Forget the package—these are the ultimate homemade honey buns. Soft, yeast-risen dough swirled with cinnamon-honey butter, baked until golden, and finished with a bright, sticky orange glaze. The ultimate breakfast treat.
Experience the nostalgic joy of a honey bun, transformed into a breathtaking, from-scratch masterpiece. These buns begin with a rich, tender yeast dough that’s surprisingly simple to make. It’s filled with a spiced butter sweetened with real honey, then baked until golden and fragrant.
The final touch is a vibrant orange glaze that soaks in slightly, creating the perfect sticky-sweet bite. Warm from the oven, they redefine what a homemade breakfast pastry can be.
The Art of a Tender Yeast Dough & The Perfect Sticky Glaze
The secret to these buns’ incredible texture lies in an enriched dough—a yeasted dough that includes eggs, butter, and milk. These ingredients tenderize the gluten, resulting in a soft, pillowy crumb that’s sturdy enough to hold the swirl.
Using instant yeast streamlines the process, requiring no proofing in water. For the signature sticky quality, the glaze employs a two-part technique: a hot simple syrup (honey and orange juice) is brushed on the warm buns to penetrate and add moisture, followed by a thicker powdered sugar glaze that clings to the exterior.
The orange zest cuts the sweetness and creates a sophisticated, balanced flavor far beyond any store-bought version.
Ingredients
For the Sweet Dough:
- ¾ cup (180ml) whole milk, warm (about 110°F)
- 2 ¼ teaspoons (1 packet) instant yeast
- ¼ cup (50g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- ¼ cup (½ stick / 57g) unsalted butter, melted and cooled
- 1 teaspoon salt
- 3 – 3 ½ cups (375-440g) all-purpose flour, divided
For the Honey-Cinnamon Filling:
- ¼ cup (½ stick / 57g) unsalted butter, very soft
- ⅓ cup (115g) honey
- ¼ cup (50g) packed light brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger (optional)
For the Orange Glaze:
- ⅓ cup (115g) honey
- ¼ cup (60ml) fresh orange juice
- 1 cup (120g) confectioners’ sugar, sifted
- 1 tablespoon orange zest
- Pinch of salt
Instructions
1. Make and Let the Dough Rise: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, yeast, and sugar. Let sit for 1 minute. Add the egg, egg yolk, melted butter, salt, and 3 cups of flour. Mix on low until a shaggy dough forms.
Knead on medium speed for 5-7 minutes, adding remaining flour 1 tablespoon at a time if needed, until the dough is smooth, elastic, and pulls away from the bowl. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-1.5 hours.
2. Shape the Swirled Buns: Punch down the risen dough. On a lightly floured surface, roll it into a 10×15-inch rectangle. Spread the very soft butter evenly over the surface. In a small bowl, mix honey, brown sugar, cinnamon, and ginger.
Drop and spread this mixture over the butter layer. Starting from a long side, tightly roll the dough into a log. Using a sharp knife or bench scraper, cut into 9 equal pieces.
3. Second Rise and Bake: Place the swirled rolls cut-side up in a greased 9-inch round cake pan or cast-iron skillet, spacing them slightly apart. Cover and let rise until puffy and nearly doubled, about 45-60 minutes. Preheat oven to 350°F (175°C). Bake for 22-26 minutes, until golden brown on top. If the tops brown too quickly, tent with foil.
4. Prepare the Glaze & Finish: While the buns bake, make the glaze. In a small saucepan, combine the ⅓ cup honey and orange juice. Heat over medium until simmering and thin. As soon as the buns come out of the oven, brush this hot honey-orange syrup generously all over their tops, allowing it to soak in.
In a bowl, whisk the sifted confectioners’ sugar, orange zest, and salt with 1-2 tablespoons of the remaining warm syrup (or more orange juice) until a thick but pourable glaze forms. Drizzle this final glaze over the warm buns.
5. Serve Warm: Let the buns cool in the pan for at least 15-20 minutes before serving. They are best eaten the day they are made, warm from the oven. Store leftovers covered at room temperature for 1 day, or individually wrap and freeze.
Pro-Tips for Perfect Pull-Apart Honey Buns
- Milk Temperature Matters: Warm the milk to about 110°F (43°C)—just warmer than body temperature. Too hot will kill the yeast.
- Knead Until Smooth: The dough should become smooth and elastic and pass the “windowpane test”: stretch a small piece thinly enough to see light through it without tearing.
- Soft Butter for Filling: The butter for the filling must be very soft to spread easily without tearing the delicate, risen dough.
- Sharp Cutting Tool: Use unflavored dental floss or a very sharp serrated knife to cut the log cleanly without squashing the swirls.
- The Hot Syrup Brush: Do not skip brushing the buns with the hot honey-orange syrup straight from the oven. This step adds incredible moisture and flavor.
- Make Ahead: After shaping and placing in the pan, cover tightly and refrigerate overnight for a fresh-baked morning. Let sit at room temperature for 1 hour before baking.
These Homemade Cinnamon Honey Buns are a labor of love that yields the most rewarding, decadent breakfast imaginable.
