Sourdough Discard Honey Buns (Better Than Little Debbie Buns)

Name: Sourdough Honey Buns Recipes
Prep time: 15 min
Cook time: 20 min
Total time: 140 min
Ingredients: 120 grams sourdough discard, room temperature (1/2 cup); 30 grams honey (1 Tablespoon); 175 grams milk, warm (3/4 cup); 57 grams unsalted butter, melted (4 Tablespoons); 1 large egg (room temperature); 370 grams bread flour (2 ½ cups + 2 Tablespoons); 7 grams instant yeast (2 teaspoons); 5 grams salt (3/4 teaspoon); 113 grams unsalted butter, room temperature (1/2 cup); 72 grams honey (3 Tablespoon); 4 grams vanilla paste or extract (1 teaspoon); pinch of salt; 110 grams brown sugar (1/2 c); 6 grams ground cinnamon (1 Tablespoon); 340 grams powdered sugar (2 1/2 cups + 2 Tablespoons); 60 grams hot water (1/4 cup); 25 grams honey (1 Tablespoon); 6 grams vanilla paste or extract (1½ teaspoon); 1 gram salt (1/4 teaspoon)

These Sourdough Discard Honey Buns are sure to be your next favorite bake! They’re soft, fluffy, and topped with a sweet honey glaze for a homemade version of the classic after-school treat. Made with sourdough discard and simple ingredients, these pillowy buns are perfectly sweet and such a fun nostalgic bake.

If you love making bakery-style treats at home, try my Sourdough Discard Cinnamon Rolls or these gooey Sourdough Sticky Buns. They’re both delicious ways to put your sourdough starter or extra discard to good use!

Quick Look: Sourdough Discard Honey Buns

Prep Time: 15 minutes
Rise Time: 1 hour 45 minutes
Cook Time: 20–24 minutes
Total Time: 2 hours
Servings: 8 honey buns
Calories: 628kcals per serving (based on nutritional panel)
Cook Method: Baked
Flavor Profile: Soft, fluffy, and buttery with a sweet honey and cinnamon sugar filling, finished with a glossy honey glaze. A homemade upgrade on the classic Little Debbie treat!
Difficulty: Easy — Simple ingredients, quick to mix, and ready in just about 2 hours!

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Why You’ll Love These Sourdough Discard Honey Buns

Better than store-bought honey buns—Making these at home means real butter and natural honey. They taste better, plus they’re better for you. It’s the same reason I prefer making these Sourdough Discard Donuts at home instead of buying them at the store.
Baked, not fried—Deep-frying means dealing with hot oil and messy splatter. An enriched butter-and-egg dough similar to my Sourdough Brioche keeps these homemade buns soft, golden brown, and rich with no frying needed.
Real honey flavor—A honey butter is brushed over the rich dough before rolling and whipped into the glaze. It gives a clear honey flavor rather than the heavy spice blend found in my Sourdough Apple Cinnamon Rolls recipe.
A fast, same-day bake—A little yeast does the heavy lifting for these homemade rolls. You get a quick, reliable rise every time. Using commercial yeast makes these buns just as easy to pull off in a single morning as my Sourdough Discard Bagels recipe.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

sourdough discard honey buns ingredients

Bread flour—Bread flour gives these honey buns the fluffiest, chewiest texture. Standard all-purpose flour works if that is what you have, but bread flour’s higher protein content gives you a much better rise.
Milk—Whole milk keeps the dough rich and soft, but your favorite non-dairy milk will work just fine.
Sourdough Discard—Grab room-temperature discard that’s no more than a day or two old. Cold discard straight from the fridge will drag out your rise time. If you don’t have discard on hand, you can swap in an equal amount (in grams) of active sourdough starter.
Instant Yeast—Stick with instant yeast for this discard buns recipe instead of active dry. Active dry yeast needs to be dissolved in warm liquid first and takes longer to work. Instant yeast goes right into the dry ingredients and makes the dough rise real fast.

Honey Butter Filling

Honey: Any honey works, but I recommend using a mild-flavored honey for the best flavor.
Butter: Make sure your butter is softened to room temperature so it spreads smoothly over the dough without tearing it. Skip the salt if you use salted butter.
Vanilla: I love vanilla paste because of its rich flavor and those pretty little flecks, but vanilla extract works just as well.
Cinnamon Sugar: I used light brown sugar, but dark brown sugar brings a deep, caramel-like sweetness that tastes incredible with the honey.

Honey Glaze

Honey: Stick with a mild-flavored honey here so the glaze stays sweet and balanced rather than bitter.
Powdered sugar: Sweetens the glaze and dissolves quickly for a smooth, lump-free finish.
Hot water: Thins out the glaze just enough so it brushes on just right
Vanilla: A quick drop of vanilla paste or vanilla extract rounds out the sweetness in the glaze.

1 Day Baking Schedule

Time	Process
6:00 AM	Mix Dough
7:00 AM	Shape the buns
7:15 AM	Second rise
8:00 AM	Bake

2 Day Baking Schedule

Time	Process
7:00 PM	Mix the dough
8:00 PM	Shape buns, cover, and chill in the fridge
Next Day
6:00 AM	Second rise
8:00 AM	Bake

How to Make Sourdough Discard Honey Buns

To the bowl of a stand mixer fitted with a paddle attachment, add the milk, sourdough discard, egg, melted butter, and honey. Mix until smooth.

Add the flour, instant yeast, and salt to the wet ingredients. Swap to a dough hook and mix on low speed until a shaggy dough forms, then knead on medium speed for 6–8 minutes.

Transfer the dough to a lightly greased bowl, cover, and let it double in size.

Once the dough has doubled, punch it down to release the air bubbles, then place it onto a lightly floured work surface.

dough rolled out with honey butter spread

Roll the honey bun dough into a 16×12-inch rectangle. Spread the honey butter evenly over the dough, then sprinkle the cinnamon-brown sugar mixture on top.

dough with honey butter and cinnamon cut out into squares

Using a pizza cutter, cut the dough into 8 equal pieces/strips.

Roll each strip tightly into a spiral and place it onto a parchment-lined, rimmed baking sheet.

Place a small piece of parchment paper over each roll and gently press down to flatten it into an oval shape.

Cover with plastic wrap and leave the honey buns to puff up and complete their second rise.

Preheat the oven to 350°F and bake for 20–24 minutes. Transfer to a wire rack to cool a little.

In a small bowl, whisk together the powdered sugar, hot water, honey, vanilla, and salt until smooth.

Using a pastry brush, brush the honey glaze over the warm sourdough discard honey buns. Let the glaze set, then enjoy!

Make-Ahead Options

Option #1 (Chill after first rise): Prepare the dough, and once it has doubled in size, cover the bowl and chill in the fridge overnight. The following morning, shape the honey buns and allow them to rise and get fluffy in a warm place before baking as normal.
Option #2 (Chill after shaping): Prepare the dough and shape the honey buns the night before, then pop the covered baking sheet into the fridge overnight. Pull out the unbaked rolls 1–2 hours before baking to allow them to rise and get fluffy in a warm place.
Option #3 (Freeze unbaked): Prepare the dough and shape the honey buns, then pop the covered baking dish into the freezer overnight. Once frozen solid, place the sourdough honey buns into a freezer-safe bag and store for 2–3 weeks for the best results.

When ready to bake, place the frozen honey buns on a parchment paper-lined baking sheet. Cover and place them in the refrigerator the night before. The next morning, take them out of the fridge and allow them to rise in a warm place, about 1.5–2 hours, or until fluffy.

McKenna’s Helpful Tips

Avoid adding extra flour — The dough should feel soft and slightly tacky when you finish kneading. If your kitchen is particularly humid, you might need a touch extra flour. Start by adding 10 grams of flour at a time. But dumping in extra flour leaves you with dry, dense honey buns instead of pillowy ones. That same measuring rule is just as critical when making Sourdough Babka.
Don’t overbake them—Since these honey buns are baked individually on a sheet pan, they’ll bake faster than rolls nestled together in a baking dish. Pull them out as soon as they turn light golden, and the centers hit 190°F to keep them super soft.
Roll the strips tightly before flattening – Keep each dough spiral snug as you roll it up so there are no big gaps between the layers. If you roll it too loose, the center will pop right up in the oven. You watch out for the same thing when making Sourdough Cinnamon Swirl Bread.
Give enriched dough extra time to rise. Because this dough contains butter and milk, it takes a little longer to puff up than a standard lean dough. Your kitchen temperature matters a whole lot. A cooler kitchen will slow down the rise, while a warm spot speeds things up, so rely on the look and feel of the dough rather than the clock. Properly proofed buns bake up light and airy, while underproofed dough ends up heavy and dense.
Hold off on the glaze if you are freezing the buns. If you want to bake the sourdough discard buns ahead of time, let them cool completely after coming out of the oven, but leave the glaze off. Wrap them tightly in plastic wrap and freeze them in a freezer-safe bag.

How to Store

Store cooled, glazed honey buns in an airtight container on the counter for up to 3 days. When you are ready to eat one, pop it in the microwave for 10–15 seconds to bring back that freshly baked softness. For long-term storage, bake the sourdough discard buns as usual and let them cool completely, but hold off on glazing them.

Wrap the unglazed buns tightly in plastic wrap, place them inside a freezer-safe bag, and freeze for up to 3 months. When you are ready to serve, thaw the rolls on the counter or in the fridge overnight. Reheat them in a 350°F oven for about 15 minutes until warm throughout, then brush with fresh glaze right before serving.

Sourdough Discard Honey Buns FAQs

Can I use active sourdough starter instead of discard?

Yes, you can substitute active starter for the discard in equal amounts by weight. If you want a 100% sourdough version without instant yeast, use the dough recipe from my 100% Sourdough Cinnamon Rolls, then follow the shaping and glazing instructions here.

Can I make sourdough discard honey buns ahead of time?

Yes, you can make these buns ahead of time. After shaping the buns, cover the baking sheet tightly and put it in the fridge overnight. The next day, bring the chilled, shaped buns out to sit at room temperature so they can finish their second rise and puff up before baking. I give my Sourdough Hot Cross Buns the same overnight chill, and I love how much better the flavor turns out.

Why did the centers of my sourdough discard honey buns pop out while baking?

Sourdough discard honey buns pop out during baking if you didn’t roll the dough strips tightly enough before flattening. A loose spiral leaves extra room for the center to expand upward in the oven instead of baking flat and even. Don’t worry if this happens. They might look a little imperfect, but they’re still delicious.

More Sourdough Rolls & Buns Recipes

Sourdough Sticky Buns Recipe (The Best Sticky Rolls)

Sourdough Discard Lemon Blueberry Sweet Rolls

Sourdough Orange Rolls Recipe {With Active Starter}

Soft and Fluffy Sourdough Cinnamon Rolls Recipe

If you tried this Sourdough Discard Honey Buns recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!

Sourdough Honey Buns Recipes

By McKenna Pulda

Yield: buns

Prep Time: 15

Cook Time: 20

Rise Time: 1 45

Total Time: 2 20

These Sourdough Discard Honey Buns are soft, fluffy, and topped with a sweet honey glaze for an irresistible homemade treat. Made with sourdough discard and simple ingredients, they’re an easy and delicious twist on the nostalgic Little Debbie honey bun.

5 from 1 vote

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Equipment

Ingredients

Sourdough Discard Honey Bun Dough

120 grams sourdough discard, room temperature 1/2 cup
30 grams honey 1 Tablespoon
175 grams milk, warm 3/4 cup
57 grams unsalted butter, melted 4 Tablespoons
1 large egg room temperature
370 grams bread flour 2 ½ cups + 2 Tablespoons
7 grams instant yeast 2 teaspoons
5 grams salt 3/4 teaspoon

Butter Filling

113 grams unsalted butter, room temperature 1/2 cup
72 grams honey 3 Tablespoon
4 grams vanilla paste or extract 1 teaspoon
pinch of salt

Cinnamon Sugar Filling

110 grams brown sugar 1/2 c
6 grams ground cinnamon 1 Tablespoon

Honey Glaze

340 grams powdered sugar 2 1/2 cups + 2 Tablespoons
60 grams hot water 1/4 cup
25 grams honey 1 Tablespoon
6 grams vanilla paste or extract 1½ teaspoon
1 gram salt 1/4 teaspoon

Instructions

DOUGH

Add the sourdough discard, honey, warm milk, melted butter, and egg to the bowl of a stand mixer with the paddle attachment. Mix on low speed or whisk with a Danish dough whisk until the ingredients are mixed thoroughly.
The temperature of the milk was 110 degrees F. Any hotter and this could kill the instant yeast and prevent the dough from rising.
120 grams sourdough discard, room temperature, 30 grams honey, 175 grams milk, warm, 57 grams unsalted butter, melted, 1 large egg
Switch the paddle attachment with the dough hook attachment. Then, add the flour, instant yeast and salt to the bowl. Mix on low, stopping to scrape the sides of the bowl with a rubber spatula when necessary, until all of the ingredients have been incorporated.
370 grams bread flour, 7 grams instant yeast, 5 grams salt
Continue to knead the dough for 5-7 more minutes at medium speed. You can knead this dough by hand, but I would increase the time to about 10-15 minutes.
You know the dough will have enough flour when the dough is pulling away from the sides of the bowl while it is being kneaded and when the dough feels tacky, not sticky, when you poke it.
Remove the dough and place it in a straight-edge bowl, cover it and let the dough rest until doubled in size in a warm spot.
In my 70 degree F kitchen, this took about 1 hour. The rise time can vary depending on the temperature of your ingredients and kitchen. The warmer your kitchen, the faster the dough will rise. The opposite is true for cooler kitchens.

FILLINGS

While the dough is rising, prepare the filling. In a small bowl, add the butter, honey, vanilla and salt. Mix until combined. In another bowl, mix the brown sugar and cinnamon. Set aside.
113 grams unsalted butter, room temperature, 72 grams honey, 4 grams vanilla paste or extract, pinch of salt, 110 grams brown sugar, 6 grams ground cinnamon

SHAPE

Once the dough has doubled in size, remove the dough onto a lightly floured work surface. With a rolling pin, shape the dough into a 16 inch by 12 inch rectangle.
Spread the honey butter over the entire surface of the dough, then sprinkle the cinnamon sugar mixture on the entire surface of the dough.
Starting at the long end closest to you, roll up the homemade cinnamon rolls into a long snake. Cut off the uneven edges, then divide into 8 equal pieces with unflavored dental floss, string, or a sharp knife. (2 inches per roll)
Or, using a pizza cutter, slice the dough into 8 even stripes (2 inches per roll), then roll each into a roll for a more polished look. Roll tightly and then tuck the end underneath the bottom of the roll.
Line a rimmed baking sheet with parchment paper and place the Sourdough Discard Honey Buns about 2 inches apart.
Using a small piece of parchment paper, flatten each honey bun to an oval shape, about 4-5 inches wide, then cover with plastic wrap or a plastic cover and let rise for a second time until they have noticeably grown and look puffy. This took 45-60 minutes in my 70 degree F kitchen.
Not ready to bake these on the same day? No worries! Jump down to the NOTES for several Make-Ahead options!

BAKE

Preheat the oven to 350 degrees F and bake the buns for 20-24 minutes or until the tops are lightly golden brown and the internal temperature is at least 188 degrees F.
If the honey buns are browning too quickly, cover them with aluminum foil and continue to bake.
Remove from the oven and place the honey buns on a wire rack to cool slightly.

HONEY GLAZE

While the cinnamon buns are cooling slightly, prepare the honey glaze.
In a medium mixing bowl, add the powdered sugar, hot water, honey, vanilla and salt. Whisk until smooth.
340 grams powdered sugar, 60 grams hot water, 25 grams honey, 6 grams vanilla paste or extract, 1 gram salt
Using a pastry brush, brush the honey glaze over the warm honey buns so that it can slightly melt into all of the cracks and crevices. Allow the glaze to set slightly and enjoy!

Notes

Ingredients & Substitutions

Bread flour—Bread flour gives these honey buns the fluffiest, chewiest texture. Standard all-purpose flour works if that is what you have, but bread flour’s higher protein content gives you a much better rise.
Milk—Whole milk keeps the dough rich and soft, but your favorite non-dairy milk will work just fine.
Sourdough Discard—Grab room-temperature discard that’s no more than a day or two old. Cold discard straight from the fridge will drag out your rise time. If you don’t have discard on hand, you can swap in an equal amount (in grams) of active sourdough starter.
Instant Yeast—Stick with instant yeast for this discard buns recipe instead of active dry. Active dry yeast needs to be dissolved in warm liquid first and takes longer to work. Instant yeast goes right into the dry ingredients and makes the dough rise real fast.

Honey Butter Filling

- Honey: Any honey works, but I recommend using a mild-flavored honey for the best flavor.
- Butter: Make sure your butter is softened to room temperature so it spreads smoothly over the dough without tearing it. Skip the salt if you use salted butter.
- Vanilla: I love vanilla paste because of its rich flavor and those pretty little flecks, but vanilla extract works just as well.
- Cinnamon Sugar: I used light brown sugar, but dark brown sugar brings a deep, caramel-like sweetness that tastes incredible with the honey.

Honey Glaze

Honey: Stick with a mild-flavored honey here so the glaze stays sweet and balanced rather than bitter.
Powdered sugar: Sweetens the glaze and dissolves quickly for a smooth, lump-free finish.
Hot water: Thins out the glaze just enough so it brushes on just right
Vanilla: A quick drop of vanilla paste or vanilla extract rounds out the sweetness in the glaze.

MAKE-AHEAD Options

If you are looking to prepare these Sourdough Discard Honey Buns the night before and bake them the following morning – here are some options and tips!

Option 1: Prepare the dough and once it has doubled in size, cover the bowl and chill in the fridge overnight. The following morning, shape the honey buns and allow them to rise and get fluffy in a warm place before baking as normal. Since the dough is cool from the fridge, the second rise will take longer to complete.

Option 2: My personal favorite method! Prepare the dough and shape the honey buns the night before, then pop the covered baking dish into the fridge overnight. Pull out the unbaked buns 1-2 hours before baking to allow them to rise and get fluffy in a warm place.

Option 3: Prepare the dough and shape the honey buns, then pop the covered baking dish into the freezer overnight. Once frozen solid, place the sourdough cinnamon rolls into a freezer-safe bag and store for 2-3 weeks for the best results. When ready to bake, place the frozen honey buns on a parchment paper-lined baking sheet. Cover and place them in the refrigerator the night before. The next morning, take them out of the fridge and allow them to rise in a warm place, about 1.5-2 hours, or until fluffy.

Bake, Freeze & Reheat

Otherwise, you can bake the honey buns as normal, then allow them to cool to room temperature. DO NOT ICE WITH HONEY GLAZE. Cover the buns tightly with plastic wrap and place them in a freezer-safe bag. When ready to enjoy, allow the buns to thaw on the counter top at room temperature or in the fridge overnight. Once thawed, reheat them in a 350 degree F oven for about 15 minutes or until warmed through. Top with honey glaze and serve!

**Since this is an enriched dough, it can take longer for the dough to rise. The rise time will also depend on the temperature of your kitchen. A cooler kitchen will have a longer final rise, while a warmer kitchen will be quicker. Bake as normal.