Raspberry Breakfast Buns
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 pan of buns
 
Ingredients
  • 3½ cups all-purpose flour
  • 5 tbsp. granulated sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup buttermilk*
  • 2 tbsp. melted butter, cooled slightly
  • ⅓ cup honey
  • 3 cups fresh raspberries
  • 1 cup powdered sugar
  • 1 tbsp. milk
Instructions
  1. In a medium bowl, whisk together flour, 3 tbsp. sugar, baking powder, baking soda, and salt.
  2. In a small bowl, mix together buttermilk, butter, and honey.
  3. Add wet ingredients to dry ingredients and mix until combined. The dough will be sticky. You can add a little more flour if necessary.
  4. Allow to cool in refrigerator at least one hour or overnight. I usually make the dough the night before and then assemble and bake in the morning.
  5. Preheat oven to 375 degrees Fahrenheit.
  6. In a small saucepan, place raspberries and 2 tbsp. sugar. Cook until the raspberries begin to break apart. Set aside to cool.
  7. Spray a 9 inch round cake pan with baking spray.
  8. Roll out dough into a large rectangle, roughly 8 x 12 in size with ½ inch thickness. Spread raspberry mixture over dough.
  9. Carefully roll the dough and slice pieces about 2-3 inches in size. Place in pan. Its ok if the rolls are not perfect, it will still be delicious once it bakes.
  10. Bake 25-28 minutes until golden brown.
  11. For the glaze, combine powdered sugar and milk. Drizzle over buns. Enjoy!
Notes
*If you don't have buttermilk, put 1 tbsp. of vinegar in a measuring cup and fill to the 1 cup line with whole milk. Let sit for a few minutes and then proceed with the recipe!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/raspberry-breakfast-buns/