When I was a kid, during the winter weekends, my dad and I would wake up super early, and hit the road by 5am to go ice fishing for the day. On our way out to the frozen lake, we'd stop at the Irving gas station on the way, and stock up on snacks to get us through the day. He would grab a pack of hot dogs, some rolls, chips, soda... I would grab banana muffins, gas station cappuccino... and lastly , Dad always grabbed a $.50 honeybun for his breakfast.
Now that I have my own kids that love fishing as much as I did at that age, I bring them on fishing trips the same way he did when I was a kid. The difference is, I am anal about food, and plan some healthy snacks. But one of the treats I always grab at the store, is a box of honey buns. My kids love those cheap, sickly sweet and sticky treats so much. It has become a staple for our outings.
Another major difference between my dad and I, is that while I love fishing, and I love bringing my kids with me. I truthfully despise the cold, so we do not venture out onto the ice in the winter. Our fishing trips are during the summer when I can work on my tan at the same time.
Needless to say, it's been a while since I have treated my kids to their beloved gas station quality honey buns. When my oldest asked me if I'd pick some up at the grocery store, I did one better... I made a homemade version of them instead. On a cold snowy day stuck inside by the fire, these honey buns were everything my kids wanted.
These buns are slightly sweet, rolled with a hint of cinnamon and topped with a glaze made with local raw honey. Defiantly 100 times better than .$50 gas station honey buns. I'll have to treat my dad to a batch real soon!
1 tbs dry active yeast
1/2 cup warm water
1 tbs granulated sugar
1/4 cup unsalted butter, melted
1/2 cup warm milk
1 large egg, room temp
1 egg yolk, room temp
1/4 honey (raw if you have it)
1 tbs kosher salt
3.5-4.5 cups bread flour (AP if that's all you have)
1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 tbs ground cinnamon
For the glaze;
1 cup powdered sugar
1/4 cup raw honey
In a small mixing bowl, combine yeast, warm water and granulated sugar. Mix well, and set aside until the mixture becomes foamy.
In the bowl of an electric mixer, combine yeast mixture, melted butter, warm milk, eggs, honey, salt and half of the flour. Mix with the dough hook until it is all combined.
Turn the mixer to medium/low speed, add remaining flour 1/4 cup at a time until the dough is shaggy and only slightly sticky. Allow the dough to "knead" with the mixer on medium/low speed for about 4 minutes, or until it is elastic and smooth. If at any point the dough appears to be too sticky, add in a little more flour, until it is pulling away from the bowl while kneading.
Turn dough out into a large buttered mixing bowl. Cover with plastic wrap, and place in a warm spot to rise.
Leave the dough to rise until it has doubled in volume, this could take a couple hours.
Once the dough has risen, roll it out onto a lightly floured surface into a rectangle. Should be about 1/4 of an inch thick.
Spread butter all over the dough, and sprinkle with cinnamon and sugar.
Roll into a log, and cut into 1 inch thick rolls.
Place rolls onto a parchment lined baking sheet, and set aside to rise until they have doubled or tripled in volume. They should appear to be cloud like.
Bake at 350 degrees for about 10 minutes or until they are golden.
Allow the buns to cool for about 20 minutes.
In a small bowl whisk powdered sugar with raw honey together, drizzle over the tops of the warm buns.
Best when served warm, but will last for 2 days in a air tight container.