Honey buns that break free of the vending machine

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Honey buns that break free of the vending machine
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Engineered to be better than the original, homemade honey buns take the best parts of their vending machine counterparts while using whole ingredients.

Every spring when Easter time rolls around, I get the itch to bake again. Long dormant since the winter holidays, I feel prepared once more to tackle doughs, cakes and other sweet things with gusto. I always pick a new baking project to mark this shift, preferably something completely novel to me. This year, my partner expressed his desire for a homemade version of one of his favorite snacks: “Texas”-size honey buns.

Though made with more or less similar ingredients, the honey bun, by contrast, has a surprisingly thin and delicately applied glaze and less gooey filling than the cinnamon roll. However, as with most nostalgic baked goods of the post-WWII era, honey buns are laden with unpronounceable chemicals, stabilizers and artificial ingredients, which means they are ready for a makeover.

Making a pillowy-soft dough is the easy part, since I’ve made countless cinnamon rolls in my lifetime. My go-to cinnamon bun dough uses butter but here I switched it for vegetable oil, which keeps doughs and cakes more moist than butter. I also added an egg yolk to the milk-rich dough for a little color.

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