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Cream Cheese-Stuffed Sweet Buns CARLA HALL

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You can’t get much better than this.

1 block cream cheese (softened, 8 ounces)
1 1/2 teaspoons cinnamon
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2/3 cup walnuts (toasted, finely chopped)
1/2 cup golden raisins
1/2 orange (zested)
1 teaspoon salt
6 molasses yeast rolls or Hawaiian rolls
4 tablespoons butter (softened)
1 tablespoon honey
2 tablespoons sesame seeds
1 teaspoon flaky sea salt

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
For the Filling: In a large bowl add the cream cheese, cinnamon, powdered sugar, vanilla, walnuts, golden raisins, orange zest and salt and mix to combine. Remove to a piping bag fitted with a pastry tip.
For the Buns: Stick the pastry tip into the side of the roll and pipe 2 tablespoons of filling into the center. Repeat with the remaining rolls and place on the prepared baking sheet.
In a small bowl, add the butter and honey and mix to combine. Brush the rolls with butter and sprinkle with sesame seeds and flaky sea salt. Bake in the oven for 8-10 minutes until the filling is warm and the sesame seeds are lightly toasted.
Remove from the oven and serve.
Tip: Make the cream cheese filling in advance and store in the refrigerator. Stuff the buns up to 1 hour in advance and bake just before serving!

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