Cinnamon and Raisin Buns
Prep
1 hr 30 mins
Cook
25 mins
Servings
12
Difficulty
Medium
These cinnamon and raisin buns are absolutely my go to when I want something special without spending hours in the kitchen. With just 90 minutes from start to finish, they're surprisingly quick to make, and the ingredients are simple pantry staples you probably already have on hand. The warm spices and chewy raisins make each bite feel indulgent, while the raisins provide natural fiber and antioxidants to make you feel a bit better about treating yourself. There's something magical about pulling these sweet, golden buns from the oven, and I promise your kitchen will smell incredible.
Ella x
Ingredients
- 240 mlwarm milk
- 7 ginstant yeast
- 50 gcaster sugar
- 5 gsalt
- 60 gbutter, melted
- 1eggs(beaten)
- 450 gplain flour
- 10 gground cinnamon
- 100 gbrown sugar
- 150 graisins
- 50 gbutter, softened(for filling)
- 100 gicing sugar
- 30 mlmilk, for glaze
Detail level
Instructions
- 1
Combine warm milk, yeast, and caster sugar in a bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.
Tip: If the mixture doesn't foam, your yeast may be expired or the milk too hot.
- 2
Add salt, melted butter, and beaten egg to the yeast mixture. Stir until combined.
- 3
Gradually add flour, mixing until a shaggy dough forms. Knead for 8-10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.
Tip: The dough should be soft but not sticky. Add a touch more flour if needed.
- 4
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 60 minutes until doubled in size.
Tip: Ensure the dough is in a warm, draft-free spot.
- 5
Turn dough onto a floured surface and roll into a 30x40cm rectangle. Spread softened butter evenly over the surface.
- 6
Mix ground cinnamon and brown sugar together. Sprinkle evenly over the buttered dough, then distribute raisins across the surface.
Tip: Reserve a pinch of cinnamon sugar to sprinkle on top after baking for extra flavour.
- 7
Starting from a long edge, tightly roll the dough into a log. Cut into 12 equal pieces and arrange cut-side up in a greased 9x13 inch baking tray.
Tip: A sharp serrated knife or dental floss works well for clean cuts.
- 8
Cover the buns with a damp cloth and let rise for 30 minutes until puffy and touching each other.
- 9
Preheat oven to 190°C. Bake buns for 20-25 minutes until golden brown on top.
Tip: Don't overbake—they should be tender, not dry.
- 10
While buns cool slightly, whisk together icing sugar and milk to create a thin glaze. Drizzle over warm buns and serve.
Tip: Glaze the buns while they're still warm so it soaks in slightly.
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