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Glazed Homemade Honey Buns Recipe

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4 from 8 reviews

These Homemade Honey Buns are soft, fluffy, and enriched with a sweet cinnamon filling, fried to golden perfection and topped with a luscious vegan glaze. Made with plant-based ingredients, they offer a delightful treat that rivals bakery favorites. The recipe includes options for frying or air frying, making it versatile and accessible for any kitchen.

Ingredients

The Yeast Mixture

  • 1 tbsp granulated sugar
  • ¼ cup almond milk or milk of choice (62g), warm but not hot
  • 2 ¼ tsp active dry yeast

Other Dough Ingredients

  • 2 ½ cups all-purpose flour (300g)
  • 1 tsp ground cinnamon (3g)
  • 1 pinch table salt
  • ¼ cup almond milk or milk of choice (62g)
  • 4 tbsp salted vegan butter or butter of choice (60g), melted
  • 2 tsp vanilla extract (10g)
  • 1 tbsp Bob’s Red Mill Egg Replacer mixed with 3 tbsp water (equivalent to 1 egg)
  • ¼ cup agave nectar or vegan honey

Filling

  • 2 tbsp salted vegan butter or butter of choice
  • 2 tbsp agave nectar or vegan honey

Glaze

  • 1 ½ cups powdered sugar
  • 1 tbsp salted vegan butter or butter of choice
  • 2 tbsp agave nectar or vegan honey
  • 1 tsp vanilla extract
  • 2-3 tbsp almond milk or milk of choice

Cooking

  • Vegetable oil, for frying
  • Cooking spray, for air frying

Instructions

  1. Prep the Yeast: Dissolve 1 tablespoon of granulated sugar in ¼ cup of warm almond milk. Sprinkle in 2 ¼ teaspoons of active dry yeast, stir gently, and let sit for 5-10 minutes until the mixture becomes bubbly, indicating that the yeast is activated. If it does not bubble, refer to the notes for troubleshooting.
  2. Make the Dough: In a large bowl or stand mixer, combine 2 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, and a pinch of table salt. Make a well in the center and add ¼ cup almond milk, 4 tablespoons melted salted vegan butter, 1 tablespoon egg replacer mixed with 3 tablespoons water, 2 teaspoons vanilla extract, ¼ cup agave nectar, and the yeast mixture. Stir together until a soft dough forms; if it is sticky, sprinkle an additional tablespoon of flour.
  3. Knead the Dough: Knead the dough on a floured surface for about 10 minutes by hand or 5-6 minutes with a stand mixer dough hook on medium speed until it is soft, smooth, and elastic. Avoid adding too much extra flour. Grease a bowl, place the dough inside, lightly spray the surface, cover with a damp towel, and let it rise in a warm place for 1 ½ hours or until doubled in size.
  4. Shape the Buns: After the first rise, roll out the dough on a lightly floured surface into a 12×12 inch square. Mix the filling by combining 2 tablespoons salted vegan butter and 2 tablespoons agave nectar, then brush this mixture evenly onto the dough, leaving a ½-inch border around the edges. Roll tightly into a log shape and cut into 8 equal pieces. Place the pieces swirl-side up on a baking sheet and press gently to flatten to about ½ inch tall. Cover with a damp towel and allow to rise for 30 minutes more.
  5. Fry the Buns: Fill a medium pot with 3-4 inches of vegetable oil, leaving 3 inches from the top to prevent splattering. Heat the oil to 350°F over medium-low heat, which takes about 5-10 minutes. Test the temperature by dropping a small piece of dough into the oil; when it rises with bubbles, the oil is ready. Gently press the buns again to flatten into an oval shape. Fry 1-2 buns at a time for 2-3 minutes per side until golden brown. Remove with a spatula or slotted spoon and place on paper towel-lined cooling rack to cool completely before glazing.
  6. Air Fry Option: Alternatively, preheat your air fryer to 375°F. Place buns in the parchment-lined basket, spray or brush generously with oil, and air fry for 6-8 minutes until golden brown.
  7. Prepare the Glaze: In a medium bowl, mix 1 ½ cups powdered sugar, 1 tablespoon salted vegan butter, 2 tablespoons agave nectar, 1 teaspoon vanilla extract, and 2-3 tablespoons almond milk. Stir until the glaze is thick but pourable and drizzles easily off a spoon.
  8. Glaze the Buns: Dip the tops of the cooled buns into the glaze and return them to the cooling rack, placing a tray underneath to catch drips. Let the glaze set before serving.

Notes

  • If the yeast mixture does not bubble after 10 minutes, your yeast may be inactive or the milk temperature was too hot or cold. Try again with fresh yeast and ensure the milk is warm (about 110°F).
  • Do not over-flour the dough while kneading; excess flour can make the buns dense.
  • Make the log as tight as possible when rolling to ensure well-defined swirls typical of honey buns.
  • Use a thermometer to maintain oil temperature to avoid undercooked or overly browned buns.
  • The vegan egg replacer can be substituted with 1 egg if not following a vegan diet.
  • Allow buns to cool completely before glazing to prevent the glaze from melting off.

Find it online: https://flavorspath.com/glazed-homemade-honey-buns-recipe/