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Raspberry Cream Cheese Breakfast Buns

Source of Recipe

From "More from Magnolia" by Alyssa Torey


Recipe Introduction

"These buns have been our most popular breakfast item at the bakery since the first day we opened our doors. The flavors of the cream cheese and the preserves work really well together."

List of Ingredients

Buns:
â—¦ 1 ¾ cups all-purpose flour
â—¦ 1 teaspoon baking powder
â—¦ ½ teaspoon baking soda
â—¦ ¼ teaspoon salt
â—¦ ½ pound (one 8-ounce package) cream cheese, softened
â—¦ ½ cup (1 stick) unsalted butter, softened
â—¦ 1 cup sugar
â—¦ 2 large eggs, at room temperature
â—¦ ¼ cup milk
â—¦ ½ teaspoon vanilla extract

Topping:
â—¦ ½ cup raspberry preserves

Garnish:
â—¦ Confectioners' sugar


Recipe

Preheat oven to 350 degrees. Grease and lightly flour 9 bun pans or large muffin cups.

In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the bun pans or muffin cups, filling them about two-thirds full. Drop three small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern. Bake for 25 to 30 minutes, or until a cake tester inserted in the center of the bun comes out clean.

Allow the buns to cool for about 30 minutes before sprinkling with confectioners' sugar and serving.

Makes 9 buns