Honey buns — those soft, sticky, golden-glazed pastries — have become a beloved treat across America and beyond. Often found in convenience stores, vending machines, and school cafeterias, honey buns are more than just a sugary indulgence; they carry a rich history that spans from regional bakeries to becoming a staple of American snack culture.
Early Origins of Sweet Buns
To understand the history of honey buns, it’s important to first look at their culinary ancestors. Sweet buns have been made for centuries, with roots in European baking traditions. The concept of enriched dough — made with milk, butter, and sugar — dates back to at least the Middle Ages. Variations like the cinnamon roll and Danish pastry evolved across Scandinavia and Central Europe.
By the 19th century, sweet rolls had migrated to the United States, where bakers in the South, in particular, began adding local twists. Molasses and honey, both widely used in Southern kitchens, started appearing as ingredients in baked goods.
The Birth of the Modern Honey Bun
The honey bun as we know it today — a spiral roll sweetened with honey or sugar glaze — emerged in the mid-20th century. While it’s hard to pinpoint the exact inventor, the modern honey bun gained prominence in the 1950s and 1960s. One name often credited with commercializing the honey bun is J.T. Dewey, the founder of Dewey’s Bakery in Winston-Salem, North Carolina. However, it was companies like Flowers Foods, based in Thomasville, Georgia, that truly brought the honey bun to mass markets.
Flowers Foods, known for brands like Mrs. Freshley’s and Tastykake, began producing individually packaged honey buns that could stay fresh on store shelves. The company helped make honey buns a national snack, marketing them to school lunch programs, military commissaries, and vending machine suppliers.
Rise in Popularity
By the 1970s and 1980s, honey buns had become a convenience store favorite. Their low cost, long shelf life, and rich flavor made them a hit among blue-collar workers, truck drivers, and schoolchildren. Sold for as little as 25 cents at the time, honey buns were often paired with a carton of milk or a cup of coffee for a quick breakfast.
Honey buns also took on regional significance. In the American South, they became as iconic as moon pies or RC Cola. Their status as a nostalgic comfort food helped them endure in an increasingly health-conscious market.
Honey Buns in Culture and Controversy
Beyond their culinary appeal, honey buns have played unexpected roles in various cultural and social settings. In some prison systems, for example, honey buns have been used as informal currency. Inmates might trade them for other goods or favors, and the snack’s presence in correctional facilities has sparked both humorous and serious conversations about food policy in institutions.
Honey buns have also appeared in popular music and media. They’ve been referenced in hip-hop lyrics, and their sugary indulgence has become a symbol of guilty pleasure in TV shows and internet memes.
Variations and Modern Takes
Today’s honey buns come in numerous varieties. Some are oversized, frosted, or stuffed with flavors like cinnamon, chocolate, or peanut butter. Artisanal bakeries have also begun reimagining the honey bun with fresh, high-quality ingredients — a nod to the pastry’s humble origins but with a modern twist.
Even in a market dominated by health trends and clean eating, honey buns remain a strong seller. According to industry reports, millions of honey buns are sold every year, with continued popularity in convenience stores, gas stations, and discount retailers.
From a Southern bakery treat to a mass-produced snack staple, the honey bun has had a surprisingly dynamic journey. It reflects a mix of culinary history, regional culture, and mass-market appeal. Whether enjoyed warm from the microwave or eaten straight from the wrapper, honey buns continue to hold a sticky-sweet place in the heart of American food culture.
Here’s a traditional homemade honey bun recipe that mirrors the soft, sweet, slightly sticky treat you might find in bakeries or lunchboxes — but fresher and even more delicious.
Traditional Honey Buns Recipe
Yield: 12 buns
Prep time: 2.5 hours (includes rising time)
Cook time: 15–18 minutes
Ingredients
For the Dough:
1 cup whole milk (warm, around 110°F / 43°C)
2 ¼ tsp active dry yeast (1 packet)
⅓ cup granulated sugar
4 cups all-purpose flour
1 tsp salt
2 large eggs
¼ cup unsalted butter (softened)
1 tsp vanilla extract
For the Filling:
½ cup light brown sugar (packed)
2 tsp ground cinnamon
2 tbsp honey
2 tbsp unsalted butter (melted)
For the Honey Glaze:
1 ½ cups powdered sugar
2 tbsp honey
2–3 tbsp whole milk (adjust for consistency)
½ tsp vanilla extract
Instructions
1. Activate the Yeast:
In a large mixing bowl or stand mixer bowl, combine warm milk, yeast, and 1 tbsp of the sugar. Let it sit for 5–10 minutes until it becomes foamy.
2. Make the Dough:
Add the remaining sugar, eggs, butter, vanilla, salt, and 3 ½ cups of the flour. Mix until a soft dough forms. Gradually add more flour (up to ½ cup) if needed. Knead the dough for 6–8 minutes by hand or with a dough hook until smooth and elastic.
3. Let It Rise:
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
4. Roll and Fill:
Punch down the dough and roll it out into a large rectangle, about ¼-inch thick (roughly 16×12 inches).
Mix the filling: combine brown sugar, cinnamon, melted butter, and honey. Spread this mixture evenly over the dough.
5. Shape the Buns:
Roll the dough tightly into a log from the long edge. Slice into 12 equal rounds. Slightly flatten each round with your palm or a rolling pin (this gives honey buns their signature flat swirl look).
6. Second Rise:
Place the buns on a parchment-lined baking sheet. Cover and let rise again for 30 minutes.
7. Bake:
Preheat oven to 350°F (175°C). Bake the buns for 15–18 minutes or until lightly golden brown.
8. Glaze:
While the buns are still warm, whisk together the glaze ingredients until smooth. Drizzle or brush the glaze generously over the buns.
Tips:
For a more traditional texture, store-bought honey buns are often slightly fried before being glazed. You can replicate this by lightly pan-frying the shaped buns in oil (1–2 minutes per side) before baking, but it’s optional. Warm buns slightly before serving for a gooey, fresh-from-the-oven taste.
Not Your Grams Kitchen 