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Raspberry Rose Cheesecake Buns

Raspberry Rose Cheesecake Buns

  • Author: Eric
  • Total Time: 1 hour 45 minutes
  • Yield: 12 medium-sized buns 1x
  • Diet: Plant-Based

Description

Enjoy soft, fluffy Raspberry Rose Cheesecake Buns filled with creamy plant-based cheesecake accented by natural rose flavor. These buns offer a perfect harmony of sweet raspberries and delicate floral notes in every bite. Ideal for special breakfasts or elegant desserts, they are a charming treat that will delight and brighten any occasion.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup warm plant-based milk (about 110°F/43°C)
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1/2 teaspoon salt

Cheesecake Filling Ingredients

  • 8 oz plant-based cream cheese, softened
  • 1/4 cup plant-based sour cream
  • 1 teaspoon natural rose flavoring
  • 1 teaspoon natural gelling agent
  • 1 teaspoon lemon zest
  • 1/3 cup natural powdered sugar
  • 1 cup fresh raspberries

Finishing Ingredients

  • Natural powdered sugar for dusting

Instructions

  1. Preparing the Dough: Begin by activating the active dry yeast in warm plant-based milk with one teaspoon of granulated sugar. Let it sit for about 5 minutes until it becomes bubbly. In a large mixing bowl, combine the all-purpose flour, remaining sugar, salt, and vegetarian Worcestershire sauce. Slowly pour in the yeast mixture and vegetable oil, then knead until the dough is soft and elastic. Cover the dough and allow it to rise in a warm place for about one hour or until it has doubled in size.
  2. Making the Cheesecake Filling: In a separate bowl, blend the softened plant-based cream cheese, plant-based sour cream, natural rose flavoring, natural gelling agent, lemon zest, and natural powdered sugar until smooth and creamy. Gently fold in fresh raspberries to keep their shape intact, creating pockets of juicy bursts throughout the filling.
  3. Assembling the Buns: Once the dough has risen, roll it out on a floured surface into a large rectangle. Spread the cheesecake filling evenly over the dough. Carefully roll the dough into a log shape and cut it into approximately 12 equal-sized buns. Place these buns in a greased baking tray, cover, and let them rise again for 30 to 40 minutes.
  4. Baking: Preheat your oven to 350°F (175°C). Bake the buns for 20 to 25 minutes or until golden brown and cooked through. Remove from the oven and allow them to cool slightly before dusting with natural powdered sugar and serving.

Notes

  • Make sure the plant-based milk is warm but not hot during yeast activation to ensure proper rise.
  • Fold raspberries gently into the filling to keep them whole and vibrant.
  • Allow dough to rise in a warm, draft-free environment for best fluffiness.
  • Measure the natural gelling agent carefully for a creamy filling with perfect texture.
  • Serve the buns slightly warm to enjoy optimal flavor and texture.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 bun
  • Calories: 280
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Raspberry buns, rose cheesecake buns, plant-based dessert, vegan buns, floral dessert

Find it online: https://smartmealsguide.com/raspberry-rose-cheesecake-buns/