RASPBERRY CREAM CHEESE BREAKFAST BUNS
Make and share this Raspberry Cream Cheese Breakfast Buns recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h
Yield 9 buns
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 423.9, Fat 20.6, SaturatedFat 12.6, Cholesterol 102.8, Sodium 275.9, Carbohydrate 54.2, Fiber 0.8, Sugar 31.1, Protein 6.2
RASPBERRY CREAM CHEESE BUNS
Make and share this Raspberry Cream Cheese Buns recipe from Food.com.
Provided by MarieRynr
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease and flour a large (1 cup capacity) 12-cup muffin tin.
- In a medium bowl, combine 1 cup of the flour, soda, baking powder and salt; set aside.
- In a large bowl, beat the cream cheese, butter and sugar until fluffy, about 2 to 3 minutes.
- Beat in the eggs, one at a time.
- Stir in the vanilla.
- Add the dry ingredients alternating with the milk.
- Add the additional 3/4 cup flour until well combined.
- Spoon the batter into muffin cups.
- Spoon 3 small dollops of raspberry preserves on top of each bun.
- Using a small knife, swirl the preserves into the batter to make a marbled effect.
- Bake for 20 to 25 minutes.
- Do not over bake!
Nutrition Facts : Calories 299.3, Fat 15.5, SaturatedFat 9.4, Cholesterol 77.1, Sodium 242.1, Carbohydrate 36, Fiber 0.6, Sugar 20.1, Protein 4.6
CREAM CHEESE BREAKFAST BUNS
...but not only for breakfast. These little buns are great for breakfast, brunch or tea time. The goat cheese in this buns make the difference. Serve the buns with your favorite jam and some soft butter. And reserve yourself one, because they will disappear to soon.
Provided by Thorsten
Categories Yeast Breads
Time 2h
Yield 24-30 buns
Number Of Ingredients 13
Steps:
- Sift flour into a large bowl, make a well in the middle and crumble the yeast into it.
- Dissolve 1 tablespoon caster sugar in lukewarm milk. Pour over yeast and mix with yeast and some of the flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
- Meanwhile: Mix all other ingredients for the buns until smooth.
- Add this mixture to the yeast and flour. Mix first with a spoon.
- Then knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough. See note.
- Cover and let rise in warm place for about 30 to 40 minutes or until dough has doubled.
- Line out baking tray with parchment paper. Preheat oven (390°F, 200°C).
- After dough has doubled, knead again a few times. Roll out on a floured workspace. About 1/2 inch thick.
- Cut out circles of about 2 1/4 to 2 1/2 inches in diameter. Place the buns on baking tray. Let rise again for 15 minutes.
- Bake for 10 to 12 minutes until the top of the buns are slightly golden.
- Take out and let cool completely.
- NOTE on baker's yeast: also called cake yeast. It is the yeast sold as a solid block. You could replace it by dry yeast. If you use dry yeast, dissolve the dry yeast in lukewarm water prior adding it to the flour. Use as much dry yeast as you would need for 3 cups flour.
- NOTE on cream goat cheese: I like the taste of goat cheese here, but you could replace it by any other cream cheese of your choice.
- NOTE on dough: You could also use the dough hook of your food processor to knead the dough. But I prefer to do it by hand and I always have the feeling, that the texture of a hand kneaded dough is different.
Nutrition Facts : Calories 141.3, Fat 6.7, SaturatedFat 4.1, Cholesterol 24.9, Sodium 80.8, Carbohydrate 16.7, Fiber 0.5, Sugar 4.4, Protein 3.5
RASPBERRY CRESCENT SQUARES
Taken from Taste of Home's Holiday Recipe Card Collection 2008. "Refrigerated cresent roll dough makes preparing this lovely dessert a breeze. Guests will rave over the bars' flakey crust and fruity cheesecake-like flavor."
Provided by Shelby Jo
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations. In a bowl, combine curd, cream cheese, and egg yolks. Beat until smooth.
- Spread cream cheese mixture over crescent dough. Drop preserves over cream cheese mixture and swirl with a spatula. Unroll remaining crescent dough, flatten dough, sealing seams and perforations. Lay flat on top of cream cheese mixture. Beat egg white until foamy and brush over dough.
- Bake at 350 for 25-35 minutes or until dough is golden brown. Cool on a wire rack. Combine confectioners' sugar and water. Drizzle over crust. Chill well before cutting.
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