Egmont Honey – Sticky Honey, Raspberry & Almond Cinnamon Buns

Egmont Honey – Sticky Honey, Raspberry & Almond Cinnamon Buns


These sticky and sweet cinnamon buns will quickly become a favourite in any household. You can add any additional flavour but the tang of the fresh raspberries works really well with the honey.


Prep time: 15 minutes

Cook time: 25-30 minutes

Total time: 45 minutes 


Ingredients – makes 10-12 small rolls

To make your dough:

2 x cups of self-raising flour

90g salted butter (room temperature)

2/3 cup of trim milk

1 x pinch of cinnamon

1 x pinch salt


For the filling:

120g salted butter

2 x tbsp Egmont honey

3 x teaspoons cinnamon

1 x tbsp white sugar

1 cup chopped almonds (2/3 for filling, 1/3 for topping)

½ cup of fresh or freeze-dried raspberries


For the icing:

1 cup icing sugar

2-3 teaspoons hot water

1 x teaspoon cinnamon




  • Preheat oven to 180°C.
  • Sift the flour into a bowl, then rub chopped butter into the flour using your fingertips.
  • Make a hole in the centre and milk. Mix lightly to make a soft dough.
  • Knead dough on a lightly floured surface for a few minutes until smooth.
  • Roll dough out into a rectangle with about 5-7mm thickness.
  • To make the filling; Beat the butter with honey, cinnamon and sugar with electric beaters until light and fluffy. Spread evenly over the dough rectangle.
  • Sprinkle ¾ of the almonds and raspberries over the honey mix.
  • Roll up dough from the long side and using a sharp knife, slice the dough into 3cm pieces.
  • Place rolls onto a lined tray with a lip (so the ingredients don’t spill over)
  • Cook for 20-30 minutes or until golden.
  • While the rolls are in the oven, make your icing and let it cool and thicken.
  • Once the buns are cool, pour the icing over and sprinkle with the remaining almonds and raspberries.
  • Pull apart and serve!



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