There’s something truly magical about the pairing of raspberries and rose—a sweetly fragrant duo that dances together like longtime friends. I was first introduced to the concept of raspberry and rose when I stumbled upon a quaint little bakery during a lazy summer afternoon in the countryside. The air was filled with the smell of fresh pastries, and as I took a bite into a raspberry rose treat that seemed to sparkle with springtime joy, I knew that I had to recreate that experience at home.
Fast forward to today, and I’m embracing the beauty of Edd Kimber’s Raspberry and Rose Cheesecake Buns—an easy yet delightful treat that allows me to relive that moment over and over again. These buns are not just a dessert; they are a statement of love, comfort, and a hint of whimsy. With a creamy cheesecake filling tucked inside fluffy dough, these sweet rolls are a perfect way to make any gathering feel special. So let’s roll up our sleeves (literally and figuratively), and dive into what makes these buns a staple in my kitchen.
Why You’ll Love This Recipe
Imagine waking up on a Sunday morning, basking in the gentle glow of sunlight filtering through your kitchen window, and the tantalizing aroma of freshly baked buns fills the air. This is why you’ll set aside an hour of your precious time for these raspberry and rose cheesecake buns! They are not only stunning to look at, but they taste like a warm hug on a chilly day. They’re incredibly forgiving—perfect for a relaxed baking session with the family, or even an impromptu coffee date with friends (you know, the ones who will rave about your baking prowess). Plus, they can save you from the drudgery of store-bought desserts, making you feel like a superstar baker without the pressure. Who doesn’t appreciate that?
What It Tastes Like
When you bite into one of these buns, it’s like hosting a lovely little party on your taste buds! The fluffy, yeast-based dough offers a soft, pillowy bite that cradles a sweet, tangy cream cheese filling punctuated with vibrant raspberry notes and a delicate hint of rose. The burst of sweet-tart raspberries will make you feel like you just walked through a blooming garden. It’s the kind of flavor that transports you to sun-soaked picnics or cozy afternoons spent with loved ones, making everything feel right in the world. The creaminess mellows out the tartness and the roses lend an enchanting whisper that lingers in the background, making every mouthful a delight.
Ingredients You’ll Need
To whip up these delightful raspberry and rose cheesecake buns, you’ll need the following ingredients:
- 2 ½ cups all-purpose flour: This creates the structure of the buns, giving them that perfect soft, fluffy bite.
- ¼ cup sugar: Sweetness is essential—plus it helps feed the yeast!
- 1 packet (2 ¼ tsp) instant yeast: This is what makes your buns rise beautifully.
- ½ tsp salt: A pinch of salt enhances the flavors of the other ingredients.
- ¾ cup whole milk, warmed: Milk adds moisture and richness to your dough. Warm it up, but not boiling hot!
- ⅓ cup unsalted butter, melted: Butter adds flavor and tenderness to the dough.
- 1 large egg: Your egg acts as a binder and also contributes to a plush texture.
- 1 cup cream cheese, softened: The star of the show—providing that rich, creamy filling.
- ½ cup powdered sugar: This sweetens your cream cheese filling while maintaining a smooth texture.
- ½ cup raspberries (fresh or frozen): For that burst of tart goodness, you cannot skip these.
- 1 tsp rose water: Adds an ethereal floral note that complements the raspberries.
Optional Additions:
- Chopped pistachios for a delightful crunch.
- White chocolate chips for a sweet twist.
Special Garnishes:
- Powdered sugar for a delicate dusting.
- Fresh mint leaves to brighten the plate.
Step-by-Step Instructions
Now, let’s get into the fun part! Making these buns is a joyful experience, with a few simple steps to guide you through it.
- Activate the yeast: In a small bowl, combine the warm milk, sugar, and instant yeast. Let it sit for about 5-10 minutes until it’s frothy. If it doesn’t froth up, your yeast may be inactive—isn’t that a mood killer?
- Form the dough: In a large mixing bowl, whisk the flour and salt together. Pour in the frothy yeast mixture, melted butter, and egg. Mix until a sticky dough forms. Don’t be afraid to dive in with your hands; it’s where the magic happens!
- Knead it out: Transfer your dough to a floured surface and knead it for about 5–7 minutes until you have a smooth and elastic texture. It should spring back when poked. Cover it with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size. The waiting is the hardest part—perhaps a dance party while you wait? (I recommend it!)
- Make the filling: In a medium bowl, beat together the cream cheese and powdered sugar until smooth. Stir in the raspberries and rose water gently, being careful not to crush the berries too much.
- Shape the buns: Once your dough has risen, punch it down to release the air and roll it out into a large rectangle (about 1/4 inch thick). Spread the cream cheese filling evenly across the dough, leaving a small border around the edges.
- Roll it up: Starting from one end, tightly roll up the dough into a log. Slice the log into 12 equal portions with a sharp knife or dental floss (yes, I said dental floss—it’s magic for cutting dough!).
- Second rise: Place the buns in a greased baking dish, leaving some space between them. Cover and let them rise again for another 30 minutes. You’ll notice them puff up with happiness!
- Bake the buns: Preheat your oven to 350°F (175°C). Bake the risen buns for about 20-25 minutes or until golden brown. They should smell heavenly—like a cozy hug from your oven.
- Cool and serve: Let the buns cool for a few minutes before dusting with powdered sugar. Serve warm—they are best on the first day, but still delightful the next!
Recipe Variations
Feeling adventurous? Here are a few delightful twists you can add to your raspberry and rose cheesecake buns:
- Pineapple and coconut: Swap the raspberries for crushed pineapple and add coconut for a tropical vibe.
- Lemon cheesecake: Add the zest of a lemon to the cream cheese filling for a tangy zing.
- Chocolate raspberry: Fold in mini chocolate chips into the filling for a decadent twist.
Serving & Storage Tips
These buns are perfect for warm breakfasts, cozy afternoons, or as a dessert centerpiece at gatherings. To keep them fresh, store any leftovers (if there are any!) in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month—simply let them cool completely before wrapping tightly. When you’re ready to enjoy them again, just pop them in the microwave for a quick reheat or allow them to come to room temperature and warm them in the oven.
As for creative leftovers, crumble any remaining buns and toss them into yogurt or ice cream for a delightful dessert surprise!
Helpful Tips
Here are a few personal notes that I’ve gathered along the way to make your baking experience as smooth as butter:
- Don’t rush the rising time: That’s where the magic happens, and trust me, the fluffiness is worth the wait.
- Temperature matters: Make sure your milk is warm—not hot! Too hot can kill the yeast.
- Use fresh raspberries: If you can! They lend the best flavor, but if they’re out of season, frozen work well too—just thaw them a bit first.
Special Equipment
You don’t need a lot of fancy tools for this recipe, but a few kitchen essentials make the process a breeze:
- Stand mixer (optional): If you’ve got one, it’s great for kneading the dough—making it even easier on your arms!
- Measuring cups and spoons: Accuracy is key here, especially with yeast. A trusty set can make all the difference.
- Rolling pin: Essential for rolling out your dough smoothly and evenly—nobody wants uneven buns!
- Baking dish or tray: A nice, deep dish helps the buns rise and bake evenly. Plus, it’s easier to serve straight from it!
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can prepare the dough a day in advance. After you’ve kneaded it, place it in an airtight container in the fridge. When you’re ready to bake, let it warm to room temperature before proceeding to the second rise.
Can I use another type of fruit?
Absolutely! These buns are quite versatile. Blueberries, strawberries, or even peaches could be delightful alternatives that contribute their unique flavors.
What if I can’t find rose water?
No worries! You can skip it entirely, or use a very small amount of vanilla extract or citrus zest for a different but still lovely flavor.
How do I know if my yeast is still good?
If your yeast doesn’t froth after being mixed with warm water and sugar, it may be expired. It’s worth investing in a new pack—yeast is at the heart of this fluffy experience!
Conclusion
As I wrap up this sweet adventure, I can’t help but think of the joy these raspberry and rose cheesecake buns bring—much like the warmth of friendship and family. They’re a beautiful addition to any gathering, or even just a simple breakfast to brighten your day. So whether it’s a cozy brunch with friends or a well-deserved treat for yourself, I hope you take the plunge into making these delightful buns. They’re so worth it! And if you decide to try your hand at this recipe, I’d love to hear how it turned out. Share your twists, your stories, and your memories in the comments below. Happy baking!
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Master Edd Kimbers Raspberry and Rose Cheesecake Buns Today
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
Discover Edd Kimbers delightful Raspberry and Rose Cheesecake Buns recipe Bake these stunning treats to impress your guests and satisfy your cravings
Ingredients
Instructions
Notes
Delightful raspberry and rose cheesecake buns that are a perfect treat for any gathering, combining fluffy dough with creamy, tangy filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Baked Goods
Nutrition
- Serving Size: 12 servings
- Calories: 240
- Sugar: 8g
- Fat: 9g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
