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Honey Bun Cupcakes
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5 from 1 vote

Honey Bun Cupcakes

Classic honey bun flavors baked inside a cupcake.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 24 Honey Bun Cupcakes
Calories: 162kcal
Author: Stefani


Bun Ingredients

  • 2 cups bread flour
  • 1 tablespoon + 2 teaspoons active dry yeast
  • 1/2 cup + 3 tablespoons unsalted butter frozen
  • pinch of salt
  • 1/3 cup super fine caster sugar
  • 1 1/2 cups milk
  • 1/4 cup unsalted butter melted
  • 1 large egg

Filling Ingredients

  • 1/4 cup unsalted butter room temperature
  • 1/4 cup ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup + 2 tablespoons honey

Glaze Ingredients

  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons heavy whipping cream
  • 1/4 teaspoon vanilla
  • 2 tablespoons honey


Bun Instructions

  • In a food processor, mix 1 cup of the flour, yeast, and frozen butter until the butter is fully integrated into the flour.
  • Transfer the flour mixture to a mixing bowl.
  • Add the rest of the flour, salt, and sugar and mix to combine.
  • Mix the milk with melted butter. The temperature of the mixture should be warm, but not too hot that you can't touch it.
  • Add the milk, butter, and egg to the flour mixture and either knead using a stand mixer with a dough hook attachment for six minutes or knead by hand until you can form the dough into a smooth ball.
  • The dough will be VERY soft. It is nothing like bread dough. Don't worry, you haven't done anything wrong and you should not add more flour.
  • Place the dough in a covered, lightly oiled bowl and let it sit in a warm place until doubled in size. I turn my oven on to 170 F, wait for it to heat up, then turn the heat off and keep the bowl in there.

Filling Instructions

  • Mix all ingredients until fully combined.
  • When the bun dough is done rising, lightly flour a work surface, remove the dough from the bowl, and form it into a rectangle on the work surface. It will still be much wetter than you would expect it to be.
  • Preheat oven to 400 F.
  • Spread the filling over the rectangle and roll the dough into a log. It won't be super easy to roll, but don't stress. The only reason you are doing this is to evenly distribute the cinnamon filling inside your cupcakes.
  • Cut the log into 24 pieces. I found that the easiest way to do this was to cut the log in half lengthwise and then cut each half into 12 pieces.
  • Place each piece inside of a cupcake liner in a cupcake tin.
  • Bake cupcakes for 13 minutes or until the tops begin to brown.

Glaze Instructions

  • Mix all ingredients and drizzle or spread over warm cupcakes.


Calories: 162kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 11mg | Potassium: 36mg | Sugar: 10g | Vitamin A: 285IU | Calcium: 23mg | Iron: 0.2mg