{twd} raisin swirl buns

I decided to make buns instead of a loaf for easier sharing of this week’s Tuesdays with DorieRaisin Swirl Bread. I rolled and filled the dough as directed. Instead of fitting it into a loaf pan, I sliced the roll into 12 sections and used a muffin tin.

I gave half to my mother who then gave some to a friend who is going through a tough time. My mother raved about them. I liked them too. They are not too sweet with a hint of nutmeg and cinnamon.

Thanks to Susan of Food.Baby for hosting this week’s selection. For the recipe, visit her blog or buy the book

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