Cherry Cream Cheese Buns

This is the recipe for Raspberry Cream Cheese Buns from More from Magnolia, I just switched the preserves from raspberry to cherry because Rob loves cherry-flavored anything and barely tolerates raspberry. Since raspberry is my favorite though I made two of the buns with raspberry preserves for me.

The buns are very rich with an incredibly tasty batter (yes, I sampled it), and they come together very easily.

I think I should have used larger muffin pans because some of them overflowed in my oven, but fortunately I thought it might happen and I had a pan underneath to catch any spills. Apparently 12 standard sized muffins is still less than 9 large muffins.

They’re not super pretty; because the tins were so full I had some trouble swirling the preserves at all, but they’re not too bad.

The taste? Fantastic. Rob LOVED them. Jennifer loved them. I thought they were ok (I’m not crazy about muffins or buns of any sort so that doesn’t mean much).

Here they are ready to bake. The raspberry ones look much darker to me:

Going into the Oven

And right after removing them from the oven:
Ready to Eat!


5 Responses

  1. These look wonderful! I love the addition of cream cheese. And your pictures are fantastic!

  2. Cherry and cream cheese – sounds like a winning combination to me!

  3. Somehow i missed the point. Probably lost in translation 🙂 Anyway … nice blog to visit.

    cheers, Lukewarm!

  4. WOW!! Those look GREAT! I *have* to try them…I’m so drooling over them right now.

  5. Thanks for visiting and commenting! I’m still getting asked when I’ll be making these again, so they were definitely a hit.

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