Iced Honey Buns Recipe

These honey buns are a fancy version of the little debbie classic. The buns are so light and airy, its easy to eat more than one.

Course Dessert

Cuisine American

Keyword Cinnamon, Fillings, frosting, Honey, Yeasted

Prep Time 1 30

Cook Time 20

Proofing Time 8

Total Time 9 50

Servings Buns

Make tangzhong by whisking 40g (⅓ cup) bread flour and 177g (¾ cup) water in a small saucepan until combined. Set over medium-high heat and cook, whisking constantly, until thickened to a runny paste, 1–2 minutes. Transfer tangzhong to a small bowl and chill, uncovered, until cold, at least 2 hours
In the bowl of your stand mixer, whisk milk powder, salt, yeast, and the rest of the bread flour until combined. In a separate bowl, add one egg, the milk and honey and mix until combined. Add the wet ingredients to the bowl of the stand mixer along with the tangzhong and butter.
Using the dough hook attachment, mix on low speed until a shaggy dough comes together, around 14 minutes. Increase the speed to medium and once the dough springs back when you poke it, around 9 minutes, turn mixer off.
Lightly coat a large bowl with butter or cooking spray. Transfer dough to bowl and lightly coat top of dough with nonstick spray. Cover with cling film and chill dough at least 4 hours and up to 1 day.
Prepare the filling and icing while the dough is proofing

In the bowl of your stand mixer, add the granulated and brown sugar along with the butter, honey, cinnamon, vanilla paste, and salt. Mix using the paddle attachment until light and fluffy, around 2 minutes.
Transfer filling into a pastry bag and set aside at room temperature. Filling can be made a day in advance and stored in fridge, just bring to room temperature before using.

In a medium bowl, whisk the cream cheese, butter, honey, cinnamon, vanilla, and salt until combined. Once the ingredients are fully incorporated, add the powdered sugar and whisk to incorporate.
Set the bowl of icing aside until ready to use. Icing can be stored in the fridge. Place a layer of cling film over the icing to prevent a skin from forming.

Once dough has doubled in size, urn out dough onto a lightly floured surface; dust top with flour. Knock back dough and then weigh out nine equal pieces. Using moderate pressure, roll each piece into a 30" rope, dusting surface with just enough flour to prevent sticking. Let dough ropes rest for 5 minutes.
Take one rope of dough and flatten to a rectangle roughly ¾" wide. Make sure the filling is pliable but firm. Pipe a thin strip of filling down the center of each flattened dough rope. Repeat with the other 8 ropes. Working one at a time, roll each rope up to create a spiral. Lay down on parchment lined baking tray and tuck end underneath to prevent unraveling. The buns should be slightly domed, not pointed. Push centers in if needed. Repeat with the other 8 rolls. Arrange on baking tray with ½" between rolls.
Cover honey buns with a tea towel or piece of cling film and let proof until doubled in size, around 75 minutes.
Preheat to 450°F and place a rack in the lower third of the oven. Bake buns 10 minutes. Rotate baking sheet and continue to bake until buns are golden brown on top, 6–8 minutes.
Let cool 5 minutes. Take icing and generously brush buns with icing. Serve while still warm.
Store any leftovers in airtight container in the fridge. Reheat in the oven at 250°F for 3-5 minutes