- 10 grams Fine Sea Salt
- 7 grams Fast-Action Dried Yeast
- 300 ml Whole Milk
- 2 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 slightly warm so the cream cheese is still tender and the glaze sits glossy atop each crown. A thin slice of lemon on the side or a small pot of extra raspberry jam lets guests intensify the tartness. Pair with a light tea — jasmine, bergamot, or a cooled chamomile — to let the rose and raspberry sing.
How to store Edd Kimber’s Raspberry and Rose Cheesecake Buns
Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled, wrapped buns individually for up to one month; thaw at room temperature and refresh in a low oven (150°C / 300°F) for 8–10 minutes to regain a just-baked softness.
Tips to make Edd Kimber’s Raspberry and Rose Cheesecake Buns
- Measure by weight for consistent results; the balance of flour and liquid is delicate here.
- The overnight chill is not optional — it deepens flavor and tightens the crumb, making the buns easier to roll and cut.
- Use full-fat cream cheese for silkiness; soften, but don’t melt it, before spreading.
- When rolling the log, keep a taut surface tension so the spirals stay defined. Chill the log briefly if the filling starts to escape.
- Brush the glaze while buns are still warm but not piping hot — the icing will set to a satin sheen instead of soaking in.
Variations (if any)
- Swap raspberries for a mixed berry jam or use fresh raspberries folded lightly into the cream cheese for bursts of texture.
- Replace rose water with orange blossom water for a Mediterranean twist, and scatter flaked almonds instead of pistachios.
- For a chocolate-laced version, thinly spread dark chocolate ganache beneath the jam for bitter counterpoint.
FAQs
Q: Can I make the dough by hand if I don’t have a stand mixer?
A: Yes. Use a sturdy bowl and knead on a floured surface for 15–20 minutes until the dough is smooth and elastic. The texture may take a touch longer to develop by hand.
Q: Is there an alternative to rose water for the glaze?
A: Lemon or orange blossom water both work beautifully; adjust to taste. Start with a teaspoon and add more only if you desire a stronger floral note.
Q: My buns browned too quickly — what should I do?
A: Tent them loosely with foil partway through baking to prevent over-browning while ensuring the centers finish cooking. You can also lower the oven by 10–15°C (about 25–30°F) and extend the bake slightly.
Q: Can I use low-fat cream cheese?
A: Low-fat options will change the texture and richness; full-fat yields the most velvety contrast to the yeasted dough.
Q: How do I preserve the crispness of the pistachios and rose petals?
A: Scatter them on after glazing so they remain texturally bright; if you add them before glazing they can soften or brown in the oven.
Conclusion
For the original inspiration and Edd Kimber’s own notes on these buns, see Edd Kimber’s Raspberry and Rose Cheesecake Buns, and for another curated take with recipe context, visit Edd Kimber’s Raspberry And Rose Cheesecake Buns – Fruit World.
Baking these buns is a small, deliberate ritual — a reminder that patience and gentle hands transform simple ingredients into something quietly magnificent.
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.