Magnolia's Raspberry Cream Cheese Breakfast Buns
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Serves/Makes: 9
Ready in: 1-2 hrs
***BUN***
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 package (8 ounce size) cream cheese, softened
- 1/2 cup 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
- confectioners' sugar
Preheat oven to 350 degrees F. Grease and lightly flour 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. Recipe Source: "More From Magnolia" by Allysa Torey, Photographs by Zeva Oelbaum
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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