Breakfast Buns Recipe

4.5 3 4
Breakfast Buns Recipe
Breakfast Buns Recipe photo by Taste of Home
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Breakfast Buns Recipe

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4.5 3 4
Publisher Photo
My grandmother taught me to bake these breakfast buns 70 years ago. Now my granddaughter makes them! This batter is like a biscuit dough and can be made up in a short time. There's no nicer way to wake up in the morning than to the aromas of biscuits baking and coffee perking! — Dorothy McGinnis, West Haven, Connecticut
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar, divided
  • 1 tablespoon baking powder
  • 3 tablespoons butter
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup raisins
  • 1/2 teaspoon ground cinnamon

Directions

In a bowl, stir together flour, 1/2 cup sugar and baking powder; cut in butter. Combine eggs, vanilla and milk; add to dry ingredients and stir just until moistened. Add raisins. Drop by tablespoonfuls onto greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over buns. Bake at 325° for 20-25 minutes or until light golden brown. Serve warm. Yield: 16 servings.
Originally published as Breakfast Buns in Reminisce November/December 1992, p49

Nutritional Facts

2 each: 154 calories, 3g fat (2g saturated fat), 33mg cholesterol, 110mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 3/4 cup sugar, divided
  • 1 tablespoon baking powder
  • 3 tablespoons butter
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup raisins
  • 1/2 teaspoon ground cinnamon
  1. In a bowl, stir together flour, 1/2 cup sugar and baking powder; cut in butter. Combine eggs, vanilla and milk; add to dry ingredients and stir just until moistened. Add raisins. Drop by tablespoonfuls onto greased baking sheet. Combine the cinnamon and remaining sugar; sprinkle over buns. Bake at 325° for 20-25 minutes or until light golden brown. Serve warm. Yield: 16 servings.
Originally published as Breakfast Buns in Reminisce November/December 1992, p49

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Reviews forBreakfast Buns

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muffinmonster User ID: 2793033 16549
Reviewed Jul. 8, 2011

"Is it just me or do these "buns" look more like cookies?"

MY REVIEW
brazenlove User ID: 5575037 13657
Reviewed Dec. 1, 2010

"I made this today from scratch and my husband and I loved it! It goes well with tea, coffee and/or cappuccino."

MY REVIEW
dolores39 User ID: 4440375 15413
Reviewed Aug. 13, 2010

"I make this recipe and add 1/2 cup choped pecans or black walnut chips for a change of pace. They also store well in storage bags to use as snacks anytime."

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