One of my favorite jam companies, Crofter’s, sent me a surprise goodie box of jams. I’d been wanting to bake these gently sweet raspberry breakfast buns to take a new photo, and their little gift gave me a good excuse! This raspberry breakfast buns recipe was a Grand Prize Recipe Contest Winner several years ago, created and submitted by Pam Correll. Pam’s photo was pretty, but very small and dark. So I’ve taken some new photos, and added a few notes, while I was at it.
Raspberry Breakfast Buns that Your Whole Family Will Love
Sarah was the first one to test this recipe, and she was immediately smitten. “We love these buns and wouldn’t make a single change to the recipe. The dough is really soft and the proportion of raspberry and glaze to bread is perfect. They’re a nice size and all four of our kids ate several—even the picky one.”
Tony and I loved them, too! They are perfectly-sized for an afternoon treat with tea, but we enjoyed two each for breakfast. I don’t think the recipe needs to be changed, either, but I did add 3/4 teaspoon vanilla extract to the dough and a splash to the icing – just because! And if you do need a little more lasting energy in the morning, I recommend drizzling them with nut or seed butter instead of icing.
Special Diet Notes & Options: Raspberry Breakfast Buns
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
- For egg-free and vegan raspberry breakfast buns, see my Egg Substitute Guide. Most options will work well in this recipe.
- 1 cup warm dairy-free milk beverage (about 115°F)
- 1 (.25-ounce) package active dry yeast
- ⅓ cup oil, plus additional for brushing
- ¼ cup sugar
- 1 egg, beaten and room temperature (see note above for egg-free options)
- ½ teaspoon salt
- 3½ to 4 cups all-purpose flour
- 1½ cups raspberry preserves
- 1 cup powdered sugar
- 2 tablespoons dairy-free milk beverage
- In a large bowl, whisk together the warm milk beverage and yeast. Let it sit or a few minutes to proof.
- Whisk in the oil, sugar, egg, and salt, and then stir in 3 cups of flour to make a soft dough.
- Turn the dough out onto a floured surface, adding more flour as needed. Knead and add flour until the dough smooth, elastic, and no longer sticky, about 5 to 7 minutes.
- Invert the bowl over the dough and let rest 1 hour.
- Grease 2 cookie sheets or line them with parchment paper.
- Shape the dough into 24 balls, and place them on your prepared cookie sheets. Flatten each ball into a 2-inch circle. Using your fingers, stretch the dough to make an indentation into each ball. Brush the tops with oil. Gently cover, and let the buns rise for 30 minutes.
- Preheat your oven to 400° F.
- Make indentations in the dough again. Fill each indentation with approximately 1 tablespoon raspberry preserves.
- Bake the buns for 10 to 15 minutes, or until just turning golden. (Alisa's Photo Note: I baked mine in a convection oven that cooks hot, so mine browned a little too much and too quickly. Yours should be lighter in color.)
- Transfer the buns onto cooling racks, and let cool for 10 minutes.
- Just before serving, whisk together the powdered sugar and milk beverage in a small bowl until smooth.
- Drizzle the buns with the glaze. If you won't be serving all of them right away, store leftover glaze in the refrigerator. Whisk and then glaze the buns just before eating.