Morning Bun Recipe
American · Pastry · 65 min total
A flaky, buttery, cinnamon-sugar pastry that's perfect for breakfast or brunch. These buns are made from a yeasted laminated dough, rolled up with a cinnamon-sugar filling, and baked until golden.
45
min prep
min prep
20
min cook
min cook
12
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 1/2 cup whole milk, warm
- 1/2 cup water, warm
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1 cup unsalted butter, cold, for laminating
- 1/2 cup granulated sugar (for filling)
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, melted (for brushing)
- 1/2 cup heavy cream (for pouring over buns before baking)
Instructions
- Make the dough: In a large bowl, combine flour, 1/4 cup sugar, yeast, and salt. Add warm milk, warm water, eggs, and 1/2 cup melted butter. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
- Prepare the butter block: Place the cold 1 cup butter between two sheets of plastic wrap. Pound with a rolling pin into a 8x8-inch square. Refrigerate until firm.
- Roll the dough into a 12x12-inch square on a floured surface. Place the butter block in the center at a 45-degree angle. Fold the corners of the dough over the butter, enclosing it completely. Pinch seams.
- Roll the dough into a 12x18-inch rectangle. Perform a letter fold: fold one third of the dough over the middle, then the other third over that. Wrap in plastic and refrigerate for 30 minutes.
- Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
- After the final chill, roll the dough into a 12x20-inch rectangle. Mix 1/2 cup sugar and cinnamon for filling. Brush dough with 1/4 cup melted butter, then sprinkle evenly with cinnamon sugar.
- Roll the dough tightly from the long side into a log. Cut into 12 equal slices. Place slices cut-side up in a greased 9x13-inch baking dish. Cover and let rise for 45 minutes until puffy.
- Preheat oven to 375°F. Pour heavy cream over the buns. Bake for 20-25 minutes until golden brown. Let cool in pan for 10 minutes, then invert onto a wire rack to cool slightly.
- Optional: Drizzle with a simple glaze (1 cup powdered sugar + 2 tbsp milk) while warm.
Tips
- For best results, use cold butter for laminating and keep dough chilled between folds.
- Buns are best served warm the same day. Reheat leftovers in a 300°F oven for 5 minutes.
- You can prepare the buns through step 7, cover, and refrigerate overnight. Let come to room temperature before baking.
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