Okay, picture this: a warm, Gooey Cinnamon Roll meets the tangy creaminess of a cheesecake, all swirled together with bursts of sweet-tart raspberries. That’s basically what these Raspberry Cheesecake Buns are, and trust me, they’re even more incredible than they sound! They’re surprisingly easy to whip up – honestly, easier than a full-blown cheesecake – and my family goes absolutely bonkers for them. If you love a good sweet treat but sometimes feel intimidated by complicated baking, these are your new best friend. They’re kind of like a love child between a classic cinnamon roll and a no-bake cheesecake bar, but way more fun (and dare I say, even tastier!).
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What are Raspberry Cheesecake Buns?
These Raspberry Cheesecake Buns are basically a soft, sweet dough, kind of like a slightly enriched bread dough, that’s rolled out and spread with a luscious cheesecake filling. Then, we sprinkle in fresh (or frozen!) raspberries and roll it all up like a Cinnamon Roll. But instead of just cinnamon and sugar, you get a tangy, creamy swirl of cheesecake goodness in every single bite. Think of it as a deconstructed raspberry cheesecake, but in bun form. It’s essentially a dessert that’s both comforting and a little bit fancy, perfect for breakfast, brunch, or a sweet treat any time of day. And the best part? They’re surprisingly forgiving, so even if you’re not a master baker, you can still totally nail this recipe.
Why you’ll love this recipe?
Okay, where do I even begin? The flavor is out of this world. You’ve got the sweetness of the dough, the tanginess of the cream cheese, and the bursts of juicy raspberry – it’s a symphony of deliciousness! But honestly, what I love most about this recipe is how easy it is. Seriously, it’s so much simpler than making a full cheesecake. The dough comes together quickly, the filling is just a matter of mixing a few ingredients, and the whole process is just so straightforward. It’s a lifesaver when I’m craving something sweet but don’t want to spend hours in the kitchen. Plus, the ingredients are pretty budget-friendly. You probably already have most of them in your pantry and fridge!
And let’s talk versatility! You can serve these for breakfast with a cup of coffee, as a show-stopping dessert after dinner, or even pack them in lunchboxes for a special treat. My kids absolutely adore them, and they’re always a hit at potlucks and gatherings. They’re also surprisingly adaptable – you can easily swap out the raspberries for other berries, like blueberries or blackberries, or even add a sprinkle of chocolate chips for an extra touch of indulgence. If you love cheesecake, and you love Cinnamon Rolls, prepare to fall head-over-heels for these Raspberry Cheesecake Buns. They’re truly the best of both worlds! I sometimes compare them to my blueberry lemon muffins, but these buns have that extra creamy tang that makes them completely irresistible.
How do you make raspberry cheesecake buns?
Quick Overview
Making these Raspberry Cheesecake Buns is easier than you might think! You’ll start by making a simple dough, then whip up a quick cheesecake filling. Roll it all together with fresh raspberries, slice, bake, and drizzle with a simple glaze. The best part is that even if your buns aren’t perfectly shaped, they’ll still taste amazing! Don’t be intimidated by the steps – this recipe is super forgiving and yields the most delicious results. It’s my favorite way to impress without stressing.
Ingredients
For the Main Batter:
* 3 cups all-purpose flour (I always use unbleached for the best flavor)
* 1/4 cup granulated sugar
* 1 teaspoon salt
* 1 packet (2 1/4 teaspoons) active dry yeast
* 1 cup warm milk (about 110°F – not too hot or it’ll kill the yeast!)
* 1/4 cup unsalted butter, melted
* 2 large eggs
For the Filling:
* 8 ounces Cream Cheese, softened (full-fat is the way to go for that creamy texture)
* 1/2 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon lemon zest (this adds a lovely brightness!)
* 1 1/2 cups fresh raspberries (or frozen, but don’t thaw them – they’ll get mushy)
For the Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons of milk (or cream, for extra richness)
* 1/2 teaspoon vanilla extract
What are the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan. I like to use butter for this, it adds a nice flavor, but cooking spray works too. Make sure you get all the corners and sides so the buns don’t stick! This step is crucial – no one wants a stuck bun!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, and yeast. Set aside. Make sure the yeast is evenly distributed so that the dough rises properly. What is the foundation of buns?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the warm milk, melted butter, and eggs. The milk should be warm to activate the yeast, but not too hot, or it will kill it. I usually just microwave it for about 30-45 seconds.
Step 4: Combine
Mix wet ingredients into dry ingredients and mix until a shaggy dough forms. Do not over mix. Then, turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth. Is smooth and elastic? Is it possible to use a stand mixer with dough hook for this step? What is the key to kneading food? If the dough is too sticky, add a little more flour.
Step 5: Prepare Filling
In a medium bowl, beat together the Cream Cheese, sugar, vanilla extract, and lemon zest. Set aside. Is it necessary to cook until smooth and creamy? Make sure your cream cheese is really softened, or you’ll end up with lumps. I usually leave it out at room temperature for about an hour before starting. What makes these buns so special?
Step 6: Layer & Swirl
Roll dough out into a large rectangle, about 12×18 inches. Spread the cheesecake filling evenly over the dough, leaving a small border around the edges. Sprinkle raspberries evenly over the filling. How do you roll dough into a log? Use a sharp knife or dental floss to slice the log into 12 equal slices. Place the slices in the prepared baking pan, cut-side up. Where the magic happens, watching those swirls bake up is so satisfying!
Step 7: Bake
How do you bake buns? Cover the pan with a clean kitchen towel. How do I get a fluffy baby? After rising, bake for 20-25 minutes, or until golden brown. Keep an eye on them towards the end of baking, as oven times can vary. When a toothpick is inserted into the center of the tooth, it should come out clean.
Step 8: Cool & Glaze
Let the buns cool in the pan for about 10 minutes before drizzling with the glaze. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Serve warm or cold. Add more milk if needed to reach desired consistency. The glaze is the perfect finishing touch!
Step 9: Slice & Serve
Slice the buns and serve warm. What are some of the best cold cuts in the world? Can you serve these with coffee or tea? I also love serving them with a scoop of vanilla ice cream for an extra-indulgent treat!
What should I serve it with?
What are some of the best ways to serve Raspberry Cheesecake Buns?
For Breakfast: Serve warm with a strong cup of coffee or a latte. The tanginess of the raspberries pairs perfectly with the rich coffee flavor. I like to sprinkle a little extra powdered sugar on top for a pretty presentation.
For Brunch: Create an elegant brunch spread with these buns as the centerpiece. Serve alongside fresh fruit, yogurt parfaits, and a sparkling mimosa. They’re guaranteed to impress your guests!
As Dessert:What are some great after-dinner treats? Serve warm with vanilla ice cream or whipped cream. What is a good raspberry sauce?
For Cozy Snacks:Can you serve these buns with a glass of milk or hot chocolate? What are some of the best comfort foods? My family loves snuggling up on the couch with these and watching a movie.
Top Tips for Perfecting Your Raspberry Cheesecake Buns
Okay, so I’ve made these Raspberry Cheesecake Buns *a lot* (like, more than I care to admit!), and I’ve picked up a few tricks along the way that I want to share with you so yours turn out absolutely perfect!
Mixing Advice: Don’t overmix the dough! Overmixing will result in tough buns. Mix until just combined, and then knead until smooth and elastic. I’ve learned that patience is key here.
Raspberry Prep: If using frozen raspberries, don’t thaw them before adding them to the filling. Thawed raspberries will release too much moisture and make the buns soggy. I learned this the hard way!
Ingredient Swaps: You can easily substitute other berries for the raspberries. Blueberries, blackberries, or even chopped strawberries would be delicious. I’ve even tried it with chocolate chips once – total game changer!
Baking Tips: Keep an eye on the buns while they’re baking, as oven times can vary. If they start to brown too quickly, tent the pan with foil. I always rotate my pan halfway through baking to ensure even browning.
Glaze Variations: For a richer glaze, use cream instead of milk. You can also add a splash of lemon juice for a tangy twist. I sometimes add a pinch of salt to the glaze to balance the sweetness.
Doneness Testing: To ensure the buns are fully baked, insert a toothpick into the center. If it comes out clean, they’re done! If not, bake for a few more minutes. This is the most important step to avoid doughy centers!
Storing and Reheating Tips
These Raspberry Cheesecake Buns are best enjoyed fresh, but if you have leftovers (which is rare in my house!), here’s how to store them:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. The glaze might get a little sticky, but they’ll still taste delicious!
Refrigerator Storage: Store in an airtight container in the refrigerator for up to 5 days. Reheat before serving for the best texture.
Freezer Instructions: Wrap the buns individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. If you are planning on freezing them, don’t glaze them until after you’ve thawed and reheated.
Reheating: To reheat, microwave for 30-60 seconds, or bake in a preheated oven at 350°F (175°C) for 5-10 minutes. You can also reheat them in a toaster oven for a crispy exterior.
Frequently Asked Questions
Final Thoughts
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So, there you have it – my super simple (and seriously delicious!) Raspberry Cheesecake Buns recipe. I absolutely love this recipe because it’s the perfect combination of comforting and indulgent. The sweet dough, creamy cheesecake filling, and juicy raspberries create a flavor explosion that’s simply irresistible. And the best part? They’re so easy to make, even if you’re not a seasoned baker. If you enjoyed this recipe, you might also like my lemon blueberry scones. They are perfect to eat in the morning just like these Raspberry Cheesecake Buns.
I really encourage you to give these buns a try. They’re perfect for breakfast, brunch, dessert, or just a sweet treat any time of day. I promise, you won’t be disappointed! And if you do make them, please let me know how they turn out in the comments below. I’d love to hear your thoughts and see your creations. Happy baking!
Raspberry Cheesecake Swirl Buns: 7 Reasons They're Irresistible!
Ingredients
Main Ingredients
- 1.5 cups whole milk warmed to about 100-110°F
- 0.5 cup granulated sugar divided
- 2 tablespoons active dry yeast or 1 1/2 standard packets
- 1 cup unsalted butter softened to room temperature, cut into 8 pieces
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon salt
- 6 cups all-purpose flour plus more as needed
- 2 teaspoons canola oil for greasing the bowl
Raspberry Filling
- 1 pound frozen raspberries do not thaw
- 0.5 cup granulated sugar
- 1.5 tablespoons cornstarch
Cream Cheese Icing
- 8 ounces cream cheese softened to room temperature
- 2 cups confectioners' sugar
- 2 tablespoons whole milk or heavy cream
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
Preparation Steps
- In the bowl of a stand mixer, combine the warm milk, 2 tablespoons of sugar, and yeast. Let stand for 5-10 minutes until foamy.
- Add the remaining sugar, butter, eggs, vanilla, and salt to the yeast mixture. Mix on low speed until combined.
- Gradually add the flour, one cup at a time, mixing on low speed, until a soft dough forms. Knead for 5-7 minutes.
- Grease a bowl with oil, place the dough in, and let rise in a warm place for 1 1/2 - 2 hours until doubled.
- For the filling, toss frozen raspberries with sugar and cornstarch. Set aside.
- Roll out dough into a 12x24 inch rectangle. Spread raspberry filling evenly, roll into a log, and cut into 16 rolls.
- Place rolls in a greased baking dish. Let rise for 60-90 minutes until puffy.
- Preheat oven to 350°F and bake for 25-30 minutes. If tops brown too quickly, cover with foil.
- For the icing, beat cream cheese until smooth, add confectioners’ sugar, milk, and vanilla, and mix until light.
- Spread icing over warm buns and serve.
