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

5 from 1 vote
Course: Dessert
Servings: 7


The Syrup

  • 2 cups sugar
  • 1 1/2 cup water

The Dough

  • 3/4 cup warm milk
  • 2 cups all purpose flour
  • 2 1/2 tablespoons oil
  • 1 tablespoon yogurt
  • 1 1/4 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

        • In a saucepan, add sugar and water.
        • Let it boil for 3 minutes. When the sugar completely dissolves, and the water is clear, turn off heat and keep aside.
        • Syrup will get thicker after it's cold, add few drop of water if you think it became too thick. Do not boil again.
        • *Tip: You can add your favorite flavor like, vanilla, lemon, rose water after turning off the heat.

        The Dough

        • In a bowl, add milk, sugar, yeast, yogurt, and oil. Mix well.
        • Add the sifted flour, baking powder, and salt. Mix together and then start to knead.
        • Depending on the flour you are using, you may need to add more milk, but if you do, add a tablespoon at a time.
        • Knead for 10 minutes, the dough will be soft and bouncy.
        • Dip your finger in flour, and then press the dough very gently. The dough should bounce back a little.
        • Apply oil on dough.
        • Cover the dough and let it double in size, this may take one hour.
        • Knead the dough for 30 seconds, and then make 25 balls out of it.
        • 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.
        • Place the balls close to each other on greased baking tray.
        • When done cover the balls with dishcloth and leave to rise for 20 – 30 minutes.
        • Preheat oven 180C – 356F.
        • Brush with beaten egg.
        • Bake for 20 – 25 minutes.
        • Pour around one and half cup of syrup on those hot buns.
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