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Easy Homemade Honey Buns Recipe

Easy Homemade Honey Buns

Soft enriched yeast buns are rolled with cinnamon-brown-sugar filling, baked until golden, and covered with a sweet honey glaze. This recipe makes 12 tender homemade honey buns.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dough
  • 3/4 cup Whole milk, warmed to 105–110°F
  • 2 1/4 teaspoons Active dry yeast
  • 1/4 cup Honey
  • 1/4 cup Unsalted butter, melted and slightly cooled
  • 1 Large egg
  • 3 cups All-purpose flour, plus extra as needed
  • 1 teaspoon Salt
Cinnamon Filling
  • 1/4 cup Unsalted butter, softened
  • 1/2 cup Packed light brown sugar
  • 1 1/2 teaspoons Ground cinnamon
  • 1 tablespoon All-purpose flour, optional
Honey Glaze
  • 1 1/2 cups Confectioners’ sugar
  • 2 tablespoons Honey
  • 2-3 tablespoons Milk
  • 1/2 teaspoon Vanilla extract
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Stir the warm milk, yeast, and a small spoonful of the honey together. Let stand for 5–10 minutes, until foamy.
  2. Add the remaining honey, melted butter, egg, and salt. Mix in the flour gradually to form a soft, slightly tacky dough.
  3. Knead by hand for 6–8 minutes or with a dough hook for 4–5 minutes, until smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover, and let rise in a warm, draft-free place for 60–90 minutes, until doubled.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Use only enough flour to make the dough manageable because excess flour creates dense buns. Do not overbake, since honey buns dry out easily. Store covered at room temperature for up to 2 days or refrigerate for longer storage, then warm gently before serving.