Homemade Honey Buns

These bakery-style homemade honey buns feature soft from-scratch yeast dough and a sweet honey glaze, baked to golden perfection and even better than the packaged kind!

Course Dessert

Cuisine American

Keyword honey bun, pastry

Prep Time 40

Cook Time 18

Rising Time 1

Total Time 1 58

Servings

Calories 555kcal

Author Stacey aka the Soccer Mom

Cost $12

Equipment

Mixing bowls
Large baking pan lined with parchment paper
Stand mixer with bread hook
small saucepan
whisk

Ingredients

Tangzhong Ingredients:

3/4 cup milk
1/4 cup bread flour

Dough Ingredients:

2 1/2 teaspoon active dry yeast
2/3 cup warm water or milk
1/4 cup granulated sugar + 1 teaspoon for proofing yeast
4 cups bread flour
2 Tablespoons milk powder
2 large eggs
2 egg yolks
1/4 cup oil + 1 1/2 teaspoon
1 teaspoon salt

Filling Ingredients:

1/2 cup brown sugar
2 teaspoon ground cinnamon
1/2 cup butter softened
1 Tablespoon vanilla paste
1/4 cup honey

Glaze Ingredients:

3 cups powdered sugar
1/4 cup salted butter melted
1/4 cup honey
2 Tablespoons milk
1 Tablespoon vanilla paste

Instructions

First, prep the yeast:

Add 2 1/2 teaspoons active dry yeast, 1 teaspoon sugar, and 3/4 cup warm water to a small bowl.
Stir and then allow to sit for 10 minutes so the yeast can proof.

Next, make the tangzhong:

Combine 3/4 cup milk and 1/4 cup bread flour in a small saucepan over medium heat.
Cook while stirring continuously, for 6 minutes, then remove from heat and set aside.

Make the dough :

To the bowl of a stand mixer, using a bread hook, add remaining dough ingredients.
Add the yeast and the tangzhong and knead on medium-low speed for 10 minutes until you have a cohesive ball of dough that pulls away from the sides of the bowl.

Let the dough rise:

Put the dough ball in a greased container to rise for one hour.

Roll the dough:

Roll out the dough on a floured surface so that it is a rectangle that is about 15" x 24" in size.

Make the filling:

Stir together the filling ingredients until combined and spread evenly on the surface of the dough.

Form the rolls:

Cut the dough into 2-inch strips, then individually roll up each strip to make your buns. You can tuck the end of the dough under so hold it together.
Place the rolls on a lined baking sheet. We used a large baking sheet and were able to fit all 12 rolls on a single pan.
Place another sheet of parchment paper on top of the rolls and gently press to flatten the rolls slightly into an oval-ish shape.
Allow to rise for another 30-45 minutes.
Preheat oven to 350 degrees Fahrenheit.

Bake:

Place the rolls on a lined baking sheet. We used a large baking sheet and were able to fit all 12 rolls on a single pan.
Bake for 18 minutes at 350°F.

Frost:

In a medium bowl, whisk together glaze ingredients until smooth.
When the rolls are cool enough to handle, dip the top of each roll in the glaze, and place back on the lined baking sheet to dry.

Notes

Nutrition information is provided as an estimate only.

Prep Tips:

Storage: Keep cooled honey buns in an airtight container at room temp for 3–4 days, or freeze for longer storage.
Yeast: If dough doesn’t rise, yeast may be expired—always check the date before baking.
Rising Tip: If dough is slow to rise, place it in a warm spot like an oven with the light on or near a warm appliance.

Nutrition