Honey Cinnamon Buns

by Country Spoon

Now that fall is really setting in, we are closing up our homes and starting winterizing projects. Our homes are not the only ones getting tightened up, beekeepers are doing the same thing for their bees by condensing the hives. This final chore of the year leaves one last chance for some dark and flavorful fall honey.  Honey makes for a natural way to sweeten and lighten recipes… honey cinnamon buns are sticky sweet drizzled with late harvest honey… perfect for a cold morning or a festive gathering.  

Honey Cinnamon Buns:


1 c. milk – lukewarm

1/2 c. honey

3 t. dry active yeast

1 egg – lightly beaten

1 stick salted butter – soft

2 t. cinnamon

5 c. all-purpose flour


1/2 c. brown sugar

1 t. cinnamon


In a small bowl, combine honey and warm milk. Stir until it dissolves. Add the yeast and let sit for 10 minutes.  In a large bowl, combine yeast mixture, beaten egg and cinnamon.  Add softened butter and stir until butter is evenly mixed.  With a wooden spoon, slowly add the flour.  Once the dough becomes hard to stir, turn it out on a lightly floured surface.  Knead lightly to combine dough in a ball.  The dough will be rough at first, but will smooth out.  Place dough in a clean bowl and cover with a cloth. Let sit in a warm place for about 2 hours or until dough has doubled in size.

Once the dough has risen, separate it into 3 balls.  In a small bowl, combine brown sugar and cinnamon. On a lightly floured surface, roll out the first ball of dough into an eight inch round. Drizzle dough with desired amount of honey and sprinkle with a third of the sugar and cinnamon topping.  Starting on one side, roll the round up into a log and set aside. Repeat these steps for the remaining dough balls.  Preheat oven to 350.

Slice each log into 2 inch thick slices.  On a baking sheet lined with parchment paper, place the slices about an inch apart.  Let rest covered with a cloth for 10 minutes. Bake in oven for 20 minutes.  Serve warm drizzled with honey.