Raspberry Cheesecake Swirl Buns – Imagine the fusion of raspberries and creamy cheesecake all enveloped in a soft fluffy bun. That’s what you’ll experience with these Raspberry Cheesecake Swirl Buns. They’re a choice, for brunch, dessert or any occasion where you want to indulge yourself. These buns bring together the best of both worlds by combining milk, fresh eggs and frozen raspberries into an exquisite treat.
I still cherish the memory of when I first baked these Raspberry Cheesecake Swirl Buns. It was a rainy Saturday afternoon. I wanted to surprise my family with something extraordinary. The scent of raspberries and baked dough filled our home creating an atmosphere brimming with warmth and love. As my husband and kids took their bites of these creamy buns their smiles spoke volumes. Since then they have become a family favorite that is often requested for gatherings.
What makes this Raspberry Cheesecake Swirl Buns truly stand out?
These Raspberry Cheesecake Swirl Buns stand out for reasons. To begin with they are lovingly homemade—a guarantee of freshness and quality that store-bought counterparts simply cannot match. The delightful combination of raspberry and creamy cheesecake flavors offers a pleasurable taste sensation that sets these buns apart from ordinary breakfast pastries. Their versatility knows no bounds as they effortlessly elevate family breakfasts to brunch affairs or serve as an extraordinary treat, during festive holidays. These buns are a reflection of the dedication and effort that goes into making them from scratch, which is why they are loved by everyone, in any home.
What You Need To Make This Raspberry Cheesecake Swirl Buns Recipe?
The Heart of the Buns: Dough Ingredients
Whole Milk: The secret to a beautifully risen dough is the temperature of your milk. Warm it gently to about 100°F – not too hot, not too cold, just like Goldilocks’ porridge. It’s the perfect environment for our yeast to wake up and get bubbly.
Granulated Sugar: We’re using this in two stages, so keep an eye on the measurements. Sugar isn’t just for sweetness; it’s the yeast’s favorite food, helping our dough rise and adding that lovely golden color.
Platinum Yeast from Red Star: This little ingredient is the unsung hero of our buns. It’s reliable and ensures a perfect rise every time, making our buns light and fluffy.
Unsalted Butter: Softened butter is like a warm hug for the dough. It adds richness and a tender crumb. We’re cutting it into pieces for even distribution – think of it as weaving threads of buttery goodness through our buns.
Eggs: Room temperature eggs blend more smoothly into the dough. They’re like the glue holding our buns together, giving them structure and richness.
Vanilla Extract: A dash of vanilla brings a subtle, sweet aroma, turning our dough from plain to extraordinary.
Salt: Just a pinch, but it makes all the difference. It enhances flavors and balances the sweetness.
All-purpose Flour: The foundation of our buns. We’ll spoon and level it for accuracy – too much flour and our buns are dense, too little and they’re sticky. It’s all about finding that perfect balance.
Oil for Greasing: Whether you choose canola, vegetable, or olive, a little oil in the bowl helps our dough rise without sticking. Think of it as a non-stick outfit for our dough.
The Flavor Burst: Filling Ingredients
Frozen Raspberries: Frozen berries hold their shape better and bleed less during baking, giving you that perfect swirl. They bring a burst of tartness, contrasting beautifully with the sweet dough.
More Granulated Sugar: This time, it’s to sweeten and balance the tartness of the raspberries.
Cornstarch: The little detail that makes a big difference. It thickens the raspberry juices, preventing a soggy bun situation. It’s like an umbrella for our dough, protecting it from the raspberry storm.
The Crowning Glory: Cream Cheese Icing Ingredients
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Full-fat Brick Cream Cheese: The full-fat version brings more flavor and a luxurious texture. It’s the creamy dreamy layer that tops off our buns.
Confectioners’ Sugar: It adds sweetness and helps to thicken our icing to just the right, spreadable consistency.
Whole Milk or Heavy Cream: This thins our icing to perfection, making it drizzle-able. It’s the final touch that brings everything together.
More Vanilla Extract: Because a little extra vanilla makes everything better. It’s like the final note in a symphony that leaves you wanting more.
Steps To Make Raspberry Cheesecake Swirl Buns:
Step 1: Dough Preparation: Begin by whisking milk, 2 tablespoons of sugar and yeast, in your mixer. Let it sit until it becomes foamy. An indication that the yeast is active. Add the remaining sugar, butter, eggs, vanilla and salt to the mixture and mix until everything is combined enough. Gradually add flour making sure to incorporate each cup. The dough should have a slightly sticky texture.
Step 2: Use your mixer or use your hands to knead the dough for approximately 5 minutes. It might require a bit of effort. Trust me it’s totally worth it! The goal is to achieve an elastic dough.
Step 3: Place the dough in a greased bowl, cover it up and let it rise until it doubles in size. This is when something magical happens. The dough transforms into an airy cloud of potential.
Step 4: Roll out the dough into a rectangle shape. Evenly spread the sugared raspberries over it. Roll it up tightly. Then cut into 12 pieces. Arrange these pieces in a baking dish for their second rise.
Step 5: Once they have gone through their second rise bake them until they turn brown. Watching them bake is, like witnessing a flower bloom.
Step 6: Combine cream cheese with confectioners’ sugar, milk and vanilla until you achieve a smooth consistency. Add a drizzle of this sauce onto the buns to give them a finishing touch.
Tip:
When making the raspberry filling layer, for your Raspberry Cheesecake Swirl Buns, one important tip is to keep the raspberries frozen until you’re ready to use them. It may seem like a detail. It actually makes a big difference. By using raspberries you can prevent them from becoming mushy or too juicy when rolling the dough. This helps to keep the dough from getting soggy and ensures that the beautiful swirl pattern stays intact. Additionally as the berries gradually release their juices during baking they infuse the buns, with a concentrated raspberry flavor. Create moist and flavorful swirls in every bite. Remember it’s these tricks that elevate a recipe to an exceptional one!
Frequently Asked Questions:
Can I use fresh raspberries instead of frozen?
While it is recommended to use frozen raspberries as they tend to hold up during baking you can definitely opt for fresh ones if you prefer a more intense berry flavor.
How long can I store these buns?
You can store these buns at room temperature for, up to 2 days. Refrigerate them for, up to 5 days. However I must say that they are so delicious that they rarely last that long!
Can I make the dough ahead of time?
Absolutely! You can prepare the dough allow it to undergo the rise and then refrigerate it overnight. The next day you can proceed with rolling, filling and allowing it to rise again.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Raspberry Cheesecake Swirl Buns
Ingredients
Dough:
- 1 c 240ml whole milk, warmed to about 100°F (38°C)
- 2/3 c 135 grams granulated sugar, divided
- 1 and 1/2 tbsp 14 grams Platinum Yeast from Red Star (2 standard-size packets)*
- 1/2 c 113 grams unsalted butter, softened to room temperature and cut into 4 pieces
- 2 large eggs at room temperature
- 1/2 tsp pure vanilla extract or vanilla bean paste
- 1/2 tsp salt
- 4 and 1/2 c 563 grams all-purpose flour or bread flour (spooned & leveled), plus more as needed
- 2 tsp canola vegetable, or olive oil for bowl (or use nonstick spray)
Filling:
- one 10-ounce package about 2.5 c or 300 grams frozen raspberries (do not thaw)
- 1/3 c 67 grams granulated sugar
- 1 tsp cornstarch
Cream Cheese Icing:
- 4 ounces 113 grams full-fat brick cream cheese, softened to room temperature
- 1 c 120 grams confectioners’ sugar
- 1 tbsp 30ml whole milk or heavy cream
- 1/2 tsp pure vanilla extract or vanilla bean paste
Instructions
Let's make the dough:
- In a mixer combine milk, 2 tablespoons of sugar and yeast. Let it sit until it becomes foamy.
- Add the remaining sugar, softened butter, eggs, vanilla and salt to the mixture. Mix everything together until well combined.
- Slowly add in the flour. Continue mixing until the dough comes together and becomes slightly sticky.
- Knead the dough for 5 minutes either, in the mixer or by hand on a surface.
Now for the first rise:
- Grease a bowl. Place the kneaded dough into it. Cover it up. Let it rise until it doubles in size (2 hours).
While waiting for the dough to rise prepare the filling:
- In a bowl toss raspberries with sugar and cornstarch.
Once the dough has risen:
- Roll out the dough into a rectangle shape.
- Spread your raspberry filling evenly over the rolled-out dough.
- Roll up the dough tightly.
- Cut this rolled-up dough into 12 rolls.
- Place these rolls into a greased baking dish.
Now for another round of rising:
- Cover up your rolls again. Allow them to rise until they become puffy (90 minutes).
When you're ready to bake:
- Preheat your oven to 350°F (177°C).
- Bake your rolls for 28 to 32 minutes. Until they turn lightly browned.
While your buns are baking let's make some icing:
- In a bowl beat cream cheese together with confectioners' sugar, milk and vanilla extract until you get smooth consistency
Once your buns are, out of oven:
- Spread this creamy icing over warm buns.
- Savor the taste of your baked Raspberry Cheesecake Swirl Buns!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
