Copycat Little Debbie Red Velvet Honey Bun Recipe

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This Little Debbie Red Velvet Honey Bun recipe takes a fan-favorite snack to the next level by combining the moist decadence of red velvet cake with the rich cinnamon glaze you love from the iconic honey bun.

How to make Little Debbie Red Velvet Honey Bun

The Little Debbie Red Velvet Honey Bun is a limited-edition snack cake from the Little Debbie brand. It takes the company’s classic glazed honey bun—a soft, yeast-raised pastry swirled with cinnamon—and gives it a red velvet twist.

Ingredients

For the Red Velvet Dough:

• 2 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup warm milk (around 110°F)
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 1 tsp red food coloring

For the Cinnamon Honey Filling:

• ¼ cup unsalted butter, softened
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• 1 tbsp honey

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp milk (adjust as needed for consistency)
• 1 tsp honey
• ½ tsp vanilla extract

Instructions

Step 1: Prepare the Dough

1. In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5–10 minutes until it becomes frothy.
2. In a large mixing bowl, whisk together flour, remaining sugar, salt, cocoa powder, and red food coloring.
3. Add the melted butter, egg, vanilla extract, and yeast mixture to the flour. Mix and knead the dough until it comes together into a soft, elastic consistency (around 7–10 minutes).
4. Cover the dough with a kitchen towel and let it rise in a warm place for 1–2 hours, or until it has doubled in size.

Step 2: Prepare the Filling

1. In a small bowl, mix softened butter, brown sugar, cinnamon, and honey until a smooth paste forms. Set aside.

Step 3: Assemble the Honey Buns

1. Roll out the dough into a rectangle (approximately 9×12 inches) on a lightly floured surface.
2. Spread the cinnamon honey filling evenly over the dough.
3. Starting from the longer edge, roll the dough tightly into a log shape. Pinch the seam to seal.
4. Slice the log into 8–10 equal-sized rolls using a sharp knife. Place the rolls on a greased baking sheet or in a prepared baking pan, leaving a little space between each roll for them to expand.
5. Cover the rolls with a kitchen towel and let them rise for an additional 30–45 minutes.

Step 4: Bake the Honey Buns

1. Preheat your oven to 350°F (175°C).
2. Bake the rolls for 18–22 minutes, or until they’re lightly golden and cooked through.

Step 5: Glaze the Honey Buns

1. While the buns are baking, whisk together powdered sugar, milk, honey, and vanilla extract until smooth. Adjust with more milk for a thinner consistency, if needed.
2. Once the honey buns are out of the oven, allow them to cool slightly (about 5–10 minutes). Drizzle the glaze generously over the top of each bun.

Tips for the Perfect Red Velvet Honey Buns

• Don’t over-knead: Overworking the dough can make it dense rather than soft and fluffy. Stop kneading as soon as the dough becomes smooth and elastic.
• Be precise with the rise: Let the dough rise properly; this step is crucial for achieving soft Little Debbie Red Velvet Honey Bun.
• Customize the glaze: Experiment with different flavors like cream cheese glaze for an even richer topping!
• Serve warm: These Little Debbie Red Velvet Honey Bun taste best fresh out of the oven and slightly warm.

What to serve with

A warm, gooey Red Velvet Honey Bun is already a treat on its own, but pairing it with the right accompaniments can take your indulgence to the next level.

• Greek Yogurt or Vanilla Yogurt: Add a creamy, tangy element by serving your Little Debbie Red Velvet Honey Bun with yogurt. The smooth texture and slight tanginess will contrast wonderfully with the sweet glaze. Sprinkle some granola or nuts on top for added crunch.
• Eggs: If serving the Little Debbie Red Velvet Honey Bun at breakfast, a side of scrambled or fried eggs offers a savory accompaniment to balance the sweetness. Try herbs like chives or parsley for added flavor.
• Bacon or Sausage: The salty, smoky taste of bacon or breakfast sausage creates a perfect sweet-and-savory pairing, elevating the Little Debbie Red Velvet Honey Bun’s decadence.

Ingredients Substitutes

Baking is an art, and sometimes we run out of certain ingredients—or want to swap them for healthier or more accessible options. When making Little Debbie Red Velvet Honey Buns, you can easily tweak the recipe to fit your dietary needs or use what’s already in your kitchen.

1. All-Purpose Flour

If you run out of all-purpose flour, or if you’re looking for alternatives based on diet, here are a few substitutes:

• Gluten-Free Baking Flour: Use a 1:1 gluten-free flour blend for a similar result. Ensure the blend contains xanthan gum or guar gum to help the dough stay elastic.
• Whole Wheat Flour: You can swap up to 50% of the all-purpose flour with whole wheat flour for a nutty taste and a healthier option. Using all whole wheat flour might make the buns denser.
• Spelt Flour: Another whole grain alternative that offers a soft texture and slightly sweet, nutty flavor.

2. Active Dry Yeast

If active dry yeast isn’t available:

• Instant Yeast (or Rapid-Rise Yeast): Use the same amount as active dry yeast, but skip the proofing step—just mix it directly with the dry ingredients.
• Sourdough Starter: Use 1 cup of active sourdough starter in place of yeast, but adjust the flour and liquid amounts (reduce flour by ½ cup and liquid by ¼ cup). Note that this will make the buns tangier and require a longer rise time.

3. Granulated Sugar

For the sweetness in the dough, here are some substitutes:

• Brown Sugar: Swap with an equivalent amount for a richer, molasses-infused flavor.
• Coconut Sugar: Offers a less processed, earthy sweetness that works well in baked goods.
• Honey or Maple Syrup: Use ¾ cup of honey or syrup for every cup of sugar and reduce the liquid in the recipe slightly.
• Stevia or Monk Fruit Sweetener: Use a baking blend of these zero-calorie sweeteners; check the packaging for the proper conversion ratio.

4. Unsweetened Cocoa Powder (for Red Velvet Flavor)

Cocoa powder gives red velvet its subtle chocolatey taste. If you’re out of cocoa powder:

• Dark Cocoa Powder: This adds a deeper, richer flavor.
• Carob Powder: A more natural, caffeine-free substitute with a similar cocoa-like flavor.
• Chocolate Chips or Melted Chocolate: If you don’t have powder, melt 1 oz of semi-sweet chocolate as a cocoa substitute. Reduce the sugar slightly if needed.

5. Red Food Coloring

Red food coloring is what gives red velvet its signature color, but you can skip it or opt for natural alternatives:

• Beetroot Powder: Use 1–2 teaspoons of beet powder for a natural red hue. It won’t change the flavor significantly.
• Pomegranate Juice: A few tablespoons of reduced pomegranate juice can add a touch of red (but also light tartness).
• Hibiscus Powder: Natural, vibrant, and edible, it provides a slight tangy flavor too.

6. Butter

Butter adds richness to the dough and filling, but there are plenty of substitutes if needed:

• Vegan Buttery Sticks or Margarine: Great for those following a vegan diet. Use an equal amount.
• Coconut Oil: Solid coconut oil works as a substitute, but it may slightly alter the texture and add a mild coconut flavor.
• Vegetable or Canola Oil: In the dough, swap melted butter with any neutral oil. Use ¼ cup of oil for every 1/3 cup of melted butter.

7. Milk

Milk provides moisture and richness for your dough. Here are alternatives:

• Non-Dairy Milk: Almond, oat, soy, or coconut milk can replace dairy milk in equal proportions. Unsweetened versions work best.
• Buttermilk: If you want a tangier dough (and don’t have milk), mix ½ cup of plain yogurt with ½ cup of water or milk.

8. Egg

Egg is used for structure and moisture in the dough. If eggs aren’t an option for you:

• Flaxseed or Chia Seed Egg: Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for 5 minutes to gel, and use as a 1:1 swap for one egg.
• Applesauce: Use ¼ cup of unsweetened applesauce per egg. Works well for a moist dough.
• Mashed Banana or Pumpkin Puree: These can also replace eggs, though they might add a slight fruity or earthy flavor.

9. Honey (in the Filling and Glaze)

Honey is crucial for the flavor profile, but you can still substitute if you’re out:

• Maple Syrup: Provides similar moisture and a slight maple flavor. Use an equal amount.
• Agave Syrup: A great vegan alternative to honey with a mild, sweet taste.
• Corn Syrup: If moisture is the main goal, corn syrup works (though it’s more processed).
• Molasses: For a deeper, more robust sweet flavor (but use sparingly, as it’s very strong).

10. Powdered Sugar (for the Glaze)

Powdered sugar makes the glaze silky and sweet. To substitute:

• DIY Powdered Sugar: Blend granulated sugar with a teaspoon of cornstarch in a blender until it’s super fine.
• Coconut Sugar Powder: Blend coconut sugar into a fine powder for an unrefined option with a caramelized taste.

11. Ground Cinnamon

Cinnamon adds warmth to the filling and blends beautifully with the honey bun flavors. If you’re out of cinnamon:

• Pumpkin Spice: A mix of warm spices like cinnamon, nutmeg, and cloves works well.
• Nutmeg or Allspice: Use sparingly (about ¼ teaspoon) as these are more potent.

12. Vanilla Extract

Vanilla adds lovely aromatic notes to the dough and glaze. If you’re out:

• Almond Extract: Use a smaller amount as almond extract is stronger—you only need ½ teaspoon.
• Maple Extract: For a slightly different but delicious flavor twist.
• Cinnamon or Nutmeg: A pinch of warm spices can add depth if extract isn’t available.

Final Thoughts

The Little Debbie Red Velvet Honey Bun is versatile enough to be enjoyed with a wide range of sides and drinks.

More Little Debbie Recipes:

• Copycat Little Debbie Football Brownies Recipe
• Copycat Little Debbie Banana Pudding Pie Recipe
• Homemade Little Debbie Star Crunch Recipe
• Homemade Little Debbie Cosmic Brownies Recipe