Cheesecake Croissant Buns Recipe

Inspired by the cult Buns From Home pastries in London, these cheesecake croissant buns wrap flaky, buttery croissant dough around a sweet cream cheese filling and finish with a tart raspberry glaze. They bake up golden and crisp on the outside with a soft, just-set cheesecake heart inside. It is the lovechild of a croissant and a slice of cheesecake, and it disappears fast.

Why you'll love this

• Buttery, layered croissant dough against a rich, lightly tangy cream cheese filling
• A bright raspberry glaze that cuts straight through the richness
• Bakes golden in around 20 minutes, so a real bakery-style treat without a full pastry project
• Forgiving enough for beginners whether you laminate dough from scratch or start with ready croissant dough

Key ingredients & swaps

• Croissant dough — the flaky, buttery shell; you can laminate your own yeasted, cold-butter dough or use ready-rolled croissant dough cut into squares, but keep it cold so the butter layers stay distinct and bake up crisp
• Cold butter — if laminating from scratch, the cold chunks create steam pockets between layers for the flake; keep both butter and dough chilled throughout so the butter never melts into the dough before baking
• Cream cheese (softened) — the body and gentle tang of the cheesecake filling; bring it fully to room temperature first so it beats smooth and lump-free
• Egg yolk — binds and slightly sets the filling so it stays creamy rather than running out as it bakes; beat it in just until smooth
• Sugar and vanilla — sweeten and flavour the filling; a touch of lemon juice brightens it and balances the richness
• Raspberries, sugar and cornstarch — cooked into a quick glossy glaze; the cornstarch thickens it and a squeeze of lemon keeps it tart, so it sits on top instead of soaking in

How to make it (step by step)

1. 

   1

   Get the dough ready

   Work with cold croissant dough on a lightly floured surface, rolling it out and cutting it into even squares. If you are laminating your own, keep the butter and dough chilled the whole time so the layers stay sharp; warm dough leaks butter and bakes dense.

2. 

   2

   Beat the filling

   Beat the softened cream cheese with the sugar, vanilla, egg yolk and a little lemon juice until completely smooth and creamy. Scrape the bowl so there are no lumps, then chill the filling briefly if it feels soft so it pipes and holds.

3. 

   3

   Fill and shape

   Spoon a little filling into the centre of each square, then fold the dough over and pinch the edges firmly to seal, dampening them with a touch of water if needed. Don't overfill or the seams burst and the filling escapes in the oven.

4. 

   4

   Proof until puffy

   Set the shaped buns on a parchment-lined tray and let them rest until visibly puffy and light, around 45 minutes in a warm spot. This rise is what makes them airy rather than tight, so give them the full time.

5. 

   5

   Bake until deep golden

   Bake at 375F (190C) for about 20 minutes until the buns are an even deep golden brown and the layers look crisp and set. Pale buns are doughy inside, so let the colour develop fully before pulling them.

6. 

   6

   Make the raspberry glaze

   While they bake, simmer the raspberries with the sugar, cornstarch and lemon juice, mashing, until it bubbles and thickens, a few minutes. Strain out the seeds if you like a smooth glaze.

7. 

   7

   Cool, then finish

   Let the buns cool about 10 minutes so the filling sets and the glaze can grip. Spoon or drizzle the raspberry glaze over the tops and finish with a dusting of powdered sugar before serving warm.