Spicy Cake Buns

These are essentially drop-style hot cross buns minus the cross. The same warm spice profile of cinnamon, cloves, and ginger meets buttermilk for tang and tenderness, but the dough is dropped by spoonfuls instead of shaped, cutting prep time dramatically.

Buttermilk is the move that gives these buns their plush, almost cake-like crumb. The acid reacts with the baking soda for lift while the milk solids tenderize the gluten, leaving you with a soft bite that lasts.

Shortening rather than butter keeps these buns soft at room temperature. Butter firms up as it cools, making cold buns dense, while shortening stays tender even after a day on the counter.

Don’t skip the sugar sprinkle on top before baking. That ½ teaspoon per bun melts into a crackly, sparkling crust that’s more than just decorative, it adds textural contrast against the soft interior.

Drop the batter in heaping tablespoons spaced 2 inches apart. They spread modestly but need room to rise without merging into one giant cake.

Pro Tips

• Plump the raisins in warm water for 5 minutes and pat dry before adding. Plump raisins stay juicy through baking instead of drying out.
• Soaked raisins can also be hit with a splash of rum or hot tea for added flavor.
• Use a cookie scoop for uniform buns, they bake more evenly that way.
• Best eaten warm or within 24 hours, the buttermilk crumb softens fast as it sits.

Variations

• Swap raisins for currants or chopped dates for a different chewy fruit hit.
• Add 1 teaspoon of orange zest to the batter for a citrus-spice lift.
• Drizzle cooled buns with a thin powdered sugar glaze for a more dessert-y finish.