Description
These homemade honey buns are soft, fluffy, and filled with a warm cinnamon-sugar mixture. They are shallow-fried to a golden perfection and coated with a luscious honey-butter glaze, making them an irresistible treat for breakfast or dessert.
Ingredients
Scale
For the Dough:
- 2¼ cups all-purpose flour
- ¼ cup granulated sugar
- ½ tsp salt
- ⅔ cup whole milk, warmed to about 110 °F
- 1 packet (≈ 2¼ tsp) instant yeast
- ⅓ cup butter, melted and cooled
- 1 large egg
- 2 tsp vanilla extract
Cinnamon‑Sugar Filling:
- ¼ cup granulated sugar
- 1½ tsp ground cinnamon
For Frying:
- 2–2½ cups vegetable oil (enough to shallow‑fry buns)
Honey‑Butter Glaze:
- 3 tbsp butter, melted
- 1¼ cups powdered sugar, sifted
- 2 tbsp honey
- 2 tsp vanilla extract
- ½ tsp salt
- ⅓–½ cup hot water, to thin glaze
Instructions
- Prepare Dry Ingredients: In a stand mixer bowl, combine the all-purpose flour, granulated sugar, and salt to create the base dry mixture for the dough.
- Activate Yeast Mixture: Warm the whole milk to about 110 °F. Whisk in the instant yeast, melted butter, egg, and vanilla extract to form the wet mixture.
- Knead the Dough: Add the wet mixture into the dry ingredients and knead with the dough hook on medium speed for about 10 minutes. Scrape the bowl sides occasionally. The dough should be slightly sticky at the end.
- First Rise: Grease a large bowl with oil. Place the dough inside, cover with plastic wrap, and let it rise for 1½ hours or until it has doubled in size.
- Shape Dough: Punch down the risen dough and transfer it to a floured surface. Roll it out into a roughly 15″ × 8″ rectangle.
- Prepare Cinnamon Filling: Mix the granulated sugar and ground cinnamon together. Sprinkle the cinnamon-sugar mixture evenly over the rolled-out dough, pressing it in gently.
- Roll and Seal: Roll the dough tightly into a log lengthwise. Dip your fingers in water and pinch the seam closed to seal the log.
- Slice Dough: Use unscented floss or a sharp knife to cut the log into approximately 1″ thick slices. Place the slices on wax paper, cover loosely with plastic wrap, and let rise for another 30 minutes.
- Heat Oil and Fry: Heat 2 to 2½ cups vegetable oil in a pan over medium-high heat. Fry the buns a few at a time for about 1½–2 minutes per side or until golden brown. Drain on paper towels.
- Make the Glaze: While the buns are still warm, whisk together the melted butter, powdered sugar, honey, vanilla extract, and salt. Slowly stir in the hot water until the glaze is thick but pourable.
- Glaze the Buns: Dip each warm bun in the glaze, coating the tops and sides thoroughly. Transfer the glazed buns to a cooling rack set over parchment paper and allow the glaze to set for about 20 minutes.
Notes
- Ensure the milk is not too hot when activating the yeast, as temperatures above 110 °F can kill the yeast.
- Use unscented floss for slicing to prevent sticking without tearing the dough.
- Maintain medium-high heat for frying to get a crisp exterior without burning the buns.
- Adjust the glaze thickness by adding hot water gradually to achieve the desired consistency.
- Store any leftovers in an airtight container and reheat gently before serving to maintain softness.
