- Egg free
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
Sweet with a bit of spice - enjoy a sweet treat with honey and cinnamon buns with raspberry icing.
- Makes12
- Cook time30 minutes
- Prep time30 minutes, + 30 mins proving, 30 mins cooling & 10 mins setting time
Ingredients
- 1/3 cup (80ml) milk
- 75g butter
- 2 tbs Coles Finest Australian Red Gum Honey
- 3/4 cup (185ml) lukewarm water
- 2 sachets (14g/1 tbs) dried instant yeast
- 3 cups (450g) plain flour
- 1 tsp sea salt flakes
- Raspberries, to serve
Filling
- 1/4 cup (55g) brown sugar
- 1/4 cup (55g) white sugar
- 2 tsp ground cinnamon
- 50g butter, softened
- 50g raspberries, coarsely torn
Icing
- 1 tbs raspberries
- 1 cup (180g) icing sugar, sifted
- 20g butter, softened
- 1 tbs Coles Finest Australian Red Gum Honey
- 1 tsp vanilla bean paste
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the milk, butter and honey in a small saucepan over low heat. Cook, stirring, for 1 min or until butter melts.
Step 2
Pour into the bowl of an electric mixer. Add the water. Sprinkle the yeast over the butter mixture and stir to combine. Add the salt and 2 cups (300g) flour. Use an electric mixer fitted with a dough hook to beat on a low speed for 2 mins. With the motor running, add the remaining flour, 1 tbs at a time, and beat for 3 mins or until the dough is sticky and elastic.
Step 3
Place the dough in a large greased bowl. Cover with a clean tea towel and stand in a warm, draught-free place for 15 mins or until doubled in size.
Step 4
Meanwhile, to make the filling, place the combined sugar, cinnamon and butter in a small bowl. Stir to combine until mixture is light and creamy.
Step 5
Preheat oven to 180°C. Place the dough on a floured work surface and gently knead. Roll into a 4cm-thick, 30cm x 40cm rectangle. Spread the cinnamon filling evenly over the dough and sprinkle with the torn raspberries. Starting from 1 long end, roll up dough to enclose the filling. Use a small serrated knife to cut into 12 portions.
Step 6
Grease a large baking dish. Arrange the dough rolls, cut-side up, over the base of the dish. Cover with a clean tea towel and stand in a warm, draught-free place for 15 mins or until doubled in size.
Step 7
Bake for 30 mins or until the rolls are golden and cooked through. Set aside for 30 mins to cool.
Step 8
To make the icing, mash the raspberries in a bowl. Strain through a fine sieve into a large bowl (make sure you have 1 tsp raspberry puree). Add icing sugar, butter, honey, vanilla and 2 tsp water and stir until smooth.
Step 9
Spread the icing over the buns and set aside for 10 mins to set. Top with raspberries to serve.
Courtney Roulston's honey and cinnamon buns with raspberry icing
- Makes12
- Cook time30 minutes
- Prep time30 minutes, + 30 mins proving, 30 mins cooling & 10 mins setting time
Ingredients
- 1/3 cup (80ml) milk
- 75g butter
- 2 tbs Coles Finest Australian Red Gum Honey
- 3/4 cup (185ml) lukewarm water
- 2 sachets (14g/1 tbs) dried instant yeast
- 3 cups (450g) plain flour
- 1 tsp sea salt flakes
- Raspberries, to serve
Filling
- 1/4 cup (55g) brown sugar
- 1/4 cup (55g) white sugar
- 2 tsp ground cinnamon
- 50g butter, softened
- 50g raspberries, coarsely torn
Icing
- 1 tbs raspberries
- 1 cup (180g) icing sugar, sifted
- 20g butter, softened
- 1 tbs Coles Finest Australian Red Gum Honey
- 1 tsp vanilla bean paste
Description
Sweet with a bit of spice - enjoy a sweet treat with honey and cinnamon buns with raspberry icing.
Method
Step 1
Combine the milk, butter and honey in a small saucepan over low heat. Cook, stirring, for 1 min or until butter melts.
Step 2
Pour into the bowl of an electric mixer. Add the water. Sprinkle the yeast over the butter mixture and stir to combine. Add the salt and 2 cups (300g) flour. Use an electric mixer fitted with a dough hook to beat on a low speed for 2 mins. With the motor running, add the remaining flour, 1 tbs at a time, and beat for 3 mins or until the dough is sticky and elastic.
Step 3
Place the dough in a large greased bowl. Cover with a clean tea towel and stand in a warm, draught-free place for 15 mins or until doubled in size.
Step 4
Meanwhile, to make the filling, place the combined sugar, cinnamon and butter in a small bowl. Stir to combine until mixture is light and creamy.
Step 5
Preheat oven to 180°C. Place the dough on a floured work surface and gently knead. Roll into a 4cm-thick, 30cm x 40cm rectangle. Spread the cinnamon filling evenly over the dough and sprinkle with the torn raspberries. Starting from 1 long end, roll up dough to enclose the filling. Use a small serrated knife to cut into 12 portions.
Step 6
Grease a large baking dish. Arrange the dough rolls, cut-side up, over the base of the dish. Cover with a clean tea towel and stand in a warm, draught-free place for 15 mins or until doubled in size.
Step 7
Bake for 30 mins or until the rolls are golden and cooked through. Set aside for 30 mins to cool.
Step 8
To make the icing, mash the raspberries in a bowl. Strain through a fine sieve into a large bowl (make sure you have 1 tsp raspberry puree). Add icing sugar, butter, honey, vanilla and 2 tsp water and stir until smooth.
Step 9
Spread the icing over the buns and set aside for 10 mins to set. Top with raspberries to serve.