Monthly Raisin Recipes by Sam Linsell

These delicious raisin & cinnamon sticky buns require a little effort to make in advance but are so delicious. The caramel sauce sinks into the bottom of the buns which you can flip out after they are baked or leave them with a sticky raisin base. The cream cheese frosting is optional but takes it to the next level. To make these extra Christmassy, use the Christmas cake mix instead of the raisins and sultanas in the topping.


¼ cup warm water
10g active dry instant yeast (1 sachet)
1tsp sugar
1/3 cup sugar
¾ cup milk
50g butter, plus extra for greasing
3 large free-range eggs
The finely grated zest of 1 orange zest
1tsp salt
4 cups flour (and extra for dusting)


3/4 cup Muscavado sugar
1Tbsp ground cinnamon
1tsp mixed spice
2Tbsp finely diced candied citrus peel (optional)
1 cup raisins / sultanas
+- 40g butter, softened, kept separately


115g butter
¾ cup Muscovado sugar
¾ cup cream
¼ cup golden syrup
1tsp vanilla extract
½ cup raisins or Christmas cake mix (blend of raisins, sultanas, currant and candied citrus peel)
¼ tsp salt

Cream cheese frosting: (optional)

¼ cream cheese
½ cup icing sugar, sifted
1 tsp vanilla extract
2 – 3 tablespoons of milk to loosen to a pouring consistency

To make the Dough:

Combine the water, yeast and 1 teaspoon of sugar in the bowl of a stand mixer and set aside for around 5 minutes to dissolve and become frothy.

Add the rest of the ingredients to the bowl, but only 3 of the 4 cups of flour. Fit a paddle attachment and lightly mix until just combined.

Change to a dough hook attachment and mix. While this is going, slowly add the remaining 1 cup of flour, and continue to mix until you have a smooth dough, about 5 minutes.

Shape the dough into a large ball and grease the mixing bowl with butter. Roll the ball in the butter to coat all sides. Place the ball in the greased bowl, cover with plastic cling wrap and set aside in a draft free, warm area to rise for about 1 – 2 hours. You want it to double in size. If it is cool, this could take up to 4 hours.

Tip the dough onto a floured surface and roll into a rectangular shape about 45cm long and 30cm wide. Brush / spread the softened butter over the entire surface and sprinkle the sugar and cinnamon filling evenly over this. Scatter the raisins over the sugar.

Starting from the longest edge, roll the dough and filling up until you have a long log. Keep the join seam underneath. Trim the edges of the roll and then cut it into 16 even pieces.

To make the filling:

While the dough is proving make the filling. Combine all the ingredients except the butter and mix. Set aside

To make the topping:

While the dough is proving, make the topping. Melt the butter in a small pot over medium heat, and then add all the other ingredients except the salt. Bring this mixture to the boil and then reduce the heat to medium. Simmer until the sauce comes together and is golden brown with a nice sheen, about 3–4 minutes.

Pour ¾ of the glaze into baking pan (about a 23cm x 32 cm), or 2 smaller dishes, and swirl this around to evenly coat the bottom and some of the sides. Set the rest aside. Sprinkle the raisins over the sauce evenly.

Place the 16 cut slices of cinnamon rolls on top of the caramel and raisins, allowing some space in between for expansion during proving. Cover with a tea towel and allow to prove in a warm spot for about an hour.

Pre heat the oven to 180 C / 350 F and bake the buns for 35 minutes until golden brown. If necessary, and to prevent over browning, loosely cover the tray with tin foil from about 10 – 15 minutes into the baking time.

Remove from oven and spread the remaining glaze over the buns followed by the ¼ teaspoon of salt sprinkled. Allow to cool in the pan on a cooling rack. Tip out onto a large serving place and serve warm or at room temperature.

To make the cream cheese frosting:

Mix all the frosting ingredients and beat until smooth and then drizzle over the buns.