Description
This homemade honey buns recipe creates soft, tender, sweet rolls with a cinnamon sugar filling and a thick honey glaze. Perfect for breakfast, brunch, or anytime you need a comforting treat. Made with simple ingredients and easier than you think!
Ingredients
For the dough:
- ⅓ cup water
- ¼ cup whole milk
- 1½ tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 tablespoon honey (adds subtle sweetness and keeps the dough tender)
- 2¼–2½ cups all-purpose flour (plus extra for dusting)
- 1 tablespoon granulated sugar
- 2¼ teaspoons instant yeast (this is one standard packet)
- 1 teaspoon fine sea salt
- 1 large egg, room temperature (helps create that soft, rich texture)
- 1 teaspoon vanilla extract
For the cinnamon filling:
- 2–3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
For the honey glaze:
- 3½ cups confectioners’ sugar, sifted (sifting prevents lumps)
- Pinch of sea salt
- ½ cup whole milk
- 2 tablespoons melted unsalted butter
- 3 tablespoons honey
Instructions
In a small saucepan, combine the water, whole milk, vegetable oil, unsalted butter, and honey. Heat over medium heat, stirring occasionally, until the butter melts completely.
Remove from heat and let it cool until it’s just warm to the touch—not hot, or it could kill the yeast. This should take about 5 minutes.
In your stand mixer bowl, whisk together 1 cup of the flour, sugar, instant yeast, and salt. Pour in the cooled milk mixture, then add the egg and vanilla extract.
Mix on low speed until everything comes together. Gradually add the remaining flour, about ½ cup at a time, mixing until just combined.
Don’t worry if it looks a bit shaggy at this point—that’s normal!
Switch to the dough hook attachment and knead on low to medium-low speed for about 5–7 minutes. The dough should pull away from the sides of the bowl and form a soft, slightly tacky ball.
If the dough feels too sticky and isn’t pulling away, add flour one tablespoon at a time. You want it soft and pliable, not stiff.
Lightly grease a large bowl with oil or cooking spray. Place your dough ball in the bowl and turn it once to coat.
Cover the bowl with a clean kitchen towel or plastic wrap and set it in a warm, draft-free spot. Let it rise for about 1 hour, or until it’s doubled in size.
This is a good time to grab a cup of coffee!
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a 12-inch square (doesn’t have to be perfect).
In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle this mixture evenly over the dough, leaving about a ½-inch border around the edges.
Starting from one edge, roll the dough tightly into a log.
Here’s the signature honey bun trick: using a sharp knife, cut the log at a 45-degree angle into twelve pieces, each about 1 inch thick. This angled cut gives them that classic honey bun shape!
Place the buns on two parchment-lined baking sheets, spacing them about 2 inches apart.
Gently flatten each bun with your palm to about ¼-inch thickness. They’ll puff back up during the rise, don’t worry!
Cover the baking sheets loosely with a kitchen towel and let the buns rise again for about 1 hour, until they’re puffy and have expanded noticeably.
Preheat your oven to 350°F. Once the buns are puffy and beautiful, bake them for 11–13 minutes, until they’re golden brown on top and cooked through.
You’ll know they’re done when they spring back lightly when touched. Don’t overbake—you want them soft and tender, not dry.
While the buns are cooling slightly, whisk together the sifted confectioners’ sugar, salt, milk, melted butter, and honey in a medium bowl. Whisk vigorously until the glaze is completely smooth with no lumps.
It should be thick but pourable—if it’s too thick, add a teaspoon of milk at a time to thin it.
Working one at a time, dip the top of each warm bun into the glaze, letting any excess drip back into the bowl. Place the glazed buns upright on a cooling rack or clean parchment paper.
The glaze will set in about 20 minutes, creating that gorgeous shiny coating.
Notes
- Don’t add too much flour – the dough should be slightly tacky but not sticky. Too much flour makes tough, dry buns
- Roll tightly but gently – when rolling up your dough log, keep it snug but don’t compress it too much or you’ll squeeze out the filling
- Glaze while warm – the glaze adheres better and creates a prettier finish when the buns are still slightly warm
- Make extra glaze – you’ll want it! Some people even like to double-dip their buns for extra sweetness
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American