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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/homemade-morning-buns-with-cinnamon-orange-sugar-coating-recipe/