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Morning Bun

Ingredients

Scale
  • 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

  1. Dough:
  2. In a mixing bowl whisk together the yeast, light brown sugar and warm milk (heat the milk to 105 degrees F)
  3. Attach the dough hook to the mixer
  4. Add in the two eggs, flour and salt and mix on medium speed until the dough starts to come together
  5. Continue kneading the dough in the mixer while adding the 4 tbsp of cubed butter
  6. Knead the dough until it forms into a ball and becomes smooth
  7. Remove the dough from the mixing bowl and shape into an 8 inch square
  8. Wrap the dough and refrigerate for 1 hour
  9. Butter Block:
  10. 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
  11. Wrap the dough with plastic wrap and refrigerate the butter block until ready to use
  12. Dough Lamination:
  13. Remove the butter block from the refrigerator and allow it to sit out for 10 minutes to soften
  14. Place the dough on a lightly floured surface and roll the dough out to a 10x16 inch rectangle
  15. Place the butter block in the center of the rectangle
  16. Fold the dough into thirds over the butter block (a letter fold)
  17. Seal the edges of the dough and then roll the dough into a 10x16 inch rectangle
  18. Turn the dough 90 degrees, roll the dough into a 10x16 inch rectangle and fold in thirds
  19. Tightly wrap the dough and refrigerate it for 30 minutes
  20. 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)
  21. After the final fold, tightly wrap the dough and place in the refrigerator for 1 hour or overnight
  22. Assembly:
  23. Preheat oven to 350 degrees F
  24. Brush 12 large giant muffin pan or 18 regular muffin pan with melted butter
  25. Sprinkle the sides and bottom of the muffin pan with cinnamon sugar
  26. In a medium bowl, mix together the Cinnamon Sugar Filling
  27. Whisk together the softened butter, granulated sugar, light brown sugar and cinnamon until it becomes a paste
  28. Remove the dough from the refrigerator and allow it to rest at room temperature for 10-15 minutes
  29. Place the dough on a lightly floured surface and roll the dough into a 18x12 inch rectangle
  30. Spread the Cinnamon Sugar Filling to cover the dough completely
  31. Along the 18 inch side, tightly roll the dough into a log
  32. Slice the log into 12 equal portions and place in the prepared muffin pan
  33. Cover the dough with plastic wrap for about 30 minutes or until the dough begins to rise
  34. Remove the plastic wrap and place the pan in the oven and bake for 15-20 minutes or until light golden in color
  35. Remove the buns from the oven and allow them to cool before removing from the pan
  36. Once the Morning Buns are out of the pan, brush them with melted butter and sprinkle with cinnamon sugar
  37. Eat immediately and Enjoy!