Raspberry Cheesecake Swirl Buns

What you need



1 cup (240ml) milk, warmed
1/2 cup (135g) granulated sugar
2 tablespoons active dry yeast (2 standard size packets)
1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
2 large eggs
1/2 teaspoon salt
4 and 1/2 cups (562g) all-purpose flour, plus more for dusting/rolling

8 oz Cream Cheese softened
1/4 Cup Butter softened
1/2 Cup Sugar
2 packages frozen raspberries
2 tbsp cornstarch

1 cup icing sugar
1/4 cup cream


  1. In a large bowl, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy
  2. Add softened butter, salt, eggs, and flour to the bowl and mix well.
    Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
    Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick


1. In a bowl mix cream cheese, butter, sugar, and vanilla with a hand mixer until smooth.
2. Keep raspberries frozen until needed. Mix raspberries with sugar and corns starch until coated


  1. Preheat oven to 200C (400F).
  2. Butter/grease/spray with nonstick spray the bottom of a 9x13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and roll into a 12x18 inch even rectangle.
    Spread cream cheese mixture evenly over dough.
  3. Mix raspberries with cornstarch and spread evenly over mixture. Tightly roll dough into a long log. Cut into 12 even rolls. Arrange in prepared baking dish.
  4. Cover and let rise for about 30 minutes. Bake in oven for 25-35 minutes until golden brown and bubbly. Remove and let cool.
  5. In a bowl or jug mix together icing sugar and cream until smooth. Top rolls while still warm.
  6. Enjoy!
Coffee being poured

New research reveals the best time of the day to drink coffee

8 'American foods' that aren't actually American at all