Name: Homemade Honey Buns
Prep time: 30 min
Cook time: 25 min
Total time: PT-487958H49M48S
Cuisine: American
Ingredients: 4 cups all-purpose flour; 2 1/4 tsp active dry yeast; 1 cup warm milk (110°F); 1/4 cup granulated sugar; 1/2 tsp salt; 2 large eggs; 1/3 cup unsalted butter, softened; 1/3 cup brown sugar; 1 tbsp ground cinnamon; 2 tbsp unsalted butter, softened (for filling); 1/4 cup honey; 1 cup powdered sugar; 1/2 tsp vanilla extract; 1–2 tbsp warm water (as needed for glaze)

These homemade honey buns are a soft, sweet, and sticky treat I love baking when I want something nostalgic and comforting. They’re pillowy rolls swirled with cinnamon sugar, baked until golden, and finished with a sweet honey glaze that makes them irresistibly gooey.

Homemade Honey Buns

Why You’ll Love This Recipe

I enjoy this recipe because it reminds me of the classic honey buns I grew up eating, but fresher and even better. I like the way the dough bakes into tender layers, the cinnamon filling makes the whole kitchen smell amazing, and the glaze adds just the right amount of sticky sweetness. These buns work as breakfast, dessert, or even an afternoon snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Active dry yeast
Warm milk
Granulated sugar
Salt
Eggs
Unsalted butter (softened)
Ground cinnamon
Brown sugar
Honey
Powdered sugar
Vanilla extract

Directions

I activate the yeast by mixing it with warm milk and a little sugar, letting it sit until foamy.
I add flour, eggs, softened butter, the rest of the sugar, and salt, then knead until the dough is smooth and elastic. I let it rise until doubled in size.
I roll the dough into a rectangle, spread softened butter over it, and sprinkle with brown sugar and cinnamon.
I roll the dough tightly into a log and cut it into equal slices.
I arrange the rolls in a greased baking dish and let them rise again until puffy.
I bake at 350°F (175°C) for about 20–25 minutes until golden.
While they bake, I make a glaze by mixing honey, powdered sugar, vanilla, and a little warm water until smooth.
I drizzle the glaze over the warm buns so it soaks in and makes them sticky and sweet.

Servings and timing

This recipe makes about 12 honey buns. It usually takes me 30 minutes of hands-on prep plus 1½–2 hours for rising, and 25 minutes to bake.

Variations

I sometimes add chopped pecans or walnuts inside the filling for crunch.
For extra gooey buns, I pour a little honey-butter mixture in the pan before baking.
I like drizzling a cream cheese glaze instead of honey glaze when I want a tangier topping.
If I’m short on time, I’ve made these using refrigerated biscuit dough as a shortcut.

storage/reheating

I store leftover honey buns in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in the microwave for 15–20 seconds or in the oven at 300°F until soft again. They also freeze well if wrapped tightly, and I reheat from frozen in the oven.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before, cover it, and let it rise in the fridge overnight.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works fine—I just mix it directly into the dry ingredients.

How sticky should the dough be?

The dough should be soft but not overly sticky. I add a little flour if needed while kneading.

Can I make these without cinnamon?

Yes, I sometimes just use brown sugar and honey for a simpler sweet roll.

How do I get the buns extra glossy?

I like brushing them with a little honey-butter mixture right after baking for that shiny, bakery-style finish.

Conclusion

These homemade honey buns are one of my favorite baked treats because they’re soft, sticky, and full of sweet flavor. I like that they taste even better than store-bought versions and that I can change them up with different fillings or glazes. Fresh from the oven, they’re the kind of treat that always disappears fast in my kitchen.