Growing up, my husband was accustomed to the luxuries of convenience store snack cakes and assorted pre-packaged cookies. Whereas at my house, my mom baked and made pretty much everything we ate.
When Tom and I started dating, one of the things that stood out was his adoration for honey buns. The deep-fried, pinwheel-shaped, honey-flavored pastry, covered in glaze, you know the one? Well as time went by, and I further explored my love of food and baking, I decided to embark on the challenge to reimagine one of his favorite childhood treats. He likes to say I made them because I wanted to make honey buns for my honey bun. Either way, here we are, and I hope you give these yummy honey buns a try!
These honey buns are a super soft and fluffy bun, flavored with real honey, spiraled with gooey honey butter, and topped with honey glaze. They are a delicious accompaniment to a cup of tea as well. When creating this recipe, I opted for a baked version versus fried because let’s be real – I am always looking for ways to indulge without the extra calories. Another perk to this recipe is that you can make these with just 10 ingredients – most of which you probably have at home.
I realize that in some areas it’s hard to find yeast right now, but if you have a couple of packages in your pantry, this is a great way to use them up. Yeast is active and over time can become inactive. To see if your yeast is still active, proof your yeast in lukewarm water with a pinch of sugar (Pro Tip: water should be just warm enough that when you test with your clean finger, you can’t feel that the water is warm or cold). Let stand for a few minutes. Your yeast should rise, and if it does – it is alive, active and ready to use.
If you are new to baking, I highly recommend taking one of The Chopping Block’s virtual classes to familiarize yourself with the process. There's a great one coming up this Sunday, May 31 at 11am CST where you will learn how to make Lemon Meringue Pie with Graham Cracker Crust.
Scroll down for a printable version of this recipe
Active Time: 30 minutes
Inactive Time: 1 hour 20 minutes
Bake Time: 25 minutes
Total Time: 2 hours 15 minutes
For the dough:
- 1/2 cup lukewarm water
- 2 packages active dry yeast
- 1/3 cup sugar + a pinch, separated
- 2 Tablespoons honey
- 1/2 teaspoon salt
- 1/2 cup lukewarm milk
- 2 large sggs, lightly beaten
- 1/2 cup salted butter, softened
- 4-1/2 cups all-purpose flour & more for kneading
For the honey butter filling:
- 1/4 cup salted butter, softened
- 1/4 cup sugar
- 2 Tablespoons honey
For the honey glaze:
- 2 cups Powdered sugar
- 2 Tablespoons honey
- 3 Tablespoons water
1. In a measuring cup or small bowl, add lukewarm water, pinch of sugar and yeast. Stir to combine and set aside for a few minutes while you prepare the next step.
2. In a large bowl, mix together warm milk, honey, sugar, and salt. Stir until dissolved.
3. Add proofed yeast to the milk mixture. Add eggs and butter. Mix to combine.
4. Gradually add flour, adding just enough to create a smooth dough that comes together and leaves you with a clean bowl. Depending on weather, humidity level, etc. you may need more or less flour.
5. Turn out dough onto a lightly floured surface and knead for approximately 4 minutes.
6. Using the same bowl, rub down the inside with the butter wrapper. Place dough in the bowl and turn a couple times to coat with butter – this prevents the dough from drying out while it proofs. Cover bowl with plastic wrap or a tea towel and set in a warm place to proof for 1 hour or until doubled in size.
7. Prepare honey butter filling by mixing together butter, honey, and sugar. Stir until smooth.
8. Roll out proofed dough on lightly floured surface and roll out into a rectangle, approximately 10” x 18”.
9. Spread filling evenly over dough. Tightly roll up dough from long edge and pinch edges together to secure.
10. Slice into 12 equal-sized buns and place into well-greased 9x13" pan.
11. Cover pan and let proof again for 20 minutes while you heat your oven to 375°.
12. Remove cover and bake for 25 minutes, or until just golden brown. Be careful not to overbake these, as they will continue to cook in the pan as they cool.
13. While the buns are cooling, make the honey glaze. In a small bowl, mix together powdered sugar, honey and water until smooth.
14. You have two options for glazing buns: do it while they are still very warm for a thinner glazed bun, or when they are almost cool for an iced bun.
Store any remaining honey buns in an airtight container on the counter or in the pantry for up to three days.
I just had to include a picture of my honey bun with his honey bun.
Thanks for checking out this recipe. I hope you’ll give these honey buns a try! If you make them, please let us know by tagging us @the_chopping_block and my personal page @yummycrumbfd on Instagram. The Chopping Block also has a private Facebook group full of home cooks sharing their cooking adventures – please join us!