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These honey buns bring a homemade warmth to your kitchen perfect for breakfast or as a sweet treat any time of day. Whether you bake or fry them the sweet cinnamon-spiced dough covered in a glossy glaze will surely satisfy your cravings while filling your home with an irresistible aroma.
I first made these after finding an old family recipe and they quickly became a weekend favorite for slow mornings.
Ingredients
- Two cups all-purpose flour: for a tender yet sturdy dough choose fresh flour stored in a cool dry place
- Three tablespoons granulated sugar: to gently sweeten the dough without overpowering
- Half teaspoon salt: to balance sweetness and enhance flavor
- Half cup plus three tablespoons milk: warmed to activate the yeast fresh milk at room temperature helps the dough rise nicely
- Two and a quarter teaspoons instant or active dry yeast: for that essential fluffy rise check freshness by proofing with water and sugar if unsure
- Five and a third tablespoons melted butter: adds richness and softness to the dough
- One large egg: to bind the ingredients and enrich the dough
- Half tablespoon vegetable oil: to grease the bowl and hands for easier dough handling
- One and a half teaspoons ground cinnamon: to coat the dough with warming flavor pick fragrant cinnamon sticks and grind fresh if possible
- Three cups vegetable oil: for frying if you choose the frying method use a light oil with a high smoke point
- Six tablespoons melted butter: for the glaze base to add buttery sweetness
- Two cups powdered sugar: for the glaze provides smooth sweetness that sets nicely
- Three to five tablespoons milk: for the glaze to adjust glaze thickness
- One teaspoon vanilla extract: for the glaze to bring warmth and enhance sweetness naturally
Instructions
- Build The Dough:
- In a stand mixer fitted with the dough hook combine flour sugar and salt thoroughly. Warm your milk in the microwave for about 30 seconds until it reaches 105 to 110 degrees Fahrenheit. Add yeast cooled melted butter and egg to the warm milk mix the egg lightly with a fork. Pour the wet mixture into the stand mixer and mix on medium speed for 10 minutes. The dough will feel sticky and soft but well mixed.
- First Rise:
- Coat your hands and a large bowl with vegetable oil to prevent sticking. Remove dough from the mixer and shape it into a ball. Place this dough ball into the oiled bowl and turn it once so the surface is coated with oil. Cover the bowl with plastic wrap and leave it in a warm spot until the dough doubles in size. This can take from 1 to 2 hours depending on temperature.
- Prepare The Roll:
- Line a cookie sheet with parchment paper and spray it lightly with cooking spray so honey buns don't stick. Punch down the risen dough gently and place it on a lightly floured surface. Press and stretch the dough into a rectangle about 6 by 14 inches. Sprinkle cinnamon over the surface and rub it evenly with your hand to coat every inch.
- Roll And Slice:
- Roll the dough tightly from the longer side to form a cylinder. Moisten the edge with a little water and pinch the seam to seal well. Keep the seam side up to avoid sticking. Measure and cut slices about half an inch for thinner buns or one inch for thicker ones. Use floss by sliding it under the dough and crossing over where you want to cut then pull ends to slice cleanly.
- Second Rise:
- Place each cut slice with the cut side up on the prepared tray leaving about two inches between them for baking or half an inch if frying. Spray again lightly to keep them from drying out. Cover loosely with plastic wrap and let rise for another 30 minutes so they puff up nicely.
- Bake Or Fry:
- For baking preheat oven to 350 degrees Fahrenheit. Bake the buns on the rack for 15 to 18 minutes until golden edges appear. Let them cool slightly before glazing. For frying heat vegetable oil in a deep pot or fryer to about 320 degrees Fahrenheit. Fry honey buns one or two at a time until golden brown on both sides. Drain on paper towels and cool for a few minutes before glazing.
- Make The Glaze:
- In a medium bowl whisk together melted butter powdered sugar milk and vanilla extract until smooth. Dip warm honey buns halfway into the glaze tapping your wrist gently to remove excess. Set buns on wax paper and let the glaze set for a shiny finish.
My grandmother shared this recipe on chilly mornings when the house was alive with the smell of fresh baked goods and laughter.
Storage Tips
Store leftover honey buns in an airtight container at room temperature for up to two days to keep them soft. For longer storage freeze them in a sealed bag for up to a month then thaw at room temperature or warm slightly before serving.
Ingredient Swaps
Milk can be substituted with almond or oat milk to make these dairy free but choose unsweetened versions to control sugar levels. Butter can be replaced with coconut oil or vegan butter alternatives without sacrificing richness.
Serving Ideas
Enjoy them fresh with a cup of coffee or tea. For a special touch spread extra butter or cream cheese before glazing or serve alongside fresh fruit like berries or sliced apples.
These honey buns bring joy with every bite making slow mornings even sweeter.
Frequently Asked Recipe Questions
- → What type of yeast is used for the dough?
Either instant or active dry yeast works well, providing a good rise and soft texture.
- → Can the buns be fried instead of baked?
Yes, frying at 320°F gives a crispy outside and tender inside, offering an alternative to baking.
- → How is the cinnamon incorporated into the buns?
The dough is sprinkled with ground cinnamon and rubbed evenly before rolling to infuse warm spice throughout.
- → What is the purpose of the glaze?
The glaze adds a sweet, buttery finish that enhances the flavor and adds moisture to the buns.
- → How can I tell when the dough has properly risen?
After covering and resting, the dough should roughly double in size, indicating readiness for shaping.
- → Is a stand mixer necessary for making the dough?
While it helps to mix and knead efficiently, the dough can also be prepared by hand with some extra effort.