Homemade Morning Buns with Cinnamon-Orange Sugar Coating Recipe

Introduction

Morning Buns are a delightful, flaky pastry with a cinnamon-sugar coating and a hint of orange zest. These sweet rolls combine buttery layers and a soft, tender dough, perfect for starting your day with a cozy treat.

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

Instructions

1. Step 1: Prepare the butter block by beating the softened butter and 1/3 cup flour until combined. Spread the mixture into a 12×6-inch rectangle between two sheets of waxed paper and refrigerate for at least one hour.
2. Step 2: Proof the yeast by dissolving it in warm water in a large bowl. After 5 to 10 minutes, it should become bubbly and foamy.
3. Step 3: Make the dough by adding warm milk, sugar, egg, salt, and 2 cups flour to the yeast mixture. Beat until smooth, then stir in remaining flour to form a soft dough. Knead on a floured surface for 6 to 8 minutes until smooth and elastic.
4. Step 4: Roll the dough into a 14-inch square. Remove the top waxed paper from the butter block and invert it onto half the dough. Remove the other waxed paper and fold the dough over the butter, sealing the edges.
5. Step 5: Roll the dough with butter inside into a 15×9-inch rectangle. Fold into thirds, like an envelope. Repeat rolling and folding two more times, rotating the dough 90 degrees between folds. Refrigerate wrapped dough for at least two hours or overnight.
6. Step 6: Mix the filling sugar and cinnamon. Roll out dough into an 18×10-inch rectangle and sprinkle the filling evenly on top.
7. Step 7: Roll the dough jelly-roll style from one long side and pinch the seam to seal. Cut into 12 even slices using a serrated knife.
8. Step 8: Place slices cut side down in greased jumbo muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°F.
9. Step 9: Bake buns for 16 to 20 minutes until golden brown. Let them stand in tins for 5 minutes.
10. Step 10: Toss warm buns in the cinnamon sugar coating until fully covered. Shake off excess and let cool to room temperature before serving.

Tips & Variations

• Use cold butter and keep the dough chilled between folds to achieve flaky, layered buns.
• Substitute orange zest with lemon zest for a different citrus flavor.
• For extra richness, brush the rolled dough with melted butter before sprinkling the filling sugar.

Storage

Store morning buns in an airtight container at room temperature for up to 2 days or freeze for up to one month. Reheat gently in a low oven or microwave to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used. You can mix it directly with the flour and skip the proofing step, but make sure to adjust the water temperature according to package instructions.

How do I know when the dough is properly kneaded?

The dough should be smooth and elastic, and when pressed with a finger, it should spring back. This indicates the gluten has developed sufficiently for a good rise.

Homemade Morning Buns with Cinnamon-Orange Sugar Coating Recipe

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Morning Buns are a delightful buttery pastry featuring layers of flaky dough wrapped around a cinnamon-sugar filling, finished with a sweet cinnamon sugar coating. This recipe involves preparing a laminated dough with a butter block, then baking the buns until golden and fragrant. Perfect for brunch or a sweet breakfast treat.

• Author: Rita
• Prep Time: 30 minutes (plus 1 hour chilling for butter block and 2+ hours chilling for dough)
• Cook Time: 16 to 20 minutes
• Total Time: 4 hours 30 minutes (including chilling and rising times)
• Yield: 12 morning buns 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter Block

• 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

Instructions

1. Prepare the butter block: Beat softened butter and all-purpose flour together until combined, then spread into a 12×6-inch rectangle between sheets of waxed paper. Refrigerate at least one hour to firm.
2. Proof the yeast: Dissolve yeast in warm water and let sit until bubbly and foamy, approximately 5 to 10 minutes, to ensure yeast is active.
3. Make the dough: Combine proofed yeast mixture with warm milk, sugar, egg, salt, and 2 cups flour; beat until smooth. Gradually stir in remaining flour to form soft dough, then knead on floured surface for 6-8 minutes until smooth and elastic, testing by dough springing back when pressed.
4. Wrap dough around butter block: Roll dough into 14-inch square. Remove top waxed paper from butter block, invert onto half the dough, remove remaining paper, then fold dough over butter and seal edges.
5. Fold and laminate the dough: Roll dough-butter package into 15×9-inch rectangle. Fold like an envelope into thirds. Repeat the roll and fold process two more times, rotating dough 90 degrees between folds. If butter softens, refrigerate dough. Wrap in plastic wrap and refrigerate at least two hours or overnight to chill.
6. Add the sugar mixture: Mix filling sugar with cinnamon and orange zest. Roll chilled dough out to 18×10-inch rectangle, then evenly sprinkle this sugar mixture over top.
7. Cut into buns: Roll dough jelly-roll style from a long side and pinch seam to seal. Using a serrated knife, cut into 12 even slices.
8. Let the dough rise: Place slices cut side down into 12 greased jumbo muffin cups. Cover and let rise in warm place until nearly doubled, about 45 minutes. Preheat oven to 375°F.
9. Bake the morning buns: Bake buns for 16 to 20 minutes until golden brown. Allow buns to rest in tins for 5 minutes after baking.
10. Coat them in cinnamon sugar: Whisk sugar and cinnamon for coating. Toss warm buns in coating until fully covered, shake off excess, then cool completely to room temperature before serving.

Notes

• Ensure yeast is properly proofed for best rise and texture in dough.
• Keep dough refrigerated as needed to maintain butter firmness during laminating to create flaky layers.
• Do not over-knead dough; stop kneading when dough springs back when pressed.
• Use a serrated knife to cut the roll to avoid squashing the layers.
• Let the buns cool completely after coating for best texture and flavor.
• Rolled dough can be refrigerated overnight between folds for convenience.

Keywords: morning buns, cinnamon buns, laminated dough, breakfast pastry, sweet rolls, cinnamon sugar buns