Honey Bun Cookies (Crumbl Cookies Copycat) — Soft and chewy with a warm buttery cinnamon flavor, these cookies resemble a classic Honey Bun with their fun swirl on top! The sweet honey glaze makes them IRRESISTIBLE! This EASY Crumbl Cookies copycat recipe will become a family FAVORITE!
Easy Honey Bun Cookies Recipe
If you love Crumbl cookies, you are going to love these copycat honey bun cookies! They are perfectly spiced with warm cinnamon and have the best soft and chewy cookie texture. The fun little swirl on top made with real honey just sweetens the deal.
If you grew up eating Honey Buns from the convenience store or had them in your lunch box, you know they are a cross between a baked cinnamon donut and a cinnamon roll and are a sweet and flavorful snack cake!
This buttery cookie version, just like my easy honey bun cake, will bring back all those sweet memories of your favorite honey buns, all while being so much easier to make from scratch.
Made with simple ingredients, easy-to-follow instructions, minimal prep time, and just 15 minutes of bake time, this terrific copycat recipe comes together in under an hour!
It’s perfect for when you need a quick dessert or that Crumbl cookie craving strikes. Plus, homemade just makes any cookie 100% better!
In full disclosure, Crumbl Cookies is a proprietary brand and trademarked and I am only providing my ideas of a copycat recipe of their cookies.
Ingredients in Crumbl Copycat Glazed Honey Bun Cookies
These copycat cookies are made with simple fridge and pantry staples, which means you can have Crumbl honey bun cookies anytime you want.
- Unsalted butter
- Granulated sugar
- Light brown sugar
- All-purpose flour
- Baking powder
- Baking soda
- Unsalted butter
- Confectioners’ sugar
Note: All ingredients amounts are listed in the recipe card section when you keep scrolling down.
How to Make Honey Bun Cookies
To make honey bun cookies all you need to do is mix, scoop, chill, and bake. It really couldn’t be easier to make these copycat honey bun Crumbl cookies that tastes just like the real thing!
Step 1: In a large bowl, or bowl of a stand mixer using the paddle attachment, cream together the butter and sugars using medium speed.
Step 2: Beat in the large eggs and vanilla extract.
Step 3: Combine dry ingredients then gradually add the flour mixture to the creamed wet ingredients, scraping down the sides of the bowl as you go.
Step 5: Use a the back of a standard dinner knife, butter knife, toothpick, or chopstick to make honey bun swirl indentations on the top of each cookie.
Step 6: Chill the cookies before baking. Don’t skip this step or they will spread!
Don’t Skip the Chill Time!
This helps to set the dough and gives that room-temperature butter a chance to solidify. Otherwise, warm butter will cause the cookies to spread too far as it melts too quickly.
There are a couple ways to chill the dough:
1. Best is to form the cookies using a large cookie scoop, place them on a Silpat lined baking sheet, and place this in your freezer for 10 to 15 minutes.
No room in the freezer nor the fridge for a baking sheet? Don’t worry.
2. Form the cookie dough mounds, and place them on a dinner plate or whatever you have that you can place the cookie dough on that WILL fit in your freezer (for 15 minutes) or your refrigerator (for 1 hour), and then chill.
Step 7: Bake at 350° F for 13 to 15 mins, or until the cookies are just set.
How to Make Honey Butter Glaze for Honey Bun Crumbl Cookie Copycat
While the honey bun copycat cookies are baking in the oven, it’s the perfect time to make the sweet glaze for topping.
Step 1: In a medium-sized bowl whisk the softened butter, powdered sugar, 2 tablespoons honey, and milk until smooth. This is easy for kids to help with!
For Best Results
Cool cookies completely on a wire rack before icing the cookies or the icing will just slide right off the cookie.
Step 2: Use a pastry brush to spread the honey butter evenly across the tops of the freshly baked (but still cooled) cookies. Let the icing harden, then enjoy this great recipe!
There is never a wrong time for a warm cookie!
Enjoy these cinnamon honey bun cookies at breakfast with a cup of coffee or tea, at brunch, or for dessert or a snack with a tall glass of milk.
They would also be a welcome addition to any party cookie platter or to give to family and friends during the holidays.
Storing Leftover Cookies
Store any leftover cookies in an airtight container at room temperature for 5 to 7 days. For longer storage, you can freeze them for 3 to 4 months.
To freeze baked cookies, place them in a single layer on a parchment paper-lined cookie sheet and partially freeze them for about an hour. This prevents any cookies from sticking together!
Wrap cookies individually with plastic wrap to prevent freezer burn then transfer to an airtight container. When ready to enjoy, just thaw at room temperature and serve.
Although for me personally, if I know I don’t want or need a batch of cookies laying around, I freeze unbaked cookie dough balls for 3 to 4 months and then bake them off, when my cookie cravings strike. Just add a couple minutes to the baking time to go straight from freezer to oven – no thawing required.
Glazed Honey Bun Cookies FAQs
Yes, this is a necessary step so don’t skip it! The dough needs to be chilled otherwise the cookies will spread too much while baking.
By chilling the dough, the Crumbl honey bun cookies stay thick and achieve that soft cookie texture for which they are known!
See the above “Don’t Skip The Chill Time” area for more details and tricks for how to accomplish this.
When added to cookies, cornstarch not only binds the liquids in the dough which leads to less spread but most importantly helps create baked goods that are both soft and tender with an amazing softbatch style texture.
My Softbatch Cream Cheese Chocolate Chip Cookies have been a reader favorite for over a decade and are also made with cornstarch. Many readers say they’ll never bake cookies without it now!
This is a great idea because, after one taste of the warm honey butter flavor profile in the cookies, you will want more.
Just remember to double the glaze, too!
Using a large cookie scoop is the best way to make evenly sized cookies.
If you don’t have a cookie scoop, use a tablespoon to scoop the dough into your hand, then roll it around to form a ball.
Of course you can. However, this easy copycat cookie recipe is based on Crumbl Cookies which are notoriously big, bordering on huge! Therefore, this recipe, as written, creates big cookies with nearly 1/4 cup of dough per cookie (about 3 to 4 tablespoons each).
If you want to make them smaller, you’ll need to scale down the baking time accordingly and watch them in your own oven with respect to the cook time.
Freezing the cookie dough before baking is the best way to enjoy a freshly baked honey bun Crumbl Cookie when the mood strikes.
I suggest freezing the dough already portioned into its shape as it will make it much easier to go from the freezer to the oven.
Frozen unbaked cookies can be kept in a freezer-safe container for up to 3 months.
You can also freeze baked cookies for up to 3 months. However, I think it’s better to freeze unbaked dough than freeze already baked cookies, but it’s up to you.
The most likely reason is that you used too much flour. Scoop your flour into the measuring cup and then level it with a knife.
Never hard pack it or you are at risk for over-flouring the dough.
Simply put, you overbaked them.
The range of cooking time is there because all ovens bake slightly differently. I would start checking them at 11 or 12 minutes and if the edges are starting to turn golden brown, they are done. For some, your cookies may not be set until 13-14 minutes.
However, don’t be afraid to pull them out of the oven when they appear a bit underdone because the cookies will continue to bake and set up on the hot baking sheet after removing them from the oven.
1 hour 20 minutes
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temp
- 1 tablespoon vanilla extract, or to taste (this is 3 teaspoons)
- 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%, whole, or your favorite)
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the butter, sugars, and cream together on medium-high speed until light and fluffy, about 4 minutes. Note – Cream is a verb, not a noun. There is no cream used in this recipe. Stop to scrape down the sides of the bowl.
- Add the eggs, vanilla, and beat to combine, about 2 minutes. Stop to scrape down the sides of the bowl; set aside.
- In a separate large bowl, combine all the remaining dry ingredients, and whisk to mix and combine.
- With the mixer running on low, slowly add the dry ingredients in the wet, and beat until all the dry flour mixture has been integrated; don’t overmix.
- Line two baking sheets with parchment paper or Silpat baking mats, and using a large cookie scoop, form evenly sized mounds of dough. Tip – These are big cookies in the typical style of Crumbl Cookies, about 3 tablespoons of dough each. You can make the cookies smaller but I prefer this larger size in truer keeping with the bakery version and yield 16 cookies.
- Press the dough balls down until they are about 1/4-inch tall (or high).
- Using the back of dinner knife or a chopstick (you can use a toothpick but you’ll need to retrace the spiral swirl a few times to get it wide enough), make a spiral swirl starting in the center of each cookie, and working outward. Tip – See the process photos in the blog post for guidance.
- Place the baking sheets in the freezer for 10 minutes or in the refrigerators for 45-60 minutes to chill the dough. Chilling Tips – If you don’t have space in your freezer or fridge to accommodate two large baking sheets, that’s fine. Transfer the cookies to a dinner plate or whatever you have that will fit in your allocated space. It’s okay if the cookie dough is touching side-by-side on the dinner plate while it’s chilling. Don’t skip chilling the dough or the cookies will spread as they bake.
- While the cookies chill, preheat the oven to 350F.
- Bake the cookies for about 13 to 15 minutes, or until just set and done. Tips – If you can, bake the cookies one baking sheet at a time, on the center oven rack, rotating the sheet once, midway through baking, for optimal results. Start checking early since all ovens and exact size of cookies will vary. Bake until the edges are just starting to turn lightly golden brown, but do not overbake. Cookies may look underdone when you pull them from the oven but will continue to bake on the hot cookie sheet even after you pull it from the oven and then continue to firm up as they cool.
- Allow cookies to cool for about 10 minutes on the baking sheets, and then transfer them to wire racks to cool completely. Tip – Do not glaze warm cookies or it will just slide right off and you’ll have to start over.
Honey Butter Glaze
- To a large mixing bowl, add all the glaze ingredients, and whisk to combine. Tip – It’s very important to use well softened butter or this task is much more difficult than it needs to be. You can also beat the glaze together using a handheld electric mixer, although I don’t find it’s necessary.
- Using a pastry brush, evenly brush glaze over the top of each cookie. Allow the glaze to set up fully before serving.
Storage – Cookies will keep airtight at room temp for 5-7 days, or in the freezer for 3-4 months. If you want to freeze unbaked cookie dough balls, they’ll also keep for 3-4 months in the freezer. Simply bake off as many as desired at a future date. You don’t need to thaw them before baking. They can go straight from freezer to oven; simply add a couple minutes to the overall baking time. I find freezing unbaked cookie dough better and tastier than freezing actual baked cookies, but it’s up to you.
Amount Per Serving:
Calories: 312Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 123mgCarbohydrates: 41gFiber: 1gSugar: 24gProtein: 3g
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