Description
Soft, fluffy Raspberry Rose Cheesecake Buns featuring a plant-based cream cheese filling thickened with natural gelling agent. The delightful combination of floral rose and fresh raspberries creates a uniquely delicious treat perfect for breakfast, teatime, or special occasions with a light, airy texture and vibrant flavor.
Ingredients
Scale
Dough Ingredients
- 2 1/4 tsp active dry yeast
- 3/4 cup warm almond milk
- 2 tbsp granulated sugar
- 2 1/2 cups all-purpose flour (or gluten-free flour blend for variation)
- 1/4 tsp salt
- 3 tbsp vegan butter, softened (plus extra for brushing)
- 1 tsp vanilla extract (natural)
- 2 tbsp brown sugar
Cheesecake Filling Ingredients
- 1 cup plant-based cream cheese
- 1/4 cup granulated sugar
- 1 tbsp rose water (natural)
- 1/2 tsp vegetarian Worcestershire sauce (natural)
- 1 tsp vanilla extract (natural)
- 1/2 tsp natural gelling agent
- 1/2 cup fresh or frozen raspberries, drained if frozen
Instructions
- Preparing the dough: Mix warm almond milk, granulated sugar, and active dry yeast in a bowl. Let it rest until foamy, about 5-10 minutes. In a large bowl, combine flour, brown sugar, and salt. Gradually add the yeast mixture, vegan butter, and vanilla extract (natural). Knead the mixture until smooth and elastic, then cover and leave it in a warm place to rise until doubled in size, about 1 to 1.5 hours.
- Making the cheesecake filling: In a separate bowl, beat the plant-based cream cheese until smooth. Add granulated sugar, rose water (natural), vegetarian Worcestershire sauce (natural), vanilla extract (natural), and natural gelling agent. Mix well to thicken the filling. Gently fold in the fresh raspberries, careful not to break them to preserve texture.
- Shaping the buns: After the dough has risen, roll it out on a lightly floured surface into a large rectangle. Spread the cheesecake filling evenly over the dough. Roll the dough tightly into a log shape, then cut into equal slices. Place each slice into a lined baking tray, leaving enough space for expansion.
- Second rise and baking: Cover the buns loosely and allow them to rise again for about 30 minutes. Preheat the oven to 350°F (175°C). Brush the tops of the buns with vegan butter for a glossy finish. Bake for 20-25 minutes or until golden brown and cooked through.
- Cooling and serving: Let the buns cool slightly to allow the filling to set properly. Serve warm or at room temperature to enjoy the melding of floral and fruity flavors with soft, fluffy texture.
Notes
- Use fresh raspberries for best texture and color.
- Do not overproof the dough to avoid dense or collapsed buns.
- Roll dough tightly but gently to keep filling inside without squeezing it out.
- Brush buns with vegan butter before baking for a golden, soft crust.
- Chill the cheesecake filling before spreading to make rolling easier.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bun
- Calories: 220
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Raspberry Rose Cheesecake Buns, Plant-Based Cream Cheese Buns, Vegan Buns, Fruity Buns, Rose Water Dessert, Gluten-Free Baked Goods
