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.
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 12×6-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 15×9-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 18×10-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.
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