Cream cheese in the dough makes these fluffy little fruit buns so rich and moist.

I really like making little cakes in these mini loaf pans, partly because they are so pretty – the store where I buy them knows how to part me from my cash because they bring out a new design for every season and holiday… so I have quite a collection now! But I also like them because they slot so easily into a lunchbox. That said, these can just as easily be made in a muffin tin, if you don’t have mini loaf pans. And you can brush them with egg wash before baking or simple syrup after baking, if you don’t want to glaze them.

Makes 16 mini loafs or 24 muffins

Dough

500g (4 scant cups) all-purpose (plain) flour
1 x 7g sachet (2 1/4 tsp) instant dried yeast
100g (1/2 cup) granulated (white) sugar
1 tsp salt
125g (1 cup) sultanas or other dried fruit
115g (8 tbsp, 1 stick) unsalted butter, room temperature
225g (8 oz) cream cheese, room temperature
2 large eggs, room temperature
1 tsp vanilla extract

Glaze (optional)

125g (1 cup unsifted) powdered (confectioner’s) sugar
1 tsp vanilla extract
~ 2 tbsp milk

Directions

In a large bowl or the bowl of a stand mixer, whisk together flour, yeast, sugar and salt, then rub in butter with your fingertips until it has the texture of soft breadcrumbs. Toss through the sultanas.

In a small bowl, whisk the cream cheese, eggs and vanilla extract together and add to the dry mixture, stirring to combine.

Either fit the mixer with a dough hook or turn dough out onto a clean work surface and knead until soft and elastic. It will be quite dense, so you can add a teaspoon or two of milk if necessary.

Transfer dough to a large buttered bowl, cover tightly with plastic wrap and allow to rise until doubled in size, an hour or two, depending on ambient temperature.

Set out 16 mini loaf pans on a baking sheet.

Gently push down the dough, turn out onto a lightly floured surface and knead together briefly. Cut dough into 16 pieces, roll each one into a short log and place them in the prepared pans.

Cover rolls loosely with plastic wrap and allow to rise for 30 – 45 minutes, or until doubled in size.

Preheat the oven to 180°C (360°F).

Bake buns in centre of oven for about 25 minutes, until puffed and golden.

Remove to a wire rack to cool completely before glazing.

Sift the powdered sugar into a bowl and add vanilla then milk by teaspoons until you get a pouring consistency. Drizzle or brush over top of rolls.