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.
Love scones and tea buns?
For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.
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.
- If you like, you can brush the tops of the buns with an egg wash made from whisking together one egg with a tablespoon of water. (You will not need to use all of the egg wash.)
- 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 the ingredients 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 cooled or slightly warm buns. A Ziploc bag with the corner snipped off works well for this if you do not have a piping bag.
One of the ways I like to improve the appearance of any raisin buns is to sprinkle extra raisins on top of the dough. I then gently roll them into the surface of the dough before cutting the te buns out nd baking.
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Yield18 smaller tea buns or 12 large
Serving Size1 large tea bun
Amount Per Serving Calories 330Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 21mgSodium 202mgCarbohydrates 63gFiber 1gSugar 44gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.