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Cinnamon Honey Buns

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1/4 cup Butter or margarine, softened and divided
1/2 cup BeeMaid honey, divided
1/2 cup Chopped toasted nuts, optional
2 tsp Ground cinnamon
1lb Frozen bread dough, thawed accordingto package directions
2/3 cup Raisins


Grease 12 muffin cups with 1 Tablespoon butter.  To prepare honey nut topping, mix together 1 Tablespoon butter, 1/4 cup honey and chopped nuts. Place 1 teaspoon topping in each muffin cup.  To prepare filling, mix together remaining 2 Tablespoons butter, remaining 1/4 cup honey and cinnamon. Roll out bread dough onto floured surface into 18 x 8-inch rectangle. Spread filling evenly over dough. Sprinkle evenly with raisins. Starting with long side, roll dough into log. Cut log into 12 (1-1/2-inch) slices. Place 1 slice, cut-side up, into each prepared muffin cup. Set muffin pan in warm place; let dough rise for 30 minutes. Place muffin pan on foil-lined baking sheet. Bake at 375°F. 20 minutes or until buns are golden brown. Remove from oven; cool in pan 5 minutes. Invert muffin pan to remove buns.

Source: Recipe courtesy of The National Honey Board