ROCKING RASPBERRY BUNS...
So after much umming and arghing and thinking “plain, sugar, Plain and mascapone, Ricotta, brown sugar” and many variations here they are in all their glory.
Without any adornments at this stage:)
Chock bun of raspberries….Simply delicious…Brekkie, morning tea, lunch, afternoon tea..
Toasted, wonderful in a bread pudding after a few days…
Warmed up with cream or custard…endless, endless possibilities…
Not sweet enough the greedyboys said…
Hmm you be the judge.
I think they are:) 
What will you need?
Use my base sticky bun recipe  but add in 2 eggs and change the butter amount to 150 g.
Apart from that, it is the same.
So follow the same procedure.
You will need 400g of Frozen raspberries
1/2 cup of sugar
2 tsp of cornflour.
Add altogether in a bowl and toss.
You want the berries to be frozen as long as possible. 
Make the dough according the above recipe.
Allow to rest for specified time and then place on lightly floured bench/board.
Roll out into a sort of rectangular shape (see below) and sprinkle with berries.
Then roll up as tightly as possible.
Lightly grease a roasting dish, or a big, high sided dish.
Slice the sticky buns into 12-14 pieces.
I did 12.
I laid these out 4 x 3 , as you can see below.
Cover lightly with a tea towel and place in a warm place and allow to rise for 2 hours.
Pre-heat oven 20 210 celsius about 30 minutes before rising is finished.
Place in the hot oven for 10 minutes and then reduce heat to 180 and bake a further 25 minutes.
After 15 minutes, ,make a sugar syrup of 1/4 cup of water and 1/4 cup of sugar and let become syrupy.
Spoon over the buns about 10 minutes before removing them.
It acts as a glaze.
Remove from oven and allow to cool in the pan.
NB: RASPBERRIES WILL BE VERY VERY HOT!!!!
Allow to cool fully and then pull apart and munch.
Mmmmm, very very very yummy….
The greedyboys felt more sugar was needed in the raspberry mix.
I did not.
You could also make a white icing and drizzle across the raspberries buns but i really feel this maybe too much.
But as usual I will leave it totally up to you.