Honey buns that taste unreal using only real raw & unfiltered honey as the sweetener Ingredients- Honey buns: 1 cup warm whole milk (110°F) 2¼ tsp instant yeast (1 packet) ¼ cup honey (80g) 2 large eggs, room temp ½ cup unsalted butter, softened (room temp, not melted) 1 tsp vanilla extract or vanilla bean paste 1 ½ tsp fine kosher salt 4 to 4¼ cups (540g) all-purpose flour Filling: ½ cup unsalted butter, room temp ¼ cup Nate’s honey 2 tbsp ground cinnamon ¼ tsp salt Glaze: 4 tablespoons unsalted butter melted ½ cup Nate’s honey pinch of salt Top with flakey salt for extra sweetness Pop Instructions 1. Bloom the yeast: In a large bowl, whisk together the warm milk (110°F), yeast, and honey. Let sit until foamy, about 5–10 minutes. 2. Make the dough: Add the eggs, softened butter, vanilla, and salt to the yeast mixture. Mix until smooth. Gradually add the flour (start with 4 cups, then add more as needed) until a soft, slightly tacky dough forms. Knead by hand or with a dough hook until smooth and elastic, about 8–10 minutes. 3. First rise: Place the dough in a greased bowl, cover, and let it rise at room temperature until doubled in size, 1½–2 hours. 4. Prepare the filling: In a small bowl, mix together the butter, honey, cinnamon, and salt until smooth. 5. Assemble: Roll out the dough into a large rectangle (about ¼ inch thick). Spread the filling evenly over the surface. Starting from the long side, roll into a tight log. Slice into 1–1½ inch pieces. 6. Second rise: Arrange cut and flattened buns on a parchment-lined sheet. Cover loosely and let rise 30–45 minutes, until puffy. 7. Fry: Heat at least 4 inches of vegetable oil in a deep pot to 350°F. Fry buns in batches until golden brown, about 2–3 minutes per side. Drain on a wire rack. 8. Glaze: Stir together melted butter, honey, and a pinch of salt. Dunk the warm honey buns in the glaze, then place back on the rack. 9. Finish: Sprinkle with flaky salt for an extra sweet pop. Serve warm. #honeybuns #cinnamonrolls #delicious #nateshoney - @hungrymockingbird