Yield: 10 Honey Buns
Homemade Honey Buns
These soft, sweet Homemade Honey Buns have the same melt-in-your-mouth texture that you love from store-bought honey buns! Sticky and sweet with a cinnamon sugar filling, and creamy homemade glaze.
Ingredients
For the Dough:
- ½ cup warm water
- 3 tablespoons granulated sugar
- 1 tablespoons active yeast
- 2 ⅔ cup all purpose flour
- ⅓ cup honey
- ¼ cup shortening, melted
- 3 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Vegetable oil, for frying
For the Cinnamon Sugar:
- ¼ cup granulated sugar
- 1 ½ teaspoon cinnamon
For the Glaze:
- 4 ⅔ cup powdered sugar
- 2 ½ tablespoons honey
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Warm water, as needed
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Instructions
- In the bowl of a stand mixer fitted with a whisk attachment combine water, 2 teaspoons of sugar, and yeast. Whisk together until just combined, then let sit for 5 minutes, until frothy.
- Swap the attachment to a dough hook, then add in remaining sugar, flour, honey, shortening, egg yolks, vanilla, and salt. Knead on medium speed for 8 minutes. The dough will be sticky once finished, but when stretched it should hold and be transparent.
- Transfer the dough into a clean bowl that has been lightly sprayed with baking spray and cover with plastic wrap or a clean kitchen towel. Let rise for 1 hour, until doubled in size.
- While the dough is rising, make the cinnamon sugar. In a small bowl, whisk to combine the cinnamon and sugar.
- Once the dough has risen, turn it out onto a lightly floured, clean surface. Roll the dough out to 12” long and 8” wide. Dust with the cinnamon sugar mixture and gently press into the dough.
- Roll the dough up from the long side, then turn the roll diagonally. Use a knife to score 8-1” pieces. Cut the ends of the rolls off, about 1 1⁄2”, then cut the pieces you scored. Lay each piece onto a parchment-lined baking sheet with at least 2” space between them. The pieces should be oblong in shape. Press and lightly shape each one with your fingers, then let rise for about 45 minutes - until puffy, but not doubled.
- Part of the way through the rise time, pour oil into a large pan or stockpot. Heat over medium heat, until the oil reaches 365°F. Once the rolls have risen, gently press them down again with your fingers, then place a few honey buns into the hot oil, making sure not to crowd the pan. Fry for 90 seconds on one side, then flip and fry for an additional 90 seconds on the other side.
- While the buns are frying, whisk together the glaze. In a medium-sized bowl, whisk to combine the powdered sugar, honey, melted butter, vanilla, and salt. Then add in about 1/3 cup (or up to 1/2 cup) warm water, whisking until the desired consistency is achieved.
- Once honey buns are golden brown on each side, remove them from the oil and place onto a wire cooling rack over a paper towel-lined baking sheet. Gently press down to flatten and then immediately dip each bun into the glaze. This will give it that crisp texture once set.
- Repeat the frying process with any remaining honey buns.
Notes
- Storage: Honey buns may be stored in an airtight container or baggie for up to 5 days. I like to microwave a leftover honey bun for about 5 to 10 seconds, just until warmed, before serving. They can also be frozen for up to three months.
- Yeast Tips: When working with yeast-based recipes such as this one, it is important to have the water at the correct temperature. If the water is too hot it will kill the yeast. Too cold and the yeast won’t activate, preventing the dough from rising properly. The ideal temperature is between 105°-110°.
- Shortening: Melted shortening will give these honey buns the best bakery-style texture, however, you can use melted butter instead if you prefer.
- Flatten The Buns: Flattening the buns at each stage helps to create that classic, dense but melt-in-your-mouth texture versus the fluffy bread-y texture of a cinnamon roll.
- Best The Next Day: These honey buns are delicious warm, but I personally think they are the best after they have sat in an airtight container on the counter for a day or two. This gives them that classic softness you expect from a store bought honey bun.
- Warm Milk/Water: You can use warm milk in place of the warm water in the dough, if you prefer.
Nutrition
Serving: 1, Calories: 422kcal, Carbohydrates: 78g, Protein: 6g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Cholesterol: 80mg, Sodium: 194mg, Fiber: 1g, Sugar: 51g