Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Soft and Easy Raspberry Cream Cheese Sweet Buns
Make it a breakfast to remember with one of these fluffy and soft sweet brioche rolls filled with creamy vanilla cream cheese, swirled with raspberry jam, and topped with fresh raspberries. A simple bakery-style treat that’s as beautiful as it is delicious
Tell me: can you imagine anything better than starting your day with one of these oven-hot, pillowy-soft, fragrant sweet brioche buns next to a steamy cup of coffee?!
Trust me, you really have to try these soft sweet buns. They are topped with a creamy vanilla cheesecake filling, swirled with raspberry jam and a touch of lemon zest, and finished with fresh berries that melt slightly into the dough as they bake—creating the most irresistible bakery-style treat!
They’re impressive, yet surprisingly simple to make at home—perfect for a slow weekend breakfast, a brunch table, or an afternoon coffee moment.
Maybe it’s because I have this fancy stand mixer t that makes the job so easy. Or maybe it’s the drool-inducing aroma of sweet, buttery, freshly baked bread drifting from my oven.
Not sure what it is, but I’m definitely under a sweet bun spell… and I can’t wait to bake more!
INGREDIENTS YOU WILL NEED:
For the best results, a few ingredient choices make all the difference.
Bread flour gives these buns their signature soft yet slightly chewy texture, but you can use all-purpose flour if that’s what you have on hand.
For this recipe, I use instant dry yeast and like to whisk it directly into the lukewarm milk and egg to help activate it and get the dough going.
Make sure your milk is just lukewarm (not hot) to properly activate the yeast (without killing it!) and help the dough rise beautifully.
Use full-fat cream cheese for a rich, creamy filling that bakes smoothly without becoming watery.
When it comes to the jam, choose a good-quality raspberry jam with real fruit pieces—it will give the buns that glossy, bakery-style swirl and deep berry flavor.
I love using fresh raspberries for their bright, slightly tart flavor, but you can easily substitute with blueberries or blackberries depending on what you have on hand.
HERE ARE SOME BAKING TIPS:
Baking these buns is all about patience and gentle handling. Let the dough rise until fully doubled for the fluffiest texture, and don’t rush the second rise—it helps create that light, airy interior.
When shaping the buns, you don’t need too much flour on the counter. Start by folding the edges inward, then cup your hand around the dough and gently roll it against the counter. The slight friction helps create a smooth top and bottom.
Let the buns rise a second time on a parchment-lined baking sheet, covered with a kitchen towel.
Now for the fun part: lightly grease the bottom of a cup and press firmly onto each bun to create a wide, shallow well. Press gently but firmly so there’s enough space for the filling to stay in place while baking. You may need to press a few times as the dough stretches. You can also use your fingers to shape the center if needed.
Brush with egg wash to get that golden shiny finished once baked. Fill with cream cheese filling, jam and fresh berries.
These buns bake in under 20 minutes. Make sure to keep an eye on them in the oven—they’re ready when lightly golden around the edges and set in the center. Overbaking can dry them out, so remove them as soon as they look beautifully puffed and golden.
HOW TO STORE:
These raspberry cream cheese buns are best enjoyed warm the same day, when the filling is soft and creamy.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1–2 days. Warm them gently before serving to bring back that fresh-baked softness.
You can also freeze them (without powdered sugar) for up to one month—just thaw and reheat when ready to enjoy.
Ready to try these too?!?
OTHER SWEET BREAKFAST RECIPES YOU MIGHT LIKE:
- Blueberry Skillet Cake
- Mascarpone Cream and Blueberry Sauce Pastries
- Cranberry Orange Crumble Cake
- Lemon Poppy Seed Loaf Cake
- Almond Frangipane Puff Pastries
- Blueberry Lemon Ricotta Muffins
- Blueberry Popovers
- Raspberry and Cream Pastries
- Ricotta Crumble Cake
- Sfogliatine with Ricotta
VIDEO RECIPE
Soft and Easy Raspberry Cream Cheese Sweet Buns
Make it a breakfast to remember with one of these fluffy and soft sweet brioche rolls filled with creamy vanilla cream cheese, swirled with raspberry jam, and topped with fresh raspberries. A simple bakery-style treat that’s as beautiful as it is delicious
Servings:
4
Prep Time
20 min
Cook Time
20 min
Resting Time
2 hrs and 30 min
Total Time
3 hrs and 10 min
Ingredients
For the Dough:
- 1/2 cup (120 ml) whole milk, lukewarm
- 1 large egg
- 1 teaspoon instant dry yeast
- 2 1/4 cups (280 g) white bread flour
- 1/4 cup (50 g) sugar
- 1/4 teaspoon salt
- 2 tablespoons (35 g) unsalted butter, softened
For the Filling:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (50 g) sugar
- 1 teaspoon vanilla paste
- Zest of 1 lemon (optional)
- 4 tablespoons raspberry jam
- About 1/2 cup fresh raspberries
- Powdered sugar, for dusting
Instructions
- In a small bowl, whisk together the lukewarm milk, egg, and instant dry yeast.
- In the bowl of a stand mixer, add the flour, sugar, and salt. Mix to combine. Pour in the milk mixture and mix on low speed until a dough starts to form.
- Add the softened butter, a small piece at a time, mixing well after each addition. Continue mixing on low speed for about 5 minutes, until the dough is smooth and elastic.
- Shape the dough into a ball and transfer it to a lightly oiled bowl. Cover and let rise for about 2 hours, or until doubled in size, in a warm, draft-free place (such as an oven turned off with the light on).
- Once doubled, gently punch down the dough and divide into 4 equal pieces (about 130–140 g each). Fold each piece onto itself, then roll on the counter using the palm of your hand to form smooth balls. Place the buns onto a baking sheet lined with parchment paper. Cover and let rest for 30 minutes.
- Prepare the filling: In a medium mixing bowl, mix the cream cheese, sugar, vanilla paste, and lemon zest (if using) until smooth and creamy.
- Preheat the oven to 350°F (180°C).
- Using the bottom of a glass (lightly greased), press down the center of each bun to create a deep well. Brush the edges of each bun with egg wash (1 egg beaten with a splash of milk) for a golden finish. Spoon or pipe the cream cheese filling into each bun. Make a little well, and add a spoonful of raspberry jam on top, then finish with fresh raspberries.
- Bake for about 18 minutes, or until lightly golden and set. Let cool slightly, then dust with powdered sugar before serving.
