Raspberry Jalapeño Jam Cheesecake Buns

Soft, fluffy sweet buns filled with creamy vanilla cheesecake and Raven’s Nest Raspberry Jalapeño Jam, then finished with a buttery crumble topping. These bakery-style buns bring together sweet raspberry flavor, a subtle jalapeño kick, and rich cheesecake filling for a unique treat that’s perfect for fall baking, brunch, or an afternoon coffee.

Recipe Details

• Yield: 12 buns
• Prep Time: 35 minutes
• Rise Time: 2 hours
• Bake Time: 18–20 minutes
• Oven Temperature: 350°F

Ingredients

For the Dough

• 1 cup plus 1 tablespoon lukewarm milk
• 2¼ teaspoons instant yeast (1 packet)
• 2 tablespoons plus 1 teaspoon granulated sugar
• 1 large egg
• 4 cups bread flour
• Pinch of salt
• 7 tablespoons unsalted butter, softened

Raspberry Jalapeño Filling

• 1-2 Teaspoon (per bun) Raven’s Nest Raspberry Jalapeño Jam

Cheesecake Filling

• 7 oz cream cheese, softened
• 1 large egg
• 3 tablespoons plus 1 teaspoon granulated sugar
• 1–2 teaspoons vanilla paste or vanilla extract

Crumble Topping

• ½ cup all-purpose flour
• 1 tablespoon plus 2 teaspoons granulated sugar
• 2 tablespoons unsalted butter, cold

Egg Wash

• 1 large egg, beaten

Instructions

1. Make the Dough

1. In a large bowl, whisk together the lukewarm milk and instant yeast.
2. Add the sugar and egg, whisking until combined.
3. Mix in the bread flour and salt until a shaggy dough forms.
4. Knead briefly until the dough begins to come together.
5. Add the softened butter and knead until fully incorporated. The dough will initially feel sticky, but continue kneading for about 10 minutes total, until smooth and elastic.
6. Cover and let rise in a warm place for approximately 1½ hours, or until doubled in size.

2. Prepare the Cheesecake Filling

1. Beat the softened cream cheese, egg, sugar, and vanilla until smooth and creamy.
2. Refrigerate while the dough rises to help the filling firm up.

3. Make the Crumble Topping

1. Combine the flour and sugar in a small bowl.
2. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs.
3. Refrigerate until ready to use.

4. Shape the Buns

1. Grease a large baking dish and line the bottom with parchment paper.
2. Punch down the risen dough and divide it into 12 equal portions.
3. Fold the edges of each piece inward, pinch to seal, and roll into a smooth ball.
4. Arrange the dough balls in the prepared baking dish.
5. Cover and rest for 30 minutes.

5. Fill and Assemble

1. Preheat the oven to 350°F
2. Use the bottom of a lightly oiled small glass or your thumbs to press a well into the center of each bun, leaving the edges puffy.
3. Spoon the cheesecake filling into each well, filling it about two-thirds full.
4. Add 1–2 teaspoons of Raven’s Nest Raspberry Jalapeño Jam to each bun. Leave some jam visible on top for a beautiful raspberry-red finish.
5. Brush the exposed dough edges with beaten egg and sprinkle the crumble topping generously over the filling.

6. Bake

1. Bake on the lower-middle oven rack for 18–20 minutes, or until the buns are golden and the cheesecake filling is set.
2. If the tops brown too quickly, loosely cover with foil for the remainder of baking.
3. Let cool for 15–20 minutes before serving so the filling can firm up.

Tips for the Best Raspberry Jalapeño Cheesecake Buns

• Don't overfill: Keep the jam and cheesecake filling inside the center well to minimize bubbling over.
• Show off the jam: Spoon it on top of the cheesecake filling instead of mixing it in completely.
• Keep the dough soft: Measure the flour carefully; too much can make the buns dense.
• Finish bakery-style: Dust with powdered sugar once the buns have cooled.
• Make ahead: Prepare the crumble and cheesecake filling ahead of time, then refrigerate until you're ready to assemble.

Perfect For

• Weekend brunch and coffee dates
• Fall baking and holiday gatherings
• Homemade edible gifts
• Dessert tables and seasonal entertaining