Honey Buns Recipe
20 PIECES local raw honey drizzle, powdered sugar
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Ingredients
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Dough
Filling & Assembly
Honey Drizzle & Finish
Method
Dough
- 1
Activate yeast and combine liquids
Warm the milk until lukewarm (about 100–110°F / 38–43°C). In a small bowl combine the warm water and 1 teaspoon of the granulated sugar, then sprinkle the instant yeast over the surface and let sit 5 minutes until foamy. In a large mixing bowl whisk together the warm milk, melted butter (6 tbsp), eggs, and remaining sugar.
- 2
Mix dough
Add the foamed yeast mixture to the wet ingredients. In a separate bowl whisk together the flour and 1 teaspoon salt. Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or dough hook on low speed until a shaggy dough forms. Increase to medium speed and knead 6–8 minutes until smooth and slightly elastic. Dough should be tacky but not sticky; add up to 2 tbsp more flour if excessively sticky.
- 3
First rise
Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.
Filling & Assembly
- 4
Prepare filling
While the dough rises, combine the softened butter (6 tbsp), packed dark brown sugar, ground cinnamon, and a pinch of salt in a bowl and mix until spreadable and uniform.
- 5
Roll and fill
After the dough has doubled, gently punch it down and turn it onto a lightly floured surface. Roll the dough into a rectangle roughly 18 x 12 inches (about 4–6 mm thick). Spread the cinnamon-brown sugar filling evenly over the dough, leaving a 1/2-inch border on one long edge.
- 6
Form logs and cut
Starting at the long edge opposite the border, tightly roll the dough lengthwise into a log. Pinch the seam closed and press the ends. Using a sharp serrated knife or unfloured dental floss, cut the log into twenty equal pieces (about 1 inch thick). Keep the cuts clean so buns hold their shape.
- 7
Bake & Finish
- 8
- 9
Honey drizzle
While buns bake, warm the local raw honey slightly (in a small saucepan over low heat or in short bursts in the microwave) so it becomes pourable but not hot — about warm to the touch. If honey is very thick, stir in up to 2 tbsp warm water to thin to a drizzle consistency. Remove from heat and set aside.
- 10
Glaze and dust
When buns come out of the oven, immediately brush or drizzle about 3/4 cup of the warm honey evenly over the 20 buns so it soaks into the tops and between rolls. Let buns cool 10–15 minutes, then dust lightly with powdered sugar (about 1 cup sifted) for a delicate finish. Reserve remaining honey for serving on the side if desired.
- 11
Serve
Serve warm or at room temperature. Store cooled buns in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Reheat gently in a low oven or microwave before serving and add extra honey if desired.