Skip to main content

Iced Finger Buns

Published: Updated:

10 Reviews

Total Time
1h 30m
Prep Time
1h 20m
Bake Time
Serves 6
Serves 6
A little effort

About the bake

Sweet fluffy dough, sandwiched with fresh vanilla cream and dollops of jam, drizzled with pink icing - have we sold it to you yet? Easy iced finger buns are a classic sweet dough, which bring ingulgence and flavour in 10 simple steps and ingredient's we're sure you'll have sitting in your pantry.

Why use strong white flour?

We use Allinson's strong white flour in this recipe, as it always delivers a reliable bake which takes the worry out of bread baking - so you can focus less about how your bake might turn out, and look forward to eating it.

Strong white flour is a flour made from high-protein varieties of wheat, which have higher gluten content then other flours. Meaning you'll have a better structure and slightly chewy texture to your bake.

14 ingredients10 steps


    1. Step 1

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

    2. Step 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.

      Ingredients for this step

      • Allinson's Strong White Bread Flour (250g)
      • Billington's Unrefined Golden Caster Sugar (25g)
      • Butter (unsalted) (softened) (20g)
      • Egg(s) (free range) (large) (1)
      • Allinson's Easy Bake Yeast Sachet (1)
      • Salt (1 tsp)
      • Milk (warm) (85ml)
      • Warm water (60ml)
    3. Step 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. Step 4

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

    5. Step 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. Step 6

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

    7. Step 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.

      Ingredients for this step

      • Silver spoon fondant icing sugar (250g)
      • Water (3 tsp)
      • Pink food gel (Enough for desired colour)
    8. Step 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. Step 9

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

      Ingredients for this step

      • Double cream (whipped) (100ml)
      • Nielsen-Massey Vanilla Bean Paste (1 tsp)
    10. Step 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.

      Ingredients for this step

      • Raspberry jam (75g)


    • For the Buns

      • 250gAllinson's Strong White Bread Flour 
      • 25gBillington's Unrefined Golden Caster Sugar 
      • 20gButter (unsalted) (softened) 
      • 1Egg(s) (free range) (large) 
      • 1Allinson's Easy Bake Yeast Sachet 
      • 1 tspSalt 
      • 85mlMilk (warm) 
      • 60mlWarm water 
    • For the Topping

      • 250gSilver spoon fondant icing sugar 
      • 3 tspWater 
      • Enough for desired colourPink food gel 
    • For the Filling

      • 100mlDouble cream (whipped) 
      • 1 tspNielsen-Massey Vanilla Bean Paste 
      • 75gRaspberry jam 


    • Baking tray
    • Piping bag
    • Nozzle

    Nutritional information per 47g serving

    • Energy 120cal
    • Fat 1.2g
    • of which Saturates 0.6g
    • Carbohydrates 23g
    • of which Sugars 0.5g
    • Protein 4.1g
    • Salt 0.47g

    10 Baker Ratings

    Made these & they tasted lovely but they were & not light & fluffy at all. I’m unsure why as I followed the recipe & double checked everything along the way.

    Love this?
    0 bakers loved this!

    they tasted great, were easy enough to do, though i recommend slicing before icing as i got into a right mess and ruined the icing when trying to slice

    Love this?
    0 bakers loved this!

    Let us know how you rate our bake?

    Baking Recipes and Baking Ideas

    Great recipes and more at

    Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.