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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| cream cheese: 1 8oz package (softened) |
| unsalted butter: 1/2 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 2 (large//at room temperature) |
| 2% milk: 1/4 cup |
| vanilla extract: 1/2 tsp |
| raspberry preserves: 1/2 cup |
| powdered sugar |
Raspberry Cream Cheese Breakfast Buns
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
9 serving(s)
Tags
- Grease and lightly flour 9 large muffin cups.
- In a mixing bowl, combine the flour and next 3 ingredients; set aside.
- In a large mixing bowl, beat the cream cheese, butter, and sugar together, using an electric mixer on medium speed, for 3 minutes.
- Add in the eggs; beat well.
- Add the dry ingredients in two parts, alternating with the milk and vanilla; mix to combine after each addition.
- Spoon batter into muffin cups, filling 2/3 full.
- Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun.
- Using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern.
- Bake in a 350° oven for 25-30 minutes or until pick comes out clean.
- Allow buns to cool for about 30 minutes before sprinkling with confectioners' sugar and serving.