Italian Cream Buns are the perfect addition for any Brunch or Party. Rich with ricotta cheese and almonds with a creamy filling. YUM!
Start by whipping the butter and sugar until light and creamy.
Add the eggs, vanilla and almond extracts and mix well.
Whisk the milk and ricotta together.
Stir the dry ingredients in a separate. Mix in half of the flour mixture, then the milk/ricotta mixture and end with the remaining flour. Stir until just mixed.
Fill sprayed muffin tins about 3/4 full. Top with sliced almonds and bake.
Mix the ricotta cream together. Slice each muffin in half and fill with cream.
Sprinkle with powdered sugar. Store in the refrigerator. ENJOY!
Italian Cream Buns
A sweet treat with ricotta cream in the middle. Delicious. @mostdeliciouslife.com
Equipment
- 1 12 muffin tin
Ingredients
- 1½ cup flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter, room temperature
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup whole milk
- ½ cup ricotta cheese
Garnish
- ¼ cup sliced almonds
Ricotta Cream
- ¾ cup ricotta cheese
- 3 Tbsp powdered sugar
- ½ tsp vanilla
Instructions
- Preheat oven to 350°.
- Spray muffin tin with baking spray.
- Mix dry ingredients together in a bowl and set aside.
- Whip the butter and sugar together with beaters until creamy, 1-2 minutes.
- Add eggs, vanilla and almond extracts. Mix well.
- Whisk the milk & ricotta together in a bowl and set aside.
- Add about ½ the flour mixture to the butter and egg mixture and mix well.
- Add the milk ricotta mixture, mix well.
- Add the remaining flour mixture and stir until just mixed.
- Fill each cup about ¾ full.Sprinkle each muffin with sliced almonds.
- Bake for 20-22 minutes. Cool for 5 minutes. Remove from muffin tin and place on cooling rack until completely cool,
- Whisk together the ricotta cream in a bowl and set aside.
- Slice each muffin in half and spread with the ricotta cream and sandwich back together. Sprinkle with powdered sugar.
- Store in airtight container in the refrigerator.
Made these with reservations… but then they were sooooo good I ate most of them.