These honey buns are so much better than what you can find at the store! Sweet, fluffy doughnuts with an irresistible honey glaze.
I’ve been dreaming of making homemade honey buns for months. I spent nearly a month trying to come up with the perfect recipe. At first I tried using a rich French brioche recipe that I love and baked it.
Delicious, but texturally and flavor-wise, it wasn’t quite what I wanted. Then, I experimented with fried dough which took some work before I got just right.
I wanted these honey buns to resemble the kind at the store, but I also wanted to use some nice honey and emphasize that flavor in the glaze. These honey buns are most certainly the best of both worlds.
And oh, so worth the trial and error I did to create the perfect doughnut.
For these honey buns you see in the photos, I rolled out my dough fairly thinly, which resulted in a more cinnamon roll look. If you prefer your doughnuts to look like traditional honey buns, be sure to stick to the dimensions in the recipe, or even a slightly smaller rectangle.
Once the doughnuts are cut, you can also stretch out the rolls to a more oval shape before you allow them to rest for the last time before frying. Also, be sure to use a good quality honey that you absolutely love. It’s the main flavor component, after all!
Don’t be afraid of using yeast if this is your first time making a yeast bread. The yeast is easier to use than you might think, and it is so forgiving.
The main thing to remember is to not let the milk get too hot. It should be about the same temperature as a relaxing bath.
If the yeast-milk-flour mixture in the beginning doesn’t look puffy and foamy, it means the yeast is dead and you need to buy new yeast. Once you’ve done that, you should be golden!
In the end, these homemade honey buns are incredible. The sticky, honey and cinnamon infused doughnut gives way to a soft interior that basically melts in your mouth.
Carbs have never been so good before this. It’s perfect for your morning coffee or you can have one or two for dessert with a big scoop of ice cream.