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Homemade Honey Buns

Homemade Honey Buns
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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 a creamy homemade glaze.

Ingredients

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For the Dough:

  • ½ cup warm water
  • 3 tablespoons granulated sugar
  • 1 tablespoon active yeast
  • 2 ⅔ cups 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 teaspoons cinnamon

For the Glaze:

  • 4 ⅔ cups powdered sugar
  • 2 ½ tablespoons honey
  • 1 tablespoon melted butter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • Warm water, as needed

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 the remaining sugar, flour, honey, shortening, egg yolks, vanilla, and salt. Knead on medium speed for 8 minutes. The dough will be sticky but should stretch and be transparent.
  • Transfer the dough to a clean, lightly greased bowl. 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 by whisking the cinnamon and sugar together in a small bowl.
  • Once the dough has risen, turn it out onto a lightly floured surface. Roll the dough to 12” long and 8” wide. Dust with the cinnamon sugar mixture and gently press it into the dough.
  • Roll the dough up from the long side, then turn the roll diagonally. Use a knife to score 8 equal pieces (about 1” each). Trim the ends and cut the scored sections.
  • Place each piece onto a parchment-lined baking sheet with at least 2” of space between them. Shape them slightly with your fingers, then let rise for about 45 minutes until puffy but not doubled.
  • Halfway through the rise time, heat oil in a large pan or stockpot over medium heat until it reaches 365°F.
  • Once risen, gently press down on each bun, then fry in batches. Cook for 90 seconds per side until golden brown.
  • While frying, whisk together the glaze ingredients, adding ⅓ to ½ cup warm water until the desired consistency is reached.
  • Remove honey buns from the oil, place on a wire cooling rack over a paper towel-lined baking sheet, and gently press down to flatten. Immediately dip each bun into the glaze.
  • Repeat the frying and glazing process with the remaining honey buns.

Notes

  • Storage: Store in an airtight container for up to 5 days. Microwave for 5-10 seconds before serving. They can also be frozen for up to 3 months.
  • Yeast Tips: Use water at 105°-110°F to properly activate the yeast.
  • Shortening Substitute: You can use melted butter instead of shortening.
  • Flattening: Pressing down at each stage helps achieve the dense, melt-in-your-mouth texture.
  • Best the Next Day: Letting the honey buns sit in an airtight container for a day enhances their softness.
  • Milk Substitute: Warm milk can be used instead of warm water in the dough.

Nutrition

Find it online: https://glonfo.com/homemade-honey-buns/