Sweet Honey-Nut Buns

Sweet Honey-Nut Buns


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A bun swirled with honey-nut cream cheese makes for a rich and filling breakfast on-the-go. Drizzle the swirl with honey for a colorful touch of sweetness.

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Serving Size / Yield

12 buns


  • Dough:
  • 1 C. Milk, warmed
  • 1 .25 oz. packet of Active Dry Yeast
  • 1/2 C. Splenda Sugar Blend
  • 1 Egg
  • 1 tsp. Vegetable Oil
  • 1/2 tsp. Salt
  • 1 C. All Purpose Flour
  • 1 C. All-Purpose Whole Wheat Flour, plus additional flour for softening dough
  • Spread:
  • 8 oz. Honey-Nut Soft Cream Cheese, room temperature
  • 1/4 C. Splenda Sugar Blend
  • 1 1/2 tsp. Cinnamon
  • Egg Wash:
  • 1 Egg, beaten
  • 2 tsp. Water

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Preheat oven to 350 degrees. Grease a 9x13" baking pan with cooking oil. Combine milk, yeast, and 1/2 cup sugar in a large mixing bowl. Let sit for five minutes. Beat in egg, oil, and salt until well combined. Add the flour and mix. Add additional whole wheat flour, about 1/2 cup at a time, until the dough is moderately softened and pulls away from the sides of the bowl. Cover with a damp towel, place in a warm area, and allow dough to double in size (30-60 minutes). Remove from bowl and roll out on a floured surface into a 12x18" rectangle.

Spread cream cheese evenly over dough. In a small bowl, combine sugar and cinnamon, and sprinkle mixture evenly over the cream cheese. Roll up from the long side of the dough in jelly roll fashion; moisten and pinch the seam when finished. Place roll on surface seam-side-down before cutting into 12 equal slices. Arrange rolls on baking pan.

Let rise in a warm place until doubled in size (30-60 minutes). In a cup, mix beaten egg with water. Brush the resulting egg wash over the rolls before placing in the oven. Bake for 15-18 minutes or until golden brown.

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