Cream Cheese Crumb Buns

[meemo]

I havent made these yet but they sure sound good.
Tuesday, August 31, 2010Cream Cheese Crumb Buns ~
Cream Cheese Filling:
1/2 lb. (one 8oz package) cream cheese, softened (I tend to zap mine in the microwave for about 35 sec)
3 T. unsalted butter, softened
2 T. Sugar
1 large egg yolk, at room temperature (try it, you'll see the difference)
1/2 t. vanilla extract


Crumb Topping:
1 1/2 c. all-purpose flour
1 c. firmly packed light brown sugar
2 t. baking powder
1/2 cup (1 stick) unsalted, butter softened and cut into small pieces


Buns:
1 1/2 c all-purpose flour
1 t. baking powder
1/4 t. salt
1/2 c. solid vegetable shortening
1/2 c. sugar
2 large eggs, at room temperature (this does make a difference, trust me)


Preheat oven to 350 degrees.


Grease and lightly flour 16 large muffin cups. (I use 2 muffin pans for a total of 24 conventional muffins.


To make the filling:
In a medium-size bowl, beat the cream cheese and butter until smooth and creamy. Add the sugar, egg yolk, and vanilla, and beat well. Set aside.


To make the topping:
In a large bowl, mix together the flour, sugar, and baking powder. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Set aside.


To make buns:
In a small bowl, combine the flour, baking powder, and salt.
Set aside.


In a large bowl, on the medium speed of an electric mixer, beat together the shortening and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients, in two parts, alternating with the milk and beating until well incorporated. Spoon the batter into the muffin cups. Bake for 10 minutes.
Remove from the oven, and working quickly but carefully, place a tablespoon of the cream cheese filling in the center of each bun and press it down gently (I tend to crack the already cooked crust right in the center prior to spooning in the filling) with the back of a spoon. Sprinkle the crumb topping over the cream cheese, covering the top of the bun and being sure to keep the crumbs within the muffins cups.


Cook an additional 13 minutes.


Allow 30 minutes to cool before serving.

[Sheila]

Oh yum sounds so good this will be something i'll need to make for hubby.

[Granny Smith]

Peggy, this is just getting a wee bit too weird! I was wanting something like this this morning, since I have more than half a case of cream cheese, but didn't have a recipe and didn't want to boot up the computer so early, so I made cinnamon rolls instead. This looks like tomorrow's breakfast. I already printed it. Thank you!

[meemo]

I makes me wonder about us sometimes.

[Granny Smith]

I didn't get to make these this morning. I was too groggy. I'm not a morning person. I DID make them this afternoon, though. They were pretty good. I wasn't sure how much milk to put in the batter, so I guessed at it. I started out with half a cup, but it looked too dry, so I added 1/4 of a cup more and that looked good. It made a smooth dough, which turned out spongy when it was cooked.

The only change I'd make to the recipe is to add some lemon peel, lemon juice, or a little lemon extract to the cream cheese filling. I think that would enhance the cheese flavor.

I'll make these again, even if they DO make a ton of dishes. They were worth it.

edited to add: These are better at room temperature. Belinda and I tried them both ways. That actually works out better for me, since I can make them for the next day's breakfast.