Raspberry Honey Buns

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Back in November I received an exciting — to food bloggers — delivery. A giant box from Honey Ridge Farms had arrived, stuffed with their entire line of raw honey cremes. My mind immediately started working on overdrive to come up with recipes using this bounty, but because of the holidays and travel I didn’t get to post about them until now.

I first got to sample Honey Ridge Farms’ products way back in 2010 when I went to Camp Blogaway in California. Honey is one of my favorite toppers for toast, additions to tea, and baking ingredients, so finding out about these fruit-blended flavors was very timely. The small sample jars we received then didn’t last long.

Fast forward back to the present. I admit I had a honey-and-toast meals before I got down to the recipe testing. I had to try the flavors out properly, right? From there it wasn’t hard to make the jump to the first recipe.

Honey Buns - Raspberry Honey Buns pre-baking

I love cinnamon rolls, but I hate feeling sick after eating one due to the copious amount of butter and slathering of frosting. These honey buns have only 3 tablespoons of sweetener, and it all comes from raw raspberry honey creme. They are also small, which make them perfect for a wee smackerel of something with your tea, or the sweet accompaniment to Sunday brunch.

Honey Buns - These raspberry honey buns are a naturally sweet treat perfect for breakfast, afternoon tea, or anytime.


Raspberry Honey Buns

Raspberry Honey Buns

Yield: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Rise Time: 3 hours
Total Time: 3 hours 40 minutes


For the Dough

For the Filling

For the Glaze


  1. Mix together flours, salt, and yeast in a large bowl, food processor, or mixer bowl. Heat milk in microwave about 45 seconds, until warm to the touch but not scalded.
  2. Mix milk, honey, and butter into dry ingredients all at once, until it comes together into a ball of dough. If the dough is too sticky and loose, add more AP flour, a little at a time, until the dough is cohesive.
  3. Knead a few minutes until you have a smooth and supple ball. Place in a lightly greased bowl and cover with plastic wrap. Let rest until doubled in bulk, about two hours.
  4. Punch down dough and roll out on a floured counter top. Roll into a large, thin rectangle approximately 12 inches by 16 inches.
  5. Heat 1 tablespoon honey in microwave for 15 seconds. Brush over surface of the dough with a pastry brush, then scatter cinnamon over the top.
  6. Starting with the shorter side, roll dough tightly into a log. Slice roll into ½-inch wide pieces. Shape each piece gently into a circle, and place on a parchment-covered baking sheet.
  7. Cover rolls loosely with plastic wrap and let rise 1 hour.
  8. Bake rolls at 350 for 15-20 minutes, until nicely browned.
  9. Heat remaining tablespoon honey in microwave for 15 seconds, then brush on baked rolls.
  10. Best served immediately. Store leftovers in an airtight container.

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Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 105Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 111mgCarbohydrates: 19gFiber: 1gSugar: 4gProtein: 3g

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Disclaimer: I received an assortment of Honey Ridge Farms products for the purpose of review for their Spread the Love campaign. As always, my opinions are my own.


  1. I loosely followed this recipe (I had leftover dough from making rosemary rolls the other day). I used local raw spreadable honey and cinnamon. They are beautiful, lightly sweet, and along with fresh fruit make the perfect breakfast for my little humans. Thanks!

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