Warm Fresh-baked Honeybuns Recipe

Warm milk and activate

Warm the milk to 100–110°F (warm to the touch). Pour into the bowl of a stand mixer, add the instant yeast and 1 teaspoon of the granulated sugar, stir, and let sit 5–7 minutes until slightly foamy (if using active dry yeast). If no foam, proceed but allow longer first proof.

Mix dough

Add remaining sugar, salt, eggs, and 2 cups of flour to the mixer bowl. Using the paddle or dough hook on low, mix until incorporated. Gradually add the remaining flour, 0.5 cup at a time, until a soft but slightly tacky dough forms (about 8–10 minutes on medium-low with a dough hook).

Add softened butter

With mixer running on low, add the 6 tablespoons softened butter a tablespoon at a time, incorporating fully before adding the next. Continue mixing until the dough is smooth and elastic, about 4–6 minutes. The dough should pull away from the bowl but remain slightly tacky.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm draft-free spot until nearly doubled, about 60–90 minutes.

Prepare butter slab for laminating

While dough rises, place the 10 tablespoons cold butter between two sheets of parchment and pound/roll with a rolling pin into a 7x8 inch rectangle about 1/4 inch thick. Keep chilled in the refrigerator until ready.

Roll and laminate

Turn risen dough out onto a lightly floured surface and roll into a 12x16 inch rectangle. Place the chilled butter slab centered on the lower two-thirds of the dough. Fold the top third of dough down over the butter, then fold the bottom third up (like a letter) to encase the butter. Seal edges. Rotate 90 degrees, roll gently to a 12x16 inch rectangle again, then fold into thirds once more. Wrap and chill 30 minutes. Repeat a second roll-and-fold (for a total of 2 laminations), then chill 30 minutes. The dough should be cool but pliable.

Mix filling

In a bowl combine the packed light brown sugar, ground cinnamon, and orange zest. Stir in the 4 tablespoons melted salted butter until it resembles wet sand. Set aside at room temperature.

Roll out final sheet

After the final chill, roll the laminated dough into a rectangle roughly 12x20 inches and about 1/4 inch thick on a lightly floured surface, with the long edge closest to you.

Apply filling

Brush the dough evenly with the melted butter if any remains (or a little extra melted butter). Evenly sprinkle the cinnamon-sugar filling across the entire surface, pressing lightly with your hands or a rolling pin so it adheres.

Form log and slice

Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp serrated knife or dental floss, cut the log into 12 equal pieces (about 1 1/2 inches thick). Place each bun cut-side up in a 9x13-inch baking pan or two smaller pans, leaving space to expand.

Egg wash and proof

Lightly brush the tops with the egg wash. Cover loosely with plastic wrap or a clean towel and let proof in a warmed spot until puffy and nearly doubled, about 45–60 minutes.

Preheat and bake

Preheat the oven to 375°F (190°C). Remove proofed buns from the oven area, then bake in the middle rack for 18–22 minutes, or until the tops are deep golden brown and internal temperature registers about 190°F. If tops brown too quickly, tent loosely with foil for the last 5–8 minutes.

Optional topping

If using, sprinkle turbinado sugar over the buns immediately after brushing with egg wash before baking to add crunch.

Make glaze

While the buns bake, whisk together honey, powdered sugar, fresh orange juice, fresh lemon juice, melted butter, and 1/8 teaspoon fine salt until smooth. If glaze is too thick, add 1/2 teaspoon more orange juice; if too thin, add a tablespoon more powdered sugar. Warm gently (microwave 10–15 seconds or in a small saucepan over low heat) so glaze is pourable but not hot.

Glaze the buns

When buns come out of the oven, let cool 5 minutes in the pan. Spoon or drizzle the warm citrus honey glaze over each bun so it soaks into the swirls and gives a glossy finish. Allow to cool an additional 10–15 minutes before serving so glaze sets slightly.

Serve

Serve warm. Reheat leftover buns briefly (10–15 seconds in microwave or 5 minutes in 325°F oven) before glazing if desired.