This Homemade Honey Bun Recipe is perfect for a special breakfast or a sweet snack. A rich, light yeast dough is flavored with honey and orange, then topped with a honey simple syrup and honey granules. It’s a honey of a recipe, y’all!
I stalk old cookbooks. Thrift shops, antique stores, garage sales, online venues – I don’t care how stained and falling apart it is I will buy it. Let me define old though. My favorite cookbooks are those written between 1920 and 1970, especially if there are notes jotted alongside the recipes. Anything before 1920 tends to be a pain to convert and anything after 1970 is just… eh.
During those five decades people knew how to entertain, families sat down for two and sometimes three meals a day together. Men wore suits, women dressed up, and children knew how to behave in stores. (Ok, full disclosure on that statement – last week I was shopping for clothes at Nordstrom’s and these three boys were running in and out of the clothes “shooting” each other while the mom calmly continues to shop. This went on for at least 30 minutes. This would be bad enough in Wal-mart but Nordstrom? Ugh) I just think that for the most part people had a more gracious lifestyle and I love it.
So, this recipe is an adaption of a Honey Bun recipe from a 1950 book called, Cooking for American Homemakers. It is called a Honey Twist in the book. If you are trying to make recipes from pre-1970 cookbooks you are going to have to adapt them or, as you probably already know, they won’t work. It’s because so many ingredients are different than they were. Even basic stuff like flour and milk are different. I had to make this a couple of times to get it right but once you make it I think that you’ll agree that this…is…right.
The crumb is fluffy and sweet with a strong honey flavor and a delicate hint of citrus. The crust is beautiful and the shape is pretty enough for a holiday brunch, I think. You can slice and serve it as is, with butter, with cream cheese – whatever you like. I like marmalade.
Now, the recipe calls for honey and I knew that Tate+Lyle® Honey Granules would work perfectly in this particular recipe. One of the things that I had disliked about the original recipe was the glaze on the top which was Confectioner’s and honey. It just didn’t work for me. I decided to make a simple syrup with the Tate+Lyle® Honey Granules and brushed it on the shaped dough. I then sprinkled more of the honey granules over the top so that once it was baked there would be a very thin, crispy honey-sugar glaze to enhance the honey flavor. It was perfect.
Don’t ya just want to pick at that glaze? YUM!
Once I figured out that the Honey Granules could be substituted for some, or maybe even all, of the granulated sugar in a recipe my brain started spinning with possibilities. I can add that honey flavor to anything without having to adjust the recipe. You know what that means?
I was so absolutely thrilled to learn that the Tate+Lyle® Honey Granules are a blend of honey and pure cane sugar. That’s a big deal for me because it’s the only kind of sugar I will use.
I have been working on this recipe on and off for years and I really think I have it perfected thanks to Tate+Lyle® Honey Granules. Give this homemade honey bun recipe a try and let me know what you think!
If you liked this Homemade Honey Bun Recipe you may also like…
Lemon Sweet Rolls Sally’s Baking Addiction
Pumpkin Cinnamon Rolls Averie Cooks
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.