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Spiced Buns for #TwelveLoaves

Spiced Buns | Magnolia Days

The smell of yeast filled the air. It was released when a warm liquid awakened it after a long, dry rest. The aroma was enhanced with an earthy note. Spices mixed in and intertwined with newly forming dough. Cinnamon, ginger, nutmeg, and cardamom gave warmth to an ordinary bread. The heat of the oven gave one final spring rise and soon after Spiced Buns were ready for breakfast.

Spices add so much more than flavor. They ignite hunger with their scent. They alter the color with varying hues from all points on the spectrum. They are the theme for November’s Twelve Loaves Challenge. It’s one I’ve been looking forward to for a long time. The real challenge was deciding on which bread to bake. I finally went with a bun filled with four of my favorite spices along with another fave of mine, dried currants.

Spiced Buns | Magnolia Days

Spiced buns could be considered a yeast biscuit. However, it is very different from any standard biscuit found here in the south. Southern biscuits are quick breads made with flour, leavening, fat, and liquid. I use self-rising flour, shortening, and milk when I make biscuits. So to me, Spiced Buns are more like a roll. They have a distinct bread texture and a moderate level of spice. Serve them warm along with butter and jam.

What is your favorite spice? Do you bake bread with it? You should because it’s fun and tasty too! If you need recipes or inspiration, here is a list for you to get started:

Spiced Buns

A delicious yeast roll made with warm spices and filled with dried currants. Serve them warm for a wonderful breakfast bread.
Course Breakfast
Cuisine American
Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Author Renee


  • 3 1/2 to 4 cups all-purpose flour
  • 2 packages active dry yeast 1/4 ounce each
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 2/3 cup water
  • 1/2 cup butter at room temperature
  • 3 eggs at room temperature
  • 1 cup dried currants or raisins
  • 1 egg white slightly beaten


  1. Grease a large bowl and set aside. Grease 2 baking sheets or line them with parchment or non-stick liners.
  2. Whisk together 2 cups flour, yeast, sugar, salt, cinnamon, nutmeg, ginger, and cardamom in the bowl of a stand mixer.
  3. Heat water and butter in a small saucepan until warm, 120-130 degrees F (butter does not need to melt). Add to flour mixture.
  4. Lightly beat eggs and add to flour mixture.
  5. Blend at low speed using the flat beater until moistened.
  6. Change flat beater to dough hook and turn mixer to recommended setting for the dough hook.
  7. Gradually add currants and enough flour to make a soft dough (it should "clean" the side of the bowl). Knead with mixer/dough hook for 5 minutes.
  8. Transfer dough to a lightly floured surface and hand knead a few times.
  9. Place dough in greased bowl, turning to grease top. Cover and let rise in a warm place until double, about 1 hour.
  10. Punch dough down and transfer to a lightly floured surface. Roll dough to 1/2-inch thickness.
  11. Cut out buns with a 2- to 2 1/2-inch round cutter.
  12. Place cut-out rounds 1 1/2-inches apart on baking sheets. Cover and let rise in a warm place until double, about 30 minutes.
  13. Preheat oven to 350 degrees while buns are on the second rise.
  14. Gently brush tops with egg white. Bake for 12 to 15 minutes or until golden brown.
  15. Remove buns from cookie sheets. Serve warm.

Recipe Notes

A recipe for spiced buns, a delicious yeast roll made with cinnamon, nutmeg, ginger, cardamom, and filled with dried currants. It is a great breakfast bread.

Recipe adapted from one in The Red Star Centennial Bread Sampler cookbook (no longer in print).

#TwelveLoaves November – Spices. October #TwelveLoaves was about baking with Root Vegetables. It was quite a delicious month! Temperatures are dropping  and it is the right moment to explore bread and SPICE! Share your November Spice Bread (yeast or quick bread). Let’s get baking!

Twelve Loaves Logo

Want to add your bread to the collection with the Linky tool this month? Here’s what you need to do!

  1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
  2. Please link your post to the linky tool at the bottom of my blog. It must be bread baked to the Twelve Loaves theme.
  3. Have your Twelve Loaves bread that you baked this November, 2013, and posted on your blog by November 30, 2013.

#TwelveLoaves is a monthly bread baking party. It was created by Lora from Cake Duchess and runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

Recipe Rating


Sunday 17th of November 2013

Just imagining the aroma and flavor of these buns ignites my appetite! They do look airy enough to float.


Thursday 21st of November 2013

They are nice and airy. The yeast rise helps it instead of being dense like a traditional southern biscuit.


Sunday 10th of November 2013

Hello Renee, The rotundity of your buns motivate me to bake a batch soon. I can imagine the lovely aroma of the spices wafting through your kitchen and igniting hunger.


Sunday 10th of November 2013

Thanks Namita and they do have a most lovely aroma when they are baking.

Anita at Hungry Couple

Sunday 3rd of November 2013

Hmm. I don't think I've ever had any buns quite like this but they look delicious and I can just imagine the smell. I've got a big pot of soup on the stove now and I'm thinking these would go great with it.


Saturday 9th of November 2013

I think they would be lovely with soup. I ate them for breakfast and now I'm thinking how nice they would be for lunch and dinner too.

Dorothy at Shockingly Delicious

Sunday 3rd of November 2013

You've got some spicy buns! Buuuaaaahhha ha ha!


Saturday 9th of November 2013

Too funny Dorothy!


Sunday 3rd of November 2013

Look at all these wonderful breads that I've found ... I'm new here, and am so happy to have found Twelve Loaves!


Saturday 9th of November 2013

Thanks so much Susan and I'm glad you found my blog.