Molasses Raisin Buns Recipe (Lassy Buns)

Servings: 12-18 buns serving(s)

Prep time: 20 minutes

Total time: 35 minutes

Cooking time: 15 minutes

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Lassy (or Lassie) buns are a satisfying cross between a soft molasses cookie and a molasses biscuit. Not too sweet, they’re perfect with a bowl of soup or a cup of tea. 

Lassy Buns -- Newfoundland molasses raisin buns. A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.

Lassy Buns — Newfoundland molasses raisin buns.

There’s a reason why so many old fashioned recipes are still around – they’re delicious classics that never get boring. Take for instance,  Newfoundland molasses raisin buns (also known as Lassy Buns or Lassie Buns). A simple tea bread, Lassy Buns are a cross between a molasses cookie and a biscuit.

Lassy Buns -- Newfoundland molasses raisin buns. A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.

The bun that goes with everything

There’s nothing fancy about molasses raisin buns and that’s their charm. It’s also why they seem to suit every part of the day. Eat them with tea, as an afternoon nibble, with a slice of cheese, warmed and slathered with butter, alongside a cup of soup. You’ll find that Lassy Buns are simple and satisfying.

These buns have a very tender crumb but are not crumbly. They will last 3-4 days in on the counter (in a tin or bag).

This recipe is from the Newfoundland blog, Stuffed at the Gills.

Tip: The dough is very soft but resist the urge to add extra flour. Adding extra flour will make the buns tough.

Molasses Raisin Buns – Lassy Buns Recipe

Makes 12-18 buns


  • 3 cups flour (a little more if necessary)
  • ½ cup sugar
  • ½ tsp. salt
  • 1 ½ tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon (optional)
  • ¼ tsp. cloves (optional)
  • ½ cup raisins or dried currants
  • ½ cup butter, melted
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup milk
  • 1 large egg, room temperature
  • 1 tsp. vanilla (optional)


  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl whisk together dry ingredients.
  3. In another bowl (or saucepan) whisk the molasses and milk with the melted butter. Make sure it’s cool to the touch then beat in egg and vanilla (if using).
  4. Add wet mixture to the dry ingredients and stir gently until combined. Let site for a couple of minutes.
  5. Scrape dough onto a well-floured surface and knead gently a few times. (The dough will be very soft.)
  6. Pat or roll to one-inch thick and cut into rounds.
  7. Place on prepared sheet, with edges just touching. Bake 12-15 minutes.

(Place them further apart for buns with crusty sides).

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21 thoughts on “Molasses Raisin Buns Recipe (Lassy Buns)

  1. nancy gwin says:

    couldn’t resist. Had to make them right away. they’re now out of the over and smell delicious.
    Question – take off the pan right away or not?

    thanks for a great, straightforward recipe.

    1. Lynn Purdy says:

      Nancy, This is a hard recipe to resist. I let mine rest on the pan for 5 minutes, they are easier to remove at that time. I am sure everyone enjoyed the buns.

  2. Dorothy Janes says:

    I want to able to print the recipes,I would love a copy of the sugar free snacks in a hard book

    1. Lynn Purdy says:

      Dorothy, we do not have hard copies of all of our ebooks. You are quite welcome to download them and print them, yourself. I do have one free, hard copy recipe book. If you email me at and send your mailing address, I will mail you a free copy.

  3. Meredith Mansfield says:

    Looking for a recipe for “down east” molasses bread, or porridge bread .

  4. Lucy oodles says:

    Best buns ever so yummy. Made like 3 batches of these in one mnt so good

  5. 1709 Cumberland Drive Coldbrook,Nova Scotia.B4R1A4 says:

    Hi Bridget I got my recipe book Thankyou! My sister went through it and she would love if you could send her one.She is a home mom baker.

    1. Bridget Oland says:

      Hi Joanne, Yes, we’d be happy to send your sister a copy. I’ll email you for her name.

  6. Tanya Harding says:

    Hi Bridget, thank you for the very traditional molasses bun recipe. They turned out fabulous and your instructions were very easy to follow. They remind me of the buns my grandma made for me when I was little.

    1. Bridget Oland says:

      Hi Tanya, I’m so pleased that you enjoyed the molasses buns. I love that they remind you of your grandma — it’s wonderful how food can be so connected to happy memories.

  7. Patti Flecknell says:

    Hi Bridget
    I just received this email and haven’t made the Lassy Buns yet but I was wondering what is the dish that is in the picture with them?

    1. Bridget Oland says:

      Hi Patti, Do you mean the bowl? It’s by New Brunswick potter Elizabeth Crimmins – or it may be by her dad, Allan Crimmins — I can’t remember since I have had it for a long time.

  8. Theresa Rose says:

    I have my 81 yr old mom living with me & she always speaks of all the old fashion cookies & buns she use to make.I also do homecare with an elderly lady who enjoys some old fashion recipes.Would love to have 1 of your recipe books!My address is Theresa Rose Box 282 Norris Arm N.L A0G3M0

    1. Bridget Oland says:

      Hi Theresa, We’d be happy to mail you a copy of our cookbook.

  9. donnalawlor says:

    Love this molasses bun receipe

  10. Eleanor Ball says:

    I made this lassie bun recipe today and it turned out great. I used currents in mine.i differently will be making these again.

    1. Bridget Oland says:

      Hi Eleanor, Thanks for letting me know you made the Lassy Buns. Currants sound like a wonderful addition.

  11. Kelly Gallagher says:

    Hi there
    I have asked a couple times for the free cookbook and still have not received it. Please can you send me one.

  12. Lisa Farber says:

    Greetings from Washington, DC!! I’m not sure how I found this recipe for Lassy Buns, but it was a great discovery. I have made them several times & find them just delicious! (I’m getting ready to make a batch for a friend who’s recovering from surgery. I think he’ll enjoy them immensely!)

  13. Maryanne McGrath says:

    I just finished having my last Laasy Bun. I made them from Rock Recipes, but these are the same. Going to copy this off. We just love them and haven’t made them for years. Trying lots of oldies with lock down.

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