To address the quality deterioration of frozen dough and steamed bun, the effects of different mass fractions (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) of honeysuckle polysaccharides (HSP) on the rheological properties, textural properties, moisture distribution and protein secondary structure of frozen dough, as well as the textural properties, moisture migration and eating quality of steamed bread were investigated. The results showed that the mass fraction of HSP improved the viscoelasticity of frozen dough, with its storage modulus (G′) and loss modulus (G″) increasing initially and then decreasing. When the mass fraction of HSP was 1.6%, G′ reached 34 608 Pa, which was significantly higher than that of the blank group, and effectively alleviated the destruction of the gluten network. At a HSP mass fraction of 1.6%, the total peak area of the dough was larger, its water-holding capacity was enhanced, and the ordered stability of gluten protein secondary structure could be maintained. For steamed buns prepared using frozen dough, when the mass fraction of HSP was 1.2%, the specific volume peaked at 2.333 mL•g-1, the sensory score peaked at 90.1 points, and textural properties such as hardness and chewiness were optimal. At a mass fraction of 1.6%, the moisture content of the steamed bun reached 47.23%, indicating good water-holding capacity, and its whiteness was 55.97. Therefore, within the mass fraction range of 1.2%~1.6%, HSP could effectively improve the stability of frozen dough and enhance the quality of frozen steamed buns. This study provides a theoretical foundation for the application of HSP to improve the quality of frozen wheat-based products.