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    Home » Recipes » Sweet Breads & Muffins

    Finger Buns

    Published: Oct 6, 2023 by Lucy · This post may contain affiliate links · 4 Comments

    Jump to Recipe
    Sweet sticky pink iced finger buns on a wire rack.

    My easy finger buns recipe is a much loved classic bakery-style treat. Soft fruit dough is topped with a sticky glaze and pink icing before being sprinkled with coconut or 100s and 1000s.

    These pretty sticky buns are loved by young and old, and make a fun and delicious tea time treat. Once the dough has risen, there's less than 15 minutes bake time!

    baked finger buns on a cooling rack iced with pink icing and some sprinkled with coconut, others sprinkled with 100s and 1000s.

    Iced finger buns are a bakery favourite. Alongside vanilla custard slice, jam tarts, apple and cinnamon scrolls, and triple chocolate muffins, they make the perfect tea time treat, fun addition to lunchboxes and are a popular addition to kids parties!

    My homemade sticky finger buns take just 15 minutes to prepare, and with that soft buttery dough and pink icing, a fresh baked batch of these always brings a smile to everyones face!

    side view of some iced finger buns to show the fruit studded dough.

    Why You're Going To Love This Recipe

    • Loved by all the family - these sticky finger buns are always popular with kids and adults alike.
    • Basic ingredients - you don't need any special ingredients to make these soft sweet buns!
    • Cheaper than store bought - and they taste sooo good fresh from the oven, not to mention they make the house smell amazing!
    • Conventional or Thermomix - both methods for these classic finger buns are written in the recipe card below.

    What You Need

    These iced finger buns are made with just a handful of basic ingredients.

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    • Dried yeast - dried yeast can be bought in individual sachets or larger boxes/containers.
    • Caster sugar - also called superfine sugar. This is used to make the finger buns as well as the glaze.
    • Milk - warmed but not hot. I recommend using full cream milk for the softest finger buns.
    • Bread flour - or plain, all purpose flour.
    • Butter - you can use unsalted or salted butter in this recipe. Make sure your butter is softened to room temperature.
    • Egg - I use a large egg, weighing approx 60g each, at room temperature for the best results.
    • Sultanas - these are optional, you can make a fruitless finger bun if you prefer.
    • Gelatine powder - makes the glaze set with a glossy finish.
    • Pure icing sugar.
    • Pink food colouring - you only need a tiny amount.
    • Desiccated coconut or 100s and 1000s - to decorate the finger buns. I like to make half into coconut finger buns and half with sprinkles so everyone can pick their favourite!
    ingredients needed to make finger buns weighed out and placed in individual bowls.

    Equipment Required

    • 3 bowls and a spoon - or you can make these finger buns using your Thermomix.
    • Large baking tray - 30cm x 45cm.
    • Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

    Step By Step Instructions

    It takes just 15 minutes to prep these pink iced finger buns, then let the dough rise!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Step 1 - Activate The Yeast

    Add the dried yeast, caster sugar and warm milk into a bowl. Whisk to combine. Allow to sit in a warm place for 10 minutes or until frothy. 

    The frothy yeast mixture.

    Step 2 - Combine The Flour And Butter

    Sift the flour into a large bowl.

    Sifted flour in a large mixing bowl.

    Rub the butter through the flour until the mixture resembles fine breadcrumbs. 

    Butter rubbed into the flour until it resembles breadcrumbs.

    Step 3 - Combine The Dough Ingredients

    Pour in the yeast mixture, the whisked egg and the sultanas. 

    Yeast mixture and sultanas added to the flour in the mixing bowl.

    Stir together until the mixture forms a round dough ball.

    The mixed finger bun dough in a mixing bowl.

    Step 4 - Leave The Dough To Rise

    Grease a dish with cooking spray and place the dough ball into the bowl.

    The finger bun dough being left to prove and double in size.

    Cover with a tea towel and leave in a warm spot to rise for 45 minutes or until doubled in size.

    The dough after resting - doubled in size.

    Step 5 - Shape The Dough

    Preheat oven to 200 degrees celsius (fan-forced).

    On a lightly floured board, place the dough and knead for 5 minutes.

    Divide the dough into 16 equal sized portions and roll each portion into a log-shaped bun.

    The dough cut in to pieces on a wooden board.

    Place the finger buns onto a large 30cm x 45cm greased baking tray or ovenware dish. Set aside for a further 10 minutes to prove.

    The dough shaped into finger bun shapes and placed on a baking tray.

    Step 6 - Bake

    Bake the buns for 12 minutes or until golden and they sound hollow when tapped on top. 

    Step 7 - Make The Glaze

    While the finger buns are still warm, place the caster sugar, gelatine powder and water into a bowl. Heat on 50% power in the microwave for 30 seconds or until the gelatine has dissolved. Stir the glaze.

    Brush glaze over the top of the buns. Allow the buns to cool before making the icing.

    The baked finger buns in the baking dish.

    Step 8 - Ice The Buns

    Sift the icing sugar into a bowl. Add the softened butter, boiling water and 1-2 drops of pink food colouring. Whisk until smooth and combined. 

    Pink icing mixed together in a bowl.

    Spread the icing over the buns and decorate with coconut or 100s and 1000s.

    Sweet pink iced finger buns on a wire cooling rack.

    Expert Tips

    Tips for proving the dough:

    • To prove the dough, place it into a lightly greased bowl, set the bowl in a warm spot and cover with a tea towel. Warm places can include:
      • a sunny spot in the house.
      • heat an oven on low temperature and then turn off – allow the oven to cool until only just warm and place the bowl inside.
      • pour boiling water into the bowl and leave for 5 minutes to heat the dish through – drain the water, grease the bowl lightly and place the dough inside.
      • place the bowl on top of a hot water bottle.
      • place the bowl near a warm heater.

    Extra Tips

    • Make sure that your yeast is in date and still active.
    • Mix the yeast with warm milk to help it dissolve and activate. You’ll know it’s ready when it becomes frothy. 
    • Leaving the dough in a warm place is essential for it to rise and double in size. See my tips above for proving dough. 
    • Glaze the cooked finger buns while they’re still warm.
    • Storage - store the finger buns in an airtight container at room temperature for up to 3 days (they are at their very best on the day they're made).
    Colourful 100s and 1000s sprinkled over pink iced buns.

    FAQs

    How do I know the finger buns are cooked?

    Gently tap the top of the finger buns, if they sound hollow then they are cooked.

    Can I freeze finger buns?

    Yes, you can! Freeze the buns in an airtight container for up to 1 month. Allow to defrost before reheating or alternatively, serve at room temperature once defrosted.

    Are finger buns like a normal bread dough?

    No, the dough used to make finger buns is an enriched dough, containing butter, sugar and egg to create a soft, fluffy, sweet and buttery dough.

    A close up of pink iced finger buns.

    Related Recipes

    For more classic sweet treats that are loved by all the family, check out these other popular recipes:

    • Close view of crackles
      Chocolate Crackles Recipe | Party Food
    • Pink and white marshmallows on a biscuit base with jam and chocolate.
      Wagon Wheel Marshmallow Slice
    • Pieces of Mars Bar slice with chocolate on top stacked together.
      Mars Bar Slice
    • A cupcake with white icing and coloured sprinkles that has been cut and more cupcakes in the background.
      Easy Vanilla Cupcakes | Basic Recipe

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    Soft finger buns with pink icing and sprinkles.

    Finger Buns

    Soft finger buns topped with a sticky glaze, pink icing & sprinkles are a much loved classic bakery-style treat.
    5 from 6 votes
    Print Pin Rate
    Course: Breads and Scrolls
    Cuisine: Australian recipe
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Proving (rising) Time: 55 minutes minutes
    Total Time: 1 hour hour 22 minutes minutes
    Servings: 16 serves
    Calories: 367kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    For The Finger Buns

    • 14 g (4 tsp) dried yeast
    • 55 g (¼ cup) caster sugar
    • 375 ml (1 ½ cups) warm milk
    • 600 g (4 cups) bread flour or plain flour
    • 60 g butter chopped, room temperature
    • 1 egg lightly beaten
    • 80 g (½cup) sultanas optional

    For the glaze:

    • 1 tbs caster sugar
    • 1 tsp gelatine powder
    • 1 tbs hot water

    For the icing:

    • 240 g (1 ½ cups) pure icing sugar
    • 15 g butter softened
    • 2 tbs boiling water
    • 1-2 drops pink food colouring
    • desiccated coconut or 100s and 1000s to decorate
    Metric - US Customary

    Instructions

    • Place the dried yeast, caster sugar and warm milk into a bowl. Whisk to combine. Allow to sit in a warm place for 10 minutes or until frothy.
      If using a Thermomix: Place milk, yeast and caster sugar into the Thermomix bowl and mix for 1 minute, 37 degrees, Speed 1.
    • In a large bowl, sift the flour. Rub the butter through the flour until the mixture resembles fine breadcrumbs.
      If using a Thermomix: Add flour, butter and egg and mix for 6 seconds, Speed 7.
    • Pour in the yeast mixture, the whisked egg and the sultanas.
      If using a Thermomix: Knead for 2-3 minutes on Interval/Kneading function. Add the sultanas and combine for 10 seconds, Reverse, Speed 5.
    • Stir together until the mixture forms a round dough ball.
      Grease a bowl with cooking spray and place the dough ball into the bowl.
    • Cover with a tea towel and leave in a warm spot to rise for 45 minutes or until doubled in size (see notes).
    • Preheat oven to 200 degrees celsius (fan-forced).
    • On a lightly floured board, place the dough and knead for 5 minutes.
    • Divide the dough into 16 equal sized portions and roll each portion into a log-shaped bun.
    • Place the logs onto a large 30cm x 45cm greased baking tray. Set aside for a further 10 minutes to prove.
    • Bake the buns for 12 minutes or until golden and they sound hollow when tapped on top.
    • While the buns are still warm, place the caster sugar, gelatine powder and water into a bowl. Heat on 50% power in the microwave for 30 seconds or until the gelatine has dissolved. Stir the glaze.
      Brush the glaze over the top of the buns.
      Allow the buns to cool before making the icing.
    • To make the icing, sift the icing sugar into a bowl. Add the softened butter, boiling water and 1-2 drops of pink food colouring.
      Whisk until smooth and combined.
      If using a Thermomix: place the icing sugar into the Thermomix bowl and sift for 10 seconds, Speed 8. Scrape down the sides of the bowl and add the butter, boiling water and 1-2 drops of pink food colouring. Mix for 6 seconds, Speed 6. Scrape down the sides of the bowl and repeat for a further 5 seconds or until combined.
    • Spread the icing over the buns and decorate with coconut or 100s and 1000s.

    Notes

    RECIPE NOTES & TIPS
    Tips for proving the dough:
    To prove the dough, place it into a lightly greased bowl and set the bowl in a warm spot and cover with a tea towel. Warm places can include:
    • a sunny spot in the house
    • heat an oven on low temperature and then turn off – allow the oven to cool until only just warm and place the bowl inside
    • pour boiling water into the bowl and leave for 5 minutes – drain the bowl, grease lightly and place the dough inside
    • place the bowl on top of a hot water bottle
    • place the bowl near a warm heater.
    Extra tips:
    • Make sure that your yeast is in date and still active.
    • Mix the yeast with warm milk to help it dissolve and activate. You’ll know it’s ready when it becomes frothy. 
    • Leaving the dough in a warm place is essential for it to rise and double in size. See my tips above for proving dough. 
    • Glaze the cooked finger buns while they’re still warm.
    • Store in an airtight container at room temperature for up to 3 days (they are at their very best the day they are made).
    • Freeze the buns in an airtight container for up to 1 month. Allow to defrost before reheating or alternatively, serve at room temperature once defrosted.

    Nutrition

    Calories: 367kcal | Carbohydrates: 70g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 46mg | Potassium: 165mg | Fiber: 2g | Sugar: 25g | Vitamin A: 169IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Libby says

      March 28, 2025 at 5:27 pm

      5 stars
      This is the best finger bun recipe I have tried. For my oven I only used 180 degrees. Easy and tasty.

      Reply
    2. Doog says

      September 13, 2024 at 6:43 pm

      5 stars
      Wow, amazing, what an orsm recipe. They look and taste like the real deal, but so so much better. Thank you for your orsmness. Ps did replace the egg for a duck egg

      Reply
    3. Carrie says

      August 19, 2024 at 7:10 am

      5 stars
      These are super easy and everyone LOVED them! Making more today x

      Reply
    4. Jodie says

      October 09, 2023 at 9:49 pm

      5 stars
      Delicious and easy to make even more beginners who aren’t that experienced with using yeast.
      The only thing I wish it had was the yummy thick icing they put on fingers buns at woolies and bakers delight!

      Reply
    5 from 6 votes (2 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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