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Homemade Honey Buns with Glaze Recipe

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4.4 from 79 reviews

These Honey Buns are a delicious sweet treat featuring a soft, cinnamon-spiced dough that can be baked or fried, then coated with a smooth vanilla glaze for a perfect indulgence.

Ingredients

Units Scale

Dough

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar (or 2 tablespoons honey)
  • 1/2 teaspoon salt
  • 1/2 cup plus 3 tablespoons milk
  • 2 1/4 teaspoons instant or active dry yeast (1 envelope )
  • 1/3 cup butter (melted)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon vegetable oil
  • 1 1/2 teaspoon ground cinnamon
  • 3 cups vegetable oil (for frying (optional))

Glaze

  • 6 tablespoons butter (melted)
  • 2 cups powdered sugar
  • 3 – 5 tablespoons whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Honey Buns
    In a stand mixer fitted with the dough hook, add in the 2 cups all-purpose flour, 3 tablespoons granulated sugar (or 2 tablespoons of honey), and 1/2 teaspoon salt. If using honey instead of sugar, add in to the milk.
  2. Warm Milk
    In a microwave-safe bowl, add in the 1/2 cup plus 3 tablespoons milk. Microwave for 30 seconds. You’ll want the milk to be at 105 – 110 degrees F.
  3. Add Wet Ingredients
    Add in the 2 1/4 teaspoons instant or active dry yeast, cooled 1/3 cup butter, 1 large egg, and 1 teaspoon vanilla extract. Using a fork, whisk the egg into the mixture.
  4. Mix Dough
    Pour the wet mixture into the stand mixer and mix on medium for 10 minutes. The dough will be pretty sticky.
  5. Prepare Bowl
    Grease your hands and a large bowl with 1/2 tablespoon vegetable oil.
  6. Shape Dough
    Remove the dough from the mixer and shape it into a ball.
  7. First Rise
    Place the dough in the bottom of the bowl and coat it in the 1/2 tablespoon vegetable oil. Cover the bowl with plastic wrap and let the dough rise until doubled. This will take about 1 to 2 hours.
  8. Prepare Baking Sheet
    Line a cookie sheet with parchment paper. Spray the parchment paper with nonstick baking spray.
  9. Deflate Dough
    Once the dough has doubled, press it down.
  10. Roll Out Dough
    Place the dough on a lightly floured work surface.
  11. Shape Rectangle
    Press the dough out into a 6-inch by 14-inch rectangle. You can use a rolling pin, but I prefer to use my hands.
  12. Apply Cinnamon
    Sprinkle the 1 1/2 teaspoon ground cinnamon on top of the dough. Using your hand, rub the cinnamon all over the dough.
  13. Roll Dough
    Begin rolling the dough from the long side.
  14. Seal Roll
    Once the dough is rolled up, you’ll need to seal the edge. Do this by rubbing the edge of the dough with water. Pinch the wet edge into the roll of dough to form the seam. If the dough isn’t staying pinched together, rub a little more water on the edge and pinch again. Leave the dough seam side up since it will be sticky from the water and will likely stick to the counter if it touches it.
  15. Slice Dough
    Measure out 1/2-inch thick slices if you want thinner honey buns or 1-inch slice for thicker slices.
  16. Cut with Floss
    Slide a piece of floss under the dough and cross both sides of the floss at the 1/2-inch or 1-inch line. Pull until the floss has cut completely through the dough.
  17. Arrange Slices
    Place the slice of dough on the prepared cookie sheet. Repeat with the remain ingslices of dough. If you plan on baking these, you’ll want to space them 2 inches apart. If you plan on frying them, they can be 1/2 inch apart.
  18. Second Rise
    Spray the slices with nonstick baking spray so they don’t dry out and cover with plastic wrap. Let rise for 30 minutes in a warm place.
  19. Baked Honey Buns
    Preheat the oven to 350 degrees F.
  20. Bake
    Place the cookie sheet in the oven and bake for 15 to 18 minutes until the edges begin to turn golden brown.
  21. Prepare Glaze
    Prepare the glaze while the honey buns are baking.
  22. Cool and Glaze Baked Honey Buns
    Remove the honey buns from the oven and let cool for 10 to 20 minutes. While they’re still warm, dip the tops in the glaze. Tap the wrist that’s holding the honey bun to remove the excess glaze.
  23. Let Glaze Set
    Place on a piece of wax paper and let the glaze set up.
  24. Fried Honey Buns
    Heat 3 cups vegetable oil until it reaches 320 degrees F.
  25. Prepare Glaze
    Prepare the glaze while you wait for the oil to come up to temperature.
  26. Fry Honey Buns
    Place the honey buns in one or two at a time into the oil. I did one at a time to keep my oil temperature from dropping.
  27. Flip
    Flip once the donuts become golden brown.
  28. Drain and Cool
    Once the other side becomes golden brown, place on a plate lined with paper towels. Let cool for 5 to 10 minutes.
  29. Glaze Fried Honey Buns
    Dip the warm honey bun in the glaze. Give your wrist a tap to help any excess glaze to drip off.
  30. Let Glaze Set
    Place on a piece of wax paper and let the glaze set up.
  31. Glaze
    In a medium mixing bowl, add in the 6 tablespoons butter, 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract. Whisk together until the glaze is smooth. For a thinner consistency, add the remaining milk 1 tablespoon at a time until it reaches your desired consistency.

Notes

  • Use granulated sugar or honey as the sweetener in the dough; if using honey, add it to the milk.
  • Keep dough seam side up when rolling to prevent sticking.
  • For baked honey buns, space dough slices 2 inches apart; for frying, space 1/2 inch apart.
  • Tap your wrist while dipping buns in glaze to remove excess glaze.
  • Maintain oil temperature around 320 degrees F when frying to ensure even cooking.

Find it online: https://yumfoodusa.com/homemade-honey-buns-with-glaze-recipe/