Homemade Honey Buns (Baked or Fried)
Soft, sweet, and swirled with cinnamon, these homemade honey buns are topped with a glossy honey glaze. Baked or fried, they’re a nostalgic treat made fresh in your own kitchen—perfect for breakfast, brunch, or dessert.Use your favorite honey in this recipe: wildflower honey, orange blossom honey, or clover honey - just to name a few.
Ingredients
- ⅓ cwater
- ¼ cwhole milk
- 1 ½ tbspvegetable oil
- 2 tbspunsalted butter
- 1 tbsphoney
- 2 ¼ call-purpose flour
plus more as needed, up to 1/4 cup, if the dough is too sticky
- 1 tbspgranulated sugar
- 2 ¼ tspinstant yeast
- 1 tspfine grain sea salt
- 1 largeegg
at room temperature
- 1 tspvanilla extract
- 2 tbspgranulated sugar
- 2 tspground cinnamon
- 3 ½ cconfectioners’ sugar
sifted
- sea salt
- ½ cwhole milk
- 2 tbspunsalted butter
melted
- 3 tbsphoney
Directions
Dough
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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).
- 6
Line two large baking sheets with parchment paper.
- 7
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
- 1
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.
- 2
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.
- 3
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.
- 4
Remove the buns to a wire rack placed inside a baking sheet.
Honey glaze
- 1
Whisk together the confectioners’ sugar and salt.
- 2
Add the milk, honey and melted butter. Whisk well until a smooth glaze forms. If glaze is lumpy, run it through a sieve.
- 3
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.
- 4
Best served warm for breakfast, brunch, or as an afternoon treat with coffee or tea.
- 5
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.
- 6
See recipe notes for frying directions.
About this Recipe
Indulge in the Best Homemade Honey Buns
There's nothing quite like the comforting aroma and taste of homemade honey buns. Forget store-bought versions; our honey buns recipe brings that nostalgic bakery-fresh flavor right into your kitchen. These delectable homemade pastries are incredibly soft, generously swirled with sweet cinnamon, and topped with a glistening, irresistible honey glaze.
What makes these homemade honey buns truly special? It's the choice between baking or frying, giving you control over the final texture. Whether you prefer the golden, slightly crisp exterior of fried honey buns or the tender, cake-like crumb of baked honey buns, this recipe delivers pure bliss. We use simple, quality ingredients like rich unsalted butter and reliable instant yeast to ensure a perfect rise and a wonderfully tender dough every time.
Elevate the flavor by choosing your favorite honey for the dough and glaze. Imagine the floral notes of wildflower honey, the bright zest of orange blossom, or the classic sweetness of clover honey infusing every bite. This isn't just a recipe; it's an experience, a true comfort food recipe that warms the soul and delights the taste buds.
Tips for Perfect Honey Buns
- Dough Consistency: The dough should be soft and slightly sticky after kneading. If it's too sticky, add a little more flour, one tablespoon at a time, until it's manageable but still very pliable.
- Proofing: Ensure your kitchen is warm enough for the dough to rise effectively. A warm spot near a sunny window or in a slightly warm (turned off) oven can work wonders.
- Glaze Perfection: The honey glaze should be smooth and pourable. If it's too thick, add a tiny bit more milk; if too thin, add a little more sifted confectioners' sugar until you reach the ideal consistency. Drizzle generously over warm buns for the best absorption and shine.
These sweet treats are perfect for a special breakfast, a delightful brunch, or even an indulgent dessert. Serve them with a hot cup of coffee, a glass of cold milk, or as a standalone treat to brighten any day.