Christmas buns

Christmas buns

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(12 ratings)

Cook: 25 mins 40 mins + rising


Serves 9
Paul Hollywood's fruit rolls can be made ahead then heated up before adding a glossy glaze and citrus icing

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal455
  • fat9g
  • saturates5g
  • carbs89g
  • sugars47g
  • fibre3g
  • protein9g
  • salt0.65g
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  • 500g strong white flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 40g unsalted butter, softened at room temperature
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • vegetable oil, for greasing

For the filling

  • 25g unsalted butter, melted
  • 75g soft brown sugar
  • 2 tsp ground cinnamon
  • 100g dried cranberries
  • 100g chopped dried apricot

For the glaze

  • 50g caster sugar

For the lemon icing

  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g icing sugar


  1. Put the flour and 1 tsp salt into a large bowl. Make a well in the centre and add the yeast. Meanwhile, warm the milk and butter in a pan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents come together as a soft dough (add extra flour if you need to).

  2. Tip the dough onto a well-floured surface. Knead for 5 mins, adding more flour if necessary, until the dough is smooth, elastic and no longer sticky.

  3. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn until covered in oil. Cover the bowl with cling film and set aside in a warm place for 1 hr or until doubled in size. Lightly grease a baking sheet and set aside.

  4. For the filling, knock the dough back to its original size and turn out onto a lightly floured surface. Roll it into a 1cm-thick rectangle. Brush all over with the melted butter, then sprinkle over the sugar, cinnamon and fruit.

  5. Roll up the dough into a tight cylinder, cut into 9 x 4cm slices and position on the prepared baking sheet, leaving a little space between. Cover with a tea towel and set aside to rise for 30 mins.

  6. Heat oven to 190C/170C fan/gas 5. Bake the buns for 20-25 mins or until risen and golden brown. Meanwhile, melt the glaze sugar with 4 tbsp water until syrupy.

  7. Remove from oven and glaze. Set aside to cool on a wire rack. Once cool, mix the zest and icing sugar with about 2 tbsp water to drizzle over the buns. Serve.

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Comments, questions and tips

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22nd Nov, 2017
Omg I love it , I also love the great British bake off and also I loved it much me when marry berry was doing it , don't tell the other lady (I know here name just don't know how to spell it ) but I don't like her! Do you still speak to marry berry? If so tell her I respect her so much and I'm not going to say I'm her biggest fan but she still means so much to me because baking may be my future in fact my teachers are always saying that we are the future. She is one of my idols alongside you and I'm only in year 7 at secondary school. PS: reply please so then I can show my best friend Isy! Please call me Rebecca
2nd Apr, 2015
I've made them several times but using mincemeat or chocolate bits was better as the filling didn't fall out. If you use chocolate, they're even nicer the next day cut in half, toasted and then buttered. I used Belgian milk chocolate cut up but didn't bother with the lemon icing. I tried orange in the icing but it was too bland
26th Feb, 2015
Surprisingly easy and the dough got quite puffy and i found making it very relaxing. Next time I shall roll it thinner and wider so the filling can be spread further as they grew huge. I used almonds as well, halved the cinnamon and added nutmeg. Also, halved the icing sugar and added lemon juice as well as the zest which was the best bit. Not so keen on the filling so i think either the chocolate bits or the boozy mincemeat is a great idea for next time. (I wonder if i could use apricot jam instead)
4th Dec, 2013
I've made these a few times now & they are wonderful. I do put in extra fruit & I use sultans too & I don't use lemon in the icing. I store them in an air tight box & they stay fresh for a couple of days. Might be longer but we've eaten them by then!
20th May, 2013
I used the basic recipe here but did cinnamon, a little mixed spice, half a bar of chocolate cut into chunks and currants. Everyone loved them and they turned out a lot better than I expected, and was easier than I thought
20th Dec, 2012
Hi all, I am planning to bake those rolls for Christmas. However, I would like to prepare them in advance. How long will they stay good please? How can I keep them fresh? Thanks!
20th Nov, 2013
As this is a "bread" recipe, they are best eaten on the day you make them. However, you can easily freeze them without the icing and just thaw in warm oven drawer then ice and serve.
7th Dec, 2012
Fab I have done this soo many times now and I still get it right
6th Dec, 2012
Sounds gorgeous - however... One thing I can't quite get. The whole point of "fast-action" yeast is that you don't need to rise and then knock back. You simply shape the dough after kneading & then leave to rise. This is OK if you don't mind the (obviously artificial) additives in fast action yeast. If you are going to knock back, why not use (additive free) fresh yeast? ASDA sell it to me by the block - at the bakery counter - and, wrapped, it keeps well in the fridge. If you just want to try it, they'll even GIVE you an ounce or two if your local store bakes its own bread. About 25g would be fine in this recipe.
25th Sep, 2012
Ace....substituted the strong white flour for strong brown- very tasty!


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