Cinnamon Honey Buns


These impossible to resist honey buns are beyond simple with pre-made dairy-free dough. You can seek out a brand at your local grocer, or make a big batch of Sarah’s go-to bread dough. It freezes well, just like store-bought!

Cinnamon Honey Buns Recipe (dairy-free version with vegan option)This honey buns recipe with photo was shared with us by and

Special Diet Notes: Cinnamon Honey Buns

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, and vegetarian.

For vegan honey buns, use our bread dough recipe or purchase a vegan bread dough. Also, swap the traditional honey with a honey substitute like Bee Free or Sohgave.

Cinnamon Honey Buns
Prep time
Cook time
Total time
Please note that the Prep time doesn't include rising (30 minutes) or preparing your own dough, if you opt to do so!
Serves: 12 servings
  • 4 tablespoons dairy-free buttery spread, softened and divided
  • ½ cup honey, divided
  • ½ cup chopped, toasted nuts (optional)
  • 2 teaspoons ground cinnamon
  • 1 pound dairy-free bread dough (if frosen, thawed according to package directions)*
  • ⅔ cup raisins
  1. Grease 12 muffin cups with 1 tablespoon dairy-free buttery spread.
  2. To prepare the honey nut topping, mix together 1 tablespoon dairy-free buttery spread, ¼ cup honey, and the chopped nuts, if using. Place 1 teaspoon of the topping in each muffin cup.
  3. To prepare the buns, mix together remaining the remaining 2 tablespoons buttery spread, remaining ¼ cup honey, and the cinnamon.
  4. Roll out the bread dough onto a floured surface into an 18x8-inch rectangle.
  5. Spread the filling evenly over the dough and sprinkle evenly with raisins.
  6. Starting with the long side, roll the dough into a log. Cut the log into 12 slices, 1½ inches each. Place the slices, cut-side up, into the prepared muffin cups.
  7. Set the muffin pan in a warm, draft-free place and let the dough rise for 30 minutes.
  8. Preheat your oven to 375ºF.
  9. Place the muffin pan on a foil-lined baking sheet. Bake for 20 minutes, or until the buns are golden brown.
  10. Let cool in the pan for 5 minutes before inverting the muffin pan to remove the buns.
Bread Dough Options: If buying pre-made bread dough, read the label as some brands do contain dairy. In a pinch, you can use pizza dough. Or, enjoy this homemade dairy-free bread dough recipe. It makes a bunch, so you may want to half the batch.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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