These honey buns are pillowy soft rolls filled with almond paste and topped with a sweet honey glaze. They are perfect for breakfast or as a tasty treat during the day.
It’s easy to say that they are so good that I can’t get enough of them. Just last week I’ve made two batches because my mornings are just not the same without one of these delicious buns.
Never miss a recipe:
Ingredients for approx. 20 buns:
For the buns:
- 340 g flour
- 8 g instant dry yeast
- 120 ml warm water
- 60 g sour cream
- 1 egg
- 30 g sugar
- 1 tablespoon honey
- a pinch of salt
- 1 teaspoon almond extract
- 2 tablespoons vegetable oil
For the almond paste filling:
- 1 egg white
- 75 g almond flour
- 75 g powdered sugar
- 1 teaspoon almond extract
- a pinch of salt
For the glaze:
- 60 g powdered sugar
- 1 tablespoon honey
- 2 tablespoons milk
How to make these honey buns with almond paste filling recipe step-by-step
Put the warm water and honey in a mixing bowl, and sprinkle the dry yeast over the surface. Stir to combine, and set aside for 5 minutes or until foam forms on top.
In another bowl, combine the egg with sour cream, sugar, salt, and almond extract, then stir in the water, honey, and yeast mixture.
Add half of the flour and mix until combined. Continue adding the flour, just a few tablespoons at a time, until the dough starts to pull away from the sides of the bowl.
Transfer the dough to a lightly floured surface and knead for a few minutes until the dough has an elastic stretch to it. While kneading, try to not add too much flour, as it will result in a tougher bun.
Use the vegetable oil to grease a big bowl, then transfer the dough into the bowl, cover it with a clean dishtowel and set it in a warm place to rise for 1 hour until doubled in size.
In the meantime, prepare the almond paste filling.
In a bowl, add the egg white, almond flour, powdered sugar, almond extract, and a pinch of salt and mix well until you have a creamy paste. Set aside.
Punch down the dough, transfer it to a lightly floured surface, roll it and cut it into even parts. Keep the dough covered with the dishtowel, to keep it from drying out. Working with one piece at a time, spread the almond filling, roll the dough into snakes, then coil them. Moisten the tail with your wet fingers to prevent it from unrolling, and press it down on edge in order to make a coiled bun.
Place the buns on a baking sheet lined with baking paper, cover with a clean dishtowel, and let them rise for 30 minutes.
Preheat the oven at 180℃ and bake for 15 to 20 minutes or until lightly browned.
In the meantime, prepare the glaze. Stir the honey, powdered sugar, and milk together in a bowl and mix well until the glaze becomes smooth.
Once the honey buns are done, dip the tops into the glaze and enjoy while warm.
Recipe Tips:
Ensure the water that you use is warm but not too hot, as it will kill the yeast.
The flour quantity may slightly differ, for this reason is best if you add first half and then you add just a few tablespoons at a time until the dough is elastic.
I usually like to place the dough to rise in the oven with just the light on, or in front of a sunny window.
Nutritional Facts:
Homemade Honey Buns with Almond Paste Filling
Ingredients
For the buns:
- 340 g flour
- 8 g instant dry yeast
- 120 ml warm water
- 60 g sour cream
- 1 egg
- 30 g sugar
- 1 tbsp honey
- a pinch of salt
- 1 tsp almond extract
- 2 tbsp vegetable oil
For the almond paste filling:
- 1 egg white
- 75 g almond flour
- 75 g powdered sugar
- 1 tsp almond extract
- a pinch of salt
For the glaze:
- 60 g powdered sugar
- 1 tbsp honey
- 2 tbsp milk
Instructions
- Put the warm water and honey in a mixing bowl, and sprinkle the dry yeast over the surface. Stir to combine, and set aside for 5 minutes or until foam forms on top.
- In another bowl, combine the egg with sour cream, sugar, salt, and almond extract, then stir in the water, honey, and yeast mixture.
- Add half of the flour and mix until combined. Continue adding the flour, just a few tablespoons at a time, until the dough starts to pull away from the sides of the bowl.
- Transfer the dough to a lightly floured surface and knead for a few minutes until the dough has an elastic stretch to it. While kneading, try to not add too much flour, as it will result in a tougher bun.
- Use the vegetable oil to grease a big bowl, then transfer the dough into the bowl, cover it with a clean dishtowel and set it in a warm place to rise for 1 hour until doubled in size.
- In the meantime, prepare the almond paste filling.In a bowl, add the egg white, almond flour, powdered sugar, almond extract, and a pinch of salt and mix well until you have a creamy paste. Set aside.
- Punch down the dough, transfer it to a lightly floured surface, roll it and cut it into even parts. Keep the dough covered with the dishtowel, to keep it from drying out. Working with one piece at a time, spread the almond filling, roll the dough into snakes, then coil them. Moisten the tail with your wet fingers to prevent it from unrolling, and press it down on edge in order to make a coiled bun.
- Place the buns on a baking sheet lined with baking paper, cover with a clean dishtowel, and let them rise for 30 minutes.Preheat the oven at 180℃ and bake for 15 to 20 minutes or until lightly browned.
- In the meantime, prepare the glaze. Stir the honey, powdered sugar, and milk together in a bowl and mix well until the glaze becomes smooth. Once the honey buns are done, dip the tops into the glaze and enjoy while warm.
Notes
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Happy Baking! Happy Eating!
These look so incredibly yummy!
Thank you very much! They really are 😉😋
Your honey buns make me hangry. I’m starving!! I’ve been fasting for the past 10 hours and all I can think about is food. I had a lame prepackaged cinnamon bun for breakfast and it pales in comparison compared to these!
Fasting for 10 hours is not easy…sometimes it happens to me too, not willingly but life gets in the way 😅
I wish you could try these buns! They are so light and fluffy. And the filling is sweet and nutty! Is the perfect pick-me-up 😉 Much much better than the prepacked ones 😉
So well presented as always
Thank you very much Derrick!
Ribana, thanks for the step by step directions to make these delicious buns. They would be lovely on Easter morning.
I’m glad you like them Bernadette! I’m keep doing them because for me are perfect for any morning 😉😋 are so light and fluffy with the sweet and nutty filling…perfection 😉
Oh Honey, these are beautiful! Thanks for this lovely post! Happy Valentine’s Day!💕❤️
I’m very glad you like them! Are super fluffy and light with the sweet and nutty filling! The perfect pick-me-up 😉😋 Happy Valentine’s Day Dorothy! 💝💝
Happy Valentine’s Day to you Ribana! 💕❤️
Thank you very much Dorothy! I hope you had a wonderful day 💝
Those look amazing.
Thank you Jeanne! Are perfect to start your day with 😉😋
I have printed up the recipe and will be making them soon. 🙂
I’m very glad 😃 I’m sure you’ll love them 😋
I am sure of that too. 🙂
These look so good! Especially with the almond filling.
Thank you Michelle! Yes, that almond filling give them a great sweet and nutty flavor 😋😋 Super delicious 😋
Such a treat 😊
Indeed 😉 Thank you Rupali!
Honey buns are my Favorite 😍😍😍 oh my god 😋😋 so yummy looking with Almond 🥰 thanks for sharing Ribana😍
I’m very glad you like them Simon! I wish I could send you some but were gone so fast 😉 😋
No worries, I’ve been taking that cheat diet for quiet sometime 😅😅. That’s my fav snack here.☺️
Still on a diet? 😅
I decided to try on a challenge again, apparently obviously I am cheating it 😅🤣😂 But I still pretend 🤪 🤣🤣
Hahaha…why there is a diet? To cheat it of course 😆😆
I like this Tip 🥰😍😉
Excellent post as always Ribana, couple of questions.
1] How are book sales coming along for you and your book?
2] How do you paint your nails and not cover the whole nail? Is there a reason for that?
Hahahah Rory! Thanks for the good laugh 😂
For the book, I think I’ll never have enough time for it, maybe when I retire 😅
As for the nails, my bad…I’m too busy to go to the nail salon more often 💅🏻😆 but I can make it as a new trend 😂🤣
I thought they might have been stick ons ORRRRR it was a new trend in Singapore 🙂 But you have a book already don’t you? The recipe book?
It may be a new trend 💅🏻🤣
Yes, I have my little ebook with pasta recipes but I always thought that is “too little” to sell it 😆
How many pages is it?
13 pages 😅
Well that’s a start 🙂 Can you make another 7?
Hahaha…sure I can, when I’ll retire though 😅
Well could you not make the time for half a page a night?
I wish I could be able to but I start my day at 6:30am and I finish at 10:30pm. I am an organized person but even so I don’t have enough time to complete all the things I want to do in a day. Sometimes I wish the day could be longer but I’m afraid even then I wouldn’t have enough time 😅
Do you think it would help if you had notes and farmed it to another writer or creator to score up the content for you?
16 hours is a long day is that taken with work and travel, and relaxation time and chores?
Hahaha, basically something similar to my second job ☺️ a recipe developer 😊
I don’t think I’ll source it for now, but maybe in the future can be a great help!
Relaxation time unfortunately there isn’t too much…my 2 works, home chores, working out and occasionally blogging is taking my full day…
I didn’t know you were working two jobs Ribana, what are they? I know one is office admin is that right?
For the office part is marketing and I also cover a few more things, then there’s the recipe developer, which is basically a second job 😅
What kind of marketing?
Nowadays more marketing & communications, brand awareness, content marketing, marketing collaterals and some website management, industry events rarely now due to Covid…
Well the good news is that you can apply those skills to marketing your book 🙂
Yes, I could! I just need time 😅
Bookmarking this 😍
Super delicious 😋😉 I’ll make them soon again 😉
Watching your posts is literally very painful right now. I have to refrain.
Oh no…I’m very sorry! But something sweet every now and then it’s a pleasure 😉
I can’t, at least for now. I’m on a medical diet so to say. Hopefully, not for long. I do have a sweet tooth, you know.
I hope you’re ok though 😉
Getting there. Had a health issue.
Sorry to hear it! I hope you’re feeling better now!
I am, thank you.
These look delicious!
Thank you very much! They really are 😉😋
:>)