Fried Honey Buns

Fried Honey Buns? Oh Yes, I Went There. Have you ever had one of those “Why didn’t I think of this sooner?” moments in the kitchen? That’s exactly how I felt the first time I made fried honey buns. 

Listen, I already loved those individually wrapped store-bought honey buns for a quick treat, but then I decided to take them over the top—literally dunk them in a homemade batter and fry them until golden. What came out was pure dessert magic.

If you’re a fan of fair-style sweets or nostalgic breakfast pastries, this one is going to make your inner child very, very happy. 

Imagine the soft swirl of a honey bun wrapped in a crispy, golden, slightly sweet coating. It’s like funnel cake and your favorite childhood snack had a baby. Yup—fried honey buns are the upgrade you didn’t know your snack drawer needed.

Why Fry Store-Bought Honey Buns?

Because it’s fun. Because it’s easy. And because sometimes you just want something ridiculously good. Store-bought honey buns already have that soft, gooey, slightly sticky texture. 

But when you dip them in a quick batter and fry them up? Game-changer. You get a crispy outer shell, a warm and soft center, and a flavor that tastes like the fair came to your kitchen.

Also? This recipe is ridiculously easy. The batter is made with pantry staples—flour, sugar, baking powder, milk, and an egg. You’ll probably have everything you need on hand already.

Let’s Talk Texture

What I love most about fried honey buns is the contrast. The batter crisps up beautifully in the oil, while the inside stays soft, pillowy, and melts in your mouth. 

It’s sweet, but not too sweet. You can dust them with powdered sugar or drizzle with a glaze (or both—who’s judging?). 

And if you serve them warm with a scoop of vanilla ice cream? You’ve basically won dessert for the week.

When to Serve These Beauties

Honestly? Anytime. I’ve made them for weekend brunch, late-night cravings, and even as a fun treat when friends come over. 

They’re also great for birthdays, slumber parties, or just because your sweet tooth said so. No occasion required.

You can even cut the honey buns into halves or quarters to make little fried bites if you’re serving a crowd. They’re gone fast, though—fair warning!

Pro Tips for the Best Fried Honey Buns

✅ Use whole milk. It makes the batter richer and helps it cling to the honey buns better.

✅ Don’t skip the rest time. Let the batter sit for about 5 minutes after mixing. This lets the flour hydrate and helps the texture.

✅ Oil temp matters. Heat your oil to about 350–360°F. Too hot and your batter burns before the inside warms up. Too cool and they’ll soak up oil and get soggy.

✅ Drain on a rack, not paper towels. This keeps them crisp. Paper towels can create steam underneath and make the bottoms soggy.

✅ Dust immediately. If you’re adding powdered sugar, hit them while they’re still warm so it sticks.

How to Make Fried Honey Buns

Here’s what you’ll need to make the magic happen:

2 cups all-purpose flour: Flour is the base of the batter. It gives structure and body to coat the honey buns, ensuring they fry up with that classic golden, crispy exterior. All-purpose flour works well because it has just the right amount of protein—not too heavy, not too light—for a balanced, tender crunch.

2 tablespoons sugar: This adds a subtle sweetness to the batter, which complements the already sweet honey buns. It also helps with browning during frying, giving you that beautiful golden color.

½ teaspoon kosher salt:  A touch of salt enhances all the other flavors. It balances the sweetness and gives depth to the batter so it doesn’t taste flat or bland. Kosher salt is preferred for its clean flavor and easy-to-control grain size.

1 teaspoon baking powder: Baking powder is the leavening agent that helps the batter puff up slightly when it hits the hot oil. This results in a light, airy, and tender coating instead of something heavy or dense.

1 ½ cups whole milk: Milk brings moisture and richness to the batter. Whole milk is best because the fat adds flavor and helps make the batter cling nicely to the honey buns. It also creates a smooth, pourable consistency that’s not too thick or runny.

1 large egg: The egg acts as a binder, helping all the ingredients come together smoothly. It also adds richness and helps the batter set during frying, which gives the coating structure and that nice golden color.

5 store-bought honey buns: These are the star of the show! Store-bought honey buns are already soft, sweet, and filled with that nostalgic flavor. Frying them takes them to another level, transforming the texture and enhancing their flavor with a crispy outer shell and a warm, gooey center.

Neutral oil for frying (like canola or vegetable): You want a neutral-flavored oil with a high smoke point so it doesn’t overpower the flavor of your batter or the honey buns. Canola or vegetable oil lets the sweetness shine and ensures safe, even frying.

Together, these ingredients create a quick and easy batter that sticks to the honey buns, puffs up when fried, and delivers that perfect mix of crispy, soft, sweet, and golden. 

Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful dish.

We would also appreciate it if you could give it a star rating below!

Fried Buns FAQ

The Final Bite

Fried honey buns are the kind of treat that feels like a celebration, even if it’s just a random Tuesday night. They’re nostalgic, indulgent, and a whole lot of fun to make. If you’ve got a pack of honey buns in your pantry, don’t just eat them straight—fry them.

Whether you’re sharing with friends or sneaking one all to yourself while the kids are napping (been there), this is one recipe that’ll make you smile with every bite.

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