Honey Buns Recipes

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Honey Buns image

Provided by Miranda Couse

Categories     Breakfast     Dessert

Time 3h46m

Number Of Ingredients 14

2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup + 3 tablespoons milk
2 1/4 teaspoons (1 packet) instant or active dry yeast
5 1/3 tablespoons (1/3 cup) butter (melted)
1 large egg
1/2 tablespoon vegetable oil
1 1/2 teaspoon ground cinnamon
3 cups vegetable oil (for frying (optional))
6 tablespoons butter (melted)
2 cups powdered sugar
3 - 5 tablespoons milk
1 teaspoon vanilla extract


  • In a stand mixer fitted with the dough hook, add in the flour, sugar, and salt.
  • In a microwave-safe bowl, add in the milk. Microwave for 30 seconds. You'll want the milk to be at 105 - 110 degrees F.
  • Add in the yeast, cooled melted butter, and egg. Using a fork, whisk the egg into the mixture.
  • Pour the wet mixture into the stand mixer and mix on medium for 10 minutes. The dough will be pretty sticky.
  • Grease your hands and a large bowl with vegetable oil.
  • Remove the dough from the mixer and shape it into a ball.
  • Place the dough in the bottom of the bowl and coat it in the oil. Cover the bowl with plastic wrap and let the dough rise until doubled. This will take about 1 to 2 hours.
  • Line a cookie sheet with parchment paper. Spray the parchment paper with nonstick baking spray.
  • Once the dough has doubled, press it down.
  • Place the dough on a lightly floured work surface.
  • Press the dough out into a 6-inch by 14-inch rectangle. You can use a rolling pin, but I prefer to use my hands.
  • Sprinkle the cinnamon on top of the dough. Using your hand, rub the cinnamon all over the dough.
  • Begin rolling the dough from the long side.
  • Once the dough is rolled up, you'll need to seal the edge. Do this by rubbing the edge of the dough with water. Pinch the wet edge into the roll of dough to form the seam. If the dough isn't staying pinched together, rub a little more water on the edge and pinch again. Leave the dough seam side up since it will be sticky from the water and will likely stick to the counter if it touches it.
  • Measure out 1/2-inch thick slices if you want thinner honey buns or 1-inch slice for thicker slices.
  • Slide a piece of floss under the dough and cross both sides of the floss at the 1/2-inch or 1-inch line. Pull until the floss has cut completely through the dough.
  • Place the slice of dough, cut side up, on the prepared cookie sheet. Repeat with the remaining pieces slices of dough. If you plan on baking these, you'll want to space them 2 inches apart. If you plan on frying them, they can be 1/2 inch apart.
  • Spray the slices with nonstick baking spray so they don't dry out and cover with plastic wrap. Let rise for 30 minutes in a warm place.
  • Preheat the oven to 350 degrees F.
  • Place the cookie sheet in the oven and bake for 15 to 18 minutes until the edges begin to turn golden brown.
  • Prepare the glaze while the honey buns are baking.
  • Remove the honey buns from the oven and let cool for 10 to 20 minutes. While they're still warm, dip the tops in the glaze. Tap the wrist that's holding the honey bun to remove the excess glaze.
  • Place on a piece of wax paper and let the glaze set up.
  • Heat 3 cups of vegetable oil until it reaches 320 degrees F.
  • Prepare the glaze while you wait for the oil to come up to temperature.
  • Place the honey buns in one or two at a time into the oil. I did one at a time to keep my oil temperature from dropping.
  • Flip once the donuts become golden brown.
  • Once the other side becomes golden brown, place on a plate lined with paper towels. Let cool for 5 to 10 minutes.
  • Dip the warm honey bun in the glaze. Give your wrist a tap to help any excess glaze to drip off.
  • Place on a piece of wax paper and let the glaze set up.
  • In a medium mixing bowl, add in the butter, powdered sugar, milk, and vanilla extract. Whisk together until the glaze is smooth.

Nutrition Facts : Calories 250 kcal, Carbohydrate 35 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 178 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving


Honey Buns image

There is very little white sugar in these not-just-for-breakfast buns -- but you won't miss it. Honey imparts its smooth, mellow sweetness to every component: the rich, buttery dough, the tangy creme fraiche filling, and the appealingly sticky topping.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 9

Number Of Ingredients 17

2 tablespoons active dry yeast
1/3 cup warm water
1 cup whole milk, room temperature
8 ounces (2 sticks) unsalted butter, softened
3 large eggs
1/3 cup honey (any type)
2 teaspoons coarse salt
1 teaspoon pure vanilla extract
5 to 6 cups all-purpose flour, plus more for surface
Vegetable oil, for bowl
4 ounces (1 stick) unsalted butter
1/2 cup honey (any type), plus more for brushing and drizzling
1/2 cup corn syrup
2 tablespoons sugar
1/2 cup mascarpone cheese
1/2 cup creme fraiche
1/2 cup chopped pecans


  • Make the dough: Sprinkle yeast over warm water in a small bowl. Let stand until foamy, about 5 minutes.
  • Whisk milk, butter, eggs, honey, salt, and vanilla with a mixer on medium speed. Add yeast mixture, and whisk for 1 minute. Switch to dough hook, reduce speed to low, and add 4 cups flour. After flour is incorporated, raise speed to medium, and continue kneading.
  • Add remaining flour, 1/2 cup at a time, mixing until dough no longer sticks to the bowl. Raise speed to medium-high, and knead for 10 minutes. (Alternatively, knead by hand until smooth, 15 to 20 minutes.)
  • Turn dough out onto a lightly floured surface, and knead until dough is very smooth, about 5 minutes. Transfer to a lightly oiled bowl, cover with plastic, and set aside in a warm, draft-free spot until doubled in size, about 1 hour.
  • Make the filling and topping: Melt butter in a saucepan over medium heat. Stir in honey, corn syrup, and sugar, bring to a gentle simmer, then remove from heat. Let cool. Combine mascarpone and creme fraiche in a bowl.
  • Punch down dough. Turn out onto a lightly floured surface, and divide into 3 portions. Roll each into a ball. Freeze 2 for up to 3 months (thaw in the refrigerator before using). Roll remaining dough into a 10-by-13 1/2-inch rectangle. Brush lightly with honey, spread mascarpone mixture evenly on top, leaving a 1-inch border, and sprinkle with pecans. Starting on 1 long side, roll dough into a log. Pinch along seam to seal. Cut into nine 1 1/2-inch-thick slices.
  • Pour honey mixture into an 8-inch square baking pan. Place buns, cut sides down, in pan, 3 to a row. Let buns rise in a warm, draft-free spot until doubled in size, 30 to 40 minutes.
  • Preheat oven to 375 degrees. Place oven rack in lower third. Bake buns, rotating halfway through, until brown and bubbling, about 1 hour. (If buns darken too quickly, cover with foil.) Set a wire rack on a baking sheet. Immediately invert buns onto rack. Drizzle with honey, and serve warm.


Homemade Honey Buns image

A favorite classic honey bun recipe with that famous glaze we all grew up loving.

Provided by Deliciously Seasoned

Categories     Dessert

Time 3h

Number Of Ingredients 16

2¼ cups all-purpose flour
¼ cup sugar
½ tsp salt
⅔ cup milk
1 packet instant yeast
⅓ cup butter, (melted, cooled)
1 egg
2 tsp vanilla extract
1½ tsp vegetable oil
2 tsp cinnamon
2-2½ cups vegetable oil, (for frying)
3 tbsp butter, (melted)
1¼ cup powdered sugar, (sifted)
2 tbsp milk
2 tsp honey
½ tsp vanilla extract


  • Using a stand mixer with a dough hook attachment, add flour, sugar and salt.
  • Heat milk in a microwave safe bowl for about 30 seconds until milk is 110°.
  • Next, add yeast, melted butter, egg and vanilla to warm milk. Whisk ingredients together until combined.
  • Pour wet ingredients into stand mixer and knead on medium for 10 minutes. Use a spatula to scrape down the sides to ensure all ingredients are mixed.
  • Grease a large bowl with oil.
  • Remove dough and form a ball. Place dough into prepared bowl and cover with plastic wrap. Let dough rise for about 1½ hours or until it has doubled in size.
  • Press down the dough, with clean hands, then transfer to a lightly floured surface.
  • Press dough out into a rectangle. about 15 inches long and 8 inches wide.
  • Sprinkle dough with cinnamon and spread evenly over the top.
  • Start rolling the long side of the dough into a log shape, dip fingers in water and run wet fingers along the edge of the dough, pinching the seam to seal.
  • Once sealed, use unscented floss to cut the dough log into 1 inch size buns.
  • Place buns on a piece of wax paper and spray the top of the honey buns with a non stick cooking spray and lay a piece of plastic wrap over the top. Let the dough rise for 30 additional minutes leaving a little space between dough slices to allow dough to rise.
  • In a large pan, heat oil over medium heat.
  • Once oil is hot, place each bun, a couple at a time, in oil and fry each side until golden brown.
  • Remove honey buns from oil and place on paper towels to absorb any excess oil.
  • While buns are cooling, make the icing.
  • In a small bowl, add icing ingredients and mix well until icing becomes smooth.
  • Take warm buns and dip the tops into the icing.
  • Place iced honey buns on wax or parchment paper and allow icing to harden. Enjoy!


Honey Buns image

A jazzed-up version of the classic honey buns, with caramelized edges and pillowy-soft centers. These buns make a fantastic Easter brunch.

Provided by Autumn Moultrie

Yield Makes 9

Number Of Ingredients 25

⅓ cup (40 g) plus 4¾ cups (570 g) bread flour (preferably King Arthur)
2 Tbsp. whole or nonfat dry milk powder
1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt
2 tsp. instant yeast
1 large egg, room temperature
1 cup whole milk, room temperature
2 Tbsp. honey
4 Tbsp. unsalted butter, room temperature, cut into 4 pieces
Nonstick vegetable oil spray
½ cup (100 g) granulated sugar
½ cup (packed; 100 g) light brown sugar
½ cup (1 stick) unsalted butter, room temperature
2 Tbsp. honey
1 Tbsp. ground cinnamon
½ tsp. vanilla paste or vanilla extract
Pinch of kosher salt
All-purpose flour (for dusting)
2 oz. cream cheese, room temperature
4 Tbsp. unsalted butter, room temperature
¼ cup honey
½ tsp. ground cinnamon
½ tsp. vanilla paste or vanilla extract
Pinch of kosher salt
¼ cup (28 g) powdered sugar
1 Tbsp. bee pollen, crushed to a powder (optional)


  • Whisk ⅓ cup (40 g) bread flour and ¾ cup water in a small saucepan until combined. Set over medium-high heat and cook, whisking constantly, until thickened to a runny paste, 1-2 minutes. Transfer tangzhong to a small bowl and chill, uncovered, until cold, at least 2 hours and up to 1 day.
  • Whisk 2 Tbsp. whole or nonfat dry milk powder, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 2 tsp. instant yeast, and remaining 4¾ cups (570 g) bread flour in the bowl of a stand mixer until combined. Whisk 1 large egg, room temperature, 1 cup whole milk, room temperature, and 2 Tbsp. honey in a medium bowl until combined; add to dry ingredients along with tangzhong and 4 Tbsp. unsalted butter, room temperature, cut into 4 pieces.
  • Fit bowl onto stand mixer fitted with dough hook attachment and mix on low speed, stopping motor and scraping down sides of bowl as needed, until a shaggy dough comes together around hook, 12-14 minutes. Increase mixer speed to medium-low and mix until dough springs back when you poke it, 7-9 minutes. (Dough will be very sticky but should slap and clean the sides of bowl.) Remove bowl from mixer and scrape dough from hook into bowl.
  • Lightly coat a large bowl with nonstick vegetable oil spray. Transfer dough to bowl and lightly coat top of dough with nonstick spray. Cover with plastic wrap and chill dough at least 4 hours and up to 1 day. (Dough should double in size; the longer it ferments, the more flavor it will develop.)
  • Using an electric mixer on medium speed, beat ½ cup (100 g) granulated sugar, ½ cup (packed; 100 g) light brown sugar, ½ cup (1 stick) unsalted butter, room temperature, 2 Tbsp. honey, 1 Tbsp. ground cinnamon, ½ tsp. vanilla paste or vanilla extract, and a pinch of kosher salt in a medium bowl until fluffy, about 2 minutes. Spoon filling into a pastry bag or a 1-qt. resealable plastic bag. Set aside at room temperature.
  • Do ahead: Filling can be made 1 day ahead; chill in pastry bag. Bring to room temperature before using.
  • Turn out dough onto a lightly floured surface; dust top with flour. Using your hands, gently press and stretch dough to an 11x9" rectangle, then slice dough into nine 1" strips (alternatively, weigh out nine 135 g pieces). Using moderate pressure, roll each piece into a 30" rope, dusting surface with more flour (as little as possible) to prevent sticking if needed. Let rest 5 minutes.
  • Pat down each rope with your palms to flatten until about ¾" wide. Make sure filling is soft and pliable but not melted; if using a resealable plastic bag, snip off one corner to make a ¼-½" opening. Pipe a thin strip of filling down the center of each flattened dough rope. Working one at a time, roll up each rope to create a spiral, then lay down on surface and tuck end underneath bun to finish. The buns should be a slightly domed, but gently push centers in to keep in line with the rest of the bun (if it sticks out too far, it can burn).
  • Arrange buns on a large parchment-lined rimmed baking sheet, spacing ½" apart. (You should be able to fit all 9 buns on the baking sheet; you want to give them just enough space so they proof into one another slightly.) Cover buns loosely with plastic wrap or a kitchen towel and let sit at room temperature until almost doubled in size, 75-90 minutes.
  • Place a rack in lower third of oven; preheat to 450°. Bake buns 10 minutes. Rotate baking sheet and continue to bake until buns are golden brown on top, 6-8 minutes (Some filling will seep out onto baking sheet-that's okay). Let cool 5 minutes.
  • While the buns are cooling, vigorously whisk 2 oz. cream cheese, room temperature, 4 Tbsp. unsalted butter, room temperature, ¼ cup honey, ½ tsp. ground cinnamon, ½ tsp. vanilla paste or vanilla extract, and a pinch of kosher salt in a medium bowl to combine. Sift in ¼ cup (28 g) powdered sugar and whisk to incorporate.
  • Generously brush buns with icing (it will melt when it hits the warm buns), then sprinkle lightly with 1 Tbsp. bee pollen, crushed to a powder, if desired.


Golden Honey Pan Rolls image

A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! -Sara Wing, Philadelphia, Pennsylvania

Provided by Taste of Home

Time 55m

Yield 2 dozen.

Number Of Ingredients 14

1 cup warm 2% milk (70° to 80°)
1 large egg, room temperature
1 large egg yolk, room temperature
1/2 cup canola oil
2 tablespoons honey
1-1/2 teaspoons salt
3-1/2 cups bread flour
2-1/4 teaspoons active dry yeast
1/3 cup sugar
2 tablespoons butter, melted
1 tablespoon honey
1 large egg white
Additional honey, optional


  • In bread machine pan, place the first 8 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.), When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in 2 greased 8-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350° until golden brown, 20-25 minutes. Brush with additional honey if desired.

Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.


Grandma's Honey Bun Cake image

Sooo bad for you, but tastes sooo good. My family loves this cake; it tastes just like a honey bun.

Provided by Drea

Categories     Desserts     Cakes     Poke Cake Recipes

Time 1h25m

Yield 16

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 cup sour cream
4 eggs
⅔ cup vegetable oil
1 cup brown sugar
3 ½ teaspoons ground cinnamon
3 cups confectioners' sugar
¾ cup milk
2 teaspoons vanilla extract


  • Preheat oven to 325 degrees F (165 degrees C). Lightly oil a 9x13-inch baking pan.
  • Combine cake mix, sour cream, eggs, and oil in a bowl. Beat with an electric mixer for 3 minutes. Pour half of the batter into the prepared baking pan.
  • Mix brown sugar and cinnamon together in a small bowl. Sprinkle over batter in the pan. Carefully pour the remainder of the batter over the cinnamon-sugar layer.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
  • Mix confectioners' sugar, milk, and vanilla together in a bowl. Poke holes in the hot cake with a fork and pour sugar mixture over the top of the cake. Let cake cool completely before serving, about 30 minutes.

Nutrition Facts : Calories 416.8 calories, Carbohydrate 62.9 g, Cholesterol 54.4 mg, Fat 17.3 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 246.3 mg, Sugar 50.1 g


Yam Yam Honey Buns image

This is a Pillsbury Best of Class Winner Grand National Senior Contes $1,000 winning recipe by Helen V. Zijonalski of Miami FL. It was a special day when my Mother made these!!!! Of course there was that really good bakery over in Old Orchard who also made them.

Provided by Ambervim

Categories     Breads

Time 1h

Yield 12 Rolls

Number Of Ingredients 17

2 compressed yeast cakes
1/2 cup lukewarm sweet potato liquid (drained from canned potatoes) or 1/2 cup water
1/2 cup mashed sweet potatoes (canned or cooked) or 1/2 cup yam (canned or cooked)
3 tablespoons melted butter or 3 tablespoons shortening
1/4 cup sugar
2 teaspoons salt
1 teaspoon vanilla
2 eggs
3 1/4-3 1/2 cups flour, sifted (All Purpose or Unbleached)
1/3 cup honey
1/2 cup firmly packed brown sugar
1/4 cup butter or 1/4 cup margarine
1/4 teaspoon salt
1/2 cup pecans or 1/2 cup walnuts, chopped
2 tablespoons melted butter or 2 tablespoons margarine
1/4 cup firmly packed brown sugar
1/4 cup pecans or 1/4 cup walnuts, chopped


  • Soften compressed yeast in potato liquid. Let stand 5 minutes. (Or substitute 2 packages dry yeast softened in very warm, not hot, liquid.) Combine mashed potatoes, 3 tablespoons melted butter, 1/4 cup sugar, 2 teaspoons salt*, vanilla, and unbeaten eggs in large bowl. Add the softened yeast. Gradually add flour to form a stiff dough. Cover with waxed paper or towel. Let rise in warm place (85° to 90°F.) until light and doubled in size, about 1 1/2 hours. Meanwhile prepare Honey Nut Topping.
  • Combine all topping ingredients except 1/2 cup chopped nuts in saucepan. Bring to boil and cook, stirring constantly, until a little syrup dropped in cold water forms a soft ball (234°F.), about 1 1/2 minutes. Pour into greased 13x9x2-inch pan.** Sprinkle with 1/2 cup chopped nuts.
  • Toss dough on well-floured board until coated with flour and no longer sticky. Roll out to 24x8-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle with 1/4 cup brown sugar and 1/4 cup chopped nuts. Roll as for jelly roll, starting with 24-inch side. Cut or "tie off" with strong thread into twelve 2-inch slices. (To tie off slices, place thread under roll and pull ends around, crossing as if to tie in knot.) Place cut-side down over topping. Cover. Let rise in warm place until light and doubled in size, 30 to 45 minutes.
  • Bake in moderate oven (375°F.) for 25 to 30 minutes. Cool 2 minutes, then invert on serving plate or on rack over waxed paper. Let stand 30 seconds before removing pan.

Nutrition Facts : Calories 369.9, Fat 14.7, SaturatedFat 6.2, Cholesterol 53.9, Sodium 565.6, Carbohydrate 55.2, Fiber 2.2, Sugar 26.4, Protein 5.7

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From misschinesefood.com

2021-11-30 Roll dough in o a rectangle about 10 x 15 inches. Mix together the brown sugar, cinnamon, orange rind, melted butter, and honey. Spread half of the honey mixture onto the dough and sprinkle with ⅓ cup of the chopped pecans. Roll up the dough like you are making cinnamon rolls and slice it into 12 equal pieces.
From cookthisagainmom.com

2020-10-21 Shape each piece of dough into a round bun and flatten slightly. Place buns on a parchment-lined baking tray, cover with a clean kitchen towel, and let rise for an additional 45 minutes. Preheat oven to 375°F. Brush the tops of each bun with egg wash and sprinkle each with a few oats. Bake for 15 to 20 minutes, until golden brown.
From oatseveryday.com

2013-09-29 Put the remaining honey butter in a saucepan and heat it until it bubbles. Pour half of it into an 8-inch round baking pan. Sprinkle the rest of the raisins and nuts over the honey butter. Cut the dough roll into eight slices and place them, cut side down, into the pan. Cover with greased plastic wrap and let rise until doubled.
From seasonsandsuppers.ca

In a small bowl, combine nuts, honey and 1/3 cup melted butter; pour into ungreased 8″ X 4″ loaf pan. Separate dough into 10 biscuits. In small bowl, combine brown sugar and cinnamon. Sprinkle about 1 tsp. of brown sugar cinnamon mixture on one side of each biscuit. Stand biscuits on edge, slightly overlapping in 2 rows of 5 biscuits each ...
From barkmanhoney.com

2020-06-17 Paint with an egg wash or milk. Top wth sesame seeds. Bake at 190 C/GM5 for 20 – 25 minutes until golden. Prepare the sugar syrup by heating sugar and water. Simmer for 10 minutes and add honey and any other flavouring you …
From tiffinandteaofficial.com

Mixing time is approximately 3 1/2 minutes. Transfer the mixture to a stand mixer bowl and allow to cool to room temperature. Make the dough: In a mixing bowl, add the flour and Platinum Yeast. Stir to combine. To the lukewarm milk, add the egg, stir, then add it to the Tangzhong. Add the honey and salt; then add the flour-yeast mixture.
From redstaryeast.com

2022-04-29 Cake. Combine the cake mix, oil, eggs, and sour cream in the bowl of an electric mixer. Mix on low speed for 30 seconds and then medium speed for 2 minutes, scraping down the sides as needed. Pour half of the cake batter into the prepared pan. Spoon the Cinnamon Pecan Filling over the cake batter.
From hostessatheart.com

2021-05-23 Here’s the recipe! Homemade Honey Buns Recipe. MORE RECIPES. The Ultimate Bread and Butter Pickle Recipe. Busy Day Lemon Bars Are # 1 Easy And Crazy Good . The Number 1 Practically Perfect Poppy Seed Bread . If you like these recipes, you are our people! You can check some related articles below or search via categories on the right. But, …
From yeyfood.com

2022-01-06 Make the cookie dough. Preheat the oven to 350F then line a baking sheet with parchement paper and set aside. Cream the butter, granulated sugar, and brown sugar together until light and creamy. Add in the egg, vanilla extract, butter extract, and mix until smooth.
From lifestyleofafoodie.com

2021-03-14 8. Roll each dough up in the familiar honey bun shape and proof them for 3 hours at room temperature. 9. Preheat your oven to 375f and bake for 25 minutes. 10. While the honey bunz are baking, make your honey glaze by adding the powdered sugar, milk, and butter to a bowl and whisking together. 11. Once out of the oven, dip each honey bun into ...
From artisanbryan.com

Instructions. Watch the video below for shaping tips. Divide the dough into eight equal pieces and then divide each piece in half to make 16 pieces total. Roll 8 of the halves into tight balls and place evenly, seam side down, onto parchment-lined sheet pans (4 per sheet pan). Take the remaining halves and cut each in half, rolling each piece ...
From redstaryeast.com

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. 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.
From honey.com

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