Bake-At-Home Raspberry Sweet Bun Instructions

Baking Instructions for Mother's Day Morning:

Place raspberry sweet buns in the fridge as soon as you get them.

In the morning, take the buns out of the fridge and leave on the counter for 45 minutes to warm up.

Preheat oven to 350 f with a thick-bottomed pan inside on the middle rack.

Cover the buns with aluminum foil. To prevent buns from sticking to foil, make a tent using a toothpick stuck into each bun to hold the foil up. Do not puncture foil.

Place the buns on the preheated pan in the middle rack of the oven.

Bake for 35 minutes.

Take the buns out of the oven, remove the aluminum foil and bake for an additional 5 minutes, or until slightly golden brown.

Remove from the oven and let cool on a cooling rack for 15 minutes.

Do not leave the buns on the hot pan as this will cause it to stick.

Once cooled spreading the frosting evenly over the buns and serve.

Happy baking!



If you plan on eating them at a later date follow these instructions:

Put buns in the freezer as soon as you get them.

The night before you plan on making them, put them in the fridge to thaw.

The next day, let the buns warm up on the counter for 45 minutes.

Preheat oven to 350 f with a thick-bottomed pan inside on the middle rack.

Cover the buns with aluminum foil. To prevent buns from sticking to foil, make a tent using a toothpick stuck into each bun to hold the foil up. Do not puncture foil.

Place the buns on the preheated pan in the middle rack of the oven.

Bake for 35 minutes.

Take the buns out of the oven, remove the aluminum foil and bake for an additional 5 minutes, or until slightly golden brown.

Remove from the oven and let cool on a cooling rack for 15 minutes.

Do not leave the buns on the hot pan as this will cause it to stick.

Once cooled spreading the frosting evenly over the buns and serve.

Happy baking!