Homemade Honey Buns Recipe: Baked or Fried Glazed Buns

Ready to level up your breakfast (or snack) game? These homemade honey buns hit that sweet spot between a cinnamon roll and a yeast donut—soft, sticky, and utterly irresistible. Whether you bake or fry them, you’ll end up with pillowy spirals swirled in cinnamon-sugar and drenched in a glossy honey glaze. Trust me, this is better than any store-bought treat.

Ever wondered why store honey buns never taste as fresh as you remember? The secret’s in making them from scratch. This Honey Bun Recipe Homemade transforms pantry staples into fluffy swirls that practically melt on your tongue. And yes, it takes a bit of time, but it’s a total labor of love worth every minute.

Pro tip: Always check your liquid temperature. Whether you use water or milk, aim for 105–115°F to wake up your yeast without cooking it. Too cold? Your dough won’t rise. Too hot? You’ll kill the yeast. Perfect rise = perfect buns.

Here’s what you’ll need:

• Warm water (or milk)
• Active or instant yeast (we prefer instant—no blooming needed!)
• Granulated sugar to feed the yeast
• Honey for that classic shine
• Shortening (or butter) for bakery-style richness
• All-purpose flour measured correctly—fluff, spoon, level!
• Basic baking tools—no fancy gadgets required

Once your dough is smooth and elastic, let it rest in a greased bowl until doubled in size. This rise is where the magic happens, so be patient. If your kitchen is chilly, pop the covered bowl into an oven warmed to 80°F (then switched off) for a cozy proofing spot.

After the first rise, roll the dough on a floured surface into a rectangle—about ¼-inch thick. Sprinkle generously with a blend of cinnamon and sugar, then drizzle honey across the surface. Roll tightly into a log, pinching the seams to seal, and slice into one-inch snugs. These little spirals are the heart of your Copycat Honey Buns moment.

Next, arrange the slices on a lined tray and let them puff up again—this “second proof” gives you that signature tenderness. Don’t skip it! It helps the buns bake evenly and creates those lovely soft layers when you tear into them.

Time to choose your adventure: bake for a softer, fluffier treat like a cinnamon roll, or fry for a crisp exterior that still yields a tender inside. If you fry, keep your oil at 350–365°F. Use a clip-on thermometer if you have one—no one wants doughy middles or scorching outsides!

Once they’re golden, dunk the warm buns in a simple honey glaze: honey, powdered sugar, a splash of milk, and a pinch of salt. Let them rest and absorb every bit of that sweet goodness. FYI, these taste even better the next day, once the flavors settle and the texture firms up just right.

Looking for What To Make With Honey beyond these buns? Think honey cornbread, honey-glazed carrots, or a batch of honey muffins. Honey’s natural sweetness elevates countless recipes—and these buns are just the start of your Honey Based Recipes journey.

If you’re dreaming of turning your kitchen hobby into cash, these buns double as perfect Homemade Goods To Sell. Package them in wax paper or small bakery boxes, add a ribbon, and watch them fly off the shelves at your next farmers’ market or bake sale.

Store your cooled buns in an airtight container at room temperature for up to three days—or freeze them for up to two months. When you’re ready to eat, simply reheat in the microwave for 10 seconds or pop them in a warm oven for a minute.

Whether you call them Honey Buns Recipe, Honeybun Recipe, or simply the best treat you’ve ever baked, these sticky spirals deserve a spot in your recipe box. They’re a fun weekend project, a crowd-pleaser at brunch, and guaranteed to satisfy anyone with a sweet tooth.

So, preheat your oven (or heat that oil), roll up your sleeves, and make these Glazed Buns today. Once you taste that first bite—warm, sweet, and oh-so-soft—you’ll wonder why you ever settled for store-bought. Enjoy every gooey, honey-drizzled moment!

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