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the polar vortex has come to california. not really, but it sure feels that way. this buffalo girl has forgotten what real cold is. because right now 40 feels frigid. and i could not think of a better way to start a cold morning than with a cup of coffee and a homemade honey bun.
carolyn, my mother in law, is an amazing cook. family dinner has always been a big deal. her recipe binder is HUGE. she owns every cookbook ever written. her pantry is like shopping at Dean and Deluca. before we met, i knew her turkey pot pie was legendary. of course the kids get most excited about grandma’s sweets. especially her french silk pie. charlie has eaten an entire pie in the backseat of the car on the way home from family dinner.
one family dinner, when charlie was 6 or 7 he called carolyn honey buns. i have no idea where it came from. we’d never even had a honey bun, but it was the funniest thing i had ever heard. even funnier, it stuck. he has referred to her as “his” honey buns since then.
every time i think about that night, i plan to make honey buns. here we are more than 10 years later, and don’t know how i waited so long. in a word…YUM! i can’t say they taste like the store bought version, i still have not tried one. but like everything else, i firmly believe homemade honey buns are the way to go.
homemade honey buns
- 1 egg + 1 yolk, at room temperature
- 3/4 cup warm milk (110°)
- 1/3 cup honey
- 4 ounces butter, melted
- 3 cups all purpose flour
- 1 Tbsp instant yeast
- 1 tsp salt
- 2 ounces (1/4 cup) butter, very soft
- 1/2 cup brown sugar
- 1 Tbsp cinnamon
- 2 ounces butter
- 1 cup brown sugar
- 4 Tbsp honey
- whisk the egg, yolk, milk, honey and butter in a small bowl
- in the bowl of a stand mixer combine the flour, yeast, and salt
- add the egg mixture and mix for about a minute
- switch to the dough hook and knead until you have a smooth dough that pulls away from the sides of the bowl (about 10 minutes) you can also knead the dough by hand
- place dough in an oiled bowl and cover with plastic wrap
- let dough rest until doubled (1 - 1/2 hours)
- punch dough down, and turn onto a well floured surface
- roll dough to a large rectangle (about 16 x 12)
- spread dough with butter and sprinkle on the brown sugar and cinnamon
- starting at the long side, roll dough into a tight cylinder
- using a sharp knife, cut into 12 rolls
- place rolls cut side up in a greased 9 x 13 pan
- cover loosely and let rise until doubled (1 - 1/2 hours)
- preheat oven to 350°
- bake rolls 25-30 minutes until golden brown
- while the rolls bake, prepare glaze
- in a small saucepan over medium-low heat melt the butter
- stir in the honey and brown sugar
- cook until the sugar is completely dissolved
- remove rolls from oven and pour on glaze
- let cool 15 minutes before serving
my 9 x 13 pans were in use, so i baked the honey buns in a 9 x 9 pan with the extra rolls baked in souffle cups. i actually preferred them in the souffle cups.
you could also fit them into round cake pans or skillets.
make sure you have the glaze ready to go once the rolls come out of the oven. when you pour it on hot, it sinks into all the nooks and crannies.
polar vortex or not, today’s a great day to bake a batch of honey buns.