Homemade Honey Bun Icing Recipes

HONEY BUN CAKE FROM SCRATCH

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease a fluted tube pan (such as Bundt®) with 2 tablespoons butter. Add 1/4 cup sugar; shake pan gently until sides are evenly coated with sugar.
• Combine remaining 2/3 cup butter and 1 3/4 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Mix flour, baking powder, and salt together in a bowl. Beat flour mixture into the butter mixture alternately with sour cream, beginning and ending with flour mixture and beating batter well after each addition.
• Mix brown sugar and cinnamon together in a small bowl.
• Pour 1/3 of the batter into the prepared pan. Sprinkle 1/2 of the brown sugar-cinnamon mixture over the batter. Repeat once more. Pour remaining batter on top. Swirl batter with a butter knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 minutes; invert onto a wire rack to cool completely.

HONEY BUNS

Steps:

• In a stand mixer fitted with the dough hook, add in the flour, sugar, and salt.
• In a microwave-safe bowl, add in the milk. Microwave for 30 seconds. You'll want the milk to be at 105 - 110 degrees F.
• Add in the yeast, cooled melted butter, and egg. Using a fork, whisk the egg into the mixture.
• Pour the wet mixture into the stand mixer and mix on medium for 10 minutes. The dough will be pretty sticky.
• Grease your hands and a large bowl with vegetable oil.
• Remove the dough from the mixer and shape it into a ball.
• Place the dough in the bottom of the bowl and coat it in the oil. Cover the bowl with plastic wrap and let the dough rise until doubled. This will take about 1 to 2 hours.
• Line a cookie sheet with parchment paper. Spray the parchment paper with nonstick baking spray.
• Once the dough has doubled, press it down.
• Place the dough on a lightly floured work surface.
• Press the dough out into a 6-inch by 14-inch rectangle. You can use a rolling pin, but I prefer to use my hands.
• Sprinkle the cinnamon on top of the dough. Using your hand, rub the cinnamon all over the dough.
• Begin rolling the dough from the long side.
• Once the dough is rolled up, you'll need to seal the edge. Do this by rubbing the edge of the dough with water. Pinch the wet edge into the roll of dough to form the seam. If the dough isn't staying pinched together, rub a little more water on the edge and pinch again. Leave the dough seam side up since it will be sticky from the water and will likely stick to the counter if it touches it.
• Measure out 1/2-inch thick slices if you want thinner honey buns or 1-inch slice for thicker slices.
• Slide a piece of floss under the dough and cross both sides of the floss at the 1/2-inch or 1-inch line. Pull until the floss has cut completely through the dough.
• Place the slice of dough, cut side up, on the prepared cookie sheet. Repeat with the remaining pieces slices of dough. If you plan on baking these, you'll want to space them 2 inches apart. If you plan on frying them, they can be 1/2 inch apart.
• Spray the slices with nonstick baking spray so they don't dry out and cover with plastic wrap. Let rise for 30 minutes in a warm place.
• Preheat the oven to 350 degrees F.
• Place the cookie sheet in the oven and bake for 15 to 18 minutes until the edges begin to turn golden brown.
• Prepare the glaze while the honey buns are baking.
• Remove the honey buns from the oven and let cool for 10 to 20 minutes. While they're still warm, dip the tops in the glaze. Tap the wrist that's holding the honey bun to remove the excess glaze.
• Place on a piece of wax paper and let the glaze set up.
• Heat 3 cups of vegetable oil until it reaches 320 degrees F.
• Prepare the glaze while you wait for the oil to come up to temperature.
• Place the honey buns in one or two at a time into the oil. I did one at a time to keep my oil temperature from dropping.
• Flip once the donuts become golden brown.
• Once the other side becomes golden brown, place on a plate lined with paper towels. Let cool for 5 to 10 minutes.
• Dip the warm honey bun in the glaze. Give your wrist a tap to help any excess glaze to drip off.
• Place on a piece of wax paper and let the glaze set up.
• In a medium mixing bowl, add in the butter, powdered sugar, milk, and vanilla extract. Whisk together until the glaze is smooth.

HONEY BUN CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
• Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
• To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

HOMEMADE HONEY BUNS

Steps:

• Using a stand mixer with a dough hook attachment, add flour, sugar and salt.
• Heat milk in a microwave safe bowl for about 30 seconds until milk is 110°.
• Next, add yeast, melted butter, egg and vanilla to warm milk. Whisk ingredients together until combined.
• Pour wet ingredients into stand mixer and knead on medium for 10 minutes. Use a spatula to scrape down the sides to ensure all ingredients are mixed.
• Grease a large bowl with oil.
• Remove dough and form a ball. Place dough into prepared bowl and cover with plastic wrap. Let dough rise for about 1½ hours or until it has doubled in size.
• Press down the dough, with clean hands, then transfer to a lightly floured surface.
• Press dough out into a rectangle. about 15 inches long and 8 inches wide.
• Sprinkle dough with cinnamon and spread evenly over the top.
• Start rolling the long side of the dough into a log shape, dip fingers in water and run wet fingers along the edge of the dough, pinching the seam to seal.
• Once sealed, use unscented floss to cut the dough log into 1 inch size buns.
• Place buns on a piece of wax paper and spray the top of the honey buns with a non stick cooking spray and lay a piece of plastic wrap over the top. Let the dough rise for 30 additional minutes leaving a little space between dough slices to allow dough to rise.
• In a large pan, heat oil over medium heat.
• Once oil is hot, place each bun, a couple at a time, in oil and fry each side until golden brown.
• Remove honey buns from oil and place on paper towels to absorb any excess oil.
• While buns are cooling, make the icing.
• In a small bowl, add icing ingredients and mix well until icing becomes smooth.
• Take warm buns and dip the tops into the icing.
• Place iced honey buns on wax or parchment paper and allow icing to harden. Enjoy!

HONEY BUN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
• In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
• Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.

HOMEMADE HONEY BUN ICING RECIPE

Steps:

• combine honey, butter , sugar,and milk in any size pot, then turn the stove on to 4 or 5 whichever you like best.
• Toast hamburger buns in toaster or toaster oven until golden brown.
• And ice when icing is still hot.