Honey Bun Cookies (Crumbl Cookies Copycat) — Soft, chewy cookies with warm buttery cinnamon notes and a honeyed swirl on top. A sweet honey butter glaze finishes them off for an irresistible flavor. This easy Crumbl copycat is made from common pantry ingredients and becomes a fast family favorite.
Table of contents
- Easy Honey Bun Cookies Recipe
- Are You A Crumbl Fan?
- Ingredients
- How to Make Honey Bun Cookies
- Don’t Skip the Chill Time!
- Honey Butter Glaze
- For Best Results
- Serving Suggestions
- Storing Leftovers
- FAQs
- More Easy Cookie Recipes
Easy Honey Bun Cookies Recipe
If you love Crumbl-style cookies, these honey bun cookies deliver the same soft, slightly chewy texture with a cozy cinnamon and buttery flavor. A real honey swirl on top and a honey butter glaze make them taste like the classic honey bun you remember from lunchboxes or convenience store snack cases.
This version is simple: basic ingredients, straightforward steps, minimal hands-on time and about 15 minutes in the oven. From start to finish you can have bakery-style honey bun cookies in roughly an hour—perfect for satisfying a Crumbl craving at home.
Are You A Crumbl Fan?
If you enjoy Crumbl copycats, consider trying other popular copycat recipes for similar jumbo, soft-style cookies.
Note: Crumbl Cookies is a trademarked brand. This recipe is an inspired, home-made copycat version and not an official product.
Ingredients in Crumbl Copycat Glazed Honey Bun Cookies
This recipe uses fridge and pantry staples for both cookies and the glaze.
Cookies:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
Glaze:
- Unsalted butter
- Confectioners’ (powdered) sugar
- Honey
- Milk
Exact ingredient amounts are included in the recipe card below.
How to Make Honey Bun Cookies
Making these cookies involves creaming, mixing the dry ingredients, portioning, chilling, baking, and finally glazing. Follow the steps and tips for consistent, bakery-style results.
Step 1: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter with granulated and brown sugar until light and fluffy.
Step 2: Beat in the eggs and vanilla until fully combined.
Step 3: Whisk together the dry ingredients in a separate bowl, then add them gradually to the wet mixture on low speed, scraping the bowl as needed. Do not overmix.
Step 4: Portion the dough with a large cookie scoop into evenly sized mounds on parchment- or Silpat-lined baking sheets. Flatten each mound to about 1/4-inch thick.
Step 5: Create the honey-bun swirl by dragging the back of a dinner knife, chopstick, or similar tool in a spiral from the center outward on each cookie top.
Step 6: Chill the formed cookies before baking — this is essential to prevent excessive spreading.
Don’t Skip the Chill Time!
Chilling lets the butter firm up so the cookies hold their shape. Methods: freeze the scooped dough on a baking sheet for 10–15 minutes, or refrigerate for 45–60 minutes on a plate if oven- or freezer-space is limited.
Step 7: Bake at 350°F for about 13–15 minutes, or until the cookies are just set. Let them cool on the pan for a few minutes, then transfer to a wire rack to cool completely before glazing.
How to Make Honey Butter Glaze for Honey Bun Crumbl Cookie Copycat
Make the glaze while the cookies bake so it’s ready once cookies are fully cooled.
Step 1: Whisk together softened butter, confectioners’ sugar, honey, and milk until smooth. Using very soft butter makes this quick and easy.
For Best Results
Glaze only fully cooled cookies. If the cookies are warm, the glaze will slide off.
Step 2: Use a pastry brush or small spatula to spread the honey butter evenly over each cooled cookie. Allow the glaze to set before serving.
Serving Suggestions
Serve these cinnamon honey bun cookies warm or at room temperature. They pair well with coffee or tea at breakfast, as a brunch treat, a snack with milk, or on a party cookie platter. They also make a welcoming homemade gift during the holidays.
Storing Leftover Cookies
Store cooled cookies airtight at room temperature for 5–7 days. For longer storage freeze for 3–4 months. To freeze baked cookies, freeze them single-layer on a parchment-lined sheet until firm, wrap individually, then store in an airtight container.
Alternatively, freeze unbaked dough balls for 3–4 months and bake from frozen—add a couple of minutes to the baking time when going straight from freezer to oven.
Glazed Honey Bun Cookies FAQs
Yes. Chilling prevents excessive spread and helps the cookies stay thick and soft. Freeze for 10–15 minutes or refrigerate for 45–60 minutes depending on space.
Cornstarch contributes to a tender, soft-batch texture and reduces spread so cookies are soft and slightly pillowy.
Yes. Doubling is convenient—just remember to double the glaze as well.
Use a large cookie scoop for consistent size. If you don’t have one, use measuring spoons and shape by hand.
Yes. The recipe yields large bakery-style cookies; reduce portion size and shorten baking time accordingly, watching closely for doneness.
Yes. Freeze portioned unbaked dough for up to 3 months and bake from frozen, adding a couple minutes to the bake time. Baked cookies also freeze well for up to 3 months.
Overmeasuring flour is the likely cause. Spoon flour into the measuring cup and level; don’t pack it down.
They were likely overbaked. Start checking around 11–12 minutes. Pull them when edges are just turning golden; they’ll set on the hot sheet as they cool.
Honey Bun Cookies
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
Honey Butter Glaze
- 1/4 cup unsalted butter, softened
- 1 cup confectioners’ sugar, sift if lumpy
- 2 tablespoons honey
- 2 tablespoons milk
Instructions
Cookies
- Cream butter and both sugars on medium-high until light and fluffy, about 4 minutes. Scrape the bowl.
- Add eggs and vanilla; beat until combined, about 2 minutes.
- In a separate bowl whisk the dry ingredients. With mixer on low, add dry to wet until just combined.
- Portion dough with a large scoop into mounds (about 3 tablespoons each for large bakery-style cookies). Flatten to 1/4-inch thick.
- Create a spiral swirl on each cookie top using the back of a knife or a chopstick.
Chilling
- Chill scooped cookies on a baking sheet in the freezer 10–15 minutes or refrigerate 45–60 minutes. Preheat oven to 350°F while chilling.
Baking
- Bake on the center rack for 13–15 minutes or until just set. Bake one sheet at a time if possible and rotate halfway through. Let cool on the sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Honey Butter Glaze
- Whisk together softened butter, confectioners’ sugar, honey, and milk until smooth.
- Brush or spread glaze over completely cooled cookies and allow it to set before serving.
Notes
Storage: Store airtight at room temperature for 5–7 days or freeze for 3–4 months. To freeze dough, portion and freeze unbaked balls; bake from frozen, adding a couple minutes to the bake time.
Nutrition
Nutrition information is an approximation.
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