Honey Buns

These delicious honey buns are an indulgent breakfast treat with a sweet cinnamon filling and topped with a light glaze that is irresistible.

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Is there anything better than freshly baked warm honey buns? These delicious pastries have a bread-like dough that is soft and fluffy, with a sweet, gooey cinnamon sugar filling that just melts in your mouth.

Honey Buns Ingredients

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As soon as a honey bun reaches your lips, you’re instantly enchanted by its heavenly aroma.

As you sink your teeth into the fluffy, golden pastry, you’re greeted by the sweetest taste of a delightful blend of honey, butter, and warm spices.

The gooey, melt-in-your-mouth glaze on top dissolves into a symphony of warm, sugary satisfaction.

To make these delectable pastries, you’ll need:

For The Honey Bun Dough:

• ⅔ cup of whole milk
• ⅓ cup plus 1 tablespoon of salted sweet cream butter, melted and cooled
• 3 tablespoons of granulated sugar
• ½ teaspoon of kosher salt
• 1 (0.25-ounce) packet of rapid-rise instant yeast
• 2 teaspoons of pure vanilla extract
• 2½ cups of all-purpose flour
• 1 large egg, room temperature and beaten
• 2 teaspoons of ground cinnamon

PRO TIP:

Always make sure that the instant yeast has not expired, or your dough may not rise. 

For The Glaze:

• 1½ cups of powdered sugar, sifted
• 3 tablespoons of salted sweet cream butter, melted and cooled
• 3 tablespoons of whole milk
• ½ teaspoon of pure vanilla extract

Substitutions And Additions

CINNAMON: You can substitute ground nutmeg for ground cinnamon in this recipe.

How To Make This Honey Buns Recipe

You’ll need to give yourself a little bit of time to make these buns, as they will need to rise before baking. It will be well worth it once you sink your teeth into the resulting pastry.

Our step-by-step instructions below will walk you through the process.

STEP ONE: Add the milk to a heat-safe small bowl and heat in the microwave for 30 seconds. Check the temperature of the milk as it needs to reach between 105°F-110°F. Once the milk reaches the appropriate temperature, add the melted butter, sugar, kosher salt, yeast, and vanilla. Stir to combine.

STEP TWO: In the bowl of a stand mixer with a dough hook attachment, add the flour, milk mixture, and the beaten egg. Mix on low speed just until the flour and milk mixture begins to combine. Increase the speed to high and beat the dough for 9 to 10 minutes until the dough completely pulls away from the sides of the mixing bowl. 

STEP THREE: Add 1 to 1½ tablespoons of vegetable oil to a large bowl. Remove the dough from the stand mixer and shape it into a ball. Roll the dough ball in the oil and cover it tightly with plastic wrap. Allow the dough to rise for 2 hours. The dough needs to double in size.

STEP FOUR: Once the dough has risen, generously flour a work surface with flour. 

STEP FIVE: Remove the dough from the bowl and shape it into a rectangle about 6 to 7 inches wide and 13 to 14 inches long on the lightly floured surface.

STEP SIX: Sprinkle the ground cinnamon over the surface of the dough. 

STEP SEVEN: Tightly roll the dough up from the long sides of the rectangle.

STEP EIGHT: Line a baking sheet with parchment paper. 

STEP NINE: Use plain dental floss to cut 1-inch slices from the dough. Place the sliced dough onto the prepared baking sheet, spacing 2 inches apart.

STEP TEN: Gently depress the dough, making it an oval shape. Lightly spray the tops of the dough with nonstick cooking spray and cover loosely with a piece of parchment. Allow the dough to rise for another 30 minutes.

STEP ELEVEN: Preheat the oven to 350°F.

STEP TWELVE: Bake the buns for 15 to 17 minutes until light golden brown.

STEP THIRTEEN: While the buns are baking, make the glaze. Add the powdered sugar, melted and cooled butter, milk, and vanilla to a small mixing bowl. Whisk until smooth and completely combined. 

STEP FOURTEEN: Once the buns are baked, spoon 1 to 1½ teaspoons of the glaze over the buns. Use a pastry brush to cover the entire surface. Allow the glaze to dry and serve.

How To Serve

This sweet treat will be a welcome addition to your breakfast table, whether for a special weekend morning or a busy weekday. Don’t forget to add a warm mug of homemade hot chocolate or pumpkin spice latte.

You could also create a divine indulgence for a snack or dessert by adding a scoop of silky, cool vanilla ice cream on the side, the cold creamy texture melting into the warm, gooey honey bun, creating an irresistible balance of hot and cold.

Our Cinnabon cinnamon rolls and cherry Danish are two more sweet baked goods to add to your breakfast table.

MORE SWEET RECIPES

Cookie Recipes

Cinnamon Roll Cookies

Donut Recipes

Baked Sour Cream Donuts

Storage

ON THE COUNTER: Store any leftovers in an airtight container for up to 3 days at room temperature. 

IN THE FREEZER: You can freeze the homemade honey buns for up to 1 month. Label your container to make sure you enjoy these by their best-by date.

Allow the buns to thaw at room temperature before serving.

Imagine a plateful of fresh warm rolls on your breakfast table. These soft honey buns are so easy to make, and you will be rewarded with a fluffy pastry loaded with gooey cinnamon filling straight from the oven.

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Honey Buns

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These delicious honey buns are an indulgent breakfast treat with a sweet cinnamon filling and topped with a light glaze that is irresistible.

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 12

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Ingredients

  

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Honey Bun Dough

• ⅔ cup whole milk
• ⅓ cup salted sweet cream butter, melted and cooled
• 1 tablespoon salted sweet cream butter
• 3 tablespoons granulated sugar
• ½ teaspoon kosher salt
• 0.25 ounce rapid rise instant yeast
• 2 teaspoons pure vanilla extract
• 2½ cups all-purpose flour
• 1 large egg, room temperature and beaten
• 2 teaspoons ground cinnamon

Glaze

• 1½ cups powdered sugar, sifted
• 3 tablespoons salted sweet cream butter, melted and cooled
• 3 tablespoons whole milk
• ½ teaspoon pure vanilla extract

Instructions

 

• Add the milk to a heat-safe small bowl and heat in the microwave for 30 seconds. Check the temperature of the milk (It needs to reach between 105°F to 110°F). Once the milk reaches the appropriate temperature, add the melted butter, sugar, kosher salt, yeast, and vanilla. Stir to combine.
• Using a stand mixer with a dough hook attachment, add the flour, milk mixture, and the beaten egg. Mix on low speed just until the flour and milk mixture begins to combine. Increase the speed to high and beat the dough for 9 to 10 minutes until the dough completely pulls away from the sides of the mixing bowl.
• Add 1 to 1½ tablespoons of vegetable oil to a large mixing bowl. Remove the dough from the stand mixer and shape it into a ball. Roll the dough ball in the oil and cover tightly with plastic wrap. Allow the dough to rise for 2 hours. (The dough needs to double in size)
• Once the dough has risen, generously flour a work surface with flour.
• Remove the dough from the bowl and shape it into a rectangle about 6 to 7 inches wide and 13 to 14 inches long.
• Sprinkle the ground cinnamon over the surface of the dough.
• Tightly roll the dough up from the long sides of the rectangle.
• Line a baking sheet with parchment paper.
• Use plain dental floss to cut 1-inch slices from the dough. Place the sliced dough onto the prepared baking sheet, spacing 2 inches apart.
• Gently depress the dough, making it an oval shape. Lightly spray the tops of the dough with nonstick cooking spray and cover loosely with a piece of parchment. Allow the dough to rise for another 30 minutes.
• Preheat the oven to 350°F.
• Bake the buns for 15 to 17 minutes until light golden brown.
• While the buns are baking, make the glaze. Add the powdered sugar, melted and cooled butter, milk, and vanilla to a small mixing bowl. Whisk until smooth and completely combined.
• Once the buns are baked, spoon 1 to 1½ teaspoons of the glaze over the buns. Use a pastry brush to cover the entire surface. Allow the glaze to dry and serve.

Notes

• Always make sure that the instant yeast has not expired, or your dough may not rise.
• If the ambient temperature in your kitchen is chilly, you can briefly heat your oven to about 100°F. Turn the oven off and allow the dough to proof in the oven. You can keep the oven off and allow the cut dough to proof in the oven for the second round of rising.
• It is important that the dental floss is not mint-coated. It will transfer to the dough. Unless you like minty fresh honey buns!
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your honey buns at the lower end of the recommended baking time.

Nutrition

Calories: 265kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 181mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 326IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 1mg

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