Ingredients
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 |
Directions
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
More About Southwest Honey Co.

Our unpasteurized and raw honey is bottled directly from the hive, so you can enjoy with confidence that it has pure nutrients, enzymes, and pollen. . .
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We hold hands-on, fun and educational events and classes for kids (Explore The Honey Bee), adults (Bees & Brew) and seniors (Bees & Tea). . .
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Did you know that we can thank a honey bee for one of every three bites of food we take? Join in our cause to help save the bees. . .
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