Spend your morning in bed instead of running to the donut shop. These simple homemade Honey Buns for Two will be the perfect breakfast recipe to start your day!
There’s nothing more romantic than a snuggly breakfast in bed! If you whip up these light and airy Honey Buns for Two, your honey bun will be forever in your debt!
No matter if it’s Valentine’s Day or a random Tuesday, homemade food and gifts are the most thoughtful present you could give someone. Matt and I try to keep a house full of healthy snacks these days like this PB&J Snack Mix or these Air-Fryer Maple Blueberry Oatmeal, but back in the day, he was all about the prepackaged honey buns that are full of preservatives and excess sugar.
Yuck. I’ve never made a homemade version for him because I really don’t want to have 15 honey buns laying around, but now I have the perfect solution! This recipe makes only four buns that are sure to be devoured in 5 minutes flat, or save one for the afternoon, or my favorite, a midnight snack.
If making homemade yeasted doughs scare you, this small-batch recipe is a great place to start! It’s so so easy and the hardest part is waiting for the dough to rise. Patience really is a virtue.
Pastries are a weakness of mine I can’t tell you how many times I’ve made these Overnight Cinnamon Rolls. There’s something about a soft doughy baked bread with sweet icing to wash down with a good cup of coffee.
- 3/4 teaspoon active dry yeast
- 1 tablespoon warm water
- 1 cup all-purpose flour
- 1/4 cup warmed whole milk
- 1 tablespoon unsalted butter, softened
- 1 large egg yolk
- 2 teaspoons granulated sugar
- 1/2 teaspoon sea salt
- pinch of ground cinnamon + 1 tsp ground cinnamon, divided
- 4 cups canola oil for frying
- 1/2 cups powdered sugar
- 1 tablespoon honey
- 1 tablespoon water
- Tiny pinch of sea salt
- 1/8 tsp pure vanilla extract
- Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. If your yeast doesn’t foam, it may be bad and you'll need to try new yeast.
- In the bowl of a stand mixer fitted with a dough hook, combine flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture. Use a rubber spatula to stir all of the ingredients together then mix at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. You may have to stop occasionally if you see dry bits settling at the bottom of the mixer. Bring everything together with your hands and then continue kneading with the dough hook until a uniform ball is made.
- Sprinkle the dough lightly with flour, cover the bowl with plastic wrap, and let the dough rise at warm room temperature until doubled in size, about 1 hour.
- Lightly flour a surface and roll out the dough on this surface. The dough should be a rectangle with dimensions of about 4 x 10 inches.
- Sprinkle the ground cinnamon onto the dough and spread evenly around.
- Roll the dough along the shortest side of the dough to form a log.
- Cut the dough log into four equally sized buns. Slightly flatten the bun by pressing on the cut sides. If the ends look like they'll come loose, try tucking the end inside one of the other layers. Place them cut side down onto a baking sheet.
- Cover and allow to rest for about 10 minutes while you heat the oil and make the glaze
- While the buns rest, mix together powdered sugar, honey, water, salt, and vanilla until no lumps remain.
- Place 4 cups of oil into a 3 qt saucepan. Attach a candy thermometer to the side of the pan so that the bulb is submerged in the oil to register the temperature. Heat over medium-high heat until the oil reaches 355 degrees F.
- Fry one bun at a time.
- Gently lower the bun into the hot oil and allow to fry and brown for 1-2 minutes. Flip to the other side and fry for 1 minute more. Rotate the bun through the oil for 15 more seconds, making sure that every bit of the bun is moistened with very hot oil. Remove and quickly transfer to a wire rack.
- Return oil to 355°F between batches and fry the remainder of the buns, transferring to the wire rack when they're done.
- Dip the buns in the glaze mixture and let the excess drip off. The honey buns are best if eaten immediately, but can be stored in an airtight container for 3 days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 170mgCarbohydrates: 26gFiber: 0.5gSugar: 13gProtein: 2g