INGREDIENTS:
For the Honeybun:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tbsp cocoa powder
1 tsp vanilla extract
1 tsp red food coloring
1 tsp baking soda
1/2 tsp salt
For the Cinnamon Cream Cheese Icing:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon
2-3 tbsp milk
•INSTRUCTIONS:
Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a baking pan.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, mix the sugar, buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring until well combined.
Combine Wet & Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Bake the Honeybun: Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Make the Icing: While the honeybun is baking, prepare the cinnamon cream cheese icing. Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and ground cinnamon. Add milk one tablespoon at a time until the desired consistency is reached.
Cool & Frost: Let the honeybun cool slightly, then spread the cinnamon cream cheese icing on top while it’s still warm for a gooey finish.
Serve: Slice and serve the red velvet honeybun warm with a drizzle of extra honey on top if desired. Enjoy
