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
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 BUNS
A Very tastey bun wich is good for a light snake and also goood for partys
Provided by themaster1305
Time 1h
Yield Serves 12
Number Of Ingredients 0
Steps:
- oven on 190c.
- Rub margarine in to the flour to make breadcrumbs.
- mix in sugar.
- crack eggs into a bowl and mix together.
- add the egg to the flour mixture, a little at a time, using a table knife until the mixture forms s stiff dough.
- Turn out on to a clean surface. kneed lightly and make into a roll. Use a little flour if it sticks to the board.
- Divide into rounds equal pieces using a sharp knife.
- Shape into rounds, and place into cake case and into a bun tray.
- Make a well in the centre of each round and add a teaspoon of jam to each round.
- put in oven for 15min antill goldenbrown. When cooked put onto a cooling tray.
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- Wash raspberries gently in cold water, toss lightly and drain so all of the water is out of the cavity of the fruit. Let sit on on paper towel and come to room temperature while dough is being prepared and rising. Save about 1 1/2 cups of the raspberries for topping the rolls after baked and cooled. Two cups of the raspberries go in the filling of the roll.
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4.8/5 (4)Category BreakfastCuisine AmericanTotal Time 4 hrs
- In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95°F (35°C)). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours. Here’s what I do: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.
- Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
- In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours OR overnight (see note). The berries will release their juice at the bottom of the pan – this is OK.
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- Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.
- Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size.
- To make the cream cheese filling, beat together the cream cheese, butter and sugar until smooth. Stir in the vanilla. Toss the raspberries in the cornstarch right before rolling out the dough.
- Roll the dough into an 10 by 18 inch rectangle. Spread the cream cheese mixture over the dough with a butter knife. Sprinkle with the raspberries and roll up tightly starting on the short edge.
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