- 3 tablespoons [45 g] butter or margarine, melted then divided
- 1/2 cup [125 mL] liquid honey, divided
- 1/4 cup [60 mL] chopped roasted nuts
- 2 teaspoons [10 mL] cinnamon
- Enough frozen bread dough for 1 white bread, thawed following packaging instructions
- 2/3 cup [160 mL] raisins
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- Grease 12 muffin tins using 1 tablespoon [15 g] of melted butter or margarine.
- Into a bowl, mix together 1 tablespoon [15 g] of remaining melted butter or margarine, 1/4 cup [60 mL] of honey with chopped roasted nuts.
- Spoon 1 teaspoon [5 mL] of melted butter or margarine honey mixture onto the bottom of each of muffin tins.
- Into a clean bowl, mix together remaining 1 tablespoon [15 g] melted butter or margarine honey mixture, remaining 1/4 cup [60 mL] honey and cinnamon.
- Onto a floured surface, roll bread dough into a 18 x 8-inch [46 x 20 cm] rectangle.
- Evenly spread honey cinnamon mixture all over dough; evenly top with raisins.
- Starting at a long side of rectangle, roll filled dough into a long roll.
- Slice roll into 12 [1 1/2-inch / 4-cm thick] slices.
- Arrange slices, cut side up, into muffin greased tins.
- Leave to rise into a warm environment, away from dratfs, for 30 minutes.
- Meanwhile, preheat oven to 375°F [190°C].
- Transfer muffin pan onto a baking sheet, already covered with al foil.
- Bake buns into preheated oven for 20 minutes, until golden brown.
- Remove from oven; leave to cool in pan for 5 minutes.
- Turn pan over to unmold buns, and serve.
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