Raspberry Cheesecake Bun

Raspberry Cheesecake Bun is a delightful treat combining the soft, pillowy texture of sweet brioche with a luscious raspberry cheesecake filling. These buns are perfect for breakfast, brunch, or dessert and bring a beautiful balance of tart berries, creamy cheesecake, and fluffy baked dough.

You’ll love these buns because the sweet brioche dough is enriched and tender, made with warm milk, yeast, vanilla, and plenty of butter. The raspberry cheesecake filling is smooth and sweet, made by blending cream cheese, raspberry preserves, sugar, and vanilla. Each bun has a lovely, filled center, topped with raspberry preserves and a dusting of powdered sugar for a festive finish.

Ingredients

Sweet Brioche Dough:

• ¾ cup + 1 tablespoon warm milk (110°F/43°C)
• 1 package active dry yeast (7g)
• 1 teaspoon granulated sugar
• 3 cups bread flour (360g)
• ⅓ cup granulated sugar (66g)
• ¾ teaspoon salt
• 2 egg yolks
• 2 teaspoons vanilla extract
• 6 tablespoons unsalted butter, softened

Raspberry Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar (50g)
• ¼ cup raspberry preserves
• 1 teaspoon vanilla extract

Wash:

• Egg or milk

Topping:

• Raspberry preserves
• Powdered sugar
• Fresh raspberries

Instructions

Make the Dough:

1. In a small bowl, combine warm milk, yeast, and a teaspoon of sugar. Let it sit for about 5 minutes until foamy.

2. In a stand mixer fitted with a hook attachment, combine flour, sugar, salt, egg yolks, vanilla, and the activated yeast mixture. Knead for at least 10 minutes until the dough forms a ball that pulls away from the bowl.

3. Slowly add the softened butter in pieces, kneading for an additional 12-15 minutes until the dough is smooth, silky, and tacky but does not stick to the bowl.

4. Place the dough in an oiled bowl, cover, and let rise for at least 1 hour, until doubled in size.

Make the Filling:

1. In a bowl, beat cream cheese, raspberry preserves, sugar, and vanilla with a hand mixer until completely smooth.

Shape the Buns:

1. Prepare a baking sheet lined with parchment paper.

2. Turn out the risen dough and divide into 8 equal pieces using a kitchen scale. Roll each piece into a ball.

3. Using your fingers, press into the center of each ball to create a disc with a shallow well for filling.

4. Place the buns on the baking sheet, cover with plastic wrap, and let rise for 30-45 minutes ensuring they do not touch.

5. Preheat oven to 375°F (190°C).

6. After rising, use a floured cup or small bowl to create a larger, even indent in each bun.

7. Fill each bun with raspberry cheesecake filling.

8. Brush the sides of each bun with egg wash for color.

9. Bake for 15-20 minutes until golden brown.

10. Remove from oven and cool for at least 5 minutes.

11. Top with raspberry preserves, a dusting of powdered sugar, and fresh raspberries.

12. Buns are delicious warm or at room temperature.

13. Store leftovers in an airtight container.

My Best Tips for Success

• For best texture, use bread flour and knead dough thoroughly.

• Keep the dough tacky but not sticky for optimal rise.

• Keep baking sheet spacing adequate to prevent buns sticking while rising.

• Use softened cream cheese and room temperature ingredients for smooth filling.

• Dust with powdered sugar just before serving for best appearance.

Delicious Variations to Try

• Substitute raspberry preserves with strawberry or blueberry jam.

• Add lemon zest to the filling for brightness.

• Top with toasted almond slices for crunch.

• Use cream cheese frosting drizzle instead of preserves on top.

• Make mini versions for bite-sized treats.

Frequently Asked Questions

Can frozen berries be used instead of preserves?

Yes, but ensure berries are well drained and chopped to avoid excess moisture.

Can dough be prepared in advance?

Yes, refrigerate dough overnight for enhanced flavor and easier handling.

How do I store these buns?

Store in an airtight container for up to 2 days at room temperature or 5 days refrigerated.

Can these buns be frozen?

Yes, freeze after baking and cool in an airtight container for up to 3 months.

Can I substitute cream cheese for a lighter option?

Greek yogurt or ricotta can be used but will change texture and flavor slightly.

Raspberry Cheesecake Buns

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• Author: Emma Hart
• Total Time: 2 hours 30 minutes
• Yield: 8 buns 1x
• Diet: Vegetarian

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Description

Fluffy, buttery brioche dough buns filled with smooth raspberry cheesecake, topped with raspberry preserves, powdered sugar, and fresh berries perfect for elegant breakfasts or desserts.

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Ingredients

Scale 1x2x3x

Sweet Brioche Dough

¾ cup + 1 tbsp warm milk (110°F / 43°C)

1 package (7 g) active dry yeast

1 tsp granulated sugar

3 cups (360 g) bread flour

⅓ cup (66 g) granulated sugar

¾ tsp salt

2 egg yolks

2 tsp vanilla extract

6 tbsp unsalted butter, softened

Raspberry Cheesecake Filling

8 oz cream cheese, softened

¼ cup (50 g) granulated sugar

¼ cup raspberry preserves

1 tsp vanilla extract

Wash

1 egg or milk

Topping

Raspberry preserves

Powdered sugar

Fresh raspberries

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Instructions

1. Prepare dough: In a small bowl, whisk warm milk, yeast, and 1 tsp sugar. Let stand 5 minutes until foamy.

2. Mix dough: In a stand mixer with a dough hook, combine flour, sugar, salt, egg yolks, vanilla, and yeast mixture. Knead 10 minutes until a dough forms.

3. Incorporate butter: Add softened butter gradually and knead another 12–15 minutes until smooth, elastic, and slightly tacky.

4. First rise: Place in an oiled bowl, cover, and let rise 1 hour or until doubled in size.

5. Prepare filling: Beat softened cream cheese, sugar, raspberry preserves, and vanilla until creamy and smooth.

6. Shape buns: Turn risen dough onto a floured surface and divide into 8 equal pieces. Roll each into a ball, then press the center to form a shallow well. Arrange on a lined baking sheet, cover, and let rise 30–45 minutes.

7. Preheat & fill: Heat oven to 375°F (190°C). Make a deeper indent using a floured cup and spoon filling into each well.

8. Bake: Brush outer edges with egg wash and bake 15–20 minutes until golden brown. Cool 5 minutes.

9. Finish: Top with a spoon of raspberry preserves, dust with powdered sugar, and add fresh raspberries before serving.

Notes

Use bread flour for light, structured dough.

Knead well until smooth for best texture.

Ensure cream cheese is softened for silky filling.

Do not overcrowd buns; they expand when rising.

Store airtight up to 2 days at room temp or 5 days refrigerated.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: European-Inspired

Nutrition

• Serving Size: 1/8 recipe
• Calories: 330
• Sugar: 18 g
• Sodium: 160 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 85 mg

Keywords: raspberry cheesecake buns, brioche cheesecake rolls, cream cheese filled pastries, raspberry breakfast buns, sweet brioche dessert