In a large bowl, whisk together the flour, sugar, yeast, and salt. Set aside.

In a medium bowl, combine the warm water, honey, egg, and vanilla extract. Mix until the egg is well incorporated. Add the melted shortening and stir until combined.

Using a stand mixer with a dough hook, add the wet ingredients to the dry ingredients. Mix on low speed until combined, then increase to medium speed and knead for about 8 minutes.

Shape the dough into a ball and place it in a lightly oiled glass bowl, turning it to coat the top with oil. Cover and let it rise in a warm spot for 1 to 2 hours, or until doubled in size.

Mix the cinnamon and sugar in a small bowl and set aside.

Turn the dough onto a lightly floured surface and roll it out to a rectangle about 12 inches long and 8 inches wide. Sprinkle the cinnamon sugar over the dough.

Roll the dough tightly from the long side towards the clean edge. Brush the clean edge with a little water to help seal it, then pinch to secure.

Trim the ends of the roll and cut it into 1-inch pieces. Place them on a parchment-lined baking sheet.

Let them rise for about 45 minutes until puffy.

Heat oil in a large pan or stockpot to about 365°F.

Prepare the glaze by whisking together the powdered sugar, honey, melted butter, vanilla, and salt. Gradually add warm water until desired consistency.

Fry a few honey buns at a time for 90 seconds on each side until golden brown.

Remove from the oil and dip each bun into the glaze.

If baking, preheat oven to 350°F and bake for 18 minutes.