Magnolia's Raspberry Cream Cheese Breakfast Buns

By cuznvin

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.

Ingredients

• BUN:
• Makes 9 buns
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 pound (one 8-ounce package) cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• TOPPING:
• 1/2 cup raspberry preserves
• Garnish
• Confectioners’ sugar

Preparation

Step 1

Preheat oven to 350 degrees.

Grease and lightly flour 9 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 muffin cups, filling them about two-thirds full. Drop 3 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 25–30 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.