Shake your honeybuns!


I’ve had the B52’s Cosmic Thing running through my head ever since I flipped through the September issue of Martha Stewart Living and spied the honey bun recipe. I’m pretty sure it’s been over a month now, and every time it pops into my head, I get the urge to make the gooey, sweet rolls. Which luckily (or, perhaps, unluckily depending on how my waistline is feeling that day) is easy to do because one batch makes a triple recipe of dough, so you have dough tucked away in the freezer for two more panfuls. A single dough ball makes 9 buns which are fantastic when warm, straight from the oven, but don’t keep all that well once baked. Next time I make the dough, I might split the extra dough balls into two, yielding just 4 large rolls each.

20081016 5592-5303-120081016 5593-5304-1
20081016 5597-5308-120081016 5599-5310-1

The other benefit of making several small batches is that you can play with different fillings for this dough. The original recipe has a yummy mascarpone and creme fraiche filling, but I ended up substituting sour cream and the results were delicious… just a little tangy to offset the sweetness of the honey. I’ve also tried a batch with apples tucked into the mascarpone, followed by a drizzle of dulce de leche once baked. Yummmm.

20081016 5606-5317

Sour Cream Honey Buns

based on Martha Stewart Living’s Honey Bun recipe

Makes 9 buns

1 batch of dough (from this recipe), at room temperature

4 ounces (1 stick) unsalted butter

1/2 cup honey

1/2 cup agave syrup

3/4 cup sour cream

1 t cinnamon

2 T raw sugar

1/2 cup chopped pecans

a bit more honey for drizzling

Melt butter in a saucepan over medium heat. Add the honey and agave syrup and bring to a gentle simmer. Remove from heat and let cool slightly.

Add the sour cream to a small bowl, and stir in about half of the honey mixture until smooth.

In a small bowl, stir together the cinnamon and raw sugar

On a lightly floured surface, roll the dough into a 9 x 12 inch rectangle. Spread the sour cream mixture over the dough, leaving a little border around all of the edges. Sprinkle with the pecans, and then the cinnamon sugar mixture.

Starting on a long side, roll dough into a log and pinch closed along the seam. Cut into nine rounds.

Pour the remaining honey mixture into an 8-inch square baking pan. Place buns, cut sides down, in pan, 3 to a row, and then drizzle with a bit more honey. Gently cover over with plastic wrap. 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 lined with parchment. Immediately invert buns onto rack. Serve warm.

0 thoughts on “Shake your honeybuns!

  1. YUM. These look delicious. And yeah, thanks to halloween I won’t be making them anytime soon. Actually, that is thanks to pork fat really.

    Great photos as usual. The apple version sounds really awesome I have to say. Love the drips on the parchment under the rack of honeybuns. Please tell me you didn’t place those drips by hand!

  2. I enjoyed making Martha’s Boo-tatoes for Halloween, but these little babies will definately be on my cook list this week, just need to see if I can find an outlet that sells Agave syrup, or maybe something similar.

  3. I love the sticky buns out of the can from the supermarket (the sugar in the frosting alone could give someone a seizure) but these look incredible. Just might have to try ’em.

  4. These look really, really good right now! (I haven’t had breakfast yet). I have family coming into town in a couple of weeks and they would love these buns…

  5. I tried to make them, but after an hour in oven they got almost burned… I don’t know what i did wrong.I covered them with aluminum foil.Before I put them into oven they were well grown and looking promisig.. I am foreigner and I couldn’t figure out , what “rotating halfway through” means. Should I rotate buns or pan…?

  6. Ania – on the rotating, yes it is the pan (not the buns themselves). Just spin it around, in case your oven has hot spots, so they can cook more evenly.

    Also, oven temperatures can really vary. I know that my oven runs about 50F too hot. So, yours may be hotter than the temperature you set. You might try getting an oven thermometer to see how accurate your oven is. But, even without that, the best measure of doneness is to check for a deep golden color on these buns. If they have that, and it has been less than an hour, they are probably still ready.


  7. Thank you very much for quick response :)I will try with lower temperature and shorter time. I’ve stil got lot of frozen dough in frezer :))Thank you , I am sure that this time they will come out great 🙂

  8. These look fantastic!! But you list “sour cream cheese”… is that sour cream? or cream cheese? Or something else I’ve never heard of?

    I’d love to make these for a get-together this weekend… Inquiring minds want to know!


  9. How timely, that I stumble upon your amazingly beautiful blog the day before I am planning to make honey buns!

    These look gooey and perfect…and now I’m going to go read more about that tea cake with the poached quince on top…

Leave a Reply

Your email address will not be published. Required fields are marked *