Cinnamon Sugar Morning Buns
Flaky, tender, and irresistibly indulgent, these Cinnamon Sugar Morning Buns are the ultimate breakfast treat. Made with buttery, laminated dough that’s rolled and layered to perfection, these buns are filled with a sweet cinnamon-brown sugar blend and brightened by a hint of lemon zest. The process combines the art of croissant-making with the cozy flavors of classic cinnamon rolls, resulting in beautifully golden, sugary spirals that are both crisp on the outside and soft on the inside. With a sprinkle of sugar on top for an extra crunch, these buns are a delightful way to elevate your morning routine. Ideal for a weekend brunch or a special occasion, this recipe is sure to impress – from the first flaky bite to the last crumb. Perfectly shareable and made to serve 12, these morning buns embody the comforting aroma and warmth of a bakery right in your kitchen.
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Recipe Information
Ingredients
- 455 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 7 grams Instant yeast
- 240 milliliters Whole milk
- 60 grams Unsalted butter, softened
- 1 large Egg yolk
- 250 grams Unsalted butter, cold and cut into small cubes
- 10 grams Ground cinnamon
- 100 grams Brown sugar
- 1 tablespoon Lemon zest
- 50 grams Granulated sugar for topping
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast.
In a microwave-safe bowl, heat the whole milk until lukewarm and add it to the dry mixture.
Add the softened butter and egg yolk to the mixture and mix until a smooth dough forms.
Knead the dough on a lightly floured surface for about 5 minutes, until it becomes elastic.
Roll the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Meanwhile, in a small bowl, mix together the ground cinnamon and brown sugar for the filling.
After the dough has risen, punch it down gently and roll it out on a floured surface to a rectangle about 12x18 inches.
Dot the surface of the dough with the cold, cubed butter pieces, then fold the dough into thirds like a letter.
Turn the dough 90 degrees and roll it out again to the same rectangle size, then fold into thirds again. Repeat this process twice.
Once the butter is evenly distributed through the dough layers, roll the dough out one final time to a 12x18 inch rectangle.
Evenly spread the cinnamon-sugar mixture over the dough, then sprinkle the lemon zest on top.
From the long edge, carefully roll the dough into a tight log, then cut into 12 equal pieces.
Place each piece into a greased muffin tin, cover with plastic wrap, and allow them to rise in a warm spot for another 45 minutes to 1 hour.
Preheat your oven to 375°F (190°C).
Bake the morning buns in the preheated oven for 20-25 minutes, or until golden brown.
While still warm, sprinkle the tops with additional granulated sugar.
Let them cool slightly in the tin, then remove and serve warm.
Nutrition Facts
Calories |
4911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.8 g | 345% | |
| Saturated Fat | 166.1 g | 830% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 4117 mg | 179% | |
| Total Carbohydrate | 570.6 g | 207% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 211.0 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 655 mg | 50% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
