Easy Molasses Buns

Easy Molasses Buns are a delightful, warm treat that brings the rich, sweet flavor of molasses together with the comforting spices of cinnamon. Soft and slightly sweet, these buns are perfect for breakfast, a snack, or as a side to your favorite meal.

With simple ingredients and minimal prep time, you’ll have fresh, fluffy buns ready to enjoy in under an hour.

Plus, they’re versatile—add raisins for a classic molasses raisin bun variation or bake them in muffin pans for individual servings!

Why You’ll Love This Recipe

People will love Easy Molasses Buns because they offer the perfect balance of rich, sweet molasses flavor with a warm, comforting texture.

The addition of cinnamon gives them a cozy, spiced aroma that fills your kitchen, making them irresistible.

They’re quick to prepare, with simple ingredients you likely already have in your pantry, and they bake up soft and fluffy every time.

Whether served as a breakfast treat, snack, or alongside dinner, these buns are versatile and crowd-pleasing—plus, the option to add raisins or bake them as individual muffins gives you room to get creative!

Key Ingredients

Molasses: The star of the recipe, providing a rich, deep sweetness with a slightly tangy flavor that’s perfect for baked goods.

Cinnamon: Adds a warm, aromatic spice that complements the molasses and enhances the overall flavor.

Baking Soda: Helps the buns rise and gives them a light, airy texture.

Butter: Adds richness and tenderness to the dough, creating soft and moist buns.

Flour: The base ingredient that provides structure and binds all the other elements together.

Milk & Egg: Contribute to the moisture and smooth consistency of the dough, making the buns soft and fluffy.

Sugar: A touch of sweetness that rounds out the flavor profile.

Easy Molasses Buns

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

Instructions

In a mixing bowl, whisk together the milk, egg, molasses, cinnamon, and baking soda until fully combined.

Add the sugar and butter, and stir until the butter is melted and the mixture is smooth.

Heat the mixture in the microwave for about 40 seconds to warm it slightly, then stir again.

Gradually add the flour, mixing until the dough comes together.

Roll the dough into small balls and arrange them in rows in a greased baking dish.

Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center of a bun comes out clean.

Notes:

Molasses Type: Use unsulfured molasses for a smoother, milder flavor. Sulfured molasses can be more bitter and intense, which may change the taste of the buns.

Butter: Make sure the butter is softened to room temperature for easy mixing. If you’re in a hurry, you can microwave it for a few seconds, but be careful not to melt it.

Flour: This recipe uses all-purpose flour for a light, fluffy texture. Avoid substituting with whole wheat flour unless you prefer a denser bun.

Raisins: If adding raisins, make sure to fold them gently into the dough so they don’t break apart. You can soak them in warm water for a few minutes beforehand to make them plumper, or even use other dried fruits like cranberries for a twist.

Baking Time: Ovens can vary, so check your buns around 25 minutes. They should be golden brown on top and a toothpick inserted into the center should come out clean when fully baked.

Storage: These buns are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2-3 days. You can also freeze them for up to a month. To reheat, simply warm them in the microwave or oven.

Muffin Pan Option: If you prefer individual buns, bake the dough in a muffin tin for 18-20 minutes. This gives you perfectly portioned, soft, and fluffy buns!

Nutrition Information:

YIELDS: 12 buns | SERVING SIZE: 1

Frequently Asked Questions:

Can I make these buns ahead of time?

Yes, you can prepare the dough ahead of time!

Simply mix the ingredients and shape the buns, then cover and refrigerate the dough for up to 24 hours before baking.

When you’re ready, allow the dough to come to room temperature before baking as usual.

Can I substitute the molasses with something else?

If you don’t have molasses, you can substitute it with dark brown sugar or honey, but the flavor will be different.

Molasses provides a deep, slightly bitter sweetness, so the final result may be sweeter and less complex without it.

How do I prevent my buns from being too dry?

To keep the buns soft and moist, be sure to measure your flour correctly—too much flour can make them dry.

Spoon the flour into the measuring cup and level it off, rather than scooping it directly from the bag.

Additionally, don’t overmix the dough, as this can lead to denser buns.

Can I add raisins to this recipe?

Yes! Adding 1 cup of raisins to the dough is a great way to make Molasses Raisin Buns.

Simply fold the raisins in gently after adding the flour, or you can soak them in warm water for a few minutes beforehand to plump them up.

Can I bake these buns in a muffin pan instead of a baking dish?

Absolutely! If you prefer individual servings, you can bake the dough in a muffin tin.

This will give you soft, fluffy buns with slightly faster baking times.

Bake for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.

What should the dough consistency look like?

The dough should be soft and slightly sticky but manageable.

If it’s too wet, add a little more flour, a tablespoon at a time.

If it’s too dry, add a splash of milk to loosen it up.

The dough should be thick enough to form into balls without falling apart but not so stiff that it’s hard to mix.

Do I need to use a hand mixer or stand mixer?

No, you don’t need a mixer for this recipe!

Everything can be mixed by hand with a whisk and spoon.

The dough is soft and easy to work with, so mixing by hand will give you the best texture and control.

How do I know when the buns are done baking?

The buns are done when they are golden brown on top, and a toothpick or cake tester inserted into the center comes out clean.

You can also lightly press the top of the buns, and they should spring back slightly.

If they feel soft but firm to the touch, they’re ready.

Can I make these buns without eggs?

Yes, you can substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) or another egg substitute, like applesauce (1/4 cup) or a mashed banana.

These will alter the flavor and texture slightly, but they should still work well in the recipe.

What’s the best way to store these buns after baking?

After baking, let the buns cool completely.

Store them in an airtight container at room temperature for up to 2-3 days.

If you want to keep them fresh longer, you can freeze them for up to a month.

To reheat, simply microwave them for 15-20 seconds or warm them in the oven.