Molasses raisin buns are an old-fashioned treat. Easy to make and totally delicious.

 

If you’re looking for a real old-fashioned treat for Christmas, these molasses raisin buns are just what you’re looking for.

They have a real old-fashioned flavor from the molasses. That’s a deep rich flavor which we’ve gotten away from lately. Molasses used to be used so much more years ago and I really don’t know why it seemed to fall out of favor as an ingredient. Sure, it’s used in gingerbread and all, but it was a more common ingredient not so long ago.

 

 

Ingredients

1/2 cup milk
1 egg
1 cup molasses
1 tsp cinnamon
2 tsp baking soda
1/2 cup sugar
1 cup butter
4 cups flour

 

How To Make Easy Molasses Buns

Combine milk, egg, molasses, cinnamon and baking soda.
Stir well. Add sugar and butter.
Mix well and warm mixture in microwave for 40 seconds.
Add flour and mix well. Form into balls and place in rows in a greased baking dish.
Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted
into the center comes out clean.
Note: add 1 cup raisins for Molasses Raisin Buns
Can also be made in muffins pans.

 

 

Why You’ll Love This Recipe

Classic, nostalgic flavor that tastes like Grandma’s kitchen.

Warm, soft texture perfect for fall and winter days.

Quick to mix and bake – no yeast, no waiting!

Adaptable: add nuts, skip raisins, or drizzle with icing.

 

 

Variations

No-Raisin Version: Skip the raisins for a plain molasses bun.

Spiced Up: Add nutmeg, ginger, or allspice for extra depth.

Glazed Top: Drizzle with vanilla glaze or maple icing.

Nutty Buns: Add chopped walnuts or pecans to the dough.

 

 

FAQs

1. Q: Can I make these ahead?
   Yes! They keep well for up to 3 days at room temperature or freeze beautifully for up to 2 months.
2. Q: Can I make these in muffin tins?
   Absolutely—just grease the tin and fill each cavity ¾ full.
3. Q: Can I substitute molasses?
   Molasses gives the distinct flavor, but you can use dark corn syrup in a pinch (though it won’t be quite the same).
4. Q: Do I need to soak the raisins?
   Soaking is optional. For extra plump raisins, soak them in warm water for 10 minutes and pat dry before adding.
5. Q: Can I reduce the sugar?
   Yes, you can cut it to ⅓ cup if you prefer a less sweet bun.
6. Q: Is this recipe vegan?
   No, but you can substitute the egg with flax egg, butter with vegan margarine, and milk with almond or oat milk.
7. Q: Can I use whole wheat flour?
   Yes! Use half whole wheat and half all-purpose for a heartier texture.
8. Q: How should I store leftovers?
   Store in an airtight container at room temp or refrigerate to extend freshness.
9. Q: Can I double the batch?
   Definitely. Just use a larger baking dish or two muffin pans.
10. Q: What’s the texture like?
    They’re moist, cake-like, and slightly chewy—perfect with tea or coffee.

 

 

Conclusion

Molasses Raisin Buns are more than just a recipe—they’re a cozy, comforting tradition. Whether for a holiday breakfast or a weekend bake, these buns are a little bite of nostalgia that will warm your heart and kitchen. Try them once, and they’ll become a family favorite.