swirly buns

When I try a recipe I do my best to flag it with a little post-it to remind myself how it went, or what I might change the next time.  The post-it next to this recipe says “quick and yummy”.

raspberry cream cheese breakfast buns

(from the More from Magnolia Bakery)

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 eight ounce package cream cheese (softened)

1 stick butter (softened)

1 cup sugar

2 eggs

1/4 cup milk

1/2 teaspoon vanilla

1/2 cup raspberry preserves

powdered sugar for garnish

Preheat oven to 350 degrees.  Line 9 oversize muffin cups with oversize liners or grease and flour cups.  In a small bowl, combine the flour, baking powder, baking soda, and salt,.  Set aside.

In a large bowl, 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 about 3 teaspoons of raspberry preserves on the top of each bun and, using the tip of a sharp knife, swirl the preserved into the batter.  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 dusting with powdered sugar.