Raspberry Cream Cheese Buns

I am usually not quite motivated enough to bake anything for breakfast. Once in a while, however, I find some recipe that gives me that push I need to get myself up and in the kitchen. This is one of those recipes.

If you never believe another one of my recipe endorsements, believe this one. These little treats are so, so good. Quinn actually says that they are the best thing I’ve ever made. Granted, I’ve heard him say that about some other things, too. Even so, it’s a short list. When asked, he rattled these off without great labor: sweet and salty cake, pear bread, brownie peanut butter cups, chocolate mascarpone brownies, and chocolate-glazed hazelnut mousse cake.

Raspberry Cream Cheese Buns | Bake or Break

The first endorsement for these treats came from the author of The Buttercup Bake Shop Cookbook who says she eats one every morning. So many of her employees do, as well, that they must bake a double batch in order to have enough for their customers. Having sampled these now, I can see how they could easily become part of one’s morning routine. Quinn has been nagging me about making more since before he polished off the last one.

Although they are made in muffin pans, that’s about as far as the similarities go. They do not have the consistency or the look of muffins. They are much more moist and a bit creamy. Of course, I’m a bit of a sucker for swirled things, so that’s just an aesthetic bonus for me.

Raspberry Cream Cheese Buns are simple quick breads made with cream cheese and your favorite fruit preserves. A lovely breakfast treat or coffee companion!

I used black raspberry preserves for these and was very pleased with that flavor combination. I also made a few with sour cherry jamicon. We’re pretty sure that we liked those even better. I would love to try these with blueberry or strawberry, too. No matter what your preference, just make them. And don’t just save them for breakfast. They’re a great little sweet any time of day.

Raspberry Cream Cheese Buns

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 12 large buns or 20 regular-size buns

Raspberry Cream Cheese Buns


  • 1 cup + 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 to 1/3 cup raspberry preserves


Preheat oven to 350°. Grease and flour a large (1-cup capacity) 12-cup muffin tin*.

Combine 1 cup flour, baking soda, baking powder, and salt.

Beat cream cheese, butter, and sugar on low speed of an electric mixer until fluffy, about 2-3 minutes. Beat in eggs, one at a time. Mix in vanilla. Add dry ingredients, alternating with milk. Add remaining 3/4 cup flour and mix until combined.

Spoon batter into muffin cups. Top with 3 small dollops of preserves and swirl into the batter using a small knife.

Bake for 20-25 minutes*, or until a pick inserted into the center comes out clean. Do not overbake.


*For regular sized muffin tins, decrease baking time by 2-3 minutes. Makes about 20 buns.

Recipe adapted from The Buttercup Bake Shop Cookbook.


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  1. Jennifer April 8, 2009 Reply

    Wow these look good!!!

  2. Natalie April 8, 2009 Reply

    Oh my gosh. Yum!

    I just came across your site today and I’m in love! There are SO many recipes I want to try out. Keep them coming!

  3. maggie (p&c) April 8, 2009 Reply

    Ooh, I’m going to have to make these next. I wonder how they’d be with marmalade inside?

  4. Maria April 8, 2009 Reply

    Great sweet treat!

  5. dawn April 8, 2009 Reply

    the sour cherry jam…oh heavens yes!

  6. Kate April 8, 2009 Reply

    I think these might just feature at my next brunch party!

  7. Eliana April 8, 2009 Reply

    I love breakfast treats. I’m going to make these for some friends I have coming over for brunch on Friday.

  8. Maria April 8, 2009 Reply

    I’m a new reader to your blog, and I’m glad I am! This recipe sounds fantastic since I’m always looking for ways to use my favorite raspberry preserve. Question, though: the recipe says “1/4 teaspoon cup milk”; I’m guessing it’s 1/4 CUP since it says to alternate it with the flour mixture, but just to be sure, is that what you meant?

  9. jennifer April 8, 2009 Reply

    Maria, it is 1/4 cup. Thanks for pointing that out! I will change it in the recipe.

  10. Nan April 8, 2009 Reply

    Those look delicious. You know I’m a fool for raspberry anything! Then put cream cheese with it?! Yum.

  11. Megan April 8, 2009 Reply

    I’ve made those several times and they are always a hit. I usually use raspberry, since that’s what everyone likes, but black raspberry would be outstanding as well.

  12. The Food Hunter April 9, 2009 Reply

    These look yummy!

  13. The Duo Dishes April 9, 2009 Reply

    Black raspberries? Never heard of it! We were wondering why they didn’t look red. :) Delicious.

  14. Lucy April 9, 2009 Reply

    Those look amazing! What a glorious breakfast..I would have to have quite a few I think as they look so moreish 😀

  15. zestycook April 9, 2009 Reply

    Very nice treat! They look delicious. Thanks for sharing the recipe

  16. Hayley April 9, 2009 Reply

    With an endorsement like that, how can I not make these?! Thanks for sharing!

  17. cheffresco April 9, 2009 Reply

    I bet these are delicious! I love raspberries!

  18. Baking Monster April 9, 2009 Reply

    that looks heavenly!

  19. Niki April 10, 2009 Reply

    Wow!!! these look great, can’t wait to try them!

  20. Kristen Ballard April 11, 2009 Reply

    I made these yesterday. They were great!! My kids really loved them, too. I wished I’d had raspberry, but I used strawberry in some and blackberry preserves in some. YUM!

  21. Jeff April 11, 2009 Reply

    Making a batch of these now, but I was little confused by the recipe — it’s 6 large buns, not 12, right? My big muffin tin fits 6…

  22. jennifer April 12, 2009 Reply

    Jeff, the recipe makes 12 extra-large buns. I used a standard-sized muffin pan and made 20.

  23. Ngoc April 12, 2009 Reply

    Made these this morning, and the two of us have already powered through four before the morning was up. Thanks for sharing the recipe!

  24. Jeff April 12, 2009 Reply

    Thanks for the clarification Jennifer. For the record, these were amazing and embarrassingly easy, even though I ended up making 6 monstrous buns. I can’t wait to make another batch, weigh each one so they’re even, etc. So good.

  25. Dave Jones April 15, 2009 Reply

    wow! these sounds delicious…..definitely gonna try it.

  26. Kim April 19, 2009 Reply

    I am all about breakfast, and all about sweets. These look fantastic Jennifer, and trusting you one more time is……..easy.

  27. Brenda April 19, 2009 Reply

    I made this with strawberry preserves. I think I need to use more than the recipes calls for. They were so good. Made 6 extra large and 6 regular size. My 2 year old ate 2 of them, husband is requesting them next weekend. Thanks

  28. Hendria April 20, 2009 Reply

    yummy. They would be good with pear, blueberry, raspberry, strawberry…. jams or jellies.

  29. Suzy April 21, 2009 Reply

    holy smokes…I made these (sort of) last night w/elderberry jam in a mini loaf pan.
    Heaven with coffee!

  30. Delicious!!! Can’t wait to try this recipe. Thank you.

  31. Kricket April 28, 2009 Reply

    These look super yummy! My boyfriend is a big fan of blueberry muffins, which are fun to make and eat every once in a while, but I am excited to try a different type of breakfast cake!

  32. DPLK May 2, 2009 Reply

    Hi Jennifer, I’ve been following your blog for a long time and enjoy every recipe and picture you post. I’ve made a few of your featured recipes and printed out many more to try one day…and they’ve all been delicious. I wanted to ask you about these buns–I made them today with strawberry jam and they turned out very good, but I realized that I forgot to split the flour until too late, so I ended up adding all the flour alternatively with the milk…do you happen to know what effect that would make to the resulting buns? My cream cheese buns are more “light and airy” than your pictures and description imply, so I wonder if it’s because of that missed step. I guess I’ll have to make them again the right way and see if they turn out more like yours, haha. Anyways, I hope the job is going well, although I have to admit I am sad that you don’t get to post as often as you used to. I started my own baking blog awhile ago, please feel welcome to stop by if you have a free minute =) Thanks again for your time and wonderful site.

  33. jennifer May 4, 2009 Reply

    DPLK, my guess is that alternating the flour and the milk helps the batter get to the right consistency without overmixing. I wouldn’t guarantee that to be the right answer, but it’s my theory. Thanks for your very kind words about BoB!

  34. Rory May 8, 2009 Reply

    I immediately ran out and bought all the ingredient s for these, i made a few changes to the recipe-agave nectar instead of sugar, honey nut cream cheese, and blackberry jam. I can’t wait till they are out of the oven!

  35. Mark Garso May 10, 2009 Reply

    We are definitely going to try these although not quite sure which flavor to go with – blueberry, raspberry, or strawberry. Seems like it would be good for a brunch.

    Mark Garso 2327

  36. Hena Tayeb June 15, 2009 Reply


  37. Valerie June 20, 2009 Reply

    These look so amazing. I am definitely trying this—and soon!

  38. Jeniece April 7, 2011 Reply

    These were awesome! They were so easy to make (which is a huge bonus point with my busy schedule) I just threw everything in the bowl with the mixer going and before you know it, they were ready to eat! The raspberry swirl was pretty enough to make it for a group setting but normal enough to not seem fancy.
    I used a full 225g package of cream cheese instead of the 200g listed in the recipe (8oz=200g)but I thought they turned out just fine.
    I am definitely keeping this recipe for the future!

  39. Nealy June 25, 2011 Reply

    I made these yesterday and although they were delicious, I did not taste very much cream cheese in them. Is that normal? Again, they were excellent, just not what I expected.

  40. Jenn Baker April 29, 2012 Reply

    You’re killing me with these pics! To die for!

  41. Nicole Donnelly August 17, 2012 Reply

    So far your recipes are the most moist and amazing dishes I’ve ever made! My family and boyfriend can’t stop eating those coffee cake muffins I made yesterday, and I’ll be baking these for the morning tomorrow! Fabulous recipes come out great every time!

  42. Melissa February 12, 2013 Reply

    Has anyone tried these with apricot?

  43. Gene Cox October 19, 2013 Reply

    Those three words together, rasbery, cream and cheese, together with the wonderful picture made me try them. So yummy. Thanks.

  44. Nickide October 20, 2013 Reply

    Has anyone made this is the mini-muffin pans? Just wondered how long they would bake. I love my small silicone pans as they make ‘just a bite!”

    • Author
      Jennifer McHenry October 20, 2013 Reply

      Hi, Nickide. I’ve not made these in mini muffin pans, so I can’t give you a definitive answer. My best guess is that they’ll need to bake about 15 minutes.

  45. Kendall Stark May 1, 2014 Reply

    Today is a holiday here, and so I decided to make these as a special treat. I made 20 standard-sized muffins and they turned out moist and fluffy. The only thing that was strange was the look of them: they came out “freckled”, as if I had used whole wheat flour. I followed the recipe to the letter, except for the cream cheese, which was light (all I had on hand). Any ideas as to why they came out like that? I’ll definitely make these again, for sure :)

    • Author
      Jennifer McHenry May 1, 2014 Reply

      Hi, Kendall. That’s interesting. I’m not entirely sure what went wrong. I will say that I don’t bake with light products because of varying degrees of success using them. It doesn’t seem like that would have made them “freckled,” though.

  46. Linda January 28, 2015 Reply

    I can only put one muffin pan in my oven at the time. Do you think it will affect the batter (as to the outcome of the second batch) if left on counter or put in refrigerator while the first batch bakes? Looking at all your baked goods makes me want to bake them all. LOL just not enough time. Love your site! Thanks for sharing !!

    • Author
      Jennifer McHenry January 28, 2015 Reply

      Linda, I would prepare one pan, put it in the oven, and then scoop and swirl the second pan while the first bakes. The batter should be fine to sit that long.

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