Beehive Sweet Buns


These small buns are divine. I filled them with cream cheese and poured just enough syrup when they came out of the oven.

I love to bake, there is no doubt about that, but I love to bake these buns in particular.


When I first heard about this dessert, I pictured a cake decorated with bee like candy, so I wasn’t crazy about finding more about it. Until one day I had it at a friend’s place and I got addicted. When these buns are baked at my home, usually it finishes the same day, no one I know tasted it and didn’t love it.



Another thing I love about Beehive sweet buns is its dough, it’s not messy and soft, it becomes softer after you leave it to rise.

I hope you enjoy it as much as my family and I did!



Beehive Sweet Buns
Recipe type: Dessert
Serves: 7
The Syrup
  • 2 cups sugar
  • 1½ cup water
The Dough
  • ¾ cup warm milk
  • 2 cups all purpose flour
  • 2½ tablespoons oil
  • 1 tablespoon yogurt
  • 1¼ tablespoons sugar
  • Pinch of salt
  • 1 teaspoons dry active yeast
  • 1 teaspoon baking powder
One beaten egg to brush the buns
108gm cream cheese to fill the buns
1 teaspoon oil to apply on dough
The Syrup
  1. In a saucepan, add sugar and water.
  2. Let it boil for 3 minutes. When the sugar completely dissolves, and the water is clear, turn off heat and keep aside.
  3. Syrup will get thicker after it's cold, add few drop of water if you think it became too thick. Do not boil again.
  4. *Tip: You can add your favorite flavor like, vanilla, lemon, rose water after turning off the heat.
The Dough
  1. In a bowl, add milk, sugar, yeast, yogurt, and oil. Mix well.
  2. Add the sifted flour, baking powder, and salt. Mix together and then start to knead.
  3. Depending on the flour you are using, you may need to add more milk, but if you do, add a tablespoon at a time.
  4. Knead for 10 minutes, the dough will be soft and bouncy.
  5. Dip your finger in flour, and then press the dough very gently. The dough should bounce back a little.
  6. Apply oil on dough.
  7. Cover the dough and let it double in size, this may take one hour.
  8. Knead the dough for 30 seconds, and then make 25 balls out of it.
  9. Flatten each ball with your fingers and fill them with half teaspoon of cream cheese. Seal the bun by pulling together the sides, then press it shut.
  10. Place the balls close to each other on greased baking tray.
  11. When done cover the balls with dishcloth and leave to rise for 20 – 30 minutes.
  12. Preheat oven 180C – 356F.
  13. Brush with beaten egg.
  14. Bake for 20 – 25 minutes.
  15. Pour around one and half cup of syrup on those hot buns.

24 thoughts on “Beehive Sweet Buns

  1. Medeja

    They look lovely and delicious. I should probably consider making only half.. otherwise I would finish them all alone and that would be so bad.. 😀

    1. munatycooking

      Hellllooooo Girl! Yes I totally agree with you, these mini sweet buns vanish so quickly. Let me know how you like them when you bake them :)

  2. Nami | Just One Cookbook

    Wahhhhhh! I’m speechless in front of these soft buns! I may be able to finish the entire batch, if I’m hungry. I’ve never seen such soft bun. I’m not much of a baker but I’d save this recipe and will give it a try one day!!!

    1. munatycooking

      Hey Nami, they are so delicious and the kids just love them. Let me know when you bake some :)

  3. Wendy

    Muna, these look beautiful and delicious. I love soft rolls and filled with cream cheese sounds wonderful! I will be trying this soon. :) Where do beehive sweet buns originate?

    1. munatycooking

      I look forward for your feedback! I’m not sure where this recipe originated from, but it is popular in most Arab countries :)

  4. chilli

    thank you so much for your recepies,
    love it, love it, may God bless u and you family. u did a great job, tried your sweet bun,WoW. thank you.

  5. Sarah


    I’d like to try this recipe soon and am curious about the size of the baking tray. Will a 9-inch pie tray be big enough?

    Thanks. Have tried a couple of your recipes already. They all turned out delicious.

    1. munatycooking

      Hi Sarah,

      9 inch pan will do, but a bigger pan will work better since the buns expands while resting and a bit more after baking.


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