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Raspberry Cheesecake Swirl Buns

Raspberry Cheesecake Swirl Buns

  • Author: Audrey
  • Total Time: 4 hours, 40 minutes (or overnight)
  • Yield: 12 rolls 1x


Indulge, in the combination of flavors found in our Raspberry Cheesecake Swirl Buns. Experience the tang of picked raspberries harmonizing with the smooth and creamy essence of cheesecake all enveloped within a soft and homemade bun. Each swirl brings a burst of fruity goodness that perfectly complements the cream cheese icing. This recipe goes beyond being a treat; it creates an entire sensory experience filling your home with the inviting scent of baking and the pure joy of crafting something truly extraordinary. Whether enjoyed on a weekend morning or shared as a heartwarming delight these buns provide a yet exquisite pleasure.




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)


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


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!


Don’t worry about missing out on the joy of baking and indulging in treats just because you’re embracing a gluten-free lifestyle. Our Raspberry Cheesecake Swirl Buns can still be an experience, with simple adjustments to make them gluten-free.

First, make sure to choose the flour. Instead of all-purpose flour opt for a high-quality gluten-free flour blend that’s specifically designed for baking. Look for one that includes xanthan gum, which helps replicate the texture and elasticity of gluten.

Double check that all your ingredients are labeled as gluten-free including baking powder and vanilla extract. Sometimes these hidden ingredients can contain gluten.

Keep in mind that working with gluten-free dough might require some attention. It tends to be stickier so don’t hesitate to dust your hands and work surface with a bit of gluten-free flour to ensure smoother rolling.

Be open to differences, in texture when it comes to gluten-free baked goods compared to their counterparts containing gluten. They may be denser. They’ll still be absolutely delicious.

Lastly, approach gluten-free baking with patience and experimentation. It’s an art form of its own so don’t get discouraged if it takes a bit of trial and error to achieve the best result.

  • Prep Time: 4 hours (includes rises)
  • Cook Time: 28 minutes