These honey buns with honey cream filling are ultra soft and fluffy, and egg-rich like a brioche. The honey cream filling in the centers make them great for dessert, snack or as breakfast treats.
Soft buns are surely a delight, but when they are filled with something pleasantly sweet on the inside, that is a next-level delight. For today’s recipe, honey takes the limelight. Honey fills our delicious soft buns and gives us an ultimate bread treat.
And the term treat actually translates to-lip smacking, addictive and satisfying.
I have had a couple of baking fails this week. But after some extra patience and testing, from those failures emerge something delicious and something that you can rely on. These Honey Buns are one of them.
Seeing them out of the oven made me want to do a happy dance, and roar at the top of my lungs ( well, internally).
The honey cream filling? It is something I can eat out of a spoon- so creamy, smooth and sweet. But not the overwhelming kind of sweet.
It is a nice surprise center as you bite into these buns.
Honey Buns with Honey Cream Filling
- Start by proofing the yeast. In a large mixing bowl, dissolve yeast in warm milk. The temperature of the milk should be between 105-115 F. Let this mixture stand until it is creamy, about 5 minutes.
- Add the egg and melted butter to the bowl. Stir with a wooden spoon.
- Add the salt, sugar and 2 cups of flour. Stir until everything is incorporated. Gradually sprinkle some of the reserved flour to the mixture just to help with the stickiness, and keep stirring until a soft dough gathers in the center of the bowl.
- Turn the dough over on a board that is generously dusted with flour. Knead the dough for about 6-10 minutes, or until it is smooth and elastic, dusting more flour as needed to prevent too much sticking.
- Shape the kneaded dough into a ball and let it rise inside a bowl for 1 and 1/2 hours covered with a clean kitchen towel.
- Once the dough is puffy and has doubled in size, punch it down and divide it into 15-16 equal portions.
- Flatten each portion with your palms and spoon about 1/2 to 1 tablespoon of the honey cream in the center of the dough.
- Pull the edges of the dough over the filling to cover it and twist all the ends together to seal, forming a smooth ball.
- Arrange the balls of dough in a greased 9×13 baking pan. Let them rise once more, covered for about 40 minutes to 1 hour. The balls should be puffy and have doubled in size.
- Preheat oven to 350 F. Brush the surface of the buns with the beaten egg. Bake at 350 F for 15-20 minutes. The tops of the buns should be golden.
- Brush the honey butter glaze on the buns as soon as they are done baking.
Enjoy these buns warm. You will be tempted to eat one as soon as possible ( like I was). The filling will be hot so have that little patience. Let it cool down a bit.
The honey butter glaze elevates the deliciousness of the buns. I suggest you don’t skip that. Lastly, happy baking! Let these honey buns be your baking joy this weekend.
Do you need more bread recipes? Worry not, we have lots!
- Sweet Beehive Buns
- Chelsea Buns
- Milk Bread
- Sweet and Buttery Sugar Buns
- Japanese Condensed Milk Bread
- Mini Cinnamon Rolls with Coffee Icing
- Chocolate Hazelnut Rolls
- Choco Walnut Bread
- Japanese Milk Buns
Sweet Bread with Honey Cream Filling
These honey buns are warm, comforting rolls that are almost like a brioche and are filled with honey cream filling in the centers.
- 2 cups all purpose flour plus one cup reserved
- 2 and 1/4 tsp active dry yeast
- 1/2 tsp salt
- 3 tbsp sugar
- 2/3 cup warm milk 105-115 F
- 4 tbsp unsalted butter melted
- 2 large eggs lightly beaten
- 1 egg for brushing on the bread
Honey Cream Filling
- 1/2 cup unsalted butter
- 3 tbsp flour
- 2/3 cup evaporated milk
- 1/4 cup honey
Honey Butter Glaze
- 2 tbsp softened butter
- 1 tbsp honey
In a large mixing bowl, dissolve the yeast in warm milk. Let this stand for about 5 minutes, until the mixture looks creamy. Add the melted butter and eggs to the bowl and stir.
Add the sugar, salt and 2 cups of flour to the bowl and stir everything with a wooden spoon until incorporated. Gradually add some of the remaining flour while stirring just to help with the stickiness, until a soft dough gathers in the center of the bowl. You may not need the entire 1 cup of reserved flour.
Generously dust a work surface with flour. Turn the dough over. Knead the dough for about 6-10 minutes, or until it is smooth and elastic, dusting your hands and the board minimally with flour just to prevent too much sticking. Shape the dough into a ball, cover it inside a large bowl. Let it rise for 1 and 1/2 hours, or until doubled in size.
Meanwhile, make the honey cream filling (instructions below). Once the dough has risen, punch it down gently and divide to 15-16 portions. Flatten one portion with your palms and scoop 1/2 to 1 tablespoon of the filling in the center. Pull the edges of the flattened dough over the filling to cover it and twist the ends together to seal the dough, forming a smooth ball. Repeat with the rest of the portions. Arrange the balls of dough in a greased 9x13 baking pan. Let them rise for 40 minutes to 1 hour, until puffy and doubled in size.
Preheat oven to 350 F. Brush the tops of the buns with the beaten egg. Bake the honey buns for 15-20 minutes or until the buns are golden.
Make the Honey Butter Glaze: In a small bowl stir together the softened butter and honey until smooth. Brush on top of the buns after baking. Serve and enjoy!
Make the Honey Cream Filling
In a saucepan over medium heat, melt the butter until bubbly. Add the flour and stir together using a whisk for about a minute or until the mixture has browned a little bit. Add the evaporated milk and continue stirring until mixture thickens. Add the honey. Stir mixture well until the consistency is thick like condensed milk. It will thicken up as it cools down.
Store bread in a tightly covered container at room temperature for up to 2-3 days.
And remember, if you made this recipe, tag me #womanscribbles on Instagram. I’d love to see them!