Description
Soft, sweet, and swirled with cinnamon, these homemade honey buns are topped with a glossy honey glaze. Made from scratch with a tender dough filled with cinnamon sugar, they can be baked to a golden brown or fried for a crispy exterior. Perfect for breakfast, brunch, or a nostalgic sweet treat, these honey buns are delicious warm and easy to make with simple pantry ingredients.
Ingredients
Dough
- 1/3 cup water
- 1/4 cup whole milk
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 2 1/4 cups all-purpose flour, plus up to 1/4 cup more as needed
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine grain sea salt
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Filling
- 2-3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Honey Glaze
- 3 1/2 cups confectioners’ sugar, sifted
- Pinch of sea salt
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
- 3 tablespoons honey
Instructions
- Prepare the dough base: In a small saucepan over medium heat, combine water, whole milk, vegetable oil, unsalted butter, and honey. Cook, stirring occasionally, until the butter melts. Remove from heat and cool to 120°F.
- Mix dry ingredients: In an electric mixer bowl fitted with the paddle attachment, whisk together 1 cup flour, granulated sugar, instant yeast, and sea salt.
- Combine wet and dry: Add the cooled milk mixture to the flour mixture and beat on low speed until combined. Add the egg and vanilla extract and mix again on low speed.
- Add remaining flour and knead: Add the rest of the flour and beat on low speed until just combined. Switch to the dough hook and knead on low speed for about 5 minutes until the dough pulls away from the bowl. Add more flour 1 tablespoon at a time if the dough is too sticky, aiming for a soft, slightly tacky dough that is not overly wet.
- First rise: Place the dough in a greased bowl, turning to coat it. Cover with plastic wrap and let it rise in a warm place until doubled in size, approximately 1 hour.
- Prep baking sheets: Line two large baking sheets with parchment paper and set aside.
- Shape the dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a 12-inch square about 1/4-inch thick.
- Add filling and roll: Sprinkle granulated sugar and cinnamon evenly over the dough. Roll the dough tightly into a log jelly roll style. Using a sharp knife, slice the log on a 45° angle into twelve 1-inch thick buns.
- Arrange and second rise: Place six buns spaced apart on each lined baking sheet. Flatten each bun gently to 1/4-inch thickness using greased hands or parchment paper. Cover loosely with plastic wrap and let rise in a warm spot until puffy and inflated, about 1 hour.
- Preheat and bake: Preheat oven to 350°F. Bake the buns for 11-13 minutes until golden brown and an instant-read thermometer reads 190°F in the center.
- Cool the buns: Transfer baked buns to a wire rack set over a baking sheet to cool.
- Make the honey glaze: Whisk together confectioners’ sugar and salt. Stir in milk, honey, and melted butter until smooth. Strain glaze if lumpy.
- Glaze the buns: Dip the tops of the warm buns into the glaze, set upright on the wire rack, and allow the glaze to set around 20 minutes before serving.
Notes
- Fried Honey Buns: For an alternative cooking method, flatten buns on squares of parchment paper and let rise. Heat oil to 360°F in a Dutch oven or electric skillet, then carefully transfer buns (removing parchment) to oil and fry until golden brown on all sides. Drain on paper towels and glaze as usual.
- Instant yeast info: Instant yeast activates quickly and mixes directly with dry ingredients, no proofing needed. Store leftover yeast sealed in fridge or freezer.
- Best served warm for breakfast or brunch. Store leftovers in an airtight container at room temperature up to three days. Refresh day-old buns by microwaving for 10-15 seconds.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Bread
- Method: Baking
- Cuisine: American
