Cinnamon Sugar rolled in a buttery croissant dough, Morning Buns are going to change the way you breakfast!
I am pretty sure there has never been a Morning Bun I didn’t like and I have to say, I have tasted a bunch. I love the flavor and texture of morning buns, but I am also fascinated with the process that it takes to make these rich and buttery breakfast pastries. Although some might think a morning bun is similar to a cinnamon roll, there are quite a few differences. These cinnamon sugar rolls are not made with a sweet dough, they are traditionally made with a croissant dough, hence the super flakey layers. Although the filling of butter, sugar and cinnamon is quite similar, once the Morning Buns are baked more butter and cinnamon sugar coats the exterior of the bun instead of loading it with a sugar glaze. I love the texture, I love the technique and I love eating these with a big cup of coffee. Don’t be scared of the process, it is totally worth it!
Laminated Dough
Laminated Dough is a technique that alternates the layers of fat (butter) and dough through several folds. Although this is a longer process than just throwing ingredients in a mixer, it is totally worth it once the flaky layers come to life. Starting with dough formed into a square shape, this will be the base for your laminated dough.
Butter Block + Letter Fold
There are a few different ways to laminate dough, but using the butter block and letter fold method is one that guarantees success and beautiful layers. Once the dough has rested, the rolling and folding will begin. The dough will be rolled out into a large rectangle and the butter block is added to the center of the dough. Once the butter is placed you will fold the dough into a three fold (letter fold) and then you will allow the dough to rest. After this first fold, turn the dough ninety degrees and create another three fold. The laminated dough will rest in between each fold and will be repeated three times. This technique creates the flakiest layers of buttery dough.
Making the Bun
Once the laminated dough has had enough time to rest, this is where we create the Morning Bun. Roll the dough into a large rectangle, spread a layer of cinnamon sugar filling and roll into a tight log. Cutting the log into individual pieces will give you a perfect spiral of dough and filling and can be placed in a muffin tin that has been coated with butter and cinnamon sugar. Once the Morning Buns are baked to golden brown you will coat the buns in melted butter and more cinnamon sugar for the best thing you have ever had!
Morning Bun
Ingredients
- Dough:
- 2 ¼ tsp Active Dry Yeast
- 1 Cup Milk, Warmed
- ¼ Cup Light Brown Sugar
- 2 Eggs
- 3 ½ Cups All Purpose Flour
- 1 tsp Salt
- 4 Tbsp Unsalted Butter, cubed
- Butter Block:
- 1 ½ Cups Unsalted Butter, softened (butter block)
- Cinnamon Sugar Filling:
- 8 Tbsp Unsalted Butter, softened
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar
- 1 Tbsp Ground Cinnamon
- Optional: Orange Zest
- Cinnamon Sugar:
- ½ Cup Granulated Sugar
- 2 Tbsp Cinnamon Sugar
Instructions
- Dough:
- In a mixing bowl whisk together the yeast, light brown sugar and warm milk (heat the milk to 105 degrees F)
- Attach the dough hook to the mixer
- Add in the two eggs, flour and salt and mix on medium speed until the dough starts to come together
- Continue kneading the dough in the mixer while adding the 4 tbsp of cubed butter
- Knead the dough until it forms into a ball and becomes smooth
- Remove the dough from the mixing bowl and shape into an 8 inch square
- Wrap the dough and refrigerate for 1 hour
- Butter Block:
- While the dough is resting, place the butter in between two pieces of parchment paper and using a rolling pin beat the butter until it is pliable and then roll it out into an 8 inch square
- Wrap the dough with plastic wrap and refrigerate the butter block until ready to use
- Dough Lamination:
- Remove the butter block from the refrigerator and allow it to sit out for 10 minutes to soften
- Place the dough on a lightly floured surface and roll the dough out to a 10x16 inch rectangle
- Place the butter block in the center of the rectangle
- Fold the dough into thirds over the butter block (a letter fold)
- Seal the edges of the dough and then roll the dough into a 10x16 inch rectangle
- Turn the dough 90 degrees, roll the dough into a 10x16 inch rectangle and fold in thirds
- Tightly wrap the dough and refrigerate it for 30 minutes
- Repeat this step three times allowing the dough to rest 30 minutes in between each (90 degree turn, roll into 10x16 inch rectangle and fold in thirds)
- After the final fold, tightly wrap the dough and place in the refrigerator for 1 hour or overnight
- Assembly:
- Preheat oven to 350 degrees F
- Brush 12 large giant muffin pan or 18 regular muffin pan with melted butter
- Sprinkle the sides and bottom of the muffin pan with cinnamon sugar
- In a medium bowl, mix together the Cinnamon Sugar Filling
- Whisk together the softened butter, granulated sugar, light brown sugar and cinnamon until it becomes a paste
- Remove the dough from the refrigerator and allow it to rest at room temperature for 10-15 minutes
- Place the dough on a lightly floured surface and roll the dough into a 18x12 inch rectangle
- Spread the Cinnamon Sugar Filling to cover the dough completely
- Along the 18 inch side, tightly roll the dough into a log
- Slice the log into 12 equal portions and place in the prepared muffin pan
- Cover the dough with plastic wrap for about 30 minutes or until the dough begins to rise
- Remove the plastic wrap and place the pan in the oven and bake for 15-20 minutes or until light golden in color
- Remove the buns from the oven and allow them to cool before removing from the pan
- Once the Morning Buns are out of the pan, brush them with melted butter and sprinkle with cinnamon sugar
- Eat immediately and Enjoy!
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