Using a stand mixer with a dough hook attachment, add flour, sugar, and salt.
Heat milk in a microwave-safe bowl for about 30 seconds until milk is 110°.
Next, add yeast, melted butter, egg, and vanilla to warm milk. Whisk ingredients together until combined.
Pour wet ingredients into the stand mixer and knead on medium for 10 minutes.
Use a spatula to scrape down the sides to ensure all ingredients are mixed.
Grease a large bowl with oil.
Remove the dough and form a ball. Place dough into prepared bowl and cover with plastic wrap.
Let dough rise for about 1 ½ hours or until it has doubled in size.
Press down the dough, with clean hands, then transfer to a lightly floured surface.
Press the dough out into a rectangle. about 15 inches long and 8 inches wide.
Sprinkle dough with cinnamon and spread evenly over the top.
Start rolling the long side of the dough into a log shape, dip your fingers in water, and run wet fingers along the edge of the dough, pinching the seam to seal.
Once sealed, use unscented floss to cut the dough log into 1-inch size buns.
Place the buns on a piece of wax paper spray the top of the honey buns with a non-stick cooking spray and lay a piece of plastic wrap over the top.
Let the dough rise for 30 additional minutes leaving a little space between dough slices to allow dough to rise.
In a large pan, heat oil over medium heat.
Once oil is hot, place each bun, a couple at a time, in oil and fry each side until golden brown.
Remove honey buns from the oil and place them on paper towels to absorb any excess oil.
While the buns are cooling, make the icing.
For The Icing:
In a small bowl, add icing ingredients and mix well until icing becomes smooth.
Take warm buns and dip the tops into the icing.
Place iced honey buns on wax or parchment paper and allow icing to harden. Enjoy!
