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Glazed Homemade Honey Buns Recipe

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4 from 3 reviews

These homemade glazed honey buns are soft, fluffy, and full of cinnamon sweetness, perfectly fried or air fried and coated in a luscious vegan honey glaze. Using yeast for a tender dough and a cinnamon-sweet filling, these buns are ideal for a decadent brunch or dessert with a vegan twist.

Ingredients

Dough Ingredients

  • 1 tbsp granulated sugar
  • ¼ cup almond milk or milk of choice (62g, warm but not hot to the touch)
  • 2 ¼ tsp active dry yeast
  • 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 (60g, melted or butter of choice)
  • 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 Ingredients

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

Glaze Ingredients

  • 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

Other

  • Vegetable oil for frying
  • Cooking spray for air frying

Instructions

  1. Prep the Yeast: Dissolve the granulated sugar in the warm almond milk. Sprinkle the active dry yeast over the mixture and stir gently. Let it sit for 5-10 minutes until it becomes bubbly and frothy, indicating the yeast is activated. If it doesn’t activate, refer to the notes for troubleshooting.
  2. Make the Dough: In a large bowl or stand mixer, combine the all-purpose flour, ground cinnamon, and a pinch of salt. Create a well in the center and add the remaining almond milk, melted vegan butter, egg replacer mixture, vanilla extract, agave nectar, and the yeast mixture. Stir until a soft dough forms. If the dough is sticky, sprinkle with 1 tablespoon of flour.
  3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes by hand, or knead with a dough hook on medium speed for 5-6 minutes, until the dough is soft, smooth, and elastic. Avoid adding too much extra flour during kneading to keep the dough tender.
  4. First Rise: Grease a clean bowl with cooking spray and place the dough inside. Cover with a damp towel and let it rise in a warm place for about 1 ½ hours or until it has doubled in size.
  5. Shape the Buns: Once risen, roll the dough on a lightly floured surface into a 12×12-inch square. Mix the filling ingredients (vegan butter and agave nectar) and brush evenly over the dough, leaving a ½ inch border around the edges. Roll the dough tightly into a log, then slice into 8 equal pieces. Place each bun with the swirl-side up on a baking sheet and gently press each to flatten to about ½ inch thick. Cover again with a damp towel and allow to rise for another 30 minutes. The tighter the roll, the more defined the swirls will be.
  6. Frying the Buns: Fill a medium-sized pot with 3-4 inches of vegetable oil, leaving at least 3 inches of space at the top for safety. Heat the oil on medium-low until it reaches 350°F (about 5-10 minutes). Test the oil’s readiness by dropping a small piece of dough in; when it rises to the surface with bubbles, the oil is ready. Before frying, gently press the buns into an oval shape. Fry 1-2 buns at a time for 2-3 minutes on each side or until golden brown. If browning happens too fast, reduce the heat slightly.
  7. Drain and Cool: Remove the fried buns with a slotted spoon or spatula and place them on a paper towel-lined cooling rack to remove excess oil. Let them cool completely before glazing.
  8. Air Frying Option: To air fry instead of deep frying, preheat your air fryer to 375°F. Place the buns on a parchment-lined air fryer basket and spray or brush generously with oil. Air fry for 6-8 minutes until golden brown and cooked through.
  9. Make the Glaze: In a medium bowl, combine powdered sugar, vegan butter, agave nectar, vanilla extract, and almond milk. Stir until the glaze is thick but still pourable and drizzles easily off a spoon.
  10. Glaze the Buns: Dip the tops of the cooled buns into the glaze, then place them back on the cooling rack with a tray underneath to catch drips. Allow the glaze to set before serving for the best texture and flavor.

Notes

  • If the yeast doesn’t activate and become bubbly, ensure the almond milk is warm, not hot, as high temperatures can kill the yeast. Try again with fresh yeast.
  • The dough should be soft and slightly sticky but manageable; don’t add too much extra flour as it will make the buns dense.
  • Use a tight roll when shaping the buns to get distinct swirls in each piece.
  • Frying temperature is critical: too hot and the buns will brown too quickly inside and out; too cool and they will absorb excess oil and become greasy.
  • Allow the buns to cool completely before glazing for the glaze to set nicely without melting off.
  • You can substitute vegan butter for regular butter and agave nectar for honey if not following a vegan diet.
  • Air frying is a healthier alternative and still produces a nicely browned bun with less oil absorption.

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