Cinnamon Morning Buns
Flaky, buttery croissant dough rolled up with cinnamon sugar and dusted with more sugar on top. Layers of delicious breakfast tastes in every bite.
Equipment
- Large cutting board
- Plastic wrap
- Rolling Pin
- 2 6-cup giant large muffin tins
- Standing Mixer
Ingredients
- 1 cup milk (heated to 110℉)
- 1 large egg
- 1 large egg yolk
- 1 packet active dry yeast (equivalent 2 1/4 tsp.)
- 1/3 cup granulated sugar
- 4 cups bread flour (plus 1/4 cup extra for kneading, etc.)
- 2 1/2 tsp. salt
- 3 tbsp. unsalted butter
Butter Block
- 8 oz. unsalted butter, chilled
Cinnamon Sugar Filling
- 6 tbsp. unsalted butter (softened to room temp)
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tbsp. ground cinnamon
- 1 tbsp. ground cardamom
- 1/8 tbsp. salt
Instructions
Pastry Dough
- Heat milk in a saucepan to about 110 ℉. Stir in 1 tsp. of the sugar and gently whisk in the yeast. Allow to sit, undisturbed, for about 5 minutes, or until bubbly.
- In the bowl of a stand mixer, with dough hook attached, add flour, sugar and salt to mixing bowl. Stir in bubbly yeast and milk mixture. Beat until dough starts to form. Add egg and egg yolk and continue to beat until blended. With the mixer on low speed, add softened butter one tablespoon at a time. Once all the butter has been added, increase to medium speed and knead until dough is smooth and no longer sticks to the sides of the bowl, about 3-5 minutes. Remove the dough from the mixer and form into a ball.
- Place the dough ball into a large greased bowl. Cover with plastic wrap and allow to rest at room temperature for about 2 hours until doubled in size. Meanwhile, prepare butter block. (See instructions below) Punch down risen dough. Turn out dough onto a lightly floured work surface. Use a small rolling pin, or the palm of your hands, to gently shape dough to a rectangle about 12x8-inches. Place on a parchment lined baking sheet. Tightly cover dough with plastic wrap. Let chill in the fridge for about 30 minutes.
- Place dough on a lightly floured work surface. Roll dough to a 18 x 12 inch rectangle. Place the prepared butter block towards one end of the dough, but 1 1/2 inches from the edges. Fold the rest of the dough over the butter block and press down to seal the edges, sealing the butter inside of the dough. Using a rolling pin, press firmly onto the seams of dough to seal. Roll dough to a 16 x 12-inch rectangle. If any butter escapes, tuck it back into the dough and patch to keep butter inside.
- Turn dough 90 degrees and fold into thirds like a letter. Tightly cover dough with plastic wrap and place in the fridge. Allow dough to rest for 60 to 90 minutes in the refrigerator. Place dough back on floured surface. Again, roll dough to a 16x12-inch rectangle. Fold into thirds. Cover and return to fridge for 60 to 90 minutes. Place dough back on floured surface. For a third time, roll to a 16x12-inch rectangle. Fold into thirds. Turn 90 degrees and fold into thirds for the last time. Cover with plastic wrap and return to fridge for another 1 hour, or overnight.
Butter Block
- Trace an 8x10 inch rectangle on a parchment paper, turn paper over, so you are not using the side with the pencil marks. Place the butter cubes inside the rectangle. Cover butter with a second sheet of parchment paper. Use a small rolling pin to beat butter pliable to start spreading it out to the size of the rectangle. Use a bench scraper to scoop up butter that goes beyond the 8x11 inch rectangle. Keep beating and reshaping until a uniform, flat rectangle block is achieved. Cover butter with parchment paper and plastic wrap. Keep chilled overnight in the fridge on a flat surface.Dough Lamination:Remove butter block from fridge.
Filling Mixture
- In a small bowl, whisk together brown sugar, granulated sugar, spices and salt. Set aside.
Assembling Rolls
- Spray two giant 6-cup muffin tins with cooking spray, or coat with melted butter. Generously coat with granulated sugar. Tap out excess sugar. Set aside.
- Remove dough from the refrigerator and allow to rest for 5-10 minutes at room temp. On a lightly floured work surface, roll dough to an 18x12-inch rectangle. Brush 3 tablespoons melted (or softened) butter over dough surface. Sprinkle ½ cup of filling mixture over dough. Reserve remaining filling mixture and set aside.
- Starting at the long end, roll dough into a tight log. Slice log into 12 equal portions. Place rolls in prepared sugar muffin tin. Cover and let rolls rest at room temperature for 45-60 minutes until rolls are puffy and have expanded.
- Preheat oven to 375°F. Uncover risen rolls and bake for 25-30 minutes until deep golden brown, rotating muffin tin halfway through baking.Let buns to cool in tin for 8-10 minutes until cool enough to handle. Invert into wire rack. Lightly brush individual buns with remaining melted butter. Toss in remaining sugar mixture. Serve warm or at room temperature.
