Honey Buns

Sweet, pillowy soft, and irresistibly sticky, these homemade honey buns are the perfect special treat for a weekend breakfast or brunch!

Course Breads, Breakfast, brunch

Cuisine American

Prep Time 20

Cook Time 25

1 45

Total Time 2 30

Servings buns

Calories 369

Author Jessica Hylton

Ingredients

For the Dough:

1 cup unsweetened soy milk warm - 240 ml
2 tablespoons granulated sugar 25 g
3 teaspoons instant yeast 9 g
½ cup vegan butter melted but not hot - 113 g
2 tablespoons vegan honey 30 ml
½ teaspoon salt 2.5 g
3 cups all-purpose flour more if needed - 375 g

For the Filling:

⅓ cup vegan butter softened - 75 g
½ cup brown sugar 100 g
2 tablespoons vegan honey or plant-based syrup - 30 ml
2 teaspoons cinnamon 4 g

For the Glaze:

4 tablespoons softened vegan butter 56 g
1 cup powdered sugar 120 g
2 tablespoons vegan honey or plant-based syrup - 30 ml

Instructions

In a bowl, combine the warm soy milk, granulated sugar, and instant yeast. Let it sit for about 5 minutes until it becomes frothy.
Add the melted vegan butter, vegan honey and salt to the yeast mixture and mix well.
Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth. If the dough is sticky, add a bit more flour as needed.
Place the dough in a greased bowl, cover with a plastic wrap, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
In a mixing bowl, combine the softened vegan butter, brown sugar, vegan honey, and cinnamon. Mix until smooth and creamy.
Once the dough has risen, punch it down and roll it out on a floured surface to a rectangle about 1/2 inch (1.2 cm) thick.
Spread the filling evenly over the dough.
Roll the dough tightly into a log, starting from one of the long sides.
Cut the log into 12 equal pieces and place them in a greased 9x13 inch (23x33 cm) baking dish.
Cover the baking dish with a cloth and let the buns rise for another 30 minutes until they puff up.
Preheat your oven to 350°F (175°C).
Bake the buns for 20-25 minutes, or until golden brown.
Remove from the oven and let cool for 10 minutes before frosting.
In a medium bowl, whisk together the softened vegan butter, powdered sugar, and vegan honey until smooth.
Once the buns are out of the oven, spread the frosting over them while still warm.

Notes

Homemade Vegan Honey

1 cup apple juice - 240 ml
1 cup granulated sugar - 200 g
1 tablespoon lemon juice - 15 ml

In a saucepan, combine the apple juice and granulated sugar. Stir well until the sugar is fully dissolved.

Place the saucepan over medium heat and bring the mixture to a gentle boil.

Reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally, until it thickens. The consistency should be syrupy but not overly thick.

Once thickened, stir in the lemon juice.

Remove from heat and let the mixture cool down to room temperature. Transfer to a clean glass jar or container and seal it. Store in the refrigerator for about 1-2 weeks.

Storage Instructions

Refrigerator: Store leftover honey buns in an airtight container in the refrigerator for up to 5 days.
Freezer: Wrap individually in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and warm them up before serving.
To reheat: Warm honey buns in the microwave for about 15-20 seconds, or place them in a preheated oven at 300°F until they’re warm.

Nutrition

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