Cinnamon Honey Glazed Sticky Buns


  • 2 Tbsp.
    butter or margarine, softened
  • 1
    loaf frozen bread dough, thawed
  • ⅓ cup
    BeeMaid Creamed Honey
  • 1 tsp.
  • 1 cup
    finely chopped pecans or walnuts


Grease 12 muffin cups with butter. Roll out thawed dough on lightly floured board to 12 x 8-inch rectangle. Mix honey and cinnamon. Using back of spoon, spread in even layer over dough. Sprinkle with nuts. Roll up dough, starting from long edge and end with seam on bottom. Cut dough roll using a gentle sawing motion into 12 equal-size buns. Place buns, spiral side up, in muffin cups. Cover with a piece of plastic wrap and let rise 30 to 60 minutes or until buns puff and fill cups. Bake at 350°F for 15 to 20 minutes or until golden. Remove from oven and carefully turn pan upside down onto board, letting syrup drip onto buns before removing them from pan.

Recipe courtesy of Courtesy the National Honey Board