Cinnamon Honey Buns
• 1/4 cup butter or margarine, softened and divided
• 1/2 cup Dutch Gold BUCKWHEAT honey, divided
• 1/2 cup chopped toasted nuts, optional
• 2 tsp. ground cinnamon
• 1 lb. frozen bread dough, thawed according to package
• 2/3 cup raisins
• 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.
