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Morning Bun Recipe

Morning bun recipe delivers buttery, flaky pastry with swirls of cinnamon sugar and a sticky caramel glaze that makes breakfast feel like a treat. These tender rolls are the answer when you crave that bakery-quality pastry at home without the bakery price tag.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 buns
Course: Breakfast, Dessert
Cuisine: French-inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon instant yeast
  • 1 cup whole milk warmed to 110 degrees F
  • 3 tablespoons unsalted butter melted
  • 1 cup cold unsalted butter cubed for lamination
For the Filling and Topping
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup unsalted butter softened
For the Caramel Glaze
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar packed
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Equipment

  • Large mixing bowl
  • Stand mixer with dough hook attachment (or mix by hand)
  • Rolling pin
  • Bench scraper or sharp knife
  • 9x13 inch baking dish
  • Parchment paper
  • Measuring cups and spoons
  • Small saucepan for caramel
  • Pastry brush
  • Oven thermometer (optional but helpful)

Method
 

  1. Mix flour, salt, sugar, and yeast in a large bowl. The salt stops yeast activity, keeping fermentation controlled, while the small amount of sugar feeds the yeast without making the dough sweet.
  2. Pour warm milk and melted butter into the dry ingredients. Mix with a stand mixer on low speed for 2 minutes until shaggy dough forms, then increase speed to medium and knead for 5 minutes until smooth.
  3. Transfer dough to a lightly floured surface and shape into a ball. Cover with plastic wrap and let rest at room temperature for 30 minutes to relax gluten.
  4. Roll the rested dough into a 10x16 inch rectangle on a floured surface. Spread the cold cubed butter evenly over two-thirds of the rectangle, leaving one-third uncovered on the left side.
  5. Fold the uncovered third of dough onto the middle third, then fold the right third (with all the butter) over both layers. You now have three layers with butter enclosed.
  6. Rotate the dough 90 degrees so the seam faces you. Roll gently into a 10x16 inch rectangle again, then repeat the three-fold once more for a total of two folds.
  7. Wrap the folded dough tightly in plastic wrap and refrigerate for at least 1 hour to chill between folds.
  8. Remove dough from refrigerator and roll into a 12x16 inch rectangle. Mix softened butter, cinnamon, and sugar in a small bowl until you have a paste.
  9. Spread the cinnamon-butter mixture evenly across the entire rectangle. Starting from the long side closest to you, roll the dough tightly into a log, keeping even tension.
  10. Slice the log into 12 equal pieces using a sharp, lightly floured knife. Wipe the knife between cuts for clean edges.
  11. In a small saucepan, combine butter, brown sugar, heavy cream, vanilla extract, and sea salt over medium heat, stirring occasionally until everything melts and combines to make caramel glaze.
  12. Pour the caramel glaze evenly into a 9x13 inch baking dish. Arrange the shaped buns cut-side up on top of the caramel, leaving small gaps between each bun.
  13. Cover loosely with plastic wrap and let rise at room temperature for 2 to 3 hours, or until the buns have puffed up and look nearly doubled. Alternatively, refrigerate overnight and bake the next morning.
  14. Preheat oven to 375 degrees F. Remove plastic wrap from buns and bake for 18 to 22 minutes, until the tops are deep golden brown and the caramel bubbles around the edges.
  15. Let buns cool in the pan for 5 minutes. Run a thin knife around the edges, then carefully invert the entire pan onto a serving platter so the caramel-coated side faces up.
  16. Serve warm or at room temperature. The caramel glaze sets slightly as it cools, creating a sticky, clingy texture.

Notes

Keep lamination butter cold by chilling the dough between folds to get beautiful, distinct layers. Use a kitchen thermometer to maintain milk at 110 degrees F for optimal yeast performance. Cut buns with a sharp, thin-bladed knife or dental floss for clean edges. You can prepare buns ahead and refrigerate up to 12 hours before baking to improve flavor. Watch oven closely near the end to avoid burnt caramel.