This easy homemade honey buns recipe makes 12 soft, fluffy yeast buns filled with cinnamon and brown sugar, baked until lightly golden, and finished with a sweet honey glaze. The dough comes together with warm milk, honey, butter, egg, flour, and yeast, then rises twice before baking at 350°F for 18–22 minutes.
Every bite is tender, buttery, warmly spiced, and coated with a pourable glaze that settles into the swirls without making them soggy. Plan on about 30–40 minutes of active preparation, 1–1 1/2 hours for the first rise, 30–45 minutes for the second rise, and approximately 2 1/2–3 1/2 hours from start to finish.
Jump to RecipeWhy You’ll Love This Recipe
These homemade honey buns have the comforting flavor of a cinnamon roll with a distinct honey sweetness in both the dough and glaze. They are baked rather than fried, so the method is approachable for a home kitchen and the buns can all cook together in one pan.
The enriched dough stays soft because it contains milk, butter, honey, and egg. A cinnamon-brown-sugar spiral adds a fragrant center, while the glaze provides a smooth finish that lightly melts over the warm ridges.
- Makes 12 generous honey buns.
- Uses everyday baking ingredients.
- Requires no deep-frying or special equipment.
- Works well for breakfast, brunch, holidays, and afternoon snacks.
For a savory dinner idea to make before preparing a sweet bake, you can also try these honey garlic chicken ideas for a different way to enjoy honey at the table.
Ingredients You’ll Need
Warm the whole milk to about 105–110°F before adding the yeast. It should feel pleasantly warm, not hot, because overheated milk can weaken or kill the yeast.
The dough needs 3/4 cup milk, 2 1/4 teaspoons active dry yeast, 1/4 cup honey, 1/4 cup melted unsalted butter, one large egg, 3 cups all-purpose flour, and 1 teaspoon salt. Keep a little extra flour nearby, but add it sparingly so the finished buns remain tender.
For the filling, use 1/4 cup softened butter, 1/2 cup packed light brown sugar, and 1 1/2 teaspoons ground cinnamon. The optional tablespoon of flour helps hold the filling together and can reduce leakage as the buns bake.
The glaze combines 1 1/2 cups confectioners’ sugar, 2 tablespoons honey, 2–3 tablespoons milk, 1/2 teaspoon vanilla extract, and a pinch of salt. Begin with 2 tablespoons of milk and add the last tablespoon only if the glaze needs to be thinner.
How to Make It Step-by-Step
Step 1: Stir the warm milk, active dry yeast, and a small spoonful of the honey in a large bowl. Let the mixture stand for 5–10 minutes until a foamy layer appears on top; if it does not foam, the yeast may be inactive and should be replaced before continuing.
Step 2: Add the remaining honey, melted butter, egg, and salt to the yeast mixture. Gradually mix in the flour until a soft, slightly tacky dough forms, scraping the sides of the bowl as needed.
Step 3: Knead the dough by hand on a lightly floured surface for about 6–8 minutes, or use a dough hook for 4–5 minutes. Stop when the dough looks smooth and elastic, adding only enough extra flour to keep it manageable.
Step 4: Place the dough in a lightly greased bowl and turn it once so the surface is coated. Cover the bowl and let it rise in a warm, draft-free place for 60–90 minutes, or until it has doubled in size.
Step 5: Gently press down the risen dough and roll it into an approximately 12-by-16-inch rectangle. Spread the softened butter evenly over the surface, going close to the edges without tearing the dough.
Step 6: Mix the brown sugar, cinnamon, and optional flour in a small bowl. Sprinkle the mixture evenly over the buttered dough, lightly pressing it into place so the filling stays distributed inside every spiral.
Step 7: Roll the rectangle tightly from the long side into a neat log. Use a sharp knife or unflavored thread to cut the log into 12 equal pieces, which helps the buns bake at the same rate.
Step 8: Arrange the pieces cut-side up in a greased 9-by-13-inch pan, leaving a little space between them. Cover and let them rise for 30–45 minutes, until visibly puffy but not collapsing or spilling into one another.
Step 9: Heat the oven to 350°F and bake the buns for 18–22 minutes. Remove them when they are lightly golden, watching closely near the end because overbaking can make honey buns dry.
Step 10: While the buns bake, whisk the confectioners’ sugar, honey, milk, vanilla, and salt until smooth and pourable. Let the pan cool for 5–10 minutes, then spread the glaze over the warm buns so it clings to the tops rather than melting completely into the pan.
If you are planning a full weekend menu, these buns can follow a simple meal such as easy baked chicken tacos. Their sweet cinnamon flavor makes a pleasant finish after a casual family dinner.
Pro Tips for Soft, Tender Buns
The most important rule is to avoid adding too much flour. The dough should be soft and slightly tacky after kneading; a stiff dough may be easier to handle, but it usually produces heavier buns.
Watch the dough rather than relying only on the clock during both rises. A cool kitchen may require more time, while a warm kitchen may shorten the rise, so look for dough that has doubled first and buns that are visibly puffy second.
Roll the dough firmly but not aggressively. A tight log creates defined spirals, while excessive pressure squeezes the cinnamon filling toward the edges and makes it more likely to escape.
- Use softened butter for the filling so it spreads without pulling the dough.
- Measure brown sugar by packing it firmly into the measuring cup.
- Leave a little space between shaped buns so their sides can expand.
- Glaze after a brief cooling period for a glossy coating that stays on top.
For another easy recipe using shrimp when planning a varied menu, keep this garlic butter shrimp with asparagus in mind. The honey buns can be prepared while the main dish rests or served later with coffee.
Storage, Reheating, and Variations
Store completely cooled honey buns in a tightly covered container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them in a covered container and warm individual buns gently before serving.
A few seconds in the microwave can soften a chilled bun, but use short intervals so the glaze does not become excessively runny. You can also warm the covered pan gently in a low oven until the buns feel soft again.
This recipe is designed for baked honey buns. Fried versions require a different dough formula, brief chilling, frying at about 350°F, and careful oil-temperature control, so do not simply place this dough in hot oil without adapting the method.
For a breakfast spread with a savory option, pair these buns with a simple egg dish or browse this easy shrimp recipe for another quick meal idea. The buns are also delicious without changes, especially when served warm and freshly glazed.
Serving Suggestions
Serve the honey buns warm for the softest texture and the most fragrant cinnamon aroma. A cup of coffee, black tea, or cold milk balances the rich butter and sweet glaze beautifully.
For brunch, arrange the buns on a platter and finish them with a very light extra drizzle of honey just before serving. Avoid adding too much, since the confectioners’ sugar glaze already supplies plenty of sweetness.
These buns are also easy to share at gatherings because the 9-by-13-inch pan keeps them together until serving. Use a small spatula to lift each bun, making sure to scoop up any cinnamon glaze from the bottom of the pan.
If you are assembling a comfort-food menu, these buns can be prepared as dessert after slow cooker meatballs. Their warm cinnamon center gives the meal a bakery-style ending without requiring a separate dessert crust or pastry shell.
Easy Homemade Honey Buns
Ingredients
Method
- Stir the warm milk, yeast, and a small spoonful of the honey together. Let stand for 5–10 minutes, until foamy.
- Add the remaining honey, melted butter, egg, and salt. Mix in the flour gradually to form a soft, slightly tacky dough.
- Knead by hand for 6–8 minutes or with a dough hook for 4–5 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm, draft-free place for 60–90 minutes, until doubled.
- Roll the dough into a 12-by-16-inch rectangle. Spread it with softened butter, then sprinkle evenly with the combined brown sugar, cinnamon, and optional flour.
- Roll tightly from the long side into a log and cut into 12 equal pieces. Arrange the pieces in a greased 9-by-13-inch pan with a little space between them.
- Cover the pan and let the buns rise for 30–45 minutes, until visibly puffy. Bake at 350°F for 18–22 minutes, until lightly golden.
- Whisk the confectioners’ sugar, honey, milk, vanilla, and salt into a pourable glaze. Wait 5–10 minutes after baking, then spread the glaze over the warm buns.
Notes
Final Thoughts
This easy homemade honey buns recipe delivers soft, golden spirals with a buttery cinnamon-brown-sugar filling and a glossy honey glaze. The two rises take patience, but the method is straightforward and the result is far more tender and fresh than a packaged pastry.
Remember the three details that make the biggest difference: keep the dough slightly tacky, let the buns become puffy without overproofing, and glaze them 5–10 minutes after baking. Once you taste a warm bun with the glaze settling into every swirl, this comforting recipe is sure to become a favorite for breakfast and brunch.
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