Direction Grease 12 muffins cups with 1 Tbsp. butter.

To make honey-nut topping, mix together 1 Tbsp. butter, 1/4 cup honey and chopped nuts, if desired. Place 1 teaspoon of mixture in each muffin cup.

To make honey-cinnamon filling, mix together remaining 2 Tbsp. butter, remaining 1/4 cup honey and cinnamon.

On floured work surface, roll bread dough to form a rectangle 8 x 18 inches. Spread honey-cinnamon filling evenly over dough. Sprinkle evenly with raisins. Starting with the long side, roll dough into a log.

Cut log into 12 pieces approximately 1-1/2 inches wide. Place each piece of dough into a prepared muffin cup, with cut side up. Set muffin pan in a warm place and allow dough to rise for 30 minutes.

Place muffin pan on a foil-lined baking sheet to catch drips. Bake at 375 ºF 20 minutes until buns are golden brown. Remove from oven and cool in pan 5 minutes. Invert muffin pan to remove buns.


Frozen bread dough from the grocery store gets mixed with nuts, honey and raisins to make great breakfast buns.

Mr Breakfast would like to thank baseball27 for this recipe.

From Roosevelt

This is how my grandmother used to make them - with the frozen bread dough - and I always loved hers on Sunday mornings when we'd visit.

Comment submitted: 1/24/2013 (#15101)

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