Making these Cinnamon Raisin Buns was so much fun and brought back a lot of childhood memories.
l remember eating buns like this growing up, although they tasted way better than mine. After all, anything our moms make are just the tastiest right? But I decided to give it a try.
They are a little stiffer than regular cakes; it’s how they are supposed to be made. Hence the name, “rock” buns. They’re great for snacking, brunching, or for taking to parties.
There is something about the flavor of the cinnamon and raisins in one recipe. I think it is such a great combination especially in cakes, buns and oatmeal recipes.
Cinnamon Raisin Rock Buns
- 2-1/4 Cups All-Purpose Flour
- 3/4 Cup Cane Sugar
- 1/2 Cup Melted Butter
- 1/2 Cup Milk
- 2 Eggs
- 1 TBSP Baking Powder
- 1 Cup Raisins
- 1 TBSP Cinnamon
- Pre-heat oven to 350 degrees.
- Mix Dry ingredients together (except raisins) and set aside.
- Mix the wet ingredients and combine with the dry.
- Stir in raisins.
- The mixture will be kind of stiff.
- Use a 1/2 measuring cup to scoop drops of dough unto a cookie sheet (about 2 inches apart from each other).
- Bake 15 -18 minutes until firm.
- Cool 5 minutes. Transfer to a wire rack to finish cooling.
The buns don’t all have to have the same shape – that’s the beauty of rock buns. Some of mine came out with a perfectly round shape while others came out kind of spread out a little. That’s all OK.
It’s OK too if they look a little more brown on the underside. They are supposed to rock and therefore a tiny bit hard. You can always cook them a few minutes less than the suggested time if you prefer it softer.
Enjoy it with some hot tea or coffee for a snack. Enjoy it as part of a brunch such as Easter brunch. Or just enjoy it anytime you feel like having Cinnamon Raisin Rock Buns!
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She looketh well to the ways of her household, and eateth not the bread of idleness (Proverbs 31:27)
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