Classic Homemade Honey Buns

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Warm, gooey, and gloriously glazed, Classic Homemade Honey Buns are a nostalgic treat that never goes out of style. Each bite delivers a swirl of sweet cinnamon, buttery richness, and a drizzle of honey-kissed glaze that melts into the tender dough. Whether you grew up peeling them apart at the breakfast table or you’re discovering them for the first time, these honey buns promise comfort and delight in every layer.

Made entirely from scratch, this recipe brings bakery-style results right to your kitchen. The dough is soft and airy, the filling is rich with cinnamon and brown sugar, and the glaze seeps into every crevice for that signature sticky finish. You don’t need a deep fryer or preservatives—just patience, love, and a little bit of kitchen magic.

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Why You’ll Love This Honey Bun Recipe

• Better Than Store-Bought: Fluffy, fresh, and made with real ingredients.
• Make-Ahead Friendly: Prep the night before and bake fresh in the morning.
• Perfect Texture: Soft, rich dough with the right amount of sweet stickiness.
• Versatile: Add nuts, orange zest, or a touch of vanilla for your own twist.

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What Kind of Yeast Should I Use?

For this recipe, active dry yeast works best to give the buns their fluffy rise. You’ll bloom it in warm milk and sugar to activate it before mixing it into the dough. If using instant yeast, you can skip the blooming step and mix it directly into the flour, but the rise times may vary slightly.

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Ingredients for the Classic Homemade Honey Buns

All-purpose flour forms the structure of the buns, giving them a light yet sturdy base.

Whole milk adds richness and activates the yeast with its warm temperature.

Active dry yeast gives the dough its airy rise and soft texture.

Granulated sugar feeds the yeast and lightly sweetens the dough.

Eggs provide moisture and help bind the dough together.

Unsalted butter is used in both the dough and filling for a rich, buttery flavor.

Salt balances the sweetness and enhances flavor.

Light brown sugar is the core of the cinnamon filling, adding depth and a caramel note.

Ground cinnamon brings warmth and classic honey bun spice.

Honey is used in the glaze and adds a floral, sticky-sweet finish.

Powdered sugar creates the base of the smooth, pourable glaze.

Vanilla extract enhances both the glaze and filling with aromatic depth.

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How To Make the Classic Homemade Honey Buns

Step 1: Make the Dough

Warm 1 cup of milk to about 110°F. Stir in 2 1/4 teaspoons active dry yeast and 1/4 cup granulated sugar. Let it sit for 5-10 minutes until frothy. In a large bowl, combine 3 1/2 cups all-purpose flour and 1/2 teaspoon salt. Mix in the milk-yeast mixture, 2 eggs, and 1/4 cup melted unsalted butter. Knead until a smooth dough forms (about 8 minutes). Cover and let rise for 1 to 1.5 hours until doubled.

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Step 2: Prepare the Filling

In a small bowl, mix 1/2 cup light brown sugar, 1 tablespoon ground cinnamon, and 1/4 cup softened unsalted butter until creamy.

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Step 3: Assemble the Rolls

Roll out the dough into a 12×16-inch rectangle. Spread the cinnamon-butter filling evenly across the dough. Roll tightly from the longer side into a log. Slice into 12 equal buns and place on a parchment-lined baking sheet. Cover and let rise for 30-45 minutes.

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Step 4: Bake and Glaze

Bake at 350°F (175°C) for 20-22 minutes, or until golden. While baking, whisk 1/2 cup powdered sugar, 2 tablespoons honey, 1 tablespoon milk, and 1/2 teaspoon vanilla extract to make the glaze. Drizzle over warm buns and let it soak in.

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How to Serve These Honey Buns Just Right

These buns are best served warm—fresh out of the oven or gently reheated. Their soft centers and golden edges pair beautifully with coffee or a cold glass of milk. This recipe yields 12 honey buns, enough to serve 6 to 8 people depending on appetite and sweetness tolerance.

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How to Store Your Honey Buns

Let the buns cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and warm them before serving. To freeze, wrap each bun individually and freeze up to 2 months. Thaw overnight and reheat for that fresh-baked taste.

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Frequently Asked Questions

Can I make these ahead of time?
Yes! Assemble the buns and refrigerate overnight. Let them come to room temp and rise before baking the next morning.

Can I use instant yeast instead of active dry?
You can substitute 2 teaspoons of instant yeast, just skip the blooming step and add it directly to your flour.

What if I don’t have honey?
You can replace honey with maple syrup or light corn syrup for a similar sticky glaze.

Can I add toppings?
Chopped pecans, toasted coconut, or a light cream cheese glaze can be great additions.

Can I use plant-based milk?
Absolutely! Almond or oat milk works fine, but make sure it’s warm (not hot) to activate the yeast.

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Want More Breakfast Ideas with a Twist?

If you love these Classic Homemade Honey Buns, check out these delicious options:

• Oatmeal Bars: Buttery, Fruity, and Comfortingly Crumbly
• Best Fluffy Pancakes: Golden Clouds You Can Fork Through
• Fresh Apple Bundt Cake
• Classic Apple Strudel Recipe
• Sugar-Free Banana Bread: Moist, Naturally Sweet, and Full of Flavor

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Save This Pin For Later

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time: Mad For Meals on Pinterest

And let me know in the comments how yours turned out. Did you add nuts or stick with the classic glaze? Did you try making them overnight?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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