Saturday Morning Breakfast Buns

One lonely package of cream cheese in the fridge. We all know what that means: breakfast buns from the Buttercup Bake Shop Cookbook! Why, of course.

These were previously featured on this blog, and also the blog of a dear friend. The recipe can be found here.

Today's flavors are nutella and black raspberry preserves. Six of each. Last time I spooned the batter into 18 normal muffin cups, but this time I squished everything into 12. Also I layered the preserves/Nutella in the center of the batter and swirled with a wooden skewer. Twenty minutes at 350 degrees later, here are the results: beautiful, tall crowns, and importantly, no jammy overflow!

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