Soft, pillowy buns with a sticky, sweet honey glaze.
These Classic Honey Buns are the ultimate bakery treat, featuring a soft, pillowy dough with a sweet, sticky honey glaze. Perfect for breakfast or a sweet snack, they're irresistibly gooey and satisfying.
Why you'll want it now — The nostalgic taste of fresh, warm honey buns from your favorite bakery.
Why this recipe works
This recipe uses a rich, buttery dough enriched with milk and eggs, ensuring a tender crumb. The honey glaze is applied while the buns are still warm, allowing it to soak in and create a sticky-sweet finish.
Equipment
Mixing bowls
Stand mixer with dough hook
Rolling pin
Baking sheet (18 x 13 in / 46 x 33 cm)
Parchment paper
Cooling rack
How to make it
In a large mixing bowl, combine flour, sugar, yeast, and salt.
In a separate bowl, mix together warm milk, water, eggs, and softened butter.
Add the wet ingredients to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and roll it out into a rectangle about 12 x 15 in (30 x 38 cm).
Roll the dough tightly from the long side to form a log, then cut into 12 equal pieces.
Arrange the pieces, cut side up, on a parchment-lined baking sheet.
Cover and let rise for another 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the buns for 15 minutes or until golden brown.
While the buns are baking, prepare the glaze by mixing honey, melted butter, powdered sugar, and vanilla extract until smooth.
Once the buns are out of the oven, immediately brush them with the honey glaze.
Let the buns cool slightly on a wire rack before serving.
Enjoy these Classic Honey Buns with a cup of coffee or tea for a perfect start to your day.
How you'll know it's ready
The honey buns are ready when they are golden brown and sound hollow when tapped on the bottom.
Convection oven? (and if you don't have one)
For those using a convection oven, reduce the baking temperature to 325°F (160°C) and begin checking for readiness a few minutes earlier. Standard oven users can stick to the written temperature and time.
Frosting, filling & glaze notes
The glaze should be smooth and slightly runny, allowing it to coat the buns evenly without dripping off.
That soft, gooey texture up close.
Troubleshooting
If the dough is too sticky, add a bit more flour, 1 tablespoon at a time, until manageable.
If the buns are too dense, ensure that the yeast is fresh and that the dough has risen sufficiently.
If the glaze is too thick, add a teaspoon of milk at a time until the desired consistency is reached.
If the buns are browning too quickly, cover them with aluminum foil halfway through baking.
Storage
Store leftover buns in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Make ahead
Prepare the dough a day in advance and let it rise overnight in the fridge. Bring to room temperature before shaping and baking.
Variations
Add a teaspoon of cinnamon to the dough for a spiced honey bun.
Drizzle with a simple sugar glaze instead of honey for a different flavor profile.
Include a handful of raisins or chopped nuts in the dough for added texture.
Frequently asked questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Use the same amount and skip the initial activation step.
Can I freeze honey buns?
Yes, you can freeze baked honey buns. Allow them to cool completely, then wrap them individually in plastic wrap and place in a freezer-safe bag. Thaw at room temperature and reheat before serving.
Why did my buns turn out dense?
Dense buns can result from insufficient rising time or using old yeast. Ensure your yeast is active and allow enough time for the dough to double in size.
Can I make these buns without a stand mixer?
Yes, you can mix and knead the dough by hand. It may take a bit longer, but the results will be just as delicious.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
