Raspberry Cream Cheese Breakfast Buns

Inside of Bun



Raspberry Cream Cheese Breakfast Buns
Magnolia recipe can be found here

1¾ all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ pound (one 8 oz package) cream cheese, softened
½ cup unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
¼ cup milk
½ tsp vanilla extract
½ cup raspberry preserves (again, black raspberry is best, but it’s at least preferable that the preserves are seedless)

Preheat oven to 350 degrees. Grease and lightly flour bun pan 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 pan or muffin cups, filling them about 2/3 full. Drop 3 small dollops (about a teaspoonful each) of 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 into the center of the bun comes out clean. Allow the buns to cool for about 30 min before sprinkling with confectioners’ sugar and serving.


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  1. Dan

    This is the best treat EVER! These are amazing photos! Every time you make these delicious treats you end up eating most of them. Should I come home and see these on a plate glistening in the the warm sun I know two people have done something good. I was good enough to come home an have one of these buns for myself. And Kelsey was good enough by not eating all of them in one sitting. TRY THIS RECIPE.


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