Ingredients
Topping:
1 tablespoon butter, melted
1/4 cup GOLDEN BLOSSOM HONEY
1/4 cup walnuts, toasted and chopped
Filling:
2 tablespoons butter, melted
1/4 cup GOLDEN BLOSSOM HONEY
2 teaspoons ground cinnamon
Dough:
1 loaf frozen bread dough, thawed
3/4 cup raisins
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°
Spray a 12-cup muffin pan with nonstick cooking spray. Line a baking sheet with foil. Set aside.
Topping:
Mix ingredients together. Place 1 teaspoon of mixture into each muffin cups.
Filling:
Mix filling ingredients together. Set aside until dough is prepared.
Dough:
On a floured surface, roll out dough into a 9×18 inch rectangle. Spread filling over dough. Sprinkle with raisins.
Starting with long side, roll dough into a log. Cut into 12 slices. Place each slice, cut-side up, in prepared muffin pan. Cover pan with dry towel. Put in warm place to allow dough to rise for 30 minutes.
Place filled muffin pan on foil-lined baking sheet. Bake about 25 minutes or until buns are golden. Remove from oven and cool in pan for 5 minutes. Invert pan to remove buns.
Yields: 12 buns
Spray a 12-cup muffin pan with nonstick cooking spray. Line a baking sheet with foil. Set aside.
Topping:
Mix ingredients together. Place 1 teaspoon of mixture into each muffin cups.
Filling:
Mix filling ingredients together. Set aside until dough is prepared.
Dough:
On a floured surface, roll out dough into a 9×18 inch rectangle. Spread filling over dough. Sprinkle with raisins.
Starting with long side, roll dough into a log. Cut into 12 slices. Place each slice, cut-side up, in prepared muffin pan. Cover pan with dry towel. Put in warm place to allow dough to rise for 30 minutes.
Place filled muffin pan on foil-lined baking sheet. Bake about 25 minutes or until buns are golden. Remove from oven and cool in pan for 5 minutes. Invert pan to remove buns.
Yields: 12 buns
