Best homemade honey buns! This easy homemade honey bun recipe makes soft sweet rolls topped with honey butter icing in about an hour.
Homemade honey buns are dangerous! These unassuming little sweet rolls are crazy delicious.
They are are also easy to make. It looks like there are quite a few steps, but that’s just because everything is really broken down.
And the buns! They are so good!
The dough is soft, and they have a brown sugar cinnamon filling. The buns are topped with a sweet honey butter icing.
All of which makes for a delicious breakfast or dessert!
How to make homemade honey buns
Begin by melting the butter and milk together. Let the mixture cool to about 100 F.
Add to a large mixing bowl, and stir in the warm water, honey, and yeast.
Gradually mix in the flour and salt until it forms a smooth elastic dough.
Cover, and let the dough sit for about 10 minutes to rest.
Meanwhile, mix the filling ingredients together until combined.
Roll the dough out into a rectangle and spread the filling over the dough.
Roll the dough up lengthwise and pinch the seam to seal.
Cut the dough into 12 rolls and place in the prepared baking pan. I use a serrated knife to help to cut the dough.
Cover, and let the dough rest for 15 minutes.
Toward the end of the baking time, whisk the icing ingredients together until combined.
Remove the honey buns from the oven and let sit for 5 minutes.
Spread the icing over the warm rolls, and let it sit for about 5 minutes before serving.
How to store honey buns
I store the honey buns, covered, at room temperature for up to 3 days.
How to reheat honey buns
I reheat the honey buns, uncovered, for about 10-15 seconds in the microwave.
More easy sweet roll recipes!
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- 1/3 cup milk¹
- 1/3 cup butter
- 2 tablespoons honey
- 3 1/2 teaspoons instant yeast²
- 3/4 cup warm water (105F – 115F)
- 3 cups all-purpose flour³
- 1/2 teaspoon salt
- 1/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 cup butter (at room temperature)
- 1 tablespoon butter (melted)
- 1 cup powdered sugar
- 1 tablespoon honey
- Pinch salt
- Grease a 9x13-inch metal baking pan; set aside.
- In a small saucepan, stir milk and butter together. Heat over low heat just until butter melts. Cool to about 100-105 F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the honey, yeast, and warm water. Stir to combine.
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 10 minutes.
- While dough is rising, prepare the filling.
- Stir the filling ingredients together until combined. Set aside.
- Turn the dough onto a floured surface, and roll into a 12x16-inch rectangle.
- Spread filling over dough.
- Roll dough up lengthwise, pinching seam to seal.
- Cut into 12 pieces, and place in prepared baking dish. I use a serrated knife to cut the dough.
- Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
- Meanwhile, preheat oven to 350 F.
- Bake at 20-30 minutes, or until the rolls are golden brown and baked through.
- Let the honey buns cool in pan for 5 minutes.
- While buns are cooling, whisk icing ingredients together. Icing will be thick.
- Spread icing over warm buns.
- Let buns sit 10-15 minutes before serving.
- Anything from skim to whole milk will work. However, a milk with more fat will give you a more tender roll.
- A packet of yeast has 2 1/4 teaspoons of yeast, so you will need 2 packets to get 3 1/2 teaspoons worth of yeast.
If you would like to use active dry yeast, after step 4, let the yeast mixture sit for 5-10 minutes, or until foamy.
If your yeast doesn't foam, start over or your dough won't rise.
- You may need to use a little more or a little less flour. Go by the look and feel of the dough. You want the dough to be smooth and elastic.