Cinnamon Honey Buns

A long holiday weekend is upon us and that means taking it slow and easy. We love having time in the morning to make breakfast for our families. We stumbled upon this Cinnamon Honey Bun recipe from the National Honey Board not to long ago. We used some of our sourdough discard in our own version which made for some very puffy buns. You might not get to sleep in when prepping these but the smell that will fill your house is amazing and will bring a smile to your loved ones faces when they wake up. Make sure to grab a squeeze bottle of Waterford Bee Co. Wisconsin Honey. Bottled for easy measuring. Enjoy!

Wisconsin Honey

INGREDIENTS

For Bun Dough:

1/2 cup - milk, between 105 - 110º F

2 (1/4 oz.) packages - yeast

1 T - sugar

2 - eggs

1 T - honey

1 stick - unsalted butter, at room temperature

2 1/2 cups - all-purpose flour, plus extra for kneading the dough

3/4 tsp. - salt

For Filling:

1 T - unsalted butter, melted

1 T - honey

1 T - sugar

1/2 tsp. - cinnamon

For Glaze:

1 T - unsalted butter, melted and cooled

5 T - powdered sugar

1 T - milk

1 T - honey

1/8 tsp. - cinnamon

pinch of salt

DIRECTIONS

1. In a small bowl, stir together the warm milk, yeast and sugar. Let stand for 10 minutes until it's foaming.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, honey and sugar. Add the yeast mixture and beat until incorporated. Beat in the butter. Switch to the dough hook and beat in the flour and salt. Continue kneading for about 10 minutes.

3. Turn the dough out onto a floured surface and continue kneading by hand for a minute until smooth. Place the dough in a buttered bowl, cover with plastic wrap and let sit in a warm spot for an hour to rise. The dough should double in size.

4. In a small bowl combine the melted butter and honey and, in a separate small bowl, the sugar and cinnamon. Punch down the risen dough and place on a floured surface. Roll out to approximately a 12" square. Spread the honey butter evenly over the surface and then sprinkle on the cinnamon sugar. Cut the dough into three even pieces, roll each piece like a jelly roll and loosely braid the three together. You can also skip the slicing and braiding and just roll the entire log.

5. Cut into 8 even pieces and place on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let sit for about 15 minutes while you pre-heat the oven to 350 degrees. Bake for 25 minutes.

6. Make the glaze by whisking together the butter, powdered sugar, milk, honey, cinnamon and salt. Drizzle over the warm baked buns.