Gluten-Free Raspberry and Rose Cheesecake Buns
Delicious gluten-free buns filled with raspberry and rose cheesecake flavors, perfect for spring.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 buns 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup cream cheese, softened
- 1/4 cup rose water
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the gluten-free flour, sugar, baking powder, and salt.
- Add the melted butter, milk, and vanilla extract to the dry ingredients and mix until combined.
- In another bowl, beat the cream cheese, rose water, and egg until smooth.
- Fold in the fresh raspberries into the dough mixture.
- Roll out the dough on a floured surface and spread the cream cheese mixture over it.
- Roll the dough tightly and slice into buns.
- Place the buns on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
- Let cool before serving.
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Notes
- Ensure all ingredients are gluten-free.
- Adjust the amount of rose water to taste.
- These buns are best served fresh but can be stored in an airtight container for a few days.
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg