If you enjoy the taste of classic Honey Buns, you’ll love these delicious Honey Bun Cookies! They're soft, chewy, and have a hint of cinnamon, just like the original treat. The sweet honey and butter glaze adds the perfect sweetness.
These cookies are similar to the CRUMBL Honey Bun Cookies with the fun swirl on top. No fancy ingredients are needed. These cookies are made with simple ingredients and an easy-to-follow recipe.
These incredible Honey Bun Cookies and one of my favorite treats! I grew up eating honey buns, and these soft, chewy cookies have all the flavors of the classic honey buns. What takes them to the next level is the amazing honey-butter glaze!
And let me tell you, your kitchen will smell heavenly while they are baking. It's like your kitchen transforms into a warm, cozy bakery.
As for serving, I recommend pairing these Honey Bun Cookies with a steaming cup of coffee, tea, or milk. The combination is pure bliss!
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Flour: Forms the base of the cookie dough, providing structure.
- Baking Powder: Adds a light and fluffy texture to the cookies.
- Cinnamon: Infuses a warm and cozy flavor into the cookies.
- Salt: Enhances the overall taste by balancing sweetness.
- Butter: Brings richness and moisture to the cookie dough. Melted butter also adds a smooth consistency and buttery flavor to the glaze.
- Granulated Sugar: Sweetens the cookies and contributes to their texture.
- Brown Sugar: Adds a hint of molasses flavor to the honey bun cookies and helps create a chewy texture.
- Egg: Binds the ingredients together.
- Vanilla Extract: Add a hint of sweetness.
- Honey: Infuses the glaze with a natural sweetness and distinctive honey flavor.
- Milk: Adjusts the glaze's consistency and adds a bit of creaminess.
- Powdered Sugar: Sweetens and thickens the honey bun glaze, giving it a delightful finish.
How To Make Honey Bun Cookies
For these Honey Bun Cookies, start by preheating your oven to 350º. While that's warming up, mix together the flour, baking powder, cinnamon, and a pinch of salt in a bowl. Set the dry ingredients aside.
Now, in another bowl, beat together softened butter, granulated sugar, and brown sugar until it's light and fluffy.
Once that's done, add in an egg and a teaspoon of vanilla extract. Mix the wet ingredients until everything looks well combined.
It's time to add the dry ingredients – the flour mixture we set aside earlier. Stir it into the wet ingredients until you have a smooth cookie dough.
Then, with a large cookie scoop, roll the dough into about eight walnut-sized balls. Flatten them to around ¾ inch thickness and place them on a cookie sheet, giving them some space to spread out.
Place your honey bun cookies in the oven for about 12 minutes or until they're golden brown. While they're cooling, whip up a simple glaze using melted butter, honey, a bit of milk, and powdered sugar.
Brush the honey glaze over the cookies, and you're golden!
How do I prevent the cookies from spreading too much during baking?
Make sure the cookie dough is adequately chilled before baking. If the dough is too warm, the cookies may spread excessively.
- Add nuts. Add a half cup of chopped pecans or walnuts to the cookie dough for a delightful crunch and nutty flavor.
- Add chocolate chips. Mix in a generous amount of chocolate chips into the dough for a classic chocolate chip cookie variation with a hint of honey bun sweetness.
- Give them a zesty twist. Add the zest of one orange into the dough for a citrusy twist that complements the sweetness of the honey glaze.
Make-Ahead, Storing and Freezing
Make Ahead: For advanced preparation, you can refrigerate the cookie dough in an airtight container for up to 24 hours before baking.
Store: Leftover cookies can be stored in an airtight container at room temperature for up to 3 days. To avoid sticking, consider placing a piece of parchment paper or wax paper between layers.
Freeze: If you'd like to freeze the cookies, it's best to do so before applying the glaze. Place the baked and cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container, separating layers with parchment paper. They can be stored in the freezer for up to 2 months. When ready to enjoy, thaw the cookies at room temperature and apply the glaze before serving.
- Make sure the butter is softened at room temperature. This helps achieve a smooth and creamy texture in the cookie dough. If it's too cold, you'll end up with lumps.
- Allow enough space between the cookie dough balls on the baking sheet. This prevents them from merging into one giant cookie during baking.
- Adjust the milk quantity in the glaze for your desired consistency. A thicker glaze will stay on the cookies better, while a thinner one will provide a lighter coating.
- If you're short on time, you can prepare the dough ahead and refrigerate it. Makes things a breeze when you're craving a fresh batch.
Here are a few more easy cookie recipes to try!
- Mint M&M Brownie Cookies
- Caramel Stuffed Chocolate Chip Cookies
- Lemon Ricotta Cookies
- Maple Brown Sugar Cookies
- Strawberry Cake Mix Cookies
Give these Crumbl Copycat Honey Bun Cookies a try, and you'll understand why I'm we love these delicious cookies!
Honey Bun Cookies Recipe
- 1⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup butter (room temperature)
- ½ cup granulated sugar
- 2 Tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 Tablespoons butter (melted)
- 1 Tablespoon honey
- 1-2 Tablespoons milk
- ⅓ cup powdered sugar
- Line a cookie sheet with parchment paper and set aside.
- Combine the flour, baking powder, cinnamon, and salt in a small bowl and set aside.
- Beat the butter, granulated sugar, and brown sugar with an electric mixer or stand mixer until light and creamy.
- Add in the egg and vanilla extract and beat until combined.
- Slowly add the flour mixture and beat until fully incorporated; don't overmix.
- Use a large cookie scoop to scoop out the dough and roll it into balls evenly.
- Then flatten each ball to about ¾ inch thickness.
- Use the end of a butter knife to make a spiral shape on the top of each cookie.
- Place on prepared cookie sheet about 2 inches apart to allow for spreading.
- Preheat oven to 350ºF. While the oven is preheating, place the sheet of cookies into the freezer for 10 minutes to chill. (Chilling the dough helps to keep the cookies from spreading too much when baked.)
- Once the oven is preheated, remove the cookie sheet from the freezer and bake in the oven for 12-14 minutes or until light golden brown.
- Remove from oven and allow to cool.
- While the cookies are cooling, combine the glaze ingredients in a bowl. Add 1 to 2 Tablespoons of milk for a glaze consistency that will easily brush onto the cookies.
- Using a pastry brush, brush the cookies with the glaze. Allow the glaze to set for 5 minutes before serving.