Easy iced buns

Easy iced buns

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(23 ratings)

Prep: 30 mins Cook: 15 mins Plus rising


Makes 20

Kids will love these old fashioned iced buns, get them to help you decorate them too!

Nutrition and extra info

  • Freeze un-decorated

Nutrition: per serving

  • kcal183
  • fat1g
  • saturates0g
  • carbs42g
  • sugars25g
  • fibre1g
  • protein4g
  • salt0.46g
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  • 500g white bread mix (we used Wright's)
  • 100g caster sugar
  • 1 egg



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

  • 350g icing sugar
  • sprinkles (plus food colouring, if you like)


  1. Pulse together the bread mix and sugar in a food processor or table-top mixer. While the motor is running, add the egg and about 250-300ml lukewarm water, until a soft dough is formed. Knead on a lightly floured surface until smooth, about 5-10 mins. Leave in an oiled bowl, covered with oiled cling film, in a warm place until doubled in size – about 1 hr.

  2. Knock back dough by squashing with your fist, and divide into 20 even-sized pieces – keep covered with a clean tea towel so they don’t dry out. Shape each into a sausage and place on an oiled baking tray. Cover with oiled cling film and rise until doubled in size again.

  3. Heat oven to 200C/180C fan/gas 6. Remove film and cook buns on top shelf for 8-10 mins, until golden. Cool on a wire rack. To decorate, mix icing sugar with a little water until stiff but spreadable – add food colouring, if you like. Dip in the top of each bun and scatter with sprinkles.

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Comments, questions and tips

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22nd Oct, 2011
A couple of expats looking for a taste from home. We used a 500g loaf recipe for our breadmaker. After making up the recipe we thought it was a bit too soggy and added about a scant half cup of flour extra. They were great and we still have over half in the freezer for a rainy/ snowy day! Who says 'bread won't rise at altitude'!
22nd Oct, 2011
Followed recipe to the letter and failed, would be better if they had mentioned you need yeast with other bread flour
10th Oct, 2015
Don't blame the recipe if you don't read it! It clearly says to use bread MIX not flour.
3rd Aug, 2011
Instead of a bread mix I used my standard 500g bread machine recipe and got it to do the hard work so all i had to do was shape them, let them rise, put them in the oven and then the fun of decorating. I made them for a cake sale and they flew off the table. Delightfully old fashioned and lighter on the fat and sugar than most treats!
18th Jul, 2011
very nice. didnt look at tidy and neat as the picture but maybe thats my style :S
10th May, 2011
These were yummy once cooked, but I found the dough very messy and sticky to handle. I didn't use a bread mix, just bread flour and yest. Next time I make them, I will use less sugar to make it a less sticky dough.
21st Apr, 2011
The first time we had a bit of a mishap and forgot the water but even after leaving over night in the fridge they were delicious. Just like us parents remembered them (not that we were allowed to eat many!)
14th Apr, 2011
Fab!!! I didn't use a breadmix as I make my own bread used my white loaf recipe 500g flour mix and added sugar and egg. Dough is very wet. Good to make with children and once iced just like - no actually better - than the shop ones - a trip down memory lane! Only iced what we were to eat and put the un-iced ones in the freezer.


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