Cream Cheese Crumb Buns


Yesterday I gave you kale. And maybe you liked it, but maybe you didn’t.

It doesn’t really matter now because we have these cream cheese crumb buns to think about. This is one of my dad’s favorite recipes that I make. I think it’s because they sort of taste like a homemade Entenmann’s dessert. Like one of those coffee cakes. Or any of those crumbly breakfast things, really. Except without the 300 preservative ingredients. Have you ever looked at the ingredients on those chocolate glazed cake donuts?! I try not to.

But we can feel (a little) better about these. No preservatives…just the purest butter and most refined sugars. These aren’t going to beat out those kale pakoras on healthful qualities, but maybe on flavor? It’s your call, brother.


This recipe starts with making a cream cheese filling that will be going in between your bun batter and crumble top.

Bun batter. Ha.


That’s Tigger. He’s old. We give him heavy cream to drink because he is in his last days and he might as well go out with a bang. He also loves cream cheese.


Next we get our crumble topping on. This crumb top is a combo of flour, brown sugar, and butter, blended together with a pastry blender.

I love all things with a streusel topping like I love all things with frosting. Streusal on frosting? Sure.


The butter is blended into the flour mixture until it resembles coarse crumbs. If you don’t have a pastry blender, use your fingers to break up the butter until crumbs are pea sized.

I can eat this stuff by the spoonful. I have. And I’ll most likely do it again.


Bun batter is whipped together, and dropped by the heaping tablespoonful into lined muffin tins.

The baking process of these buns is in two steps: first we bake the batter for 10 minutes, letting it firm up a bit, but still soft enough to make small indentations in order to fill with the cream cheese.


Bun + cream cheese filling + crumb topping = crumb bun ready to be baked again for 13 more minutes. No toothpick testing this recipe, because you’ll just come out with gooey cream cheese. Be still and know that your oven will bake it just fine.


The bun is moist, the filling creamy, and the topping a spot on crumbly perfection.

You will have no trouble sharing these puppies, if you decide to be that generous. There are only 3 people in my household, and 16 crumbs buns. That is a wild ratio, so sharing was more out of necessity than generosity, but no one has to know that.

Ah, crumbly and creamy. Get at this, ya’ll.



Recipe from More From Magnolia Cookbook


One 8-ounce package cream cheese, softened

3 tablespoons unsalted butter, softened

2 tablespoons sugar

1 large egg yolk

1/2 teaspoon vanilla extract


1 1/2 cups all-purpose flour

1 cup firmly packed light brown sugar

2 teaspoons baking powder

1 stick unsalted butter, cold and cut into small pieces


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 stick unsalted butter

1/2 cup sugar

2 large eggs, room temperature

1/2 cup milk

Preheat oven to 350 degrees. Line two muffin tins with paper or foil liners. Set aside.

To make the filling: In a medium sized bowl, beat the cream cheese and butter until smooth and creamy. Add the sugar, egg yolk, and vanilla, beating well. Set aside to make your topping.

For topping, in a large bowl, mix together flour, sugar, and baking powder. Using a pastry blender or your fingers, cut in the butter until the mixtures resembles course crumbs. Set aside.

Now for your bun batter. 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 butter 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 tins. Bake for 10 minutes.

After 10 minutes, remove from oven, and working quickly but carefully, place a scant tablespoon of the cream cheese filling in the center of each bun and press it down gently with the back of a spoon. Sprinkle crumb topping over the cream cheese, covering the entire top of the bun and being sure to not get toooooo sloppy with the crumbs (although I was really sloppy, so just go for it). Return to the oven and bake for an additional 13 minutes. Remember- don’t test the buns for doneness, you’ll just come out with gooey cream cheese filling!

Allow to cool for 30 minutes before serving.

These are for surely best eaten when warm and the filling is still a little ooey-gooey.




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