Raspberry Rose Cheesecake Buns Recipe
Savor raspberry rose cheesecake buns with our quick baking tech. Easy, delicious recipe for impressive homemade pastries. Perfect sweet treat anytime.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 8 buns 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (8 count) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon rose water
- 1/3 cup raspberry preserves
- 1 cup powdered sugar
- 2 tablespoons milk
- A few drops of pink or red food coloring
- Sliced almonds or dried rose petals for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and rose water together until smooth and creamy.
- Unroll the crescent dough and separate into triangles. Spread a teaspoon of the cream cheese mixture onto the wide end of each triangle, then top with a teaspoon of raspberry preserves.
- Roll each triangle up from the wide end to the pointed tip. Curl the two ends inward towards the center to form a bun shape. Place on the prepared baking sheet.
- Bake for 11-13 minutes, or until the buns are golden brown.
- While the buns cool slightly, whisk together the powdered sugar, milk, and food coloring to make a glaze. Drizzle over the warm buns and garnish with sliced almonds or rose petals.
Notes
A simple and elegant sweet treat combining the cozy comfort of a warm bun with the romantic notes of raspberry and rose. Perfect for brunch or dessert.
Nutrition
- Serving Size: 8 buns
- Calories: 220 kcal
- Sugar: 20 g
- Fat: 10 g
- Carbohydrates: 30 g
- Protein: 3 g