Instructions

1. Stir together 2½ cups flour, sugar, and salt in a large bowl.
2. Heat ⅔ cup milk and 2 Tbsp honey in a small saucepan over low heat until a thermometer registers 110°F. Remove from heat, and stir in yeast. Let stand 5 minutes or until mixture is foamy.
3. Add yeast mixture, ⅓ cup melted butter, and egg to flour mixture. Beat at medium speed with a mixer until blended. Gradually add remaining ½ cup flour, beating until a soft dough forms.
4. Turn out dough onto a lightly floured surface; knead 4 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover loosely, and let stand in a warm place (85°F) for 1½ to 2 hours or until doubled in size.
5. Roll out dough into a 8- x 15-inch rectangle on a lightly floured surface. Sprinkle with cinnamon. Roll up dough, starting at one long side, jelly-roll style, pressing edges to seal. Cut into 1-inch-thick slices and place rolls, cut sides down, 2 inches apart on parchment paper-lined baking sheets. Cover loosely, and let stand in a warm place (85°F) for 1 hour or until doubled in size.
6. Meanwhile, pour oil to a depth of 4 inches in a large Dutch oven and heat over medium heat until a thermometer registers 350°F.
7. Fry buns, in batches, 2 to 3 minutes per side or until golden brown and done. Drain on wire racks set over paper towels.
8. Whisk together 3 Tbsp melted butter, 2 Tbsp honey, 2 Tbsp milk, and powdered sugar in a small bowl  Brush over warm buns.