Hot Cross Molasses Raisin Tea Buns. A quicker alternative to hot cross buns, especially if you love the flavour of molasses.
Here’s a great Easter idea that would be welcome at a weekend brunch any time of the year. We already have a great recipe for yeast raised Hot Cross Buns here on Rock Recipes
But, if you are dough-phobic or just don’t have the time to make the traditional version, why not try this molasses version. It’s as easy as making a quick batch of biscuits.
Molasses tea buns are one of my favourites so I’ve used that recipe here. If you don’t want the molasses version, you could try our regular Raisin Tea Buns recipe and just add the spices to that and then top those with the vanilla glaze.
Either way, in about an hour you could be enjoying these at an Easter brunch or on any given weekend.
Like this Hot Cross Molasses Raisin Tea Buns recipe?
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Hot Cross Molasses Raisin Tea Buns - a quicker alternative to hot cross buns, especially if you love the flavour of molasses.
- 3 cups flour
- 1/2 cup sugar
- 2 tsp baking powder (rounded)
- 1 tsp baking soda (rounded)
- 2 tsp cinnamon, optional
- 1 tsp nutmeg, optional
- 3/4 cup butter (cold &cut in cubes)
- 1 1/2 cup raisins, light or dark, your preference
- 1/2 cup molasses (fancy molasses not cooking molasses)
- 1/2 cup milk
- 1 tsp vanilla extract
For the Vanilla Glaze
- 1/2 cup icing sugar, powdered sugar
- 1/2 tsp vanilla extract
- 2 to 3 tsp milk
- In a food processor or in a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg.
- Cut in or pulse in in the butter until the mixture resembles a fine meal. Remove to a large bowl and stir in the raisins.
- Make a well in the center of this mixture.
- Mix together the molasses, milk and vanilla.
- Pour into the well and mix only enough to form a dough ball. If this mixture seems too loose a dough, add a little more flour.
- Roll to 1 inch thickness and cut out buns with biscuit cutter and place in a parchment lined 9x13 baking pan.
- Bake at 350 degrees F for 25 -30 minutes. Baking time may vary a little depending on the size of your biscuit cutter.
- This recipe makes about 12 tea buns.
To make the Vanilla Glaze
- Mix together until smooth. You will want this to be quite a stiff glaze so only add enough milk to bring it to a thick consistency. Pipe crosses onto the tops of the warm buns. A Ziploc bag with the corner snipped off works well for this if you do not have a piping bag.
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Yield18 smaller tea buns or 12 large
Serving Size1 large tea bun
Amount Per Serving Calories 330 Total Fat 8g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 2g Cholesterol 21mg Sodium 202mg Carbohydrates 63g Fiber 1g Sugar 44g Protein 3g