Cinnamon Honey Buns
Yield:
Makes 8 servings
Ingridients
For Bun Dough: 1/2 cup – milk, between 105 – 110º F 2 (1/4 oz.) packages – yeast 1 T – sugar 2 – eggs 1 T – honey 1 stick – unsalted butter, at room temperature 2 1/2 cups – all-purpose flour, plus extra for kneading the dough 3/4 tsp. – salt
For Filling: 1 T – unsalted butter, melted 1 T – honey 1 T – sugar 1/2 tsp. – cinnamon
For Glaze: 1 T – unsalted butter, melted and cooled 5 T – powdered sugar 1 T – milk 1 T – honey 1/8 tsp. – cinnamon pinch of salt
Directions: In a small bowl, stir together the warm milk, yeast and sugar. Let stand for 10 minutes until it’s foaming. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, honey and sugar. Add the yeast mixture and beat until incorporated. Beat in the butter. Switch to the dough hook and beat in the flour and salt. Continue kneading for about 10 minutes. Turn the dough out onto a floured surface and continue kneading by hand for a minute until smooth. Place the dough in a buttered bowl, cover with plastic wrap and let sit in a warm spot for an hour to rise. The dough should double in size. In a small bowl combine the melted butter and honey and, in a separate small bowl, the sugar and cinnamon. Punch down the risen dough and place on a floured surface. Roll out to approximately a 12″ square. Spread the honey butter evenly over the surface and then sprinkle on the cinnamon sugar. Cut the dough into three even pieces, roll each piece like a jelly roll and loosely braid the three together. You can also skip the slicing and braiding and just roll the entire log. Cut into 8 even pieces and place on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let sit for about 15 minutes while you pre-heat the oven to 350 degrees. Bake for 25 minutes. Make the glaze by whisking together the butter, powdered sugar, milk, honey, cinnamon and salt. Drizzle over the warm baked buns.
Ingridients
For Bun Dough: 1/2 cup – milk, between 105 – 110º F 2 (1/4 oz.) packages – yeast 1 T – sugar 2 – eggs 1 T – honey 1 stick – unsalted butter, at room temperature 2 1/2 cups – all-purpose flour, plus extra for kneading the dough 3/4 tsp. – salt
For Filling: 1 T – unsalted butter, melted 1 T – honey 1 T – sugar 1/2 tsp. – cinnamon
For Glaze: 1 T – unsalted butter, melted and cooled 5 T – powdered sugar 1 T – milk 1 T – honey 1/8 tsp. – cinnamon pinch of salt
Directions: In a small bowl, stir together the warm milk, yeast and sugar. Let stand for 10 minutes until it’s foaming. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, honey and sugar. Add the yeast mixture and beat until incorporated. Beat in the butter. Switch to the dough hook and beat in the flour and salt. Continue kneading for about 10 minutes. Turn the dough out onto a floured surface and continue kneading by hand for a minute until smooth. Place the dough in a buttered bowl, cover with plastic wrap and let sit in a warm spot for an hour to rise. The dough should double in size. In a small bowl combine the melted butter and honey and, in a separate small bowl, the sugar and cinnamon. Punch down the risen dough and place on a floured surface. Roll out to approximately a 12″ square. Spread the honey butter evenly over the surface and then sprinkle on the cinnamon sugar. Cut the dough into three even pieces, roll each piece like a jelly roll and loosely braid the three together. You can also skip the slicing and braiding and just roll the entire log. Cut into 8 even pieces and place on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let sit for about 15 minutes while you pre-heat the oven to 350 degrees. Bake for 25 minutes. Make the glaze by whisking together the butter, powdered sugar, milk, honey, cinnamon and salt. Drizzle over the warm baked buns.
