Cream Cheese Breakfast Buns Recipes

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.

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.

Steps:

• For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
• Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
• Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
• Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
• For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.

Steps:

• Make the dough: Whisk together the eggs, yolk, granulated sugar, oil and milk in the bottom of a stand mixer bowl. Add the flour, yeast and salt and mix with the dough hook on low until it comes together, then let the machine knead it for about 5 minutes. Scrape the dough onto a lightly floured counter just long enough to coat a mixing bowl with oil, then return the dough to the oiled bowl to rise until doubled, about 2 hours.
• For the filling and assembly: Butter a 13-by-9-inch (or equivalent size) baking dish, or coat it with nonstick spray.
• Combine the cream cheese, granulated sugar and vanilla in a medium bowl (I just use a fork to mix this).
• On a very well-floured counter, roll out the dough into a rectangle about 16 inches wide (on the side facing you) and as far away from you as it comfortably goes, usually 13 to 15 inches. Spread the cream cheese mixture all over the rolled dough. Dollop the jam over it and spread it smooth. Roll the dough into a snug spiral; it will stretch to about 18 inches wide.
• Cut the log very gently--it's going to be a soft mess, so use a sharp serrated knife or dental floss--into 1 1/2-inch segments. Arrange each in the prepared baking dish. Brush the tops of the buns with the egg wash and cover with plastic wrap. Refrigerate overnight, along with the leftover egg wash (also covered).
• The next morning, remove the buns from the fridge and let warm up for 30 minutes. Preheat the oven to 350 degrees F.
• Brush the tops of the buns with the egg wash again and sprinkle with poppy seeds. Bake until the buns are bronzed all over and have an internal temperature of 190 degrees F, about 30 minutes. Let cool slightly before serving.
• For the glaze (if using): Whisk the powdered sugar together with 3 tablespoons lemon juice until smooth, drizzling in an additional tablespoon of lemon juice as needed to loosen. Drizzle this over the buns, or serve it alongside with a spoon.

Steps:

• Spray a fluted pan with non-stick spray.
• Combine the melted butter and syrup in a small bowl and set aside.
• In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
• Place about half of the syrup mixture in the bottom of the pan.
• Then sprinkle half of the brown sugar mixture on top.
• Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
• Top with remaining syrup and sugar mixtures.
• Bake at 375 degrees for approximately 20-25 minutes or until golden brown.
• While baking, make the cream cheese icing by adding butter and cream cheese into a bowl and microwaving it until melted, about 1 minute.
• Stir to combine, then add vanilla extract and salt, stir.
• Then add the powdered sugar, 1/2 cup at a time, and whisk to get lumps out.
• If icing is too thick for your taste, you can thin it out with a little heavy cream or milk.
• When sticky buns are done baking, let cool for 1 minute in the pan, then invert onto a serving platter.
• Pour cream cheese icing on top.
• Enjoy!
• ** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.

Steps:

• DOUGH.
• Soften yeast in warm water. Let stand 10 minutes.
• In a large heavy duty mixer (or large bowl, if by hand) pour scaled milk over butter. Cool to lukewarm. Stir in 4 cups of flour, sugar, mashed potatoes, salt and dissolved yeast. Mix at low speed. Add remaining flour as needed to make a soft dough, the dough should pull away from the sides of the bowl and as you mix, will be somewhat reluctant to lie back down in the bowl. The dough will be definitely sticky when you are finished mixing. Leave in mixer bowl, covered with plastic wrap overnight or about 8 hours.
• The next morning, punch dough, turn dough out onto floured board and cut dough in half. Roll each half into a rectangle.
• FILLING.
• Drain the pineapple. The more you can drain it - the better consistency for the filling.
• In a mixer whip the softened cream cheese and sugar until fluffy, blend in nutmeg and vanilla. Stir in well-drained pineapple. Do not over mix.
• Divide in half and spread over each rectangle.
• Roll up and slice into 1 1/2 inch slices and place on parchment paper covered cookie sheets. Let rise until double (about 30 minutes) Preheat oven to 375°F Bake for 15 minutes. Turn down to 350°F and bake for 10-15 more minutes. If edges are getting too dark cover with tinfoil.
• If desired, decorate with frosting of your choice and place red & green cherries in the centre of each bun.
• My family places the uncooked buns onto parchment paper in the shape of a Christmas tree (1 bun at top, next layer 2 buns, repeat until the last layer is 4 buns across and then place 2 buns down for the tree stump).
• Very delicious, very easy and if baked and frosted as a Christmas tree, very festive!

Steps:

• For the cream cheese filling:.
• Cream cheese and sugar till a smooth paste is formed.
• Add in lightly beaten egg 1/3 at a time and mix well before adding the next portion.
• Stir in the sieved flour.
• Add in the warm milk and mix well.
• Microwave cheese mixture for 2 minutes on HIGH and stir it. After stirring it, send it back to the microwave for 2 minutes on HIGH again. Blend well till you get a smooth paste.
• Stir in the lemon juice and butter. Send it to chill in the refrigerator and roll slightly harden cheese paste into 35g balls to be used as filling.
• For the cream cheese buns:.
• Mix all ingredients to form an elastic dough and prove in a greased mixing bowl for 60 minutes.
• Knead the dough to release the air in it and prove for 30 minutes.
• Divide dough into 8 equal pieces of 50g each and one piece of 60g. Rest the dough for 15 minutes. The 60g dough piece is used to make the plait that encircle the cheese-pan.
• Shape dough and wrap in the filling. Dust top of bread with some bread flour. Prove for 45 minutes.
• Bake at 210C for 10 minutes and then 190C till golden brown.

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, beat cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x7-in. rectangle. Spread half the filling to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13x9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. Bake rolls for 25-30 minutes or until golden brown. Combine confectioners' sugar, orange juice and zest; drizzle over warm rolls. Refrigerate leftovers.