Bacon Honey Buns Recipe
Make Bacon Honey Buns Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling & Topping
Optional Glaze
Method
Dough
- 1
Warm milk and activate yeast
Warm the milk in a small saucepan or microwave until it reaches about 100–110°F (warm to the touch but not hot). Stir in 1 tablespoon of the granulated sugar and sprinkle the active dry yeast over the milk. Let stand 5–10 minutes until foamy.
- 2
Melt butter and combine
Melt 3 tablespoons butter and stir into the foamed milk. Add the remaining granulated sugar and the warm water; mix to combine. Allow the mixture to cool slightly if it feels hot (should be lukewarm).
- 3
Mix dough
In a large bowl or stand mixer fitted with a dough hook, whisk together the all-purpose flour and salt. Add the milk/yeast mixture and the egg. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add up to 1 tablespoon milk.
- 4
First rise
Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.
Filling & Assembly
- 5
Prepare bacon
While the dough rises, preheat the oven to 400°F (200°C). Arrange the bacon slices on a baking sheet lined with foil and bake until crisp, 12–18 minutes depending on thickness. Drain on paper towels, then chop into 1/2-inch pieces. Reserve 1 tablespoon bacon fat for brushing (optional). Reduce oven temperature to 350°F (175°C) after bacon is done.
- 6
Prepare filling
In a small bowl, mix the softened 4 tablespoons butter, light brown sugar, honey, and ground cinnamon until smooth and spreadable. If using maple syrup for extra glaze flavor, set it aside for later.
- 7
Roll and fill dough
Turn the risen dough out onto a lightly floured surface and roll into a rectangle about 12x16 inches and roughly 1/4-inch thick. Spread the honey-brown-sugar butter evenly over the dough, leaving a 1/2-inch border. Sprinkle the chopped crisp bacon evenly over the filling, reserving about 2 tablespoons for topping.
- 8
Shape buns
Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 even rolls (about 1 to 1 1/4-inch thick). Place the rolls cut-side up into a lightly buttered 9x13-inch baking pan or an equivalent-sized round pan, leaving a little space between each.
- 9
Bake & Finish
- 10
Bake
Preheat the oven to 350°F (175°C) if you lowered it earlier. Optional: brush the roll tops lightly with reserved bacon fat for extra sheen. Bake the buns for 20–25 minutes, until golden brown and the centers are fully baked (internal temperature ≈ 190°F/88°C). If the tops brown too quickly, tent loosely with foil for the last 5–8 minutes.
- 11
- 12
- 13
Serve
Let the buns cool in the pan 10–15 minutes so the glaze sets slightly, then serve warm. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days; reheat gently before serving.