swirly whirly honey buns

Another day, another batch of swirly honey buns. Now, although I've made this recipe a couple times in the last few days, this is not a new recipe for me. Recently I was craving the fuss and alchemy involved in making the perfect cinnamon roll. The stretchy dough, the perfect rise, a rolled out rectangle that doesn't keep shrinking up whenever you turn your back. But what I wasn't craving was the intense sweetness that a cinnamon roll is known for. Don't get me wrong, I love an ooey gooey sweet roll as much as the next person, but sometimes you need to tone back the sugar intake, you know? So, I took an old cinnamon roll recipe, and gave it a makeover, so to speak. A lightly cinnamon sugared interior took the place of the rich brown sugar schmear, and instead of the classic white icing after they emerged from the oven, I applied a generous brushing of melted honey butter over tops. On the second batch, because I was feeling fancy, I changed up the honey butter for melted marmalade, and man, there has never been a more elegant looking sweet roll. 

And you can totally have two in one sitting. No shame.

Swirly Whirly Honey Buns:

INGREDIENTS:

For the buns:

4 cups bread flour

1/2 cup white sugar

1 tsp salt

1 tbsp dry yeast

1 1/4 cups warm whole milk

2 tbsp honey

4 tbsp + 1/2 cup butter softened + 2 tbsp divided

1/4 cup white sugar + 2 tsp cinnamon (adjust to taste)

For the Finishings-Pick one:

1/2 cup melted salted butter + 2 tbsp honey, warmed and mixed.

1/2 cup warmed marmalade

INSTRUCTIONS:

-Warm the milk (not hot) and add in 4 tbsp of butter. Allow that to melt while you prep the dry ingredients. (A few little butter bits left are ok)

-In a mixer bowl, add in flour, sugar, salt and yeast, mix to incorporate.

-With the mixer on low, slowly pour in the milk and butter mixture plus the honey.

-Knead on low until all dry are mixed in then turn up to level 2.  If after a few minutes the dough is clearly too firm (dry) or much too loose, add in either 1 tbsp more milk or flour to correct.

-After 5 minutes of kneading you want a smooth, soft dough that is slightly tacky and settles into the bowl when the dough hook is raised. Allow to knead 3 more minutes, then, with oiled fingers so the dough doesn't stick, turn out onto lightly floured surface, and form into a ball. (This dough will be soft, but should be able to be handled)

-Place in a buttered bowl and cover with plastic wrap or a damp tea towel and allow to rise for about an hour to double.

-Once doubled, roll out into a 1/4 inch thick rectangle, appx 12x20.

-Apply 1/2 cup of butter in small bits all over the surface leaving 1/2 inch unbuttered at one short end. Then sprinkle cinnamon sugar mixture all over that.

-Although you can roll into a log like most roll recipes do, since this dough is so soft I like to cut the dough into 1" wide strips the long way, then roll up each strip. (This way, the cut edges don’t stick to each other and inhibit the rise during baking.) Gently tuck the unbuttered end of each strip under the roll to keep them snug during the second rise.

-Place in buttered or parchment lined baking dish with about 2 inches between rolls. If you want a more polished look, line up on a parchment lined baking sheet with enough space in between so they won't touch even after baked. You will have crispier edges that the baking dish ones, but they look pretty!

-Allow to rise another 30-40 minutes.

-Preheat oven to 350.

-Brush the rolls gently with 2 tbsp melted butter, then bake appx 18-20 for baking dish rolls or 15-18 for baking sheets rolls. (Either way, tops should be golden and middles should be risen)

FINISHING OPTIONS:

Brush the buns with the honey butter for a glossy top once they are out of the oven and have cooled for 2 minutes, OR brush with a warmed marmalade in place of the honey butter. Either choice is a good one 🙂 Enjoy!