Hot Honey Buns Recipe

Warm milk & melt butter

Warm the milk in a small saucepan or microwave until it reaches about 100–110°F (warm to the touch). Stir in 3 tablespoons unsalted butter until melted. Let cool slightly so the mixture is warm, not hot.

Activate yeast

In a small bowl, combine warm water (about 110°F), 1 tablespoon granulated sugar and 2 teaspoons instant yeast. Let sit 5–7 minutes until foamy. (If using active dry yeast, ensure proofing with warm water and sugar.)

Mix dough

In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), whisk together 3 cups all-purpose flour and 1 teaspoon kosher salt. Add the warm milk-butter mixture, the foamed yeast, and 1 large egg. Mix on low until combined, then switch to the dough hook and knead 6–8 minutes until smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Prepare filling

While dough is rising, combine 4 tablespoons softened butter, 3/4 cup packed light brown sugar, and 2 teaspoons ground cinnamon in a bowl. Mix until spreadable. Stir in 1/2 cup chopped nuts if using.

Roll out dough

After the dough has doubled, gently deflate and turn it onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4-inch thick.

Spread filling

Evenly spread the cinnamon-brown sugar filling over the rolled dough, leaving a 1/2-inch border along the far long edge.

Roll and cut

Starting from the near long edge, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls (about 1 to 1¼-inch thick).

Second rise

Place the rolls cut-side up into a 9x13-inch baking pan (or two 8-inch round pans) lightly buttered or lined with parchment, leaving a little space between them. Cover loosely with plastic wrap and let rise until puffy and nearly doubled, about 30–45 minutes.

Preheat oven & egg wash

Preheat the oven to 350°F (175°C). When rolls are ready to bake, brush the tops with egg wash (1 beaten egg mixed with 1 tablespoon water) to promote browning.

Bake

Bake the buns in the center of the oven for 22–28 minutes, until golden brown on top and cooked through (an internal temp around 190°F if checked). If the tops brown too quickly, tent with foil for the last 5–8 minutes.

Make hot honey glaze

While buns bake, make the hot honey: combine 1/2 cup honey, 1 teaspoon hot red pepper flakes, 1 teaspoon apple cider vinegar, 1 tablespoon unsalted butter, 1/4 teaspoon smoked paprika (optional), and 1/4 teaspoon kosher salt in a small saucepan over low heat. Warm gently, stirring, until butter melts and honey thins slightly, about 3–5 minutes. Do not boil; keep it just warmed so flavors meld. Taste and adjust heat or vinegar to preference. For smoother presentation, strain out the flakes if desired—but keep them in for texture and visual heat.

Glaze the buns

When buns come out of the oven, immediately spoon or brush about half of the warm hot honey evenly over the hot buns so it sinks into nooks and sweetens the rolls. Let the buns rest 5 minutes, then spoon remaining hot honey over the tops. Sprinkle with 1/2 teaspoon flaky sea salt.

Serve buns warm or at room temperature. For a softer, saucier finish, reheat gently and brush with additional warmed honey. Store cooled buns in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Reheat in a 300°F oven 8–10 minutes or microwave briefly before serving.