These Honey Bun Cookies are a fun, easy take on the classic Little Debbie Honey Bun pastries! They are a honey cinnamon cookie with the iconic swirled top drizzled with a cinnamon honey butter icing. The honey glazed cookies are sweet and slightly spiced. They pair perfectly with the rich, honey flavored topping.
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I remember seeing Little Debbie Honey Buns pastries at the vending machines at school and once in a while I would be allowed to get one from the gas station during family road trips. I have such good memories of these sweet, honey-flavored treats that I couldn't wait to make a cookie version!
My homemade honey bun recipe is super simple, unlike their pastry origins, so you can have the flavors of honey buns at home without the hassle or a trip to the gas station!
This recipe is sponsored by my favorite honey company, Local Hive™! They bottle local batches of only the best raw and unfiltered honey across the US, and they donate a portion of their proceeds to PACE (Pollinator Awareness Through Conservation and Education) to help protect the bees.
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Why You'll Love This Recipe
- It's an easy honey cookie recipe that comes together in under 30 minutes.
- They taste even better than a honey bun Crumbl cookie!
- The glaze swirled top is so cute and easier to make than the store-bought pastries.
- You'll need fewer than 10 pantry staples to make these cookies made with honey.
- They're made with delicious Local Hive™ Honey, just like my Honey Pear Muffins and Honey Banana Bread!
Ingredients
- Unsalted butter is used in the cookie and the honey drizzle on top.
- Honey is the main flavor in this honey cookie recipe. It's used in the cookie dough and the glaze! Local Hive™'s Northwest blend brings out the best classic honey flavor in these cookies!
- Vanilla extract amplifies the sweetness from the honey. Use pure vanilla extract instead of imitation.
- Baking soda gives the cookies the perfect rise and spread.
- Salt helps balance out the sweetness in these cinnamon honey cookies.
- Cinnamon adds a warm spice to the cookie dough and the honey butter glaze.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Make these into jumbo bakery sized cookies by using a larger cookie scoop (about 4 tablespoons of dough per cookie) and adding 1-2 minutes to the bake time.
- Swap out the cinnamon for chai, pumpkin pie, or apple pie spice for a delicious fall twist!
- Use any of Local Hive™'s raw and unfiltered honey blends in this recipe! They have over 23 varietals of local honey from all over the U.S.!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Honey Bun Cookies
Step 1: Melt the butter in a small, microwave-safe bowl. Mix in the honey and cinnamon. Let it cool and thicken while making the cookies.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Step 3: In a large mixing bowl, cream the room temperature butter, honey, and granulated sugar. Mix in the egg and vanilla extract to combine.
Step 4: Stir the dry ingredients into the wet ingredients to form the cookie dough.
Step 5: Scoop and roll cookie dough balls and place them onto a baking sheet. Bake at 350°F for 7-10 minutes. Let them cool for a few minutes, then transfer to a wire rack.
Step 6: Drizzle or pipe a swirl of the thickened cinnamon honey butter on the cookies.
Expert Baking Tips
- Using a cookie scoop is the easiest way to make cookie dough balls, but if you don't have a cookie scoop, use a tablespoon and roll the dough in your hands to form a ball.
- Use a piping bag with a small round opening or a plastic bag with the tip cut off to swirl the glaze on top of the cookies.
- Line your baking sheet with parchment paper or a silicone mat to prevent the honey bun cookies from sticking to it.
Recipe FAQs
No. These cookies will bake perfectly without chilling first. You can, however, make the dough and refrigerate it up to 24 hours before baking.
This is likely from over-measuring the flour. I recommend weighing it on a food scale in grams (see "metric" tab of recipe card below). If using measuring cups, gently spoon the flour into them and level it off with a straight edge - do not pack the flour into the cups!
They probably spent too much time in the oven. Be sure to remove the cookies as soon as the edges begin to brown. They'll continue baking on the hot pan after taking them out.
Local Hive™ is an American honey company devoted to protecting and preserving the lives of bees. They work with 250+ beekeepers across the United States to bottle locally sourced varietals of raw and unfiltered honey. Each varietal of honey has a unique color and flavor profile due to the local differences in bees and what they pollinate in specific areas. I find the Northwest varietal to be perfect in this honey bun cookie recipe because of its bold, classic taste! Learn more about Local Hive™ at localhivehoney.com.
You can find different varietals in many grocery stores across the US, or purchase all varietals at shop.localhivehoney.com! As an affiliate, I'm happy to offer you 15% off of your purchase with the code BOB15 (valid through December 31, 2022).
Storage
Room Temperature
Store cookies (preferably unglazed) on the counter in an airtight container for up to 5 days.
Freezing Instructions
Store cinnamon honey cookies in an airtight container in the freezer for up to 3 months.
These cookies can be made ahead of time! I recommend freezing the cookie dough balls and storing them in a freezer bag. When you are ready to bake, pop the frozen dough balls on your prepared cookie sheet and bake as instructed.
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @brokenovenbaking & @localhivehoney on Instagram!
📖 Recipe
Easy Glazed Honey Bun Cookies
Equipment
- Baking sheet
- Mixing bowls
- Measuring spoons
- Spatula
- Whisk
- Wire cooling rack
Ingredients
Cinnamon Honey Butter Glaze
- 1½ tablespoons (21 g) unsalted butter melted
- 3 tablespoons (63 g) Local Hive™ Northwest Raw and Unfiltered Honey
- ⅛ teaspoon ground cinnamon
Honey Bun Cookies
- 1¾ cups (218.75 g) all-purpose flour weighed in grams or spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113.5 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- 1½ tablespoons (31.5 g) Local Hive™ Northwest Raw and Unfiltered Honey
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Make the cinnamon honey butter glaze by mixing the honey and cinnamon into the warm, melted butter until completely combined. Let it cool and thicken while making the cookies.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large bowl, cream together the butter, sugar, and honey until light and fluffy (2-3 minutes on medium speed). Mix in the egg and vanilla extract.
- Stir the dry ingredients into the wet ingredients just until combined. Scrape the sides of the bowl as necessary.
- Scoop and roll dough balls (3-4 teaspoons each) into a smooth sphere. Place them on a baking sheet 2 inches apart. Bake on the middle rack until the edges start to tan (7-10 minutes).
- After a few minutes, transfer the cookies to a wire rack. Before serving, swirl cinnamon honey butter glaze on top.
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