12 oz regular cream cheese, softened
6 large eggs
1 tbsp olive oil
1 tsp vanilla extract
21/2 cups Gluten-Free Bake Mix http://suzyhomefaker.blogspot.com/2011/12/low-carb-gluten-free-all-purpose-flour.html
11/2 tsp baking powder
3/4 tsp baking soda
2 cups shredded Monterey Jack cheese
Preheat oven to 375°F (190°C). Grease 2 nonstick large cookie sheets. In food processor with sharp blade or in large bowl with mixer, process cream cheese. Add eggs, olive oil and vanilla extract; process well on low speed. In medium bowl, combine Gluten-Free Bake Mix baking powder and baking soda. Add to cream cheese mixture and process until thickened. Add cheese and process until incorporated. Place 2 level ice cream scoopfuls in each form (use a spoon to scoop out the dough). Using a frosting knife, smooth the surfaces and shape the buns.
Bake buns in oven 25 to 30 minutes, or until golden brown. Cool and refrigerate; keep a few out as their texture changes in the refrigerator. Nuke refrigerated buns briefly or toast them to enjoy again.
