Raspberry Cream Cheese Breakfast Buns

By cuznvin

Ingredients

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

Preparation

Step 1

1.

Preheat oven to 350 degrees.
2.

Grease and lightly flour 9 large muffin cups.
3.

In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
4.

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.
5.

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