Description
These homemade honey buns are soft, fluffy, and filled with a sweet cinnamon-sugar filling. They are shallow-fried to golden perfection and coated in a luscious honey-butter glaze, making for an irresistible treat perfect 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
- â…“ 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 thoroughly.
- Mix wet ingredients: Warm the whole milk to about 110 °F, then whisk in the instant yeast, melted butter, egg, and vanilla extract until well combined.
- Knead the dough: Add the wet ingredients to the dry mixture and knead using the dough hook attachment on medium speed for about 10 minutes. Scrape down the sides occasionally. The dough should be slightly sticky but cohesive.
- First rise: Grease a large bowl with oil and place the dough inside. Cover with plastic wrap and let it rise in a warm place for 1½ hours or until it doubles in size.
- Shape the dough: Punch down the risen dough and transfer it to a floured surface. Roll out into a roughly 15-inch by 8-inch rectangle.
- Apply filling: Mix the cinnamon and sugar, then sprinkle evenly over the dough. Press gently to adhere the filling to the dough surface.
- Roll and seal: Roll the dough tightly lengthwise into a log. Dip your fingers in water and pinch the seam to seal the log completely.
- Cut bun slices and second rise: Using unscented floss or a sharp knife, cut the log into approximately 1-inch thick slices. Place the slices on wax paper, cover loosely with plastic wrap, and let them rise for an additional 30 minutes.
- Fry the buns: Heat the vegetable oil in a pan over medium-high heat. Fry the buns in batches for about 1½ to 2 minutes per side, or until golden brown. Drain on paper towels to remove excess oil.
- Prepare the glaze: While the buns are still warm, whisk together melted butter, sifted powdered sugar, honey, vanilla extract, and salt. Gradually stir in hot water until the glaze is thick but pourable.
- Glaze the buns: Dip each warm bun into the glaze, coating the tops and sides completely. Transfer to a cooling rack set over parchment paper and allow the glaze to set for about 20 minutes before serving.
Notes
- Make sure the milk is not too hot when mixing with yeast to avoid killing the yeast.
- You can use unsalted butter to better control salt levels.
- Shallow-frying the buns gives them a tender inside with a crisp golden exterior.
- If the glaze is too thick, add a bit more hot water a tablespoon at a time to reach desired consistency.
- Use unscented floss to ensure clean cuts without squashing the dough.
- Letting the dough rise properly is crucial for soft, airy buns.
