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Good evening everyone, I hope you are all well.

Today’s temptations are soft, delicious buns with a cinnamon glaze.


Fluffy buns filled with vanilla marinated raisins and drizzled with a delicious cinnamon glaze,,,

Soo good, I hope you’ll be tempted!


Soft buns  (yield: 12)

Part 1:

  • 6 oz. (170 g) raisins + 1 1/4 cup (300 ml) boiling water
  • 1 teaspoon vanilla paste


Put the raisins into a bowl.


Pour over the boiling water, leave to soak for 5 minutes and then drain. Add the vanilla extract to the plumped-up raisins and stir to mix.

Cover the bowl with plastic wrap and set aside.


Part 2:

  • 3 cups (375 g) all-purpose flour
  • 2 1/2 teaspoons dried yeast
  • 1/4 cup (50 g) regular sugar
  • 1 teaspoon salt
  • 6 1/2 oz. (190 g) egg (approx. 4 eggs)
  • 4 tablespoons (60 ml) milk
  • 3/4 cup (165 g) unsalted butter
  • + 1 extra egg (for the egg wash)


Put all the ingredients except the butter and the egg for the egg wash into a mixing bowl, then knead or use the dough hook attachment for 30 minutes.


After 20 minutes, add the butter a little at a time.


Grease the work surface and your hands, then scrape out the dough.

Tip out the raisins and knead them into the dough.


Make 12 buns, about 3 oz. (90 g) dough per bun.


Whisk the egg for the egg wash and pour it through a sieve, then brush the tops of the buns.

Leave to rise in a a warm place, about 45 minutes or until doubled in size.


While the buns are rising, preheat the oven to 375 ˚F (190 ˚C), fan setting.

Bake for about 22 minutes, or until golden brown.


Leave to cool completely. Well, ok I couldn’t wait that long, sorry!


Cinnamon glaze

  • 2 cups (250 g) powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 3 tablespoons (40 ml) milk


The flavor of this glaze is just perfect with the raisin studded buns.

Put all the ingredients for the glaze into a bowl and mix well.

Drizzle the glaze over the buns after they have cooled completely. I have to admit that I didn’t do this myself as I didn’t have time to wait..

The buns will still be delicious, though.

E95A9693 – Kopi

Sooo good!


E95A9733 – Kopi

If you’re not a fan of cinnamon you can subsititute it with some vanilla paste.

E95A9757 – Kopi

I hope you’re tempted…

I wish you all a wonderful evening, and I hope you’ll have a great week.

Hugs from me to you.









  1. Hi, this looks delicious. I was wondering if it would turn out good without the raisins, and would the glaze taste good with the buns if there were no raisins added.

    • Team Passion4Baking Reply

      Hi Fatima, if you omit the raisins the buns will still be delicious! You could add some chocolate chips instead, or other dried fruits if you like.
      Happy baking!

      -Team Passion4Baking

  2. kristine cuevas Reply

    hi, what is the name and brand of that mixer with spatula on the side scraping at the same time? thanks 🙂

  3. Hi there. I do not have the machine to knead the dough with so i will be doing it by hand so how long do i knead for? You mention 30 mins, is that the time for those who do it with machine?

    • Team Passion4Baking Reply

      Hi B, yes this dough needs a lot of kneading, preferably 30 minutes.

      -Team Passion4Baking

  4. Hy! you are marvellous….your recipe are yummy….your location …your Kitchen is beautifull!! i have never seen that mixing bowl like the one in the picture..can you please tell me the brand’ Thank you so much

  5. Hey !… I would like to know if I could use vanilla essence instead of vanilla paste? 

    • Team Passion4Baking Reply

      Hi Gwen, vanilla paste or extract give the best flavor, but if you can’t find it essence will be ok.
      Happy baking!

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hi Alsin, you don’t have to melt the butter, but it needs to be soft and at room temperature.

      -Team Passion4Baking

  6. Hi!
    I would like to ask if I should apply the glaze when I want to eat the bread or I can just apply them right after the breads are cooled?

    Thank you!

    • Team Passion4Baking Reply

      Hi JS, you can do it right after the buns are cooled. 🙂

      -Team Passion4Baking

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