Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe

If you’re craving something that marries fruity freshness with a floral twist and a touch of creamy indulgence, you’re going to absolutely adore Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe. These buns have quickly become a favorite in my kitchen because they marry soft, pillowy bread with a luscious cheesecake and raspberry jam filling, all finished with a fragrant rose-flavored icing and crunchy pistachios. Trust me, once you try these, you’ll find yourself baking them over and over — they’re that good!

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Ingredients You’ll Need

The magic of Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe comes from the balance of sturdy bread flour, creamy cheese, and those delicate flavor boosters like rose water and lemon. Here’s what you’ll want to have on hand to nail this recipe.

• Strong White Bread Flour: Provides the perfect gluten structure to give your buns that lovely fluffy yet sturdy texture.
• Caster Sugar: Easily dissolves in the dough and contributes sweetness without grit.
• Fine Sea Salt: Enhances all the flavors and rounds out the sweetness.
• Fast-Action Dried Yeast: Speeds up rising time and gives a consistent rise.
• Whole Milk: Adds richness and helps create tender crumb.
• Large Eggs: Enrich the dough, making it soft and flavorful.
• Unsalted Butter (room temperature): Vital for adding richness and tenderness to the dough.
• Soft Unsalted Butter: Used in the filling for a smooth creaminess.
• Full-Fat Cream Cheese: The star ingredient for that silky cheesecake filling.
• Raspberry Jam: I always go for a good-quality, seedless jam for that vibrant berry punch.
• Unsalted Butter (for glaze): Helps give the buns a shiny finish straight out of the oven.
• Lemon Juice: Adds a fresh tang and balances the sweetness nicely.
• Vanilla Bean Paste: Imparts a deep vanilla flavor without the tiny seeds getting lost in the filling.
• Icing Sugar: To make a smooth, shiny glaze with rose water.
• Rose Water: Delivers the delicate floral aroma– be sure to start with a small amount and adjust to taste.
• Edible Dried Rose Petals: For that pretty, signature look and subtle texture contrast.
• Chopped Shelled Pistachios: Adds a wonderful crunch and nutty flavor– plus they look gorgeous!

Variations

I love how versatile Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe can be with just a few tweaks—don’t be afraid to make it your own. I’ve tried a few variations that really bring out different sides of this treat.

• Berry Mix-Up: Swap raspberry jam for strawberry or blackberry if you want a slightly different berry vibe; my kids loved the blackberry version.
• Dairy-Free: Use coconut cream cheese and a plant milk to make it dairy-free—just be sure the butter alternatives are spreadable for the filling consistency.
• Rose Intensity: If you’re unsure about the floral flavor, start with half the rose water and increase gradually; I discovered this trick works great to avoid overpowering taste.
• Nut-Free Version: Simply leave out the pistachios or replace them with toasted coconut flakes for a different nutty crunch.

How to Make Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe

Step 1: Mix and Knead the Dough Until Silky

Start by warming your milk slightly — it should feel lukewarm, about 37°C (body temperature). In a large bowl, combine the strong white bread flour, caster sugar, fine sea salt, and fast-action dried yeast, keeping the salt and yeast on opposite sides to avoid killing the yeast. Add the lukewarm milk, eggs, and room temperature unsalted butter. Now comes the fun part—knead the dough for about 10 minutes until it’s smooth and stretchy. If you have a stand mixer with a dough hook, that makes this step easier, but I often do it by hand—it helps me connect with the dough.

Step 2: First Proofing and Preparing the Filling

Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm spot for about 1 hour or until doubled in size. While the dough is proofing, mix the full-fat cream cheese, soft unsalted butter, vanilla bean paste, and a bit of lemon juice until smooth. Then gently fold in the raspberry jam. This creamy, tangy filling is what makes these buns truly stand out — and you’ll get the perfect balance of sweet and tart in every bite.

Step 3: Shape, Fill, and Second Proof

Once the dough has doubled, punch it down lightly and turn it out onto a floured surface. Divide it into 12 even pieces. Flatten each piece into a small disc, then spoon a generous amount of the cream cheese and raspberry mixture onto the center. Carefully fold the dough around the filling, pinching the edges to seal it tightly, then turn the buns seam-side down. Place them on a lined baking tray, spaced out nicely, and cover them again to rise for another 30 minutes. The second rise is key for light, fluffy buns.

Step 4: Baking and Glazing to Perfection

Preheat your oven to 190°C (375°F) and while it warms up, brush the buns with a melted unsalted butter glaze—it seals in moisture and creates a beautiful golden crust. Bake for about 25-30 minutes until the buns are golden brown and smell divine. Once out of the oven, brush again with glaze while warm for extra shine and flavor.

Step 5: The Final Floral Touch

Whisk together icing sugar and rose water until you get a thick but pourable glaze. Drizzle this rose icing over the cooled buns generously. Finally, sprinkle edible dried rose petals and chopped pistachios on top. This not only looks stunning but adds a texture contrast that my family just can’t get enough of!

How to Serve Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe

Garnishes

While the rose petals and chopped pistachios are the star garnishes here, I sometimes like to add a few fresh raspberries and a light dusting of powdered sugar for an extra pop of color and freshness. It makes the buns look extra special, especially if you’re serving to guests.

Side Dishes

These buns shine best when paired with a simple cup of Earl Grey tea or a fresh pot of coffee. For a more indulgent brunch, I love serving them alongside lemony Greek yogurt and some fresh fruit on the side—it balances the sweetness perfectly.

Creative Ways to Present

For festive occasions, I’ve arranged these buns in a circular pull-apart shape on a large platter, drizzling more rose glaze on top and scattering edible flowers all around. They look like little works of art! I also sometimes serve them in cute mini bun form for teatime parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (good luck with that!), keep them in an airtight container at room temperature for up to 2 days. I found they stay soft and fresh this way, though the rose icing might soften a bit over time.

Freezing

These buns freeze really well before glazing. Freeze them on a baking tray first, then transfer to a freezer bag to prevent sticking. When you’re ready, thaw overnight and then glaze just before serving to preserve that fresh rose flavor.

Reheating

Warm the buns gently in a preheated oven at 160°C (320°F) for about 8-10 minutes. This helps revive the softness without melting the cream cheese filling. Avoid microwaving as it can make the dough gummy.

FAQs

Final Thoughts

I absolutely love how Edd Kimber’s Raspberry and Rose Cheesecake Buns Recipe turns out every time—there’s a little bit of magic in combining fresh berries, floral notes, and cheesy richness all wrapped up in a soft, warm bun. It’s one of those recipes that impresses guests and delights family, but also feels cozy and approachable to make on a lazy weekend. If you’re ready to fill your kitchen with the scent of rose and raspberry and serve up something truly memorable, give these buns a go—I’m confident they’ll become a new favorite for you too.

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