Honeycomb Buns (sort of)


Honeycomb buns without the special honeycomb baking pan from King Arthur Flour.

The September 2012 issue of the King Arthur Flour catalog had a bread recipe for Honeycomb Buns using their new $36 honeycomb bread pan. The alternate instructions suggested making mini-muffins. Not being ones to follow directions exactly, we made little dough balls and placed them together in a 9" round cake tin. The result is a nice, pull-apart bread. Since the bread looked a little plain, we dusted the unbaked dough with cinnamon sugar. But next time we'll roll the dough balls in melted butter or margarine and then in cinnamon sugar before placing them together in the cake tin.

The bread has a nice flavor and would make a good base for cinnamon rolls. This is a less rich dough than the cinnamon roll dough we normally use.

We modified the King Arthur Flour recipe to make it gluten free. Those changes are described at the end of the recipe. However, the amount of liquid in the original recipe - 1/2 cup milk - was not sufficient to moisten the flour enough to make a dough suitable for rising. We had to increase the liquid to 1.25 cups. You can use any liquid you want - milk, soy milk, or water. Milk will make a better tasting bread with better texture. Alternately, you could use 1/3 cup + 2 teaspoons non-fat dry milk powder with sufficient water to make 1.25 cups.

Honeycomb Buns
Amount Measure Ingredient
3 Cups Your favorite gluten free flour. Ours is here (click)
4 Tablespoons Sweet rice flour
1 teaspoon Salt
1 teaspoon Baking powder
3 teaspoons Xanthan gum or guar gum or 50%-50% xanthan and guar gum mixture
1 package Instant yeast or 1 Tablespoon bulk instant yeast. Note: before starting a recipe, we always mix the yeast with a 1/2 cup portion of the warm liquid to which we add 1/4 teaspoon sugar. Place in a 2 cup measuring container, and set it under the light (on, please) in your oven or in a very warm water bath. The yeast should become very frothy.
1 - 2 Tablespoons Cinnamon
1-1/4 Cup Warm liquid 110° F- see explanation above. Note: if you use 1/2 cup of the liquid to start the yeast, you will have 3/4 cup of liquid left over
1/4 Cup Butter or margarine, melted
2 large Eggs
4 Tablespoons Honey
1 teaspoon Vanilla extract
1 Tablespoon (optional) Brandy
    Cinnamon sugar, raisins plumped in hot water, extra melted butter, oil for fingers, optional chopped nuts, cold margarine for coating the pan, and brown rice flour for dusting the baking pan.
  • Place in cake tin per photo
  • Cover with plastic wrap and allow to double in bulk, approximately 1 hour.
  • When the dough has risen for about 45 minutes, pre-heat oven to 375° F. Sprinkle tops of dough with cinnamon sugar. Bake for 20 - 30 minutes or until a food thermometer registers 200° F.
  • When the bread is done, allow it to rest for 5 minutes. Place a cooling rack over the bread and invert. The baking pan should release. Now place another cooling rack over the bread, invert, and remove the first rack.
  • Allow to cool completely or serve slightly warm.

King Arthur Flour wanted a honey-butter glaze painted on the hot bread, but we didn't do that because it sounded too sticky. KA's glaze is 2 Tablespoons of butter melted and 1/4 cup of honey. This is painted generously over the breads. The KA's version did not use raisins, sweet rice flour, baking powder, xanthan gum, guar gum, cinnamon, brandy or nuts. We added these because gf flour could use a little help in the flavor department. KA used only 2 tablespoons of honey in the dough, but they made up for it in the glaze. Choose your option and go for it..