Learn how to make Homemade Honey Buns with this easy, delicious recipe! These baked honey buns are soft, sweet, and topped with a sticky honey glaze – perfect for breakfast, brunch, or snacking.
I’ve always had a soft spot for Honey Buns. They’re my go-to road trip snack – found in nearly every gas station or mini-mart. It’s a bit of sweetness to break up the miles. My husband also loves them. For him, Honey Buns are tied to childhood memories. His dad loved them, and now they serve as a small, comforting reminder of him.
Honestly, I never thought about making them from scratch. They always seemed like something that only came packaged in cellophane or waxy wrappers (like Duchess, my fave!). But here’s the surprise. If you can make cinnamon rolls, you can make homemade honey buns. They’re similar, just with their own unique prep. Traditionally, Honey Buns are fried, but I’ve found I actually prefer the homemade version baked. So that’s how the recipe is written. But you’ll find frying instructions in the recipe notes.
And now, the main reason I made Honey Buns…
Meet Honey Bun!
Everyone, meet Honey Bun the pug. Also known as Monster Puppy. She’s brought a whole circus act into our lives with flying toys, wild zoomies, and a curious knack for making shoes disappear. She grazes on grass like a cow, and has the cutest underbite that comes with built in seam-ripper teeth. (My wool rugs… don’t ask!)
Last year, I said goodbye to my beloved Biscuit, my soul mate dog, who passed just shy of 16 years. His absence left a huge hole in my heart. I didn’t know if I was ready, but I missed the joy a pug brings to daily life. Then came Honey Bun. A local rescue had her listed, and the timing – and connection – just felt right. She’s chaos, she’s comedy, she’s cuddly, and I absolutely adore her. We’re already besties.
So yes, these baked Honey Buns are delicious. But they also carry a little extra sweetness these days.
Now – the recipe!
Make the Dough
Start by warming water, milk, oil, butter, and honey in a saucepan until the butter melts. Let it cool slightly, then mix with flour, yeast, sugar, and salt. Once combined, add an egg and vanilla, then more flour. Switch to the dough hook and knead until the dough pulls away from the bowl. It should feel soft and just slightly tacky. Transfer the dough to a greased bowl and let it rise until doubled in size.
Fill and Roll Up
Once the dough has risen, roll it out into a 12-inch square. Sprinkle evenly with sugar and cinnamon. Roll it up jelly-roll style into a tight log, keeping the seam side down to seal in that sugary swirl.
Cut On the Bias
Instead of straight cuts, slice the dough at a 45° angle into 1-inch-thick buns. This bias cut gives Honey Buns their signature oval shape and more surface area for golden edges.
Shape and Let Rise
Place the buns on parchment-lined baking sheets, then flatten them with your hands or another piece of parchment until they’re about 1/4-inch thick. Yes – squish them flat. It seems wrong somehow but it’s all part of the honey bun shape prep. Cover and let them rise again until puffy—about an hour.
Bake the buns at 350°F for 11–13 minutes until golden and cooked through (190°F internally). I prefer this method because they have that puffy softness that honey buns are known for. The fried version is more crisp and heavy, but still delicious. For the fried version, heat oil to 360°F and carefully fry the risen buns until golden brown, flipping once. Drain on paper towels before glazing. (See recipe notes for more.)
Dip in Honey Glaze
While the buns cool slightly, whisk together confectioners’ sugar, a pinch of salt, milk, melted butter, and honey. You can experiment here with different honeys – orange blossom for a floral note, clover for a classic sweetness, or wildflower for a more robust, earthy flavor. Dip each warm bun top into the glaze, let the excess drip off, and place them upright on a rack.
Let the Glaze Set
Give the glaze about 20 minutes to set. This gives the buns that classic sheen and just the right amount of sticky sweetness. They’re best eaten the day they’re made, but will still be delicious for a few days—just warm them up slightly to bring back their softness.
These make a delicious breakfast treat, a crowd-pleaser at special brunches, or just a sweet surprise for someone you love.
There’s something magical about transforming simple pantry ingredients into something so nostalgic and comforting. They are worth the extra effort, and the sticky fingers, too. And if you happen to have a mischievous pug named Honey Bun stealing a shoe while you’re baking? Even better.
Related Recipe: Honey Bun Bread Pudding
Homemade Honey Buns (Baked or Fried)
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parchment paper
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wire cooling racks
Dough
- 1/3 cup water
- 1/4 cup whole milk
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 2 1/4 cups all-purpose flour plus more as needed, up to 1/4 cup, if the dough is too sticky
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon fine grain sea salt
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Filling
- 2-3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Honey Glaze
- 3 1/2 cups confectioners’ sugar sifted
- Pinch of sea salt
- 1/2 cup whole milk
- 2 tablespoons unsalted butter melted
- 3 tablespoons honey
Dough
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Place the water, whole milk, vegetable oil, unsalted butter and honey in a small saucepan. Place over medium heat and cook until the butter is melted, stirring occasionally. Remove from the heat and let cool to 120°F.
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Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup of the flour, the sugar, instant yeast, and salt. Whisk these dry ingredients together to combine.
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When the milk mixture has cooled to 120°F, add the mixture to the flour mixture and beat on low speed until combined. Add the egg and vanilla extract. Mix again on low speed. Add in the remaining flour and beat on low speed until just combined.
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Switch to the dough hook attachment. Mix on low speed until the dough starts to pull away from the bowl, about 5 minutes. If the dough seems lax and doesn’t pull away, add additional flour 1 tablespoon at a time as you mix. The dough should be very soft and slightly tacky, but not overly wet and sticky.
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Place the dough in a large greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour (longer for room temperatures below 69°F).
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Line two large baking sheets with parchment paper.
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After the dough is doubled, punch it down and turn it out onto a lightly floured work surface. Roll dough to a 12-inch square about 1/4-inch thick.
Filling
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Sprinkle the dough with the granulated sugar and then with the ground cinnamon. Roll the dough up jelly roll style into a log or baton shape. Cut the dough at a 45° angle (called bias cut or slant) into twelve 1” thick buns.
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Place 6 buns well-spaced on each lined baking sheet. Using a piece of parchment paper or greased hands, flatten each bun to 1/4-inch thickness (they will rise again before baking). Cover the baking sheet with plastic wrap and let rise in a warm place until inflated and puffy, about 1 hour.
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Preheat the oven to 350°F. Bake for 11-13 minutes, or until well-browned and an instant read thermometer registers 190°F when inserted near the centers of the buns.
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Remove the buns to a wire rack placed inside a baking sheet.
Honey glaze
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Whisk together the confectioners’ sugar and salt.
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Add the milk, honey and melted butter. Whisk well until a smooth glaze forms. If glaze is lumpy, run it through a sieve.
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Dunk the tops of the pastries into the glaze and turn upright; place on the wire rack to drain. Let the pastries stand until the glaze sets, about 20 minutes. Serve immediately.
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Best served warm for breakfast, brunch, or as an afternoon treat with coffee or tea.
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Store the leftovers in an airtight container at room temperature for up to three days. These pastries are at their peak flavor the day they are made. Heat day old pastries for 10-15 seconds in the microwave to improve their texture; enjoy while warm.
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See recipe notes for frying directions.
Instant Yeast: Instant yeast (also called rapid-rise or bread machine yeast) is a type of dry yeast that doesn’t need to be dissolved in water before using. It’s milled finer than active dry yeast, so it activates quickly and blends easily with dry ingredients. You can find it at most grocery stores in the baking aisle, and kitchen specialty shops, and online. Store the leftover instant yeast in the fridge or freezer in an airtight container for longer shelf life.
