About This Homemade Honey Buns Recipe

Rich, delicious, and coated in a lovely honey glaze, these homemade honey buns are impossible to resist.

Think sticky buns meet cinnamon rolls but with a divine glaze of honey poured on top. A relatively new addition to the food world, honey buns have quickly risen in popularity and are now widely available not only in bakeries but also in convenience stores across the US.

The honey buns are versatile and perfect for any occasion. Grab them for a quick breakfast with a cup of coffee or tea, as an after-dinner dessert, or snack on them on their own. They are also great for potlucks, parties, and get-togethers. I had a great time making these cute buns, and I hope you’ll try them soon too.

Perfectly fluffy, super soft, and sinfully sweet with unmatched flavors and texture, this is a homemade recipe you’ll be passing on for sure!

What You Need for This Homemade Honey Buns Recipe

Ingredient Notes

• Bread Flour: Bread flour has a higher protein content and a higher gluten content, meaning more chewiness and texture. It is excellent for different types of bready goodies, including these honey buns.
• Sugar: Sugar will add some sweetness to these buns and help feed the yeast during the rise.
• Eggs: Eggs are essential in this recipe as they help add fat and give structure and stability to the dough.
• Honey: Honey gives a smooth, subtle sweetness to the sticky glaze.
• Sour Cream: Sour cream helps to add fat and keep the buns moist.
• Vegetable Oil: Vegetable oil is used to grease the bowl, so you may use whatever type you have at home.

Ingredient Substitutions

• Instant Dry Yeast: You can substitute it with active dry yeast.
• Bread Flour: I prefer bread flour as it adds more texture, but you can also use all-purpose flour.
• Sour Cream: Use plain full-fat yogurt instead and it’ll taste just fine.

FAQs

For how long can I store these honey buns?

You may store these homemade honey buns at room temperature, covered, or placed in a resealable bag or container, for up to 3 days.

Can I freeze these honey buns?

Yes, you can! Wrap the honey buns tightly in plastic wrap, place them in an airtight container or freezer bag, and freeze them for up to 1 month. I do not recommend keeping them in the freezer for too long because their taste and texture will deteriorate over time.

How to reheat the honey buns?

Reheat them in the microwave for 10 to 15 seconds.

Print Recipe

Homemade Honey Buns

Author: Ribana Hategan

Cooking Method: Baking

Cuisine: American

Courses: Breakfast, Desserts, Snacks

Difficulty: Intermediate Prep Time 30 min Cook Time 20 min Rest Time 90 min Total Time 2 hrs 20 mins

Description

Pillowy soft and dangerously delicious, these homemade honey buns are just the thing to satiate a sweet tooth. Irresistible when served warm, right out of the oven, follow this recipe for a simple, delicious treat.

Yield: 14 buns

Ingredients

Servings

For the buns

• 120 ml warm water
• 60 g sour cream
• 1 egg
• 33 g sugar
• 1 tablespoon honey
• a pinch of salt
• 1 teaspoon vanilla extract
• 340 g bread flour
• 7 g / 1 packet instant dry yeast
• 2 tablespoons vegetable oil

For the glaze

• 60 g powdered sugar
• 1 tablespoon honey
• 2 tablespoons milk

How To Make Homemade Honey Buns Step By Step

1. Start by making the dough. Put the water and honey in a mixing bowl and sprinkle the dry yeast over the surface. Stir to combine and set aside, allowing the yeast to dissolve for 5 minutes or until foam forms on top.

   

2. In another bowl, combine the egg, sour cream, sugar, salt, and vanilla extract, then stir in the water, honey, and yeast mixture.

   

3. Add half of the flour and mix until combined. Continue adding flour, a few tablespoons at a time, until the dough starts to pull away from the sides of the bowl.

   

   

4. Transfer the dough to a lightly floured surface and knead for 7 to 10 minutes until your dough has a nice elastic stretch to it. While kneading the dough, try not to add too much extra flour. The goal is to keep the dough soft, and adding additional flour throws off the fat to flour ratio, resulting in a tougher honey bun. Alternatively, use the stand mixer for kneading the dough.

   

   

5. Transfer the dough to an oiled bowl, cover it with a clean dishtowel or plastic wrap, and set it in a warm place to rise until doubled in size. It should take about one hour.

   

   

6. Punch down the dough, transfer it to a lightly floured surface, and cut it into 14 even parts. To keep the dough from drying out, cover the divided portions with a clean dishtowel or plastic wrap. Working with one piece at a time, roll the dough into snakes, coil them, moisten the “tail,” and press it down on edge to make a coiled bun.

   

   

   

   

7. Place the rolls on a baking sheet lined with baking paper, cover loosely with a clean dishtowel, and allow it to proof for 30 minutes, or until they have doubled in size.

   

8. Bake in a preheated oven at 180℃ (350℉) for 15 to 20 minutes or until lightly browned.

9. Start preparing the glaze. Stir the powdered sugar, honey, and milk together in a bowl and mix well until the glaze becomes smooth.

   

10. Once the buns are done, dip the tops into the glaze.

    

11. Place glazed honey buns on baking paper and serve. Enjoy!

    

Note

• Ensure the water used is warm but comfortable to touch. If it’s too hot, it will kill the yeast.
• The flour quantity may vary slightly. My recommendation is to add half of the amount and start kneading the dough, adding the rest just a few tablespoons at a time until your dough has a nice elastic stretch to it.
• Place the dough to rise in a warm place, such as the oven with just the light on, or in front of a sunny window.
• When you coil the dough and form the buns, pinch the snake’s “tail” with your fingers wet, as this will seal the dough and prevent it from unrolling.
• To allow the glaze to melt down a little bit and get into all the layers of your honey buns, make sure you glaze them while they are still warm.