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Delish Raspberry Cheesecake Swirl Buns

Delish Raspberry Cheesecake Swirl Buns

Pillowy buns swirled with bright raspberry jam and creamy cheesecake, then glossed with tangy cream cheese icing. A bakery-style treat perfect for brunch or dessert.
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Prep Time: 2 hours 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes
Servings: 12

Ingredients
 

Dough

  • 1 cup whole milk, warmed about 105–110°F
  • 0.33 cup granulated sugar
  • 2.25 tsp instant yeast
  • 4 tbsp unsalted butter, melted cooled slightly
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 3.25 cup all-purpose flour plus more for the surface
  • 1 tsp fine sea salt

Raspberry Swirl

  • 2 cup raspberries fresh or frozen
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 1.5 tbsp cornstarch
  • 2 tbsp water for slurry

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 1 large egg yolk

Cream Cheese Icing

  • 2 oz cream cheese, softened
  • 1 tbsp unsalted butter, softened
  • 0.75 cup powdered sugar
  • 1.5 tbsp milk plus more to thin if needed
  • 0.5 tsp vanilla extract
  • 0.125 tsp fine sea salt

Instructions

Make the Dough

  • Warm the milk to touch. Whisk in the yeast and a pinch of the sugar; let it foam for 5–10 minutes.
  • Mix remaining sugar, melted butter, egg, vanilla, and salt in a large bowl. Stir in the foamy milk.
  • Add flour gradually and mix until a soft dough forms. Knead until smooth and slightly tacky, 6–8 minutes.
  • Place dough in a lightly oiled bowl, cover, and let rise until doubled, 60–90 minutes.

Cook the Raspberry Swirl

  • Cook raspberries, sugar, and lemon juice in a saucepan over medium heat until juicy, 4–6 minutes.
  • Stir cornstarch with water. Pour the slurry into the berries and simmer until thick and jammy, 2–3 minutes. Cool completely.

Make the Cheesecake Filling

  • Beat cream cheese with sugar until fluffy. Blend in sour cream, vanilla, and egg yolk until smooth. Set aside.

Assemble and Bake

  • Grease a 9×13-inch pan and line with parchment for easy removal.
  • Punch down the dough. Roll into a 12×18-inch rectangle on a floured surface.
  • Spread cheesecake filling evenly, leaving a 1/2-inch border. Spoon raspberry over and swirl lightly.
  • Roll up tightly from the long side. Trim ends if needed.
  • Slice into 12 pieces using floss or a sharp knife. Arrange in the pan with slight spacing.
  • Cover and let rise until puffy, 30–45 minutes. Preheat oven to 350°F while they proof.
  • Bake until golden and set in the center, 24–28 minutes. Cool in the pan for 15 minutes.

Finish with Icing

  • Beat cream cheese and butter until smooth. Add powdered sugar, then milk and vanilla. Mix in a pinch of salt.
  • Spread icing over warm buns and serve slightly warm.

Notes

Try swapping raspberries for blackberries or strawberries, or add a little lemon zest to the dough for extra brightness. Store leftovers covered in the fridge up to 3 days; warm briefly in the microwave before serving. Unglazed buns freeze well for 2 months—thaw, rewarm, and ice just before serving.
This recipe is an original creation inspired by classic Delish Raspberry Cheesecake Swirl Buns flavors. All ingredient ratios and instructions are independently developed.