I love how these homemade honey buns capture that classic cinnamon-and-honey flavor in a rich, soft, slightly sticky pastry—just like the nostalgic convenience store treat, but so much better.
Why I’ll Love This Recipe
I’m drawn to how these buns combine sweet cinnamon swirls, soft yeast dough, and a glossy honey glaze that’s dipped on while the buns are still warm—resulting in layers of flavor and perfect stickiness. They’re ideal for brunch, dessert, or a morning pick-me-up. Everyone I share them with always asks for more.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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all-purpose flour
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granulated sugar
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salt
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whole milk (warmed)
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instant yeast
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melted butter
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large egg
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vanilla extract
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cinnamon sugar filling (granulated sugar + ground cinnamon)
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vegetable oil (for frying)
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glaze: powdered sugar, melted butter, milk, honey, vanilla extract, pinch of salt
directions
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I begin by warming milk (~110 °F), then whisk in sugar and yeast—letting it sit until frothy.
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I add melted butter, egg, and vanilla to the yeast mixture, stirring to combine. Then I knead in flour and salt in a mixer with a dough hook for about 10 minutes until the dough is smooth (slightly sticky)
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I transfer the dough to a lightly oiled bowl, cover it, and let it rise at room temperature for about 1½ hours or until doubled
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I punch down the dough and roll it into a roughly 15‑inch by 8‑inch rectangle on a floured surface. I evenly sprinkle the cinnamon‑sugar filling over the whole surface
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I tightly roll the dough into a log along the longer side. I dip my fingers in water and pinch the seam edge to seal it—this prevents the log from unrolling during slicing
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I slice the log into 1‑inch segments using unflavored floss or a sharp knife.
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I arrange the buns cut‑side down on a baking sheet, cover loosely, and let them proof another 30 minutes until a bit puffed
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I heat oil in a large skillet or pan over medium heat and fry the buns, a few at a time, for about 1½–2 minutes per side until golden brown. Then I drain them on paper towels
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While still warm, I dip the tops of the buns into the honey glaze—this ensures it seeps into the layers and sets beautifully
Servings and timing
This batch makes approximately 14 honey buns.
Prep time: about 25 minutes
Dough rising: 1½ hours + 30 minutes proof
Cook time: ~15 minutes (frying)
Glazing and cooling: ~15 minutes
Total time: ~3 hours
Variations
I sometimes experiment by baking them instead of frying. Baking at high heat and brushing buns with heavy cream develops deep caramelization—like brewery-style tangzhong-enhanced honey buns styled by Epicurious. I also occasionally roll them in brown sugar before slicing, or add extra honey drizzle before serving.
storage/reheating
I store the buns at room temperature in a sealed container or wrapped in foil/plastic wrap for up to 2 days. In the fridge, they keep up to 1 week, though they lose some softness. For longer storage, I freeze them tightly wrapped for up to 1 month—then thaw and enjoy. No reheating is needed, but if I want crisp edges I’ll warm them briefly in the oven.
FAQs
Are honey buns fried or baked?
In this recipe, I fry the buns in oil until golden brown for that signature exterior. Some variations bake them at high temperature after brushing with cream, achieving similar caramelization without oil.
Why dunk them while warm?
When I dip warm buns into glaze, it melts slightly into the layers—giving deep honey flavor and even coating that hardens attractively as it cools.
Can I use active yeast instead of instant?
Yes—just proof it first in warm milk with sugar for 5–10 minutes, then continue the recipe as directed.
How do I keep them moist?
Storing them sealed at room temperature keeps them soft. Refrigeration dries them out faster, while freezing preserves texture best if wrapped tightly.
What’s the difference between honey buns and cinnamon rolls?
I find honey buns are richer and caramelized, with honey in both dough and glaze. They’re often fried and individually shaped rather than sliced from a log like cinnamon rolls. Some recipes incorporate techniques like tangzhong to extend shelf-life and texture.
Conclusion
I love making these homemade honey buns—they’re indulgent, nostalgic, and infinitely better than store-bought versions. With fluffy, honey-scented dough, sweet cinnamon layers, and that gooey honey glaze, they’re perfect for special mornings or whenever I want a comforting treat.
Print
Homemade Honey Buns
- Total Time: ~3 hours
- Yield: about 12 buns
Description
Soft, fluffy, cinnamon‑swirled yeast buns, fried until golden and then coated in a rich honey‑butter glaze—just like the classic store version, elevated to bakery quality.
Ingredients
For the dough:
2¼ cups all-purpose flour
¼ cup granulated sugar
½ tsp salt
⅔ cup whole milk, warmed to about 110 °F
1 packet (≈ 2¼ tsp) instant yeast
⅓ cup butter, melted and cooled
1 large egg
2 tsp vanilla extract
Cinnamon‑sugar filling:
¼ cup granulated sugar
1½ tsp ground cinnamon
For frying:
2–2½ cups vegetable oil (enough to shallow‑fry buns)
Honey‑butter glaze:
3 tbsp butter, melted
1¼ cups powdered sugar, sifted
2 tbsp honey
2 tsp vanilla extract
½ tsp salt
⅓–½ cup hot water, to thin glaze
Instructions
In a stand mixer bowl, combine flour, sugar, and salt.
Warm milk to about 110 °F; whisk in yeast, melted butter, egg, and vanilla.
Add wet mixture into dry ingredients and knead with dough hook on medium for about 10 minutes, scraping bowl sides occasionally. Dough will be slightly sticky.
Grease a large bowl with oil; place dough inside, cover with plastic wrap, and let rise 1½ hours or until doubled in size.
Punch down dough and transfer to a floured surface; roll out to roughly 15″ × 8″ rectangle.
Mix cinnamon and sugar; sprinkle evenly over dough and gently press it in.
Roll dough tightly into a log lengthwise. Dip fingers in water and pinch seam closed to seal.
Use unscented floss or a sharp knife to cut log into ~1″ thick slices. Place slices on wax paper, cover loosely with plastic wrap, and let rise another 30 minutes.
Heat oil in a pan over medium-high. Fry buns a few at a time, about 1½–2 minutes per side or until golden. Drain on paper towels.
While buns are still warm, make the glaze: whisk melted butter, powdered sugar, honey, vanilla, and salt. Slowly stir in hot water until thick but pourable.
Dip warm buns in glaze, coating tops and sides, then transfer to a cooling rack over parchment and allow glaze to set, about 20 minutes.
- Prep Time: 25 minutes (plus rising time ~1 h 45 min)
- Cook Time: ~15 minutes
- Category: Dessert
