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In a large mixing bowl or the bowl of a stand mixer, pour the warmed milk. Sprinkle the active dry yeast over the milk and let it sit for 5 minutes until foamy.

Add 1/4 cup of honey, plain yogurt, large egg, vanilla extract, salt, and vegetable oil to the yeast mixture. Whisk until well combined.

Gradually add the all-purpose flour, 1 cup at a time, mixing on low speed with a dough hook attachment (or by hand) until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until the dough is soft, smooth, and elastic. If kneading by hand, knead on a lightly floured surface for 10-12 minutes.

Lightly grease a clean large bowl with a little vegetable oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough is rising, prepare the filling. In a small bowl, whisk together 1/2 cup of honey, ground cinnamon, and melted unsalted butter until a thick, spreadable paste forms.

Once the dough has doubled, gently punch it down. Transfer the dough onto a lightly floured surface and roll it out into a large rectangle, approximately 12x18 inches.

Evenly spread the honey-cinnamon filling over the entire surface of the rolled-out dough, leaving a small border on one of the long edges.

Starting from the long edge opposite the border, carefully roll the dough into a tight log. Pinch the seam closed to seal.

Using a sharp knife, bench scraper, or unflavored dental floss, cut the log into 12 equal-sized buns, about 1 1/2 inches thick.

Lightly grease a 9x13 inch baking dish. Arrange the cut buns in the prepared baking dish, leaving a little space between them.

Pour 1/4 cup of milk evenly over the uncooked buns in the baking dish.

Preheat your oven to 375°F (190°C).

Bake the honey buns for 20-25 minutes, or until golden brown and puffed. If they start to brown too quickly, you can loosely tent them with foil.

Remove the baking dish from the oven. Immediately drizzle the remaining 1/4 cup of honey generously over the hot buns. Serve warm and enjoy!


In a large mixing bowl or the bowl of a stand mixer, pour the warmed milk. Sprinkle the active dry yeast over the milk and let it sit for 5 minutes until foamy.

Add 1/4 cup of honey, plain yogurt, large egg, vanilla extract, salt, and vegetable oil to the yeast mixture. Whisk until well combined.

Gradually add the all-purpose flour, 1 cup at a time, mixing on low speed with a dough hook attachment (or by hand) until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until the dough is soft, smooth, and elastic. If kneading by hand, knead on a lightly floured surface for 10-12 minutes.

Lightly grease a clean large bowl with a little vegetable oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough is rising, prepare the filling. In a small bowl, whisk together 1/2 cup of honey, ground cinnamon, and melted unsalted butter until a thick, spreadable paste forms.

Once the dough has doubled, gently punch it down. Transfer the dough onto a lightly floured surface and roll it out into a large rectangle, approximately 12x18 inches.

Evenly spread the honey-cinnamon filling over the entire surface of the rolled-out dough, leaving a small border on one of the long edges.

Starting from the long edge opposite the border, carefully roll the dough into a tight log. Pinch the seam closed to seal.

Using a sharp knife, bench scraper, or unflavored dental floss, cut the log into 12 equal-sized buns, about 1 1/2 inches thick.

Lightly grease a 9x13 inch baking dish. Arrange the cut buns in the prepared baking dish, leaving a little space between them.

Pour 1/4 cup of milk evenly over the uncooked buns in the baking dish.

Preheat your oven to 375°F (190°C).

Bake the honey buns for 20-25 minutes, or until golden brown and puffed. If they start to brown too quickly, you can loosely tent them with foil.

Remove the baking dish from the oven. Immediately drizzle the remaining 1/4 cup of honey generously over the hot buns. Serve warm and enjoy!
