Once in a while I’ll read a recipe and not have all the ingredients on hand or I won’t have the right equipment and I’ll go on to something that better suits my “haves.” Sometimes, though, the recipe will linger on my mind until I finally get the opportunity to make it. This recipe, Raspberry Cream Cheese Breakfast Buns from More from Magnolia Bakery is one of those recipes.
I bought the cookbook, oh, about four years ago and even purchased new jumbo muffin pans with the intention of baking these off. For some reason it never happened- until this morning.
Raspberry Cream Cheese Breakfast Buns
Stars aligned {or the moon got super-sized} and a raspberry craving set in and I had all the ingredients on hand, finally. The wait and the recipe did not disappoint. The addition of cream cheese to the batter makes for a soft, smooth texture as opposed to the crumbly nature of cakes and cupcakes {hence, the title “bun” is kind of deceiving- but, whatev! These are really, really good.}
Raspberry Cream Cheese Breakfast Buns
Recipe Type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 12 buns
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 pound {8 oz} 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
- 1/2 cup coconut flakes
- 1/2 cup Raspberry preserves {see below}
- Confectioner’s sugar, for garnish
Instructions
- Preheat oven to 350 degrees. Grease and lightly flour jumbo muffin pans {you may also use regular muffin pans}.
- Combine flour, baking powder, baking soda, and salt in a small bowl. Set aside. In the bowl of an electric mixer, beat butter, cream cheese, and sugar until smooth, 3 minutes. Add, eggs and mix thoroughly. Add the dry ingredients in two batches, alternating with milk and vanilla. Spoon the batter into prepared pans, filling about 2/3.
- Place 1 teaspoon of raspberry preserves atop each bun. With a sharp knife, cut preserves into batter for a pretty swirl effect.
- Bake for 25-30 minutes until a cake tester inserted in the center of the bun comes out clean.
- Remove from pan and let cool for 30 minutes.
- Sprinkle with confectioner’s sugar.
- <b>For the Raspberry Preserves:</b>
- Place 1 cup frozen raspberries in a small sauce pan {if using fresh fruit, add about 1/4 cup of water}.
- Add sugar to your taste.
- I added about 3/4 cup of sugar, tasted and then added a few tablespoons more.
- Cook over medium heat, mashing berries and stirring constantly.
- Bring to a rolling boil.
- Add 1/4 teaspoon pectin.
- Boil for 1 minute. Remove from heat and serve.
Tip for swirling: add a dab of the raspberry preserves to the center of the batter. With a spoon, fold over a bit of the batter over the preserves and then swirl. This makes for a swirl all throught the batter and not just on top of the raspberry cream cheese breakfast buns.
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I realize this makes two comments in two days but I just want to think your idea of a recipe review is GENIUS. (And these look super yummy.)
Okay will you stop with the posting of amazing looking food while I am on a freakin diet!
I can't cook these and stay in the rules. I can't even look at them and not gain a pound! Your killing me here!
oh my gosh that looks soooo good! You always post the yummiest looking stuff.. Yet another one I'll have to make (when I find the freaking time!) lol