Morning Buns

Total Time Prep: 1 hour + chilling Bake: 20 min.
Yield 1 dozen
Test Kitchen Approved
Our homemade morning buns are made traditionally with a from-scratch laminated dough, cinnamon-orange filling and sugary coating.

Ingredients

  • 1-1/2 cups butter, softened
  • 1/3 cup all-purpose flour
  • DOUGH:
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 3-1/2 to 3-3/4 cups all-purpose flour
  • FILLING:
  • 1/2 cup sugar
  • 1 tablespoon grated orange zest
  • 2 teaspoons ground cinnamon
  • COATING:
  • 1 cup sugar
  • 1 tablespoon ground cinnamon

Directions

  1. In a bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour.
  2. In a large bowl, dissolve yeast in warm water. Add milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Roll dough into a 14-in. square.
  3. Remove butter from refrigerator, let stand for a few minutes (ideal temperature of butter is 55-60° while rolling and folding). Remove top sheet of waxed paper from butter. Invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges.
  4. Roll into a 15x9-in. rectangle. Fold into thirds. Repeat rolling and folding twice, rotating dough 90 degrees between folds. (If butter softens, refrigerate after folding.) Wrap dough and refrigerate 2 hours.
  5. In a small bowl, mix sugar and cinnamon. Unwrap dough; turn onto a lightly floured surface. Roll into an 18x10-in. rectangle. Sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut into 12 slices.
  6. Place into 12 well-greased jumbo muffin cups, cut sides down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes.
  7. Bake at 375° until golden brown, 16-20 minutes. Let stand in tin 5 minutes.
  8. In a large bowl, combine sugar and cinnamon for coating. Toss buns in coating, shaking off excess. Let cool completely.

Nutrition Facts

1 bun: 427 calories, 24g fat (15g saturated fat), 78mg cholesterol, 396mg sodium, 47g carbohydrate (16g sugars, 2g fiber), 6g protein.

Morning buns look like they could be cinnamon rolls, but the difference is they're made with a laminated croissant dough to create flaky layers throughout the rolled-up pastry. They take a little practice, but if you're up for the challenge you'll wind up with buttery, cinnamon-y bliss! —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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