Iced Finger Buns

  • Total Time

    1h 30m
    • Prep Time

      1h 20m
    • Bake Time

  • Serves


  • Skill Level

  • 0 Reviews

    No ratings yet


These deliciously indulgent iced fingers are a wonderful cheeky afternoon treat for all of the family. Beautifully soft dough, drizzled with sticky icing and oozing full of vanilla cream and jam…bliss!


  1. Preheat oven 220°C (200°C fan, gas mark 7) Grease a baking tray.

  2. Mix together all of bun ingredients, adding the water gradually (you may not need all of it). Knead briefly in the bowl until all the ingredients are combined.

    • 250g Strong White Bread Flour (we like Allinson)
    • 25g Unrefined Golden Caster Sugar (we like Billington's)
    • 20g Butter (Unsalted) (Softened )
    • 1 Egg(s) (Free Range) (Large )
    • 1 Easy Bake Yeast Sachet (we like Allinson)
    • 1 tsp Salt
    • 85ml Milk (Warm)
    • 60ml Warm Water
  3. Tip out on to a surface and knead well for 10 minutes. Place back in the bowl and cover with cling film or a clean damp tea towel. Leave to prove until the dough has doubled in size.

  4. Divide the dough into 6 equal pieces and roll into balls and shape into sausage like shapes approx. 4.5 inches long.

  5. Place on the baking tray and leave to prove in a warm place until they have doubled in size, approximately 35-40 minutes.

  6. Bake for 10 minutes, then remove and leave to cool.

  7. Whilst the iced buns are cooling, mix together the icing sugar and water to form a thick paste. Add the water gradually, along with a small amount of the food colouring gel, until you reach the desired consistency. Use a toothpick dipped in the colouring to add small amounts, you can always add more to give a darker colouring. You could choose to flavour your icing with extract at this point too.

    • 250g Fondant Icing Sugar (we like Silver Spoon)
    • 3 tsp Water
    • Enough for desired colour Pink Food Gel
  8. Carefully dip the iced buns in the icing and gently turn upright, placing back on the wire rack. Allow the icing to set before cutting or serving the buns, depending on if you are creating a filling.

  9. Whilst the icing sets, whip together the cream and vanilla paste and fill a piping bag.

    • 100ml Double Cream (Whipped)
    • 1 tsp Vanilla Bean Paste (we like Nielsen Massey)
  10. Once the buns are ready, slice the buns horizontally and spoon a little jam on to the base of the bun. Gently pipe some of the vanilla cream on top and place the iced bun on top to assemble.

    • 75g Raspberry Jam

Let's Bake

The easiest way to follow a recipe


  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives


  • Total

    2h 50m
  • Serves

  • Skill

  • Diet



No ratings yet

Register with to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!