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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.
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For the Cake: Preheat the oven to 350F. Butter and flour a 9 by 13-inch baking pan. Sift together the flour, cornstarch, baking powder, salt, and baking soda in a large bowl. Whisk together the oil, sugar, eggs, buttermilk, and vanilla in a medium bowl.
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In the bowl of a stand mixer fitted with a whisk attachment combine water, 2 teaspoons of sugar, and yeast. Whisk together until just combined, then let sit for 5 minutes, until frothy. Swap the attachment to a dough hook, then add in remaining sugar, flour, honey, shortening, egg yolks, vanilla, and salt.
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Instructions. In a stand mixer, start by adding the warm water, sugar and yeast. Whisk together and let sit for 5 minutes so the yeast can activate. Then pour in the flour, honey, melted butter, egg yolks, vanilla and salt. Use a hook attachment to mix and knead together for 8 minutes.
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These Honey Buns, inspired by the common grab-and-go snack found in most grocery and convenience stores, are everything their packaged predecessor wishes it could be. Fried and then coated in a sweet Honey Glaze, these buns are both pillowy-soft and delicately crisp. Honey Buns Makes 12 buns 2¼ to 2½ cups (281 to 312 grams) all-purpose flour, divided4 teaspoons (16 grams)
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In a medium bowl, stir together 6 tablespoons of melted butter, 2 cups of powdered sugar, 1 teaspoon of vanilla, and 3 tablespoons of milk. Add 2 ½ tablespoons of honey. Mix until smooth. Once the honey buns are finished baking, allow them to cool completely. Evenly spread the glaze on top of each of the baked honey buns.