Small Batch Raspberry Goat Cheese Sticky Buns

3 hrs prep time
03 hrs 30 min total time

These raspberry goat cheese sticky buns from Hummingbird High are filled with lots of goat cheese, raspberry jam, and topped with a goat cheese glaze. The raspberry jam sweetens and complements the lemony and grassy flavors of the goat cheese. The recipe is small batch and makes only 6 buns.


for the dough

3 1/2 cups all-purpose flour

3 tablespoons granulated sugar

1 1/2 teaspoons instant yeast

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 cup buttermilk, warmed to between 120°F and 130°F

1 large egg, at room temperature

1/4 cup canola oil

for the raspberry goat cheese filling

1/3 cup seedless raspberry jam

2.5 oz Vermont Creamery Classic Goat Cheese

for the goat cheese glaze and topping

1.5 oz Vermont Creamery Classic Goat Cheese

1 tablespoons whole milk

1 teaspoon pure vanilla extract

1 1/2 cups confectioners’ sugar, sifted

3 tablespoons freeze-dried raspberries, roughly chopped


  • STEP 1

    Make the dough. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, baking soda, and salt. Knead on low to combine, about 30 seconds. Make a well in the center of the dry ingredients.

  • STEP 2

    In a large liquid measuring cup, whisk together the buttermilk, egg, and oil. Pour the mixture into the well in the dry ingredients and knead on medium-low for 10 minutes, or until smooth and elastic, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.

  • STEP 3

    Tip the dough out onto a lightly floured counter. Dust your hands with flour and knead the dough once or twice into a rough ball. Scrape down the bottom and sides of the bowl to remove any excess dough. Spray the bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap and let rise for 1 to 2 hours, or until doubled in size.

  • STEP 4

    Shape the buns. Uncover the dough and discard the plastic wrap. Tip it onto a lightly floured counter. Line a quarter sheet pan with parchment paper.

  • STEP 5

    Use a rolling pin to roll the dough into a large rectangle about 12 inches wide and 20 inches long. Press a bench scraper against the sides of the dough to create straight edges. Pour the raspberry jam into the center of the dough and use an offset spatula to spread it evenly to the edges. Sprinkle the raspberry jam with generous pinches of Vermont Creamery Classic Goat Cheese.

  • STEP 6

    Starting from one of the short ends, roll the dough into a tight log. Use a serrated knife to cut the log crosswise into 6 rolls, each about 2 inches wide. Place the rolls cut-side up and at least 3 inches apart on the prepared pan. Cover with plastic wrap and let sit in a warm spot for 1 to 2 hours, or until doubled in size.

  • STEP 7

    Prep the oven. About 30 minutes into the second rise, position a rack in the center of the oven and preheat the oven to 350°F.

  • STEP 8

    Bake the buns for 30 to 35 minutes, or until the edges are golden brown and a skewer inserted into the center of a bun comes out clean.

  • STEP 9

    Make the glaze. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining Vermont Creamery Classic Goat Cheese, milk, and vanilla and beat on low until just combined. Gradually add the confectioners’ sugar and beat until smooth.

  • STEP 10

    Immediately use an offset spatula to spread a generous amount of the glaze over the top of each bun—the residual heat will help melt and spread the glaze. Garnish with freeze-dried raspberries.

  • STEP 11

    Serve and store. Serve warm or at room temperature. The buns can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, transfer the buns to an airtight container and refrigerate for up to 2 days more.

Hummingbird High

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Hummingbird High

Michelle is the baker, blogger and photographer behind Hummingbird High that started in 2011, when she first moved to Denver, Colorado. Having never lived anywhere besides coastal cities, she had no idea at the time that baking at high altitude is completely different from baking at sea level! She started Hummingbird High to help learn more about high-altitude baking and is a record of attempts, trials & errors, and eventually, successes. Since then she’s moved back to San Francisco, CA. What you see on her blog today are a collection of innovative and accessible recipes complemented by exotic spices, quirky flavor combinations and a few challenging undertakings, all which cover the broad world of baking. To learn more about Michelle, visit her blog, Hummingbird High.