Updated: Nov 16
The proofing time on these crazy delicious breakfast treats is entirely worth it! For tips and to bake-along live, just follow along with the video.
Prep: 20 minutes
Wait time: 3 hours or overnight
Bake: 15 minutes
Yield: 10 morning buns
Morning Bun Recipe:
1 cup all-purpose flour
3/4 cup bread flour (you can use all-purpose!)
1 t salt
2 T warm water
3 T granulated sugar
1 & 1/8 t active dry yeast (equivalent half of one packet)
1/2 t lemon zest (optional)
6 T cup unsalted butter, cubed at room temp
2 T unsalted butter (spreadable consistency)
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 t salt
Feel free to get creative here! I added chopped fresh blueberries to mine. You can add different zests or spices to make it your own!
Extra butter and granulated sugar for coating after cooked (oh yeah, there is no shortage of butter here).
Combine yeast, granulated sugar, and warm water in the bowl of a stand mixer. (If you're doing this by hand, use a large bowl).
Combine your flours, salt, and lemon zest in a separate bowl.
Once the yeast has bloomed (you can see some foam), you can add all of your ingredients to your bowl. Use the dough hook attachment and beat for five minutes on low. The dough will pull away from the sides of the bowl.
Next, turn the mixer on and add the room temperature butter cube by cube., allowing each to incorporate.
Once all the butter is incorporated, beat for another 5 minutes. You want it to be silky smooth. It will be a very loose dough.
Cover the bowl with greased plastic wrap and allow the dough to rest at room temperature for one hour. Grease your hands and punch it down with your hand. You're looking to get rid of air pockets before resting the dough again.
Place the bowl into the refrigerate and rest for one more hour or overnight.
On baking day grease 10 cupcake tins with butter and then coat each in granulated sugar (if you want to prep along with the video start at the 7:45 mark.)
Roll our your dough to a 9 x 18 inch rectangle with the long side facing you.
Whisk together the filling ingredients. Brush the dough with melted butter and evenly spread the filling ingredients.
Carefully roll the dough up away from you. It is a very soft dough, so this takes a bit of finesse.
Brush the top side with a little water to adhere, and finish rolling up your dough.
Cut a bit of the ends off to make it even, then cut the log into ten equal slices. You can do it!
Put the rolls cut side down into the cupcake tin, cover with greased plastic wrap, and let rest on the counter for one hour.
Preheat your oven to 350 degrees and bake for 12-15 minutes, turning the pan halfway through.
You know they are ready when the outside is golden brown and the inside is no longer gooey (though it may be light).
Immediately brush the tops with butter, then remove from pan and coat the morning buns in granulated sugar.
You can freeze the baked buns for up to two months. Thaw in the fridge or on the counter top. Feel free to warm them up, too!