Molasses Raisin Buns Recipe (Lassy Buns)

5 from 3 reviews

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


  • 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 400F, and 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 sit 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).