Ingredients
Honey Bun Dough
- ½ cup warm water
- 3 tablespoons white granulated sugar
- 1 tablespoon active yeast
- 2 ⅔ cup all purpose flour
- ⅓ cup honey
- ¼ cup butter, melted
- 3 egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Cinnamon Sugar
- ¼ cup white granulated sugar
- 1 ½ teaspoons cinnamon
Glaze
- 4 cups powdered sugar
- 2 ½ tablespoons honey
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ – ½ cup hot water
Instructions
- Activate the yeast: In a stand mixer bowl, combine warm water, sugar, and active yeast. Whisk gently and let sit for 5 minutes to allow the yeast to activate and become frothy.
- Make the dough: Add the flour, honey, melted butter, egg yolks, vanilla extract, and salt to the activated yeast mixture. Using the dough hook attachment, mix and knead for 8 minutes, scraping down the sides as needed. The dough will be slightly sticky.
- First proofing: Transfer the dough to an oiled bowl. Cover tightly with plastic wrap and let it proof at room temperature for 1 hour until doubled in size.
- Prepare cinnamon sugar: A few minutes before the dough finishes proofing, mix together sugar and cinnamon in a small bowl using a fork.
- Shape the dough: On a floured surface, roll the proofed dough into a large rectangle about ¼ to ½ inch thick. Spread cinnamon sugar evenly over the surface, pressing it gently into the dough with your hands.
- Roll and cut: Tightly roll the dough lengthwise into a log shape. Place the log diagonally and use a knife to cut vertical slices about 2 inches thick.
- Second proofing: Arrange the sliced buns on a baking sheet, cover with plastic wrap, and let proof for another 30 minutes until nearly doubled in size.
- Heat frying oil: Warm oil in a frying pan over medium-high heat, sufficient to shallow fry the buns.
- Fry the buns: Place 3-5 buns in the hot oil at a time, frying each side for 1½ to 2 minutes until golden brown and cooked through. Drain excess oil on paper towels and lightly press buns with a spatula to flatten them, mimicking the classic honey bun shape.
- Make the glaze: In a mixing bowl, whisk together powdered sugar, honey, melted butter, vanilla extract, and salt until combined but slightly clumpy. Gradually add hot water while whisking until a thick, smooth white glaze forms. Use only as much water as needed for desired consistency.
- Glaze the buns: Dip each cooled honey bun into the glaze, coating both sides. Shake off excess glaze and transfer buns to a cooling rack placed over parchment-lined baking sheet.
- Set the glaze: Allow glaze to drip off and harden on the buns for about 20 minutes before serving or storing in a sealed container.
Notes
- Use warm water (~110°F/43°C) to properly activate the yeast without killing it.
- The dough is slightly sticky; resist adding extra flour to keep buns soft.
- Pressing the buns flat after frying mimics store-bought honey buns and improves texture.
- Adjust hot water quantity in glaze to get the perfect dipping consistency.
- Store honey buns in an airtight container to maintain freshness for up to 3 days.
- For a crispier crust, fry buns in vegetable oil with a neutral flavor.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
