ok for the few people who want the recipe here it is

raspberry cream cheese morning buns

what you'll need:

Bun
1 and 3/4 cups all-purpose flour
1 tsp baking power (or as i like to call it BP!)
1/2 tsp baking soda
1/4 tsp salt
1/2 pound (one 8 ounce package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar (get the baker's sugar it's beautiful!)
2 large eggs, at room temp.
1/4 cup milk
1/2 tsp vanilla extract

topping
1/2 cup raspberry perserves
(or just make your own, put some raspberries and blackberries put 'em on the stove, mash 'em up and add some sugar. bring to a boil then simmer for a few minutes. if that doesn't thicken them up at some cornstarch, not too much though)

garnish
confectioners' sugar

ok now down to bidness

Preheat oven to 350 degrees
Grease and lightly flour 9 buns or large muffin cups (or just you know your muffin tin)
In a small bowl, combine the flour, baking powder (BP!), baking soda and salt. set aside

In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter and sugar until smoot, about 3 minutes (it's ok if it's a little chunky). Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the ilk and vanilla. Spoon the batter into the bun pans or muffin cups, filling them about 2/3 full. Drop 3 small dollops (about a tsp each, or i just put in however much i want) of raspberry perserves on top of each bun and, using the tip of a sharp knife, swirl the preserves into the batterforming a decorative pattern. Bake for 25-30 min. or until a cake tester inserted in the center of the bun comes out clean.

Allow the buns to cool for about 30 min. before sprinkling with confectioners' sugar.

enjoy!