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Honey Buns

Golden honey buns on plates, with a bottle of Nate’s raw & unfiltered honey, two forks and coffee.
We’ve mastered the art of the perfect, melt-in-your-mouth bite with our Honey Buns. Inspired by the nostalgic sweet rolls of our childhood, these sweet treats are a classic treat best enjoyed with a warm cup of coffee or a plate of fresh fruit. The best part? No added processed sugar and sweetened with the best of the best - pure honey.

Yield 12 Servings
Prep Time 20 Minutes
Total Time 2 Hours



  • ⅔ cup milk
  • 2¼ tsp active dry yeast (1 packet)
  • 3 Tbsp Nate’s 100% Pure Honey
  • 1 egg
  • ½ tsp salt
  • 3 – 3¼ cup flour
  • ⅓ cup (5⅓ Tbsp) unsalted butter, softened and cut into cubes
  • 1½ tsp cinnamon

Honey Butter

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In a small pot, gently heat your milk until it reaches 105-110°F, or until it is as hot as bathwater. Remove from the heat, and whisk in the yeast and 3 tablespoons of honey. Let it sit until the yeast begins to foam at the surface. (If it doesn’t foam, your yeast is either expired or your milk was too hot, and you’ll need to try again.)

Once foamy, pour into the bowl of a stand mixer and add the egg and salt, then whisk together to combine. Attach the dough hook to your stand mixer, then add in 3 cups of flour. Combine the ingredients together on low speed in your mixer, until all incorporated. Continuing to mix, add in the softened butter one cube at a time.

Mix for 1 minute to fully incorporate the butter, then test the dough. You’ll do this by poking the dough gently with your finger; if it is super sticky, add a tablespoon of flour, then mix and test again. Do this, as needed, until the dough is soft but not overly sticky to the touch. A little bit of stickiness is OK, but the dough should still pull away from your finger without too much dough sticking to it. Depending on humidity levels, you may not need to add any extra flour, or you may need up to ¼ cup more.

Once the dough is tested, turn your mixer on medium high and knead, with the dough hook, for 8 more minutes.

Lightly oil the sides of the bowl with vegetable oil or cooking spray, then cover and let rise until doubled, about 1 hour.

After the dough has doubled in size, punch it down to remove excess air. Lay the dough out on a lightly floured surface, then roll into a long rectangle (about 16 x 6 inches) with a rolling pin.

Sprinkle the cinnamon evenly over the rectangle. Roll the dough up lengthwise, creating a long cylinder. Using floss (or a thin knife), cut into 1-inch rolls. Place the rolls on a baking sheet lined with parchment paper, about 1 inch apart.

Cover the rolls and let them rise until doubled in size, about 20-30 minutes.  Preheat the oven to 350°F while the rolls rise.

Once risen, uncover the rolls and bake for 10-12 minutes, until set but not golden.  If using a thermometer, the internal temperature will be between 190-200°F

Honey Butter

While the buns cool, make the honey butter.  Melt the butter in a small pan or in a bowl in the microwave, then whisk in the honey.

Once the buns have mostly cooled, dip them in the honey butter and place back on the sheet pan.  Serve immediately.  If not serving immediately, glaze with honey butter right before serving.

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