Honey Bun Cookies (Crumbl Cookies Copycat) — Soft, chewy cookies with warm buttery cinnamon flavor and a signature honey swirl on top. A sweet honey butter glaze finishes them off and makes these cookies irresistible. This easy copycat recipe recreates the bakery-style treat at home and is sure to become a family favorite.
Table of contents
- Easy Honey Bun Cookies Recipe
- Are You a Crumbl Fan?
- Ingredients
- How to Make the 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 enjoy Crumbl-style cookies, these honey bun cookies capture that same comforting flavor: buttery dough spiced with warm cinnamon and finished with a honey-sweet glaze. A shallow spiral pressed into each cookie imitates the classic honey bun swirl and makes them instantly recognizable.
These cookies use everyday pantry ingredients and come together quickly: mix, portion, chill, bake, and ice. With minimal prep and about 15 minutes in the oven, you can have bakery-style honey bun cookies ready in under an hour.
Are You a Crumbl Fan?
If you like bakery-style copycat cookies, try other easy recipes that recreate popular flavors at home.
Note: Crumbl Cookies is a trademarked brand. This recipe is a homemade interpretation inspired by popular bakery-style cookies and is not affiliated with the brand.
Ingredients in Crumbl Copycat Glazed Honey Bun Cookies
This recipe uses simple refrigerator and pantry staples so you can make these cookies anytime.
Cookies:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Ground cinnamon
- Kosher salt
Honey Butter Glaze:
- Unsalted butter, softened
- Confectioners’ (powdered) sugar
- Honey
- Milk (2% or whole preferred)
See the recipe card below for exact quantities and full instructions.
How to Make Honey Bun Cookies
The method is straightforward: cream butter and sugars, add eggs and vanilla, incorporate dry ingredients, portion the dough, chill, bake, and finish with glaze.
Step 1: Cream together the softened 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 flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Slowly add the dry mixture to the wet ingredients and mix until just combined.
Step 4: Use a large cookie scoop to form evenly sized dough mounds, place on parchment-lined baking sheets, and flatten each mound to about 1/4 inch thick.
Step 5: Press a spiral swirl into the center of each cookie using the back of a knife, a chopstick, or a toothpick to recreate the honey bun look.
Don’t Skip the Chill Time!
Chilling is important. Cold dough keeps the cookies thick and prevents excessive spreading. You can chill the scooped cookies on a baking sheet in the freezer for 10–15 minutes or in the refrigerator for about 45–60 minutes. If space is tight, place the dough mounds on a plate that fits in your freezer or fridge.
Step 6: Preheat the oven to 350°F (177°C) and bake the chilled cookies for about 13–15 minutes, or until just set. Allow cookies to rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before glazing.
How to Make Honey Butter Glaze
While the cookies bake and cool, prepare the honey butter glaze to brush on the tops.
Step 1: Whisk the softened butter with confectioners’ sugar, honey, and milk until smooth. A handheld mixer works well but isn’t necessary.
For Best Results
Make sure cookies are completely cool before glazing; glazing warm cookies will cause the icing to slide off.
Step 2: Use a pastry brush to spread the glaze evenly over each cooled cookie. Allow the glaze to set before serving.
Serving Suggestions
These cinnamon-honey cookies are excellent with morning coffee or tea, as a brunch treat, dessert, or an afternoon snack with milk. They also make a welcome addition to cookie trays for parties or gifts during holidays.
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 prevent sticking when freezing baked cookies, freeze them in a single layer on a parchment-lined sheet for about an hour before transferring to a sealed container.
Alternatively, freeze unbaked, portioned dough balls (ready to bake) for 3–4 months. Bake directly from frozen, adding a couple minutes to the baking time—no thawing required.
Glazed Honey Bun Cookies FAQs
Yes. Chilling prevents excessive spreading and helps the cookies stay thick with a soft texture. Chill on a sheet in the freezer for 10–15 minutes or in the refrigerator for 45–60 minutes.
Cornstarch helps produce a tender, soft-batch texture and reduces spread, contributing to a soft, delicate cookie crumb.
Yes. The recipe scales well—just double the glaze quantities too.
Yes. The original yields large, bakery-style cookies. If you make smaller cookies, reduce the baking time and monitor closely.
Yes. Freeze portioned unbaked dough for up to 3–4 months and bake straight from frozen, adding a couple of minutes to the bake time. You can also freeze baked cookies, though unbaked dough often yields fresher results when baked later.
Over-measuring flour is the most common cause. Spoon flour into the measuring cup and level it rather than packing it down.
They were likely overbaked. Start checking earlier—cookies can appear slightly underdone when removed but will finish setting on the hot baking sheet.
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 the butter and both sugars until light and fluffy, about 4 minutes. Scrape the bowl as needed.
- Add the eggs and vanilla and beat to combine, about 2 minutes.
- Whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt. With the mixer on low, gradually add the dry ingredients to the wet until just combined. Do not overmix.
- Line baking sheets with parchment. Use a large cookie scoop to portion dough (about 3 tablespoons each for large cookies), place on sheets, and press to about 1/4-inch thick.
- Make a spiral swirl on the top of each cookie using the back of a knife, chopstick, or toothpick, starting from the center and working outward.
Chilling
- Chill the portioned cookies in the freezer for 10–15 minutes or in the refrigerator for 45–60 minutes. Preheat oven to 350°F while chilling.
Baking
- Bake one sheet at a time on the center oven rack for 13–15 minutes, until the edges begin to turn lightly golden. Rotate the sheet halfway through for even baking.
- Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely before glazing.
Honey Butter Glaze
- Whisk together the softened butter, confectioners’ sugar, honey, and milk until smooth. Use a pastry brush to spread the glaze over cooled cookies.
- Let the glaze set before serving.
Notes
Storage: Store airtight at room temperature for 5–7 days or freeze baked or unbaked dough for 3–4 months. If freezing baked cookies, freeze flat in a single layer first to prevent sticking. For unbaked dough, bake from frozen and add a couple of minutes to the baking time.
Nutrition (per cookie, approximate)
Calories: 312; Carbohydrates: 41 g; Protein: 3 g; Fat: 15 g; Saturated Fat: 9 g; Sodium: 123 mg; Sugar: 24 g.
Nutrition information is an approximation.
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