honey buns
Forget about cinnamon rolls! These delectable honey buns are the new, must-try breakfast pastry. This recipe yields an irresistible bun with the perfect balance of sweetness.
Blue Ribbon Recipe
This recipe yields honey buns that are soft, fluffy and filled with light, floral notes. They’re the perfect sweet treat to pair with your morning cup of coffee or tea. There are some differences between traditional cinnamon rolls and honey buns. Although both are delicious, the honey bun has a more well-developed consistency that is yeastier and more bread-like than cinnamon rolls. As well, cinnamon rolls typically have a more sugar forward filling that’s a combination of butter, brown sugar, and cinnamon where honey buns keep it simple with just a touch of cinnamon, allowing the naturally sweet honey to be the primary flavor component. Finally, cinnamon rolls are typically finished with an icing made with cream cheese, while honey buns use a glaze created with (you guessed it) honey.
Ingredients For honey buns
- DOUGH
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1/3 cunsalted butter
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1/3 cmilk
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3 Tbsphoney
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3/4 cwarm water (115 degrees F)
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3 Tbspsugar
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3 1/2 tspinstant yeast
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3 cbread flour, plus more for dusting
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1/2 tspsalt
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1egg, room temperature, whisked
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1 1/2 tspcinnamon
- GLAZE
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3 Tbspunsalted butter, melted
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1 1/3 cpowdered sugar
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2 Tbspmilk
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2 tsphoney
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1/2 tspvanilla extract
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1/4 tspsalt
How To Make honey buns
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1To make the dough, add the butter to a small saucepan. Heat over medium-low heat until the butter has melted. -
2Whisk in the milk.
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3Once the milk is incorporated, whisk in the honey. Remove from the heat and allow to cool to lukewarm. Transfer mixture to the bowl of a stand mixer.
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4Add the warm water, sugar, and yeast. Stir to mix thoroughly, then set to the side.
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5In a bowl, combine 2 cups of the bread flour and the salt.
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6Add the flour mixture to the yeast mixture.
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7Using the dough hook attachment, combine the ingredients for 1 minute on the lowest speed setting.
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8Add the egg and mix again on low.
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9With the mixer on, add 1/2 cup flour. After a minute or two, add the final 1/2 cup flour. Use a spatula to scrape down the sides, as needed. At this point, the dough should be less sticky. If it's still sticking to the sides of the bowl, add additional flour, 2 tablespoons at a time, until the dough has reached the desired consistency.
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10Allow the dough hook to work for two more minutes, then remove and place in a large warm, greased bowl. Cover the bowl with a tea towel or plastic wrap and place in a warm place to rise for 1 hour, or until it's doubled in size. Meanwhile, grease a 9x13" baking dish and set aside.
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11Transfer the risen dough to a lightly floured work surface and use a rolling pin to shape the dough into a 6x14" rectangle.
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12Sprinkle the cinnamon over the entirety of the dough and use your hands to lightly work it into the dough.
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13Carefully roll one long side of the dough to the other to create a log shape.
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14Dip your fingers in water and run them along the edge. Use your fingers to pinch it together to seal.
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15Use a sharp knife to cut the dough into 1" slices. Transfer to the prepared baking dish and cover with a tea towel.
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16Place in a warm place to rise for 30 minutes. Preheat the oven to 350 degrees F. After 30 minutes, carefully transfer the buns to a large baking sheet lined with parchment paper.
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17Bake 15-17 minutes until golden brown. Allow to cool 20 minutes before glazing.
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18To prepare the glaze, melt the butter in a microwave-safe bowl.
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19Sift in the powdered sugar.
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20Whisk as you pour in the milk, honey, and vanilla. Add the salt and mix again.
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21Invert each honey bun and dip the tops into the glaze.
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22Place glazed buns on a baking sheet to harden before storing or serve immediately. Enjoy!
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