Honey Bun Cookies (Crumbl Cookies Copycat) — Soft, chewy cookies with warm buttery cinnamon notes and a charming honey swirl on top. A sweet honey butter glaze finishes them off, making these cookies irresistible. This easy Crumbl copycat recipe uses common pantry ingredients and yields bakery-style cookies your family will love.
Table of contents
- Easy Honey Bun Cookies Recipe
- Are You A Crumbl Fan?
- Ingredients in Crumbl Copycat Glazed Honey Bun Cookies
- How to Make Honey Bun Cookies
- Don’t Skip the Chill Time!
- How to Make Honey Butter Glaze for Honey Bun Crumbl Cookie Copycat
- For Best Results
- Serving Suggestions
- Storing Leftover Cookies
- Glazed Honey Bun Cookies FAQs
- More Easy Cookie Recipes:
Easy Honey Bun Cookies Recipe
If you love Crumbl-style treats, these honey bun cookies will hit the spot. They are perfectly spiced with cinnamon, tender and chewy in texture, and finished with a real-honey swirl that adds both flavor and visual appeal.
Think of classic store-bought honey buns—a cross between a baked cinnamon donut and a cinnamon roll—and you’ll get the idea. These cookies capture those familiar flavors in a simple, easy-to-make form that’s ready in about an hour from start to finish.
With straightforward ingredients, minimal prep, and about 15 minutes baking time, this copycat recipe produces large, bakery-style cookies that are ideal for satisfying a Crumbl craving or serving at a gathering.
Are You A Crumbl Fan?
If you enjoy Crumbl-style cookies, try other copycat recipes like confetti cake cookies. This post is an interpretation to recreate similar flavors at home.
Note: Crumbl Cookies is a trademarked brand. This is a home baker’s copycat recipe inspired by their style, not an official product.
Ingredients in Crumbl Copycat Glazed Honey Bun Cookies
These cookies use everyday fridge and pantry staples, so you can bake them often.
Cookies:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla
- All-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Cinnamon
- Salt
Glaze:
- Unsalted butter
- Confectioners’ sugar
- Honey
- Milk
Exact amounts and full recipe details appear in the recipe card below.
How to Make Honey Bun Cookies
Making these cookies is straightforward: cream the butter and sugars, add eggs and vanilla, incorporate the dry ingredients, shape, chill, and bake. The detailed steps below will help you produce consistent, bakery-quality cookies.
Step 1: In a large bowl or stand mixer fitted with the paddle attachment, cream the butter with granulated and brown sugar until light and fluffy.
Step 2: Beat in the eggs and vanilla until combined.
Step 3: Whisk together the dry ingredients (flour, cornstarch, baking powder, baking soda, cinnamon, and salt) and add gradually to the wet ingredients, scraping the bowl as needed. Mix until just combined.
Step 4: Portion dough with a large cookie scoop into evenly sized mounds on parchment or a Silpat-lined baking sheet. Flatten each mound to roughly 1/4-inch thick.
Step 5: Use the back of a knife, a chopstick, or a toothpick to trace a spiral swirl from the center outward on each cookie to mimic a honey bun.
Step 6: Chill the shaped cookies before baking. This is an essential step to prevent excessive spreading and to help the cookies hold their shape.
Don’t Skip the Chill Time!
Chilling firms the butter and prevents spreading. Two convenient methods: chill scooped cookies on a baking sheet in the freezer for 10–15 minutes, or refrigerate for 45–60 minutes on a plate or sheet that fits your space.
Step 7: Bake at 350°F for about 13–15 minutes, or until the cookies are just set and the edges begin to lightly brown. Cool on the sheet for about 10 minutes, then transfer to a wire rack to cool completely before glazing.
How to Make Honey Butter Glaze for Honey Bun Crumbl Cookie Copycat
Prepare the glaze while the cookies bake so it’s ready when they cool.
Step 1: Whisk together softened butter, sifted confectioners’ sugar, honey, and milk until smooth. Well-softened butter makes this step easiest.
For Best Results
Cool cookies completely before icing. Glazing warm cookies will cause the glaze to slide off.
Step 2: Use a pastry brush to spread the honey butter glaze evenly across each cooled cookie. Allow the glaze to set before serving.
Serving Suggestions
These cookies are versatile—serve them warm with coffee or tea for breakfast, at brunch, as an afternoon snack, or as a dessert with milk. They also make a lovely addition to cookie platters and holiday gift boxes.
Storing Leftover Cookies
Store cooled cookies in an airtight container at room temperature for 5–7 days. For longer storage, freeze baked cookies for 3–4 months.
To freeze baked cookies, lay them in a single layer on a parchment-lined sheet and freeze briefly to prevent sticking, then wrap or place in a freezer-safe container. Thaw at room temperature before serving.
You can also freeze unbaked, portioned cookie dough balls for 3–4 months; bake from frozen, adding a couple of minutes to the bake time—no thawing required.
Glazed Honey Bun Cookies FAQs
Yes. Chilling is essential to prevent spreading and to achieve the thick, soft texture characteristic of these cookies. See the “Don’t Skip the Chill Time” section for chilling options.
Cornstarch helps create a tender, soft-batch texture and reduces spread. It’s a small addition that improves the cookie’s overall texture.
Yes. If you double the cookies, remember to double the glaze as well.
A large cookie scoop yields consistent results. Without one, use a tablespoon to portion the dough and roll into balls by hand.
Yes. Freezing portioned dough is ideal for fresh-baked cookies later. Frozen dough keeps up to 3 months; baked cookies also freeze well for about 3 months.
Overmeasuring flour is the usual cause. Spoon and level flour when measuring to avoid packing too much into the cup.
They were likely overbaked. Start checking around 11–12 minutes and remove when edges just begin to color. Cookies continue to set on the hot baking sheet after removal.
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 (2% or whole)
Instructions
Cookies
- Cream butter and both sugars in a stand mixer with the paddle attachment (or using a handheld mixer) on medium-high until light and fluffy, about 4 minutes. Scrape down the bowl as needed.
- Add eggs and vanilla and beat until combined, about 2 minutes; scrape down the bowl.
- In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
- With the mixer on low, slowly add the dry ingredients to the wet and mix until just combined; do not overmix.
- Line baking sheets with parchment or Silpat. Use a large cookie scoop to portion dough into mounds (about 3 tablespoons each for large cookies). Press each mound to about 1/4-inch thickness.
- Use the back of a knife or a chopstick to create a spiral swirl on each cookie.
Chilling
- Freeze the scooped cookies on a baking sheet for 10–15 minutes, or refrigerate for 45–60 minutes. Preheat oven to 350°F while chilling.
Baking
- Bake one sheet at a time at 350°F for 13–15 minutes, or until just set and the edges begin to lightly brown. Rotate the sheet halfway through for even baking if desired.
- Cool on the sheet for about 10 minutes, then transfer to a wire rack to cool completely before glazing.
Honey Butter Glaze
- Whisk softened butter, confectioners’ sugar, honey, and milk until smooth. Brush the glaze over completely cooled cookies with a pastry brush. Allow glaze to set before serving.
Notes
Nutrition
Nutrition information is an approximation.
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