In a medium bowl, whisk together flour, 3 tbsp. sugar, baking powder, baking soda, and salt.
In a small bowl, mix together buttermilk, butter, and honey.
Add wet ingredients to dry ingredients and mix until combined. The dough will be sticky. You can add a little more flour if necessary.
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.
Preheat oven to 375 degrees Fahrenheit.
In a small saucepan, place raspberries and 2 tbsp. sugar. Cook until the raspberries begin to break apart. Set aside to cool.
Spray a 9 inch round cake pan with baking spray.
Roll out dough into a large rectangle, roughly 8 x 12 in size with ½ inch thickness. Spread raspberry mixture over dough.
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.
Bake 25-28 minutes until golden brown.
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/