Glazed Homemade Honey Buns
Glazed Homemade Honey Buns are soft, fluffy pastries filled with a sweet cinnamon honey swirl and topped with a smooth honey glaze. This homemade honey bun recipe creates bakery-style buns that are perfect for breakfast, brunch, or a comforting sweet snack.
Ingredients
- Dough
- 3 cups all-purpose flour
- ¾ cup warm milk 105–110°F
- 2 tablespoons honey
- ¼ cup granulated sugar
- 2 tablespoons butter melted
- 1 large egg
- 2 teaspoons active dry yeast
- ¼ teaspoon salt
- Cinnamon Honey Filling
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons softened butter
- 1 tablespoon honey
- Honey Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon honey
- ½ teaspoon vanilla extract
Instructions
- Warm the milk to about 105–110°F. In a small bowl, mix the warm milk, honey, and yeast. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the yeast mixture, egg, and melted butter to the dry ingredients. Mix until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
- In a small bowl, mix brown sugar, cinnamon, softened butter, and honey to make the filling.
- Roll the dough into a rectangle about ¼ inch thick.
- Spread the cinnamon honey filling evenly over the dough.
- Roll the dough tightly into a log and slice into 1½-inch pieces.
- Place the buns on a baking sheet and allow them to rise again for 20–30 minutes.
- Bake at 350°F (175°C) for 15–18 minutes until lightly golden.
- While the buns cool slightly, whisk together powdered sugar, milk, honey, and vanilla extract to make the glaze.
- Drizzle the glaze over the warm honey buns before serving.
Notes
- Make sure the milk is warm but not hot to properly activate the yeast.
- Avoid adding too much flour, which can make the buns dense instead of soft.
- Let the buns cool slightly before glazing so the glaze melts perfectly over the top.
- These buns taste best warm but store well for later.