Homemade Honey Buns

Oh, honey buns. Just the name itself brings back a wave of cozy memories. I can almost smell that sweet, cinnamon-kissed aroma wafting from my grandma’s kitchen on a chilly Sunday morning. When I was a kid, store-bought pastries were a rare treat, so when Grandma pulled out a pan of these golden, gooey homemade honey buns, it felt like a holiday. They were always soft, perfectly spiced, and that simple honey glaze? Pure magic. Honestly, if you’ve ever found yourself staring longingly at the bakery counter, wishing you could recreate that fluffy, sweet perfection at home, you are in for such a treat. These homemade honey buns are miles better than anything you can buy, and I promise, they’re not as intimidating as they might seem. They’re like a warm hug in dessert form, and they’re what I always whip up when I need a little comfort or want to make someone’s day extra special. Think of them as a decadent cinnamon roll’s sweeter, simpler cousin.

What are honey buns?

So, what exactly are these glorious little things we call homemade honey buns? Well, imagine a pillowy soft, slightly sweet yeast dough, swirled with a generous layer of warm cinnamon and brown sugar, then baked until golden brown. But the real showstopper? That irresistible, sticky honey glaze that seeps into every nook and cranny, making each bite an absolute delight. They’re not quite a cinnamon roll because they don’t usually have a cream cheese frosting, and they’re a bit more substantial than a simple donut. They’re their own beautiful thing! The name itself tells you what they are: a delightful bun, kissed with honey. It’s a classic, comforting bake that’s been around for ages, bringing smiles to faces across generations. It’s essentially a sweet bread dough, elevated with a spiced filling and a sweet, sticky topping that makes it utterly irresistible.

How to Make Homemade Honey Buns

Quick Overview

Making these glorious honey buns involves a few key steps: preparing a soft yeast dough, letting it rise to fluffy perfection, rolling it out with a sweet cinnamon-sugar filling, swirling it into those classic honey bun shapes, baking them until golden, and then finishing them off with a luscious honey glaze. The dough is simple to mix and requires just one rise, making it manageable even on a slightly busier day. The swirling and shaping are the fun part, where you get to see your buns come to life! Baking them fills your kitchen with an incredible aroma, and the final glaze is the crowning glory. It’s a process that’s both rewarding and surprisingly straightforward once you break it down.

Ingredients

For the Main Batter:

2 ¼ teaspoons active dry yeast (that’s one standard packet!)
½ cup warm milk (around 105-115°F – not too hot, not too cold!)
¼ cup granulated sugar, plus a pinch for the yeast
2 large eggs, at room temperature
⅓ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 teaspoon salt
3 ½ to 4 cups all-purpose flour, plus more for dusting

For the Filling:

½ cup packed light brown sugar
1 tablespoon ground cinnamon
¼ cup unsalted butter, softened (but not melted)

For the Glaze:

1 cup powdered sugar, sifted
2-3 tablespoons honey
1-2 tablespoons milk or cream (for thinning)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, grab a 9×13 inch baking pan. I like to lightly grease mine with butter or non-stick spray. This just ensures our beautiful honey buns don’t decide to stick around when they’re supposed to be coming out to cool. It’s a small step that makes a big difference in the end!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together 3 ½ cups of the all-purpose flour, the granulated sugar, and the salt. Make sure everything is nicely combined. This ensures the salt and sugar are evenly distributed throughout the dough, which is important for flavor and texture. I usually do this first to get it all out of the way.

Step 3: Mix Wet Ingredients

In a small bowl or measuring cup, combine the warm milk and the yeast. Sprinkle a tiny pinch of sugar over the top, give it a gentle stir, and let it sit for about 5-10 minutes. You’re looking for it to get foamy and bubbly – that means your yeast is alive and ready to work its magic! If it doesn’t foam, you might need to start with fresh yeast. Once foamy, whisk in the eggs, melted butter, vanilla extract, and that pinch of sugar you reserved. You want everything well combined and smooth.

Step 4: Combine

Pour the wet ingredients into the bowl with the dry ingredients. Mix everything with a wooden spoon or a dough hook on your stand mixer until it just starts to come together. It will look shaggy and a bit sticky. If it’s too wet to handle, gradually add the remaining ½ cup of flour, a tablespoon at a time, until the dough pulls away from the sides of the bowl but is still soft and slightly tacky. Don’t overmix! Overmixing can lead to tough buns, and we definitely don’t want that. We’re aiming for a soft, pliable dough.

Step 5: Prepare Filling

While the dough is doing its thing, let’s get the filling ready. In a small bowl, combine the packed brown sugar and cinnamon. Mix it well with a fork so there are no big clumps of sugar. Then, add the softened butter. You want it to be spreadable, not melted. Use your fork to mash it all together until it forms a thick, paste-like consistency. This is what will give us those gorgeous, gooey swirls!

Step 6: Layer & Swirl

Once your dough has had a chance to rise (it should be about doubled in size, looking puffy and soft), turn it out onto a lightly floured surface. Gently punch it down to release some of the air. Roll the dough out into a large rectangle, about 12×18 inches. Try to get the edges as straight as you can. Now, take that glorious brown sugar and cinnamon mixture and spread it evenly over the surface of the dough, leaving a small border (about ½ inch) clear along one of the long edges. This clean edge will help seal the roll. Starting from the long edge *opposite* the clean border, tightly roll up the dough. You want to keep it as even as possible. Pinch the seam to seal it. Then, using a sharp knife or dental floss (floss gives a cleaner cut, trust me!), slice the log into 12 equal pieces. Place the cut honey buns, cut-side up, into your prepared baking pan.

Step 7: Bake

Cover the pan loosely with plastic wrap or a clean kitchen towel and let the buns rise in a warm place for another 30-45 minutes, or until they look puffy and have nearly doubled again. Preheat your oven to 350°F (175°C) during this second rise. Once risen, remove the cover and bake for 20-25 minutes, or until they’re golden brown on top and cooked through. You can gently test one in the center; it should spring back when lightly touched. If they’re browning too quickly, you can loosely tent them with foil.

Step 8: Cool & Glaze

This is the hardest part – waiting! Let the honey buns cool in the pan for about 10-15 minutes. While they’re cooling, whisk together the sifted powdered sugar, honey, and 1 tablespoon of milk or cream in a small bowl. You want a pourable glaze, but not too thin. Add more milk, a teaspoon at a time, if needed. Once the buns have cooled slightly, spoon or drizzle the glaze all over the warm honey buns. The warmth of the buns will help the glaze melt and spread beautifully. Don’t be shy with the glaze – it’s what makes them truly irresistible!

Step 9: Slice & Serve

The best way to serve these is while they’re still warm, so the glaze is nice and gooey. You can serve them right from the pan, or carefully lift them out onto a serving plate. They are perfect on their own, or with a hot cup of coffee or tea. Enjoy that glorious, sticky, cinnamon-spiced goodness!

What to Serve It With

These homemade honey buns are so versatile, they fit in perfectly at almost any meal or occasion! For Breakfast, they’re simply divine served warm with a steaming mug of your favorite coffee or a glass of cold milk. I love to arrange them on a rustic platter with some fresh berries scattered around for a pop of color and freshness. For Brunch, they really shine as a star attraction. Imagine them nestled alongside a frittata or some savory bacon. For a more elegant touch, drizzle a little extra glaze right before serving. If you’re looking for something decadent for Dessert, these honey buns are a fantastic option, especially served slightly warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. They’re surprisingly light for a dessert, so they won’t weigh you down. And for those Cozy Snacks, when you just need a little sweet pick-me-up? These are it. They’re perfect for an afternoon treat with a cup of tea, or even a little something sweet before bed when only a baked good will do. My family tradition is to have them on Saturday mornings, and it just makes the whole weekend feel a little more special. They’re also a lifesaver when friends pop over unexpectedly – a quick bake and you’ve got a homemade treat that’s guaranteed to impress!

Top Tips for Perfecting Your Homemade Honey Buns

I’ve made these homemade honey buns more times than I can count, and through those batches, I’ve picked up a few little tricks that I think will really help you achieve bakery-worthy results. First, when it comes to the dough, don’t be tempted to add too much flour. A slightly sticky dough is what makes for tender, light buns. If it’s just clinging a little to your fingers, that’s perfect. Resist the urge to dump in more flour than the recipe calls for unless absolutely necessary; it’s a common mistake that leads to dry, heavy pastries. For the filling, make sure your butter is softened, not melted. Melted butter will soak straight through the dough, and you won’t get those distinct, delicious swirls of cinnamon-sugar. Softened butter creates a spreadable paste that layers beautifully. When it comes to the swirling, a sharp knife or unflavored dental floss will give you the cleanest cuts. If you use a dull knife, you’ll mash the dough and squish out all those lovely layers before they even get a chance to bake. I always use floss now – it’s a game-changer for clean cuts! For ingredient swaps, if you’re out of brown sugar for the filling, you can substitute with granulated sugar mixed with a little molasses, or even coconut sugar for a different flavor profile. For the glaze, if you don’t have honey, maple syrup works wonderfully, though it will give a slightly different flavor. If you want a thicker, richer glaze, just reduce the amount of milk or cream you add. When it comes to baking, every oven is a little different. Keep an eye on your buns during the last few minutes of baking. If the tops are getting too dark while the inside still looks pale, you can loosely tent the pan with aluminum foil. This will shield the tops from direct heat while allowing the insides to finish baking through. And finally, for the glaze consistency, remember it’s easier to thin a glaze than to thicken it. Start with the lower amount of liquid and add more as needed until you reach that perfect pourable, yet still thick enough to coat, consistency.

Storing and Reheating Tips

Keeping these homemade honey buns fresh and delicious is pretty straightforward, even though they rarely last long in my house! For the best flavor and texture, I recommend enjoying them the day they’re made. If you have leftovers, store them at room temperature in an airtight container. They’ll stay nicely soft and moist for about 2-3 days this way. Just make sure they’re completely cool before sealing them up to prevent condensation. If you live in a very warm or humid climate, or if you want them to last a bit longer, refrigerator storage is your best bet. Place them in an airtight container; they should keep well for up to 5 days. The texture might become a little firmer in the fridge, but that’s easily fixed. For longer storage, these honey buns freeze beautifully! Let them cool completely, then wrap them individually in plastic wrap, followed by a layer of aluminum foil, or place them in a freezer-safe bag. They can stay in the freezer for up to 2-3 months. When you’re ready to enjoy them, you can thaw them overnight in the refrigerator and then gently reheat them. For reheating, I love to pop them in a preheated oven at about 300°F (150°C) for 5-10 minutes, or until warmed through. This brings back that lovely soft texture. You can also microwave them for 15-30 seconds, but be careful not to overheat them, as they can become a bit tough. My preference is to add the glaze right before serving for the freshest, gooiesthoney bun experience. If I’m freezing them, I usually glaze them after they’ve been reheated from frozen. If storing at room temp or in the fridge, you can glaze them before storing if you prefer, but I find the glaze stays runnier that way.

Frequently Asked Questions

Final Thoughts

There you have it – my tried-and-true recipe for the most wonderful homemade honey buns! I truly hope you give these a try because they are just pure joy in every bite. They embody that perfect blend of comfort, sweetness, and just a touch of spice that makes any day feel a little brighter. They’re the kind of treat that brings people together, sparking conversations and creating those lovely kitchen memories. Whether you’re serving them for a special occasion or just because you deserve a little something sweet, they’re guaranteed to be a hit. If you loved this recipe, you might also enjoy my cinnamon swirl bread or my classic sticky buns, which share some similar comforting qualities. Don’t be afraid to experiment with the glaze or add your own personal touches – that’s what makes home baking so special! I can’t wait to hear how your honey buns turn out and what your family thinks. Please feel free to leave a comment below with your thoughts, ratings, or any fun variations you tried. Happy baking, and may your homes be filled with the sweet aroma of these delightful honey buns!

Homemade Honey Buns

These homemade honey buns are a delightful treat, featuring a soft, sweet dough swirled with cinnamon and coated in a luscious honey glaze. Perfect for breakfast or dessert!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Dough

• 0.25 cup warm water 105-115°F
• 2.25 teaspoons active dry yeast
• 0.5 cup milk warmed
• 0.5 cup granulated sugar
• 1 large egg
• 0.33 cup unsalted butter melted
• 4 cups all-purpose flour plus more for dusting
• 1 teaspoon salt

Filling

• 0.75 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 0.33 cup unsalted butter softened

Glaze

• 1 cup powdered sugar
• 3 tablespoons honey
• 1 tablespoon milk

Instructions

 

Preparation Steps

• In a small bowl, combine warm water and yeast. Let stand for 5-10 minutes, or until foamy.
• In a large bowl, whisk together milk, granulated sugar, egg, and melted butter.
• Add the yeast mixture to the wet ingredients and stir to combine.
• In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
• While the dough is rising, prepare the filling by combining brown sugar and cinnamon in a small bowl. Set aside.
• Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 12x18 inch rectangle.
• Spread the softened butter evenly over the dough, leaving a small border. Sprinkle the brown sugar and cinnamon mixture over the butter.
• Tightly roll up the dough starting from the long side. Pinch the seam to seal.
• Cut the roll into 12 equal slices. Arrange the slices cut-side up in a greased 9x13 inch baking dish.
• Cover the dish and let the honey buns rise for another 30-45 minutes, or until puffy.
• Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown.
• While the buns are baking, prepare the glaze by whisking together powdered sugar, honey, and milk until smooth. Add more milk if needed for desired consistency.
• Drizzle the glaze over the warm honey buns immediately after they come out of the oven.
• Let cool slightly before serving.

Notes

Best served warm. These honey buns can be stored in an airtight container at room temperature for up to 3 days.