Homemade Honey Buns (Printable Version)

Soft, cinnamon-swirled honey buns topped with a delicious homemade glaze—freshly made for ultimate comfort.

# What You'll Need:

→ Dough

01 - 285 g all-purpose flour
02 - 50 g granulated sugar
03 - ½ tsp salt
04 - 160 ml whole milk
05 - 2¼ tsp instant yeast
06 - 75 g unsalted butter, melted and cooled
07 - 1 large egg
08 - 2 tsp vanilla extract
09 - 1½ tsp vegetable oil, for greasing bowl
10 - 2 tsp ground cinnamon
11 - 480–600 ml vegetable oil, for frying

→ Icing

12 - 45 g unsalted butter, melted
13 - 150 g powdered sugar, sifted
14 - 30 ml milk
15 - 2 tsp honey
16 - ½ tsp vanilla extract

# Steps to Follow:

01 - In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and salt.
02 - Heat the milk to 110°F (43°C). In a separate bowl, whisk together the warm milk, instant yeast, melted butter, egg, and vanilla extract.
03 - Pour the wet ingredients into the dry ingredients in the mixer. Mix on medium speed for 10 minutes, scraping down the sides as needed, until a soft, slightly sticky dough forms.
04 - Grease a large bowl with vegetable oil. Shape the dough into a ball and place it in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1½ hours.
05 - Punch down the dough and transfer to a lightly floured surface. Press or roll out into a rectangle about 15 inches long and 8 inches wide.
06 - Sprinkle the surface evenly with cinnamon. Starting from the long side, tightly roll the dough into a log and seal the edge by pinching with wet fingers.
07 - Using unflavored dental floss or a sharp knife, cut the dough into 1-inch thick slices to make 14 buns.
08 - Arrange the buns on a piece of wax or parchment paper, leaving space between each. Lightly spray tops with nonstick spray, cover loosely with plastic wrap, and let rise for 30 minutes until puffy.
09 - In a large, heavy-bottomed pan, heat vegetable oil to 350°F (175°C).
10 - Fry the buns in batches, 2–3 at a time, for 1–2 minutes per side or until golden brown. Adjust heat to maintain oil temperature.
11 - Remove buns with a slotted spoon and drain on paper towels.
12 - In a medium bowl, whisk together melted butter, powdered sugar, milk, honey, and vanilla until smooth and pourable.
13 - While the buns are still warm, dip the tops into the icing or drizzle icing over each bun. Place on wax or parchment paper and let the glaze set.

# Additional Tips::

01 -
  • Easy to make with basic pantry staples you probably have at home
  • Makes fourteen generous honey buns perfect for sharing or treating yourself
  • Irresistibly soft texture with a gooey swirl and shiny honey glaze
  • Deep cinnamon flavor without being overpowering so each bite is balanced
02 -
  • Honey buns stay fresh and soft for up to two days when stored airtight
  • You can freeze baked buns before glazing and ice them after thawing for a quick treat
  • This dough works well for overnight proofing in the fridge to save time in the morning
03 -
  • Let your dough rise in a humid spot to guarantee fluffiness
  • Do not overcrowd the frying pot so each bun cooks evenly
  • Always glaze while the buns are still a little warm so the icing soaks in and creates that signature sticky shine

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