Glazed Honey Buns

These Homemade Honey Buns are soft, fluffy, and perfectly sweet with that classic swirl and sticky honey glaze you remember from childhood treats. Made gluten-free with clean, simple ingredients, they bake up tender and pillowy with a warm hint of cinnamon and a glossy glaze that melts into every bite. Perfect for breakfast, brunch, or an afternoon treat with coffee, these honey buns bring all the nostalgic bakery flavor—just made better at home.

Ingredients

Method

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Step 1

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For

12

M

I

Dough

1/4

cup

Psyllium Husk

3/4

cup

Water, warm

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Notes

Additional Allergens/Modifications: Egg: Use egg replacer (I suggest Bob Red Mills) Dairy: Sub dairy free alternative for butter, milk, and cream. Yeast: Use my sourdough recipe from Volume 3. The glaze is the key to keeping these honey buns soft and ready to eat without reheating. These taste amazing the next day. There are two proofing options here: 1. You can place in a warm, draft free area for one hour and let it double in size or you can place covered in to the refrigerator to bake at a later time 2. Make sure to allow them to come to room temperature and proof before baking.

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