Homemade Honey Buns Recipe

I perfected Homemade Honey Buns filled with a secret cinnamon-sugar spiral and topped with a sweet glaze that conceals a clever shortcut you’ll be glad you read about.

I can’t stop thinking about my Homemade Honey Buns, they were soft enough to nearly disappear on my tongue. The dough’s hint of whole milk makes them pillowy, while a generous swirl of ground cinnamon gives the center that old fashioned pull-you-in smell.

This feels like an Iced Honey Buns Recipe but with a couple surprises that make you raise an eyebrow, in a good way. I’m not giving away every trick, but if you like sticky, slightly outrageous sweet rolls you’ll want to try these, and yes, you will probably eat more than one.

Ingredients

• Whole milk adds fat and protein, makes dough soft, a little calcium too, it’s rich.
• Butter gives richness and tender crumb, mostly fat so eat in moderation, tastes great.
• Brown sugar brings moisture and deep caramel sweetness, adds simple carbs and flavor.
• Honey is natural sweetener, adds floral notes and sticky shine, small antioxidants maybe.
• All purpose flour provides structure, mostly carbohydrates and some protein, makes buns hold shape.
• Active dry yeast ferments sugars, makes rise and airy texture, needs warmth to wake up.
• Ground cinnamon adds warm spice, few calories but big flavor, smells amazing in oven.

Ingredient Quantities

• Dough ingredients
• 1 cup whole milk
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast
• 1/4 cup unsalted butter melted
• 1 large egg
• 3 1/2 cups all purpose flour
• 1 tsp fine salt
• Filling ingredients
• 1/2 cup unsalted butter softened
• 3/4 cup packed light brown sugar
• 2 tbsp ground cinnamon
• 2 tbsp honey
• Sticky pan glaze
• 1/4 cup unsalted butter melted
• 1/2 cup packed brown sugar
• 2 tbsp honey
• Icing
• 1 1/2 cups powdered sugar
• 2 to 3 tbsp milk or cream
• 2 tbsp honey
• 1/2 tsp vanilla extract
• pinch of salt

How to Make this

1. Warm the milk to about 110 to 115°F, stir in the 1/4 cup granulated sugar, sprinkle the 2 1/4 teaspoons active dry yeast on top and let sit 5 to 10 minutes until foamy. If it never foams the yeast is dead, start over.

2. Whisk together the 1/4 cup melted unsalted butter and 1 large egg, then stir that into the foamy milk and yeast mixture.

3. In a large bowl stir 3 1/2 cups all purpose flour with 1 teaspoon fine salt, then add the wet mixture and mix until a shaggy dough forms. Turn onto a floured surface and knead 8 to 10 minutes until smooth and slightly tacky. (Or use a stand mixer with a dough hook for 5 to 7 minutes.)

4. Put the dough into a lightly greased bowl, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

5. While the dough rises make the sticky pan glaze: over low heat melt 1/4 cup unsalted butter with 1/2 cup packed brown sugar and 2 tablespoons honey until smooth. Pour that into a greased 9×13 inch baking pan and spread evenly across the bottom.

6. Punch down the risen dough and roll it out on a lightly floured surface to about a 16 by 12 inch rectangle, roughly 1/4 inch thick. Spread 1/2 cup softened unsalted butter all over the dough.

7. Mix 3/4 cup packed light brown sugar with 2 tablespoons ground cinnamon and 2 tablespoons honey, sprinkle that mixture evenly over the buttered dough and press lightly. Starting at a long edge roll the dough up tightly into a log, pinch the seam to seal.

8. Cut the log into 12 to 15 even rolls using dental floss or a serrated knife, place the rolls cut-side down into the prepared pan over the glaze, leaving a little space between them so they can expand.

9. Cover the pan and let the rolls rise again until puffy, about 30 to 45 minutes. Meanwhile preheat the oven to 350°F. Bake the rolls 22 to 28 minutes until golden brown and cooked through, tent with foil in the last few minutes if the tops brown too fast.

10. Let the pan cool 5 to 10 minutes, run a knife around the edges and invert the pan onto a serving platter so the sticky glaze is on top. Whisk together 1 1/2 cups powdered sugar with 2 to 3 tablespoons milk or cream, 2 tablespoons honey, 1/2 teaspoon vanilla extract and a pinch of salt until smooth and drizzling consistency, then spoon or drizzle over the warm buns. Serve warm, theyre best the same day.

Equipment Needed

1. Measuring cups and measuring spoons
2. Digital instant read thermometer (for milk temp)
3. Large mixing bowl
4. Whisk and rubber spatula
5. Stand mixer with dough hook or a sturdy wooden spoon for kneading by hand
6. Rolling pin and a lightly floured work surface or pastry board
7. Bench scraper or serrated knife plus dental floss for cutting the rolls
8. Small saucepan for the sticky glaze
9. 9 by 13 inch baking pan plus plastic wrap or a clean kitchen towel for rising

FAQ

Homemade Honey Buns Recipe Substitutions and Variations

• Whole milk: swap for 1 cup 2% or whole plant milk like oat or soy (same volume, texture slightly different), or make quick buttermilk by stirring 1 tbsp lemon juice or vinegar into 1 cup milk and let sit 5 min — gives a tangy, tender crumb.
• Active dry yeast: use instant (rapid) yeast in the same amount and mix straight into the dry ingredients, no proofing needed; or use fresh cake yeast at about 3 times the weight of the dry yeast (crumbled and dissolved first).
• All purpose flour: use bread flour 1:1 for a slightly chewier, taller bun; or replace up to 25 to 50% with whole wheat for nuttier flavor but add a splash more liquid because whole wheat soaks up moisture; gluten free 1:1 blends work too but expect a denser bun and maybe add an extra binder.
• Unsalted butter: swap for salted butter and cut the recipe salt a bit; or use solid coconut oil or vegan butter 1:1 for a dairy free version, flavor will change a bit but it still bakes up great.

Pro Tips

– Proof your yeast like it matters, because it does. If the milk looks too hot or cold the yeast wont foam, so test with the back of your wrist and keep that little foam window as your stop/go sign. Expired yeast or really hard water can kill a rise, so if it’s sluggish try a fresh packet or use filtered water.

– Keep the dough slightly tacky not dry, dont keep adding flour every time it sticks. Knead until smooth and a little springy, and rest it in a warm, draft free spot so it puffs up light and airy instead of dense and chewy.

– Roll and fill with confidence but not too tight. Press the filling in gently so it sticks, then roll snug enough to hold shape but not so tight it squeezes all the air out. Use unflavored dental floss for clean cuts, or a serrated knife if you saw gently.

– Heat the sticky glaze just until smooth and pour it while it’s still warm so it sinks into the rolls, then flip the pan after a short cool so everything stays glossy. If making ahead, you can freeze unbaked rolls or fully baked ones; reheat covered in a low oven with a splash of water or a quick zap in the microwave for that fresh-baked vibe.