Raspberry Cream Cheese Breakfast Buns

• Buns
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• Topping
• 1/2 cup raspberry preserves
• Garnish
• confectioners' sugar

1. Grease and lightly flour 9 large muffin cups.
2. In a mixing bowl, combine the flour and next 3 ingredients; set aside.
3. In a large mixing bowl, beat the cream cheese, butter, and sugar together, using an electric mixer on medium speed, for 3 minutes.
4. Add in the eggs; beat well.
5. Add the dry ingredients in two parts, alternating with the milk and vanilla; mix to combine after each addition.
6. Spoon batter into muffin cups, filling 2/3 full.
7. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun.
8. Using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern.
9. Bake in a 350u0b0 oven for 25-30 minutes or until pick comes out clean.
10. Allow buns to cool for about 30 minutes before sprinkling with confectioners' sugar and serving.

buns, allpurpose, baking powder, baking soda, salt, cream cheese, unsalted butter, sugar, eggs, milk, vanilla extract, topping, raspberry preserves, confectioners

Taken from www.food.com/recipe/raspberry-cream-cheese-breakfast-buns-137531 (may not work)