Honey Buns

These delicious honey buns are an indulgent breakfast treat with a sweet cinnamon filling and topped with a light glaze that is irresistible.

Prep Time20

Cook Time15

Rise Time2 30

Total Time3 5

Course: Dessert

Cuisine: American

Keyword: Honey Buns Recipe

Servings:

Calories: 265kcal

Ingredients

Honey Bun Dough

⅔ cup whole milk
⅓ cup salted sweet cream butter, melted and cooled
1 tablespoon salted sweet cream butter
3 tablespoons granulated sugar
½ teaspoon kosher salt
0.25 ounce rapid rise instant yeast
2 teaspoons pure vanilla extract
2½ cups all-purpose flour
1 large egg, room temperature and beaten
1-1½ tablespoons vegetable oil
2 teaspoons ground cinnamon

Glaze

1½ cups powdered sugar, sifted
3 tablespoons salted sweet cream butter, melted and cooled
3 tablespoons whole milk
½ teaspoon pure vanilla extract

Instructions

Add the milk to a heat-safe small bowl and heat in the microwave for 30 seconds. Check the temperature of the milk (It needs to reach between 105°F to 110°F). Once the milk reaches the appropriate temperature, add the melted butter, sugar, kosher salt, yeast, and vanilla. Stir to combine.
Using a stand mixer with a dough hook attachment, add the flour, milk mixture, and the beaten egg. Mix on low speed just until the flour and milk mixture begins to combine. Increase the speed to high and beat the dough for 9 to 10 minutes until the dough completely pulls away from the sides of the mixing bowl.
Add 1 to 1½ tablespoons of vegetable oil to a large mixing bowl. Remove the dough from the stand mixer and shape it into a ball. Roll the dough ball in the oil and cover tightly with plastic wrap. Allow the dough to rise for 2 hours. (The dough needs to double in size)
Once the dough has risen, generously flour a work surface with flour.
Remove the dough from the bowl and shape it into a rectangle about 6 to 7 inches wide and 13 to 14 inches long.
Sprinkle the ground cinnamon over the surface of the dough.
Tightly roll the dough up from the long sides of the rectangle.
Line a baking sheet with parchment paper.
Use plain dental floss to cut 1-inch slices from the dough. Place the sliced dough onto the prepared baking sheet, spacing 2 inches apart.
Gently depress the dough, making it an oval shape. Lightly spray the tops of the dough with nonstick cooking spray and cover loosely with a piece of parchment. Allow the dough to rise for another 30 minutes.
Preheat the oven to 350°F.
Bake the buns for 15 to 17 minutes until light golden brown.
While the buns are baking, make the glaze. Add the powdered sugar, melted and cooled butter, milk, and vanilla to a small mixing bowl. Whisk until smooth and completely combined.
Once the buns are baked, spoon 1 to 1½ teaspoons of the glaze over the buns. Use a pastry brush to cover the entire surface. Allow the glaze to dry and serve.

Notes

Always make sure that the instant yeast has not expired, or your dough may not rise.
If the ambient temperature in your kitchen is chilly, you can briefly heat your oven to about 100°F. Turn the oven off and allow the dough to proof in the oven. You can keep the oven off and allow the cut dough to proof in the oven for the second round of rising.
It is important that the dental floss is not mint-coated. It will transfer to the dough. Unless you like minty fresh honey buns!
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your honey buns at the lower end of the recommended baking time.

Nutrition