Honey Buns
User Reviews
5
Honey Buns
Description
Honey Buns begin with a dough combining milk, butter, honey, yeast, warm water, flour, and salt. The dough is kneaded until smooth but slightly sticky, and then given a short rise. The filling uses brown and granulated sugar mixed with cinnamon and softened butter, spread and rolled into the dough before slicing. The buns bake to a golden brown exterior with a soft interior featuring a cinnamon-sugar flavor ribbon.
Following baking, the buns are finished with a honey glaze icing made from powdered sugar, honey, melted butter, and a pinch of salt, adding a sweet, glossy finish that complements the cinnamon filling. They are best enjoyed freshly baked for soft texture and rich taste.
Milk fat content affects the tenderness of the rolls, with higher fat milks producing softer buns. Active dry yeast can substitute instant yeast but requires proofing until foamy prior to mixing. Dough consistency may vary slightly; aim for a smooth and elastic feel. Nutrition values provided are estimates.
Ingredients
DOUGH
- 1/3 cup milk
- 1/3 cup butter
- 2 tablespoons honey
- 3 ½ teaspoons instant yeast
- 3/4 cup water 105F - 115F, warm
- 3 cups all-purpose flour
- 1/2 teaspoon salt
FILLING
- 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 cup butter at room temperature
ICING
- 1 tablespoon butter melted
- 1 cup powdered sugar
- 1 tablespoon honey
- Pinch salt
Instructions
- Grease a 9x13-inch metal baking pan; set aside.
- In a small saucepan, stir milk and butter together. Heat over low heat just until butter melts. Cool to about 100-105 F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the honey, yeast, and warm water. Stir to combine.
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 10 minutes.
- While dough is rising, prepare the filling.
- Stir the filling ingredients together until combined. Set aside.
- Turn the dough onto a floured surface, and roll into a 12x16-inch rectangle.
- Spread filling over dough.
- Roll dough up lengthwise, pinching seam to seal.
- Cut into 12 pieces, and place in prepared baking dish. I use a serrated knife to cut the dough.
- Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
- Meanwhile, preheat oven to 350 F.
- Bake at 20-30 minutes, or until the rolls are golden brown and baked through.
- Let the honey buns cool in pan for 5 minutes.
- While buns are cooling, whisk icing ingredients together. Icing will be thick.
- Spread icing over warm buns.
- Let buns sit 10-15 minutes before serving.
Notes
- Use any milk from skim to whole; higher fat milk yields a more tender bun.
- For active dry yeast, proof it for 5-10 minutes until foamy before adding.
- Adjust flour quantity as needed to achieve a smooth, elastic, slightly sticky dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12honey buns
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1honey bun | |
| Calories | 304kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 191mg | 8% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 320IU | 6% |
| Calcium | 22mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
