{"id":31848,"date":"2020-06-18T14:08:49","date_gmt":"2020-06-18T19:08:49","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=31848"},"modified":"2020-08-04T14:58:51","modified_gmt":"2020-08-04T19:58:51","slug":"honey-buns","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/honey-buns\/","title":{"rendered":"Honey Buns"},"content":{"rendered":"

These honey buns are perfectly fluffy with a cinnamon sugar interior and a sticky, sweet topping<\/strong>. They are irresistible when served warm right out of the oven!<\/p>\n

\"A<\/p>\n

The store-bought ones, like Little Debbie [paid link]<\/a>‘s version, are typically closer to fried donuts<\/a> with a honey glaze.<\/p>\n

I much prefer my tender, bready version. It’s very similar to cinnamon rolls,<\/strong> but instead of topping the rolls with a glaze, they are topped with a honey caramel sauce and lots of chopped pecans.<\/p>\n

\"Honey<\/p>\n

How to Make Honey Buns<\/h2>\n

The dough itself is a buttery enriched yeast dough similar to what you might use for a star bread<\/a>, pull-apart bread or monkey bread. If you don’t want to make it from scratch, you could use a store-bought crescent roll dough.<\/p>\n

Once you’ve prepared the dough, roll out the dough to a large rectangle<\/strong>. You can do it on a large silicone mat [paid link]<\/a> or on a lightly floured surface.<\/p>\n

Then, brush the surface with butter and sprinkle with a mixture of cinnamon, nutmeg, and sugar.<\/strong><\/p>\n

\"Rolled<\/p>\n

Roll the dough into a long log.<\/strong><\/p>\n

\"Rolling<\/p>\n

Slice off any uneven ends and then slice into twelve equally-sized pieces.<\/strong><\/p>\n

This recipe is made using the same technique as upside-down cake<\/a> – putting the topping at the bottom of the pan and the cake on top. After the bake, you invert everything!<\/em><\/p>\n

Place the topping of melted butter, brown sugar, honey, and pecans at the bottom of the baking pan<\/strong>. <\/p>\n

Then, arrange the buns in the pan.<\/strong><\/p>\n

\"Honey<\/p>\n

There will be lots of room between them at this point, but as they rise, they will grow and touch each other.<\/p>\n

\"Dough

Buns after they have risen in the pan<\/p><\/div>\n

By the time they are out of the oven, they will be attached but easy to separate – very much like monkey bread.<\/p>\n

\"Honey<\/p>\n

When the pan comes out of the oven, let it cool for just a few minutes so the topping sets a bit and then invert onto a serving plate. The buns will slide right out of the pan with the honey caramel on the top. If you let the pan cool too much, the honey buns will be impossible to remove!<\/strong><\/p>\n

Honey buns are best served warm out of the oven.<\/strong><\/p>\n

You can store them in an airtight container for several days and pop them in the microwave for a few seconds before serving.<\/p>\n

\"Honey<\/p>\n

Baking Tips<\/h2>\n

These tips for working with yeast will help you get the best results from this recipe.<\/p>\n