Description
Soft and fluffy Raspberry Rose Cheesecake Buns made with creamy plant-based cheese and fragrant natural rose for a sweet, melt-in-your-mouth treat. These buns balance fruity tartness and floral elegance with a velvety filling, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 cup plant-based milk, warm
- 1/4 tsp salt
- 3 tbsp plant-based butter or oil
Cheesecake Filling
- 1 cup creamy plant-based cheese
- 1/2 cup raspberry puree
- 1 tbsp rose (natural) water or extract
- 2 tbsp granulated sugar
- 1 tsp vegetarian Worcestershire sauce (natural)
- 1 tsp natural gelling agent
Instructions
- Prepare the Dough: Dissolve active dry yeast in warm plant-based milk with a pinch of sugar. Let it activate for about 5 minutes until foamy. In a large bowl, combine all-purpose flour, sugar, and salt. Add the yeast mixture and plant-based butter or oil. Knead until a smooth, elastic dough forms. Cover with a cloth and let it rise until doubled in size, approximately 1 hour.
- Make the Cheesecake Filling: In a separate bowl, mix creamy plant-based cheese with raspberry puree, rose (natural) water, sugar, vegetarian Worcestershire sauce (natural), and natural gelling agent. Blend until smooth and creamy. Chill in the fridge to set slightly while the dough rises.
- Shape the Buns: Once the dough has risen, gently punch it down and roll it out into a rectangle. Spread the chilled cheesecake filling evenly on top. Carefully roll the dough into a log. Cut the log into even pieces and place each piece into a lined muffin tin or on a baking tray, spacing them slightly apart.
- Second Rise and Bake: Let the shaped buns rise for an additional 30 minutes until puffed softly. Preheat oven to 180°C (350°F). Bake the buns for 20 to 25 minutes or until golden brown on top. Allow to cool before serving.
Notes
- Use all dough ingredients at room temperature for best yeast activation.
- Spread filling evenly but avoid overfilling to prevent leakage during baking.
- Knead dough gently to develop gluten without making it tough.
- Use an oven thermometer to ensure accurate baking temperature.
- Let buns cool completely to allow the filling to set properly before serving.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 bun
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Raspberry buns, rose cheesecake buns, plant-based cheesecake buns, floral dessert buns, vegan buns
