Homemade Honey Buns Recipe: Soft, Sweet, and Irresistible!

These homemade honey buns are soft, sweet, and baked to golden perfection. Covered in a silky vanilla glaze, they’re perfect for breakfast, brunch, or anytime you need a sweet treat!

Key Ingredients & Substitutions

• Milk: Whole milk is best, but 2%, almond, or oat milk work fine.
• Honey: Swap with maple or agave syrup if preferred.
• Active Dry Yeast: One packet = 2¼ tsp. You can sub with 0.6 oz fresh yeast.
• All-Purpose Flour: Bread flour gives chewier texture; GF blend if needed.
• Cinnamon: Optional but adds warmth. Nutmeg can be used instead.

How to Knead Dough (Quick Tips)

• Use the palm of your hand to push and fold.
• Rotate ¼ turn each time for even kneading.
• Knead for 5 minutes until smooth and elastic.
• If sticky, dust lightly with flour (don’t overdo it!).

Ingredients

For the Dough:

• 1 cup warm milk
• ¼ cup honey
• 2¼ tsp active dry yeast (1 packet)
• 3 cups all-purpose flour
• ¼ tsp salt
• ¼ tsp cinnamon
• ¼ cup melted unsalted butter
• 1 large egg

For the Glaze:

• 1 cup powdered sugar
• 1–2 tbsp milk
• 1 tsp vanilla extract

Instructions

1. Activate Yeast:
   Warm the milk and mix in honey. Sprinkle yeast on top and let sit 5 minutes until foamy.
2. Make Dough:
   Mix flour, salt, and cinnamon in a large bowl. Add yeast mixture, butter, and egg. Stir until combined.
3. Knead & Rise:
   Knead dough on floured surface for 5 minutes. Place in a greased bowl, cover, and let rise for 1 hour.
4. Shape Buns:
   Roll dough to ½-inch thick. Use a round cutter to make buns. Place on greased baking sheet.
5. Second Rise:
   Cover with a towel and let rise again for 30 minutes.
6. Bake:
   Preheat oven to 350°F (175°C). Bake buns 15–20 minutes until golden.
7. Glaze:
   Mix powdered sugar, milk, and vanilla. Drizzle over slightly cooled buns.

Q: Can I make these vegan?
Yes! Use a flax egg, vegan butter, and maple or agave syrup.

Q: Can I make the dough the night before?
Absolutely. Let it rise slowly in the fridge overnight. Bring to room temp before shaping.

Q: How do I store leftovers?
Room temp: 3 days in an airtight container.
Freeze: Wrap well, store for 1 month. Reheat in a warm oven.