Cinnamon raspberry buns fresh from the oven

End your week off the right way, with these delicious sweet treats.
recipes, bake, fruit
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Recipe from: 09 July 2015
Preparation time: 20 min + standing time
Cooking time: 30 min


  • 150
    butter, softened
  • 150
    light brown sugar
  • 2
    cinnamon, ground
  • 200
    walnuts, toasted and chopped
  • 300
    fresh raspberries or frozen
  • raspberries, defrosted
  • DOUGH:
  • 2
  • 1/2
    warm milk
  • 15g
    instant yeast
  • 700
  • 1 1/2
  • 75
  • 225
  • 3
  • 1/3 - 1/4
    apple juice
  • 1
    icing sugar
  • 1
    apple juice
  • extra raspberries for garnish
Servings: Change Serving



For the filling
Rub together butter, sugar and cinnamon; set aside.

For the dough

Place honey and milk in a jug, stir to dissolve; add yeast, stir briefly, cover with clingfilm and set aside until foamy and doubled in size.

Sift flour and salt into a bowl, stir through sugar and rub in the butter. Make a well in the centre. In a bowl, whisk together eggs and apple juice, stir in yeast mixture then add all the liquid to dry ingredients.

Stir to combine, then turn dough out onto a floured surface and knead well for 10 minutes. Place in an oiled bowl; cover with clingfilm. Allow to stand for 1 hour.

Knock back dough and knead for 2 minutes. On a floured surface, roll out into a large (50 x 35cm) rectangle.
Scatter over the filling mixture and the walnuts; sprinkle over the raspberries. Roll up from the longest side, as you would a Swiss roll.

Cut the sausage into 15×2cm pieces/rounds. Place the rounds in the prepared tin to fit snugly and allow to stand for 30 minutes or until doubled in size.

Preheat the oven to 180°C.
Grease a 30cm x 35cm rectangular deep baking tin.

Brush dough with egg and bake for 30 minutes. Remove from oven and allow to cool, then drizzle with topping.

For the topping
Combine icing sugar and juice in a small bowl and drizzle over cinnamon buns.

To serve

Sprinkle with extra raspberries and dust with icing sugar.

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