Morning Buns

Morning buns are the perfect weekend project for avid bakers. Save them for when the season turns to autumn, everything starts slowing down, and warm, flaky pastries seem like the only way to start the morning. Every morning bun is buttery and flaky like a croissant and filled with cinnamon sugar like a cinnamon roll, but perfumed with orange zest and coated in granulated sugar like only a morning bun can be.

A morning bun recipe can take some practice to perfect. Feel free to simplify the process by making the components a day or two in advance: Prep the dough and butter block and store them separately, or completely laminate the dough over the course of a few days. And if you can swing it, upgrade to vanilla sugar for an elevated morning bun coating.

What are morning buns?

Morning buns are a pastry made from laminated dough rolled up with a cinnamon and orange zest filling. After baking in muffin tins, they’re coated in granulated sugar. They’re like a cross between a croissant and a cinnamon roll, but with a distinct orange flavor that’s all their own.

What is laminated dough?

Laminated dough is a type of pastry dough. It’s made up of many layers of dough separated by butter. To achieve this, a yeasted dough is wrapped around a thin, rectangular block of butter. The two are folded, rolled out, then folded again. Once a certain number of folds is achieved, you can see the many layers that have been built, creating a laminated dough. When laminated dough bakes, the butter steams, creating those flaky, puffy layers you expect in croissants and morning buns.

In our morning buns recipe, we use the triple-fold (also called letter-fold or trifold) technique. This technique, rather than the four-fold technique, creates more discernible layers that aren’t as tight, plus straight edges for the most even layering.

Ingredients for Morning Buns

• Butter: Our morning buns recipe starts with a butter block for the laminated dough to be wrapped around. I recommend splurging on the best butter for a high-quality flavor, like Kerrygold or Plugra.
• All-purpose flour: You’ll need quite a bit of all-purpose flour for the pastry—almost 4 cups worth! You likely keep flour in the pantry, but double-check that there’s enough for this recipe before getting started.
• Active-dry yeast: Before proofing the yeast, always check the expiration date on the package. Expired yeast will not bubble and foam, which means your laminated dough will not rise later.
• Milk: While we suggest 2% milk, whole milk can be used here instead for a richer flavor.
• Sugar: Granulated sugar, equivalent to 1-3/4 cups, is used in the dough, filling and coating of these morning buns.
• Egg: One egg binds the ingredients together and adds a bit of volume to the dough.
• Orange zest: For the best orange flavor, zest the fruit lightly. You want only the orange zest, not the bitter white pith underneath it.
• Cinnamon: If you’re making these morning buns, you’re probably an avid baker. I highly recommend investing in one of the other types of cinnamon for a more nuanced flavor, like Ceylon, Korintje or Saigon cinnamon.

Directions

Step 1: Prepare the butter block

In a bowl, use a hand mixer or stand mixer to beat the softened butter and all-purpose flour until combined. Use a mini offset spatula to spread the butter mixture into a 12×6-inch rectangle on a piece of waxed paper. Cover it with another piece of waxed paper. Refrigerate the butter block for at least one hour.

Step 2: Proof the yeast

In a large bowl, dissolve the active-dry yeast in the warm water.

Editor’s Tip: Before proceeding to the next step, make sure your yeast is properly proofed. After 5 to 10 minutes, it should look bubbly and foamy.

Step 3: Make the dough

Add the warm milk, sugar, egg, salt and 2 cups all-purpose flour, and use a hand mixer or stand mixer to beat them until they’re smooth. Stir in enough of the remaining flour to form a soft dough.

Turn the dough onto a floured surface, and knead it until it’s smooth and elastic, about six to eight minutes.

Editor’s Tip: Not sure when to stop kneading? The dough is kneaded enough when it springs back when pressed with a finger.

Step 4: Wrap the dough around the butter block

Roll the dough out into a 14-inch square. Remove the top sheet of waxed paper from the butter. Invert the butter block onto half the dough. Remove the other waxed paper, then fold the dough over the butter block. Pinch and seal the edges of the dough together.

Step 5: Fold and laminate the dough

Roll the dough (with the butter block inside) into a 15×9-inch rectangle.

Fold the dough into thirds as if you’re folding a piece of paper into an envelope.

Repeat the rolling and folding technique twice more, rotating the dough 90 degrees between folds. If the butter softens, refrigerate the dough after folding. Wrap the dough in storage wrap and refrigerate it for at least two hours or overnight.

Editor’s Tip: To chill the dough between folds, place it onto a parchment-lined baking sheet and refrigerate it until it’s thoroughly chilled, about 30 minutes. When the dough is in the fridge, it should always be covered with storage wrap, or it will dry out and crack.

Step 6: Add the sugar mixture

In a small bowl, mix the sugar and cinnamon. Unwrap the dough and turn it out onto a lightly floured surface. Roll out the dough into an 18×10-inch rectangle, then sprinkle the sugar mixture all over the top.

Step 7: Cut into buns

Roll up the dough jelly-roll style, starting with one of the long sides, then pinch the seam to seal it. Using a serrated knife, cut the roll into 12 even slices.

Step 8: Let the dough rise

Place the slices into 12 well-greased jumbo muffin cups, cut sides down. Cover them with a clean kitchen towel, and let them rise in a warm place until they’ve almost doubled in size, about 45 minutes. Preheat the oven to 375°.

Step 9: Bake the morning buns

Bake the morning buns until they’re golden brown, 16 to 20 minutes. Let the morning buns stand in their tins for five minutes.

Step 10: Coat them in cinnamon sugar

In a large bowl, whisk together the sugar and cinnamon for the coating. Toss the warm morning buns in the coating until they’re completely covered. Shake off the excess, then let them cool completely to room temperature.

Recipe Variations

• Add apples: Want to make these morning buns a little more fit for fall? Very finely chop up a peeled and cored Honeycrisp or Granny Smith apple and scatter it into the filling just before rolling. The finer you chop the apple, the easier it will be to steam and cook while baking. You could also precook the apple by parboiling slices in apple cider.
• Include nuts: Like a little texture in your pastries? Include finely chopped nuts in the filling, like pistachios, walnuts or macadamia nuts. I like to toast the nuts to bring out their sweetness.
• Play with spices: The presence of cinnamon naturally invites all other fall spices. Freshly grated nutmeg and spicy cardamom would be best here.
• Finish with a glaze: Once the morning buns are cooled slightly, feel free to replace the cinnamon sugar coating with a brush of honey or a flavored glaze like vanilla, espresso or orange glaze.

How to Store Morning Buns

Store morning buns in an airtight container at room temperature for up to two days. Rewarm them in the microwave for a few seconds, or in a 350° oven just until warmed through, three to five minutes.

Can you freeze morning buns?

Yes, you can freeze baked morning buns. Allow them to cool completely to room temperature, then stash them in an airtight container and freeze them for up to two months. Defrost the morning buns on the countertop, then rewarm them in a 350° oven for three to five minutes.

Can you make morning buns ahead of time?

Yes, you can make morning buns ahead of time. Feel free to make the laminated dough at least a day in advance, wrap it tightly in storage wrap and refrigerate it until you’re ready to use it. Or, prep the dough, wrap it very well in a few layers of storage wrap and freeze it for up to two months.

If you want to make the laminated dough the same day you bake the morning buns, make the butter block, filling and coating a day in advance, so all that’s left to do on the day of serving is assemble, bake and enjoy.

Morning Buns Tips

Why is my morning bun dough difficult to roll out?

Your dough may be difficult to roll out if the gluten hasn’t fully relaxed yet. After mixing or rolling, the gluten will be very tight, inhibiting it from being rolled out again. Cover the dough and place it back in the fridge for another 30 minutes before trying again.

Can you use premade puff pastry instead of homemade laminated dough for morning buns?

No, you won’t get the same effect using premade puff pastry instead of our yeasted laminated dough. Puff pastry isn’t made with yeast, meaning it won’t become soft and puffy during the proofing step. Instead, it will be brittle and flaky, like a palmier. If you can find premade yeasted laminated dough at the store, though, feel free to use that! Just double-check that it contains yeast.

How do you serve morning buns?

Serve morning buns slightly warm from the oven or reheated a bit in the microwave. They’re excellent by themselves, but perfect with a cup of coffee, tea or hot chocolate. I love to dip a morning bun in Nutella for a little extra indulgence.