morning buns

Soft and fluffy overnight pumpkin cinnamon rolls with a sweet and tangy maple cream cheese frosting. These vibrant sweet rolls can easily be prepped the night before and baked in the morning for a delicious and wonderfully pumpkin-spiced breakfast treat!

Overnight Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

Tbsp organic cane sugar

tsp fine-grain sea salt

2-1/4 tsp (1 package) quick rise yeast

nutmeg

milk

unsalted butter

pumpkin puree,

egg,

Tbsp unsalted butter,

Tbsp pumpkin butter

dark brown sugar, packed

Tbsp cinnamon

tsp ground ginger

oz cream cheese,

confectioners (powdered) sugar, sifted

Tbsp maple syrup

tsp pure vanilla extract

Whisk together 2-1/2 cups of flour, the sugar, salt, yeast, and nutmeg in a large mixing bowl until combined. Set aside.

Heat the milk and butter over medium heat (or in the microwave at 50% power), until it reaches 115-120℉. The mixture should be hot to the touch but not boiling.

Pour the milk mixture over the dry ingredients, and stir with a nonstick spatula, to combine. The dough may be shaggy. It will come together once we add the other ingredients.

Add the pumpkin, egg, and 1/4 cup flour, and stir until a soft dough forms. Add a 1-2 more tablespoons of flour as needed, if the dough seems especially wet. The dough is ready to knead when it becomes elastic and pulls away from the sides of the bowl.

Turn the dough out onto a clean, lightly-floured work surface and gently but firmly knead for 3-4 minutes.

Place the ball of dough in a lightly-greased bowl and let rest for 10 minutes.

Return the dough to your work surface. Be sure to scrape away any stuck-on dough (a bench scraper is great for this) and lightly flour again first.

Shape the dough into a flat rectangular disk, then use a lightly-floured rolling pin to roll out the dough into a roughly 8&#215;14-inch rectangle, about 1/4-inch thick. Dust the top and underside of the dough with flour as you work if the dough becomes sticky. Using a ruler to measure helps to ensure evenly-sized cinnamon rolls, but don’t fret if they aren’t exact.

Spread on the butter, followed by the pumpkin butter, in even layers, leaving a half-inch border on the long sides.

In a small bowl, mix together the brown sugar, cinnamon, and ginger until combined. Sprinkle on the sugar mixture, then, starting from one of the long sides, slowly and roll up the dough into a tight spiral.

Place the log of dough seam-side down, and use a very sharp serrated knife &#8211; or preferably, unflavored dental floss &#8211; to cut the rolls into 12 pieces.

Place the rolls in a lightly greased 9&#215;13-inch pan, leaving even spacing between each. Cover with plastic wrap. If making immediately, place in a warm, draft-free place to rise (I use the microwave). Let rise for 50-75 minutes, until roughly doubled in size.

If making overnight pumpkin rolls, wrap the pan tightly in plastic wrap, and place in the fridge until the morning. When ready to bake, let rise in a warm place for 60-75 minutes before baking.

Preheat the oven to 375℉. Bake until barely-browned, gently puffed, and cooked through, about 20-25 minutes. Cover loosely with aluminum foil to prevent over-browning, as necessary.

for the overnight pumpkin cinnamon rolls:

In a stand up mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until light and creamy.

Starting on low-speed, mix in the sugar. When combined, turn the speed up to medium-high and beat for a full minute, until light and fluffy.

Mix in the maple and vanilla. Add a splash of milk or cream as needed for a thinner glaze.

Spread over the cinnamon rolls while still warm. Enjoy!

for the maple cream cheese frosting:

Yum! I love that I can make these the night before, then bake the morning of... !

Magical...easy. Kouign Amann meets cinnamon scroll. Sort of. Give these a try as an intro to loosely laminating doughs.

Thermomix recipe: Morning Cinnamon Buns

Teaspoon dry yeast

Teaspoon raw caster sugar

470 Grams bakers flour

pink salt flakes

butter

water

Cinnamon Stick(s)

140 Grams dark brown sugar

Teaspoon vanilla bean paste

Grams butter

Tablespoons raw caster sugar

Teaspoon cinnamon

Pinches pink salt flakes

orange

To make the dough; In a small bowl, mix yeast and sugar with a small amount of the water to activate the yeast.

Place flour, salt, butter, water and yeast mix into the Thermomix bowl and mix **6 sec/speed 6**.

Tip dough into a lightly greased large bowl. Cover and set aside for an hour.

To make the filling, place all ingredients into the Thermomix bowl. Combine *20 sec/speed 5*.

On a floured bench, roll dough out into a large, thin rectangle. Spread filling all over, leaving a strip bare at the top of dough.

Roll up swiss roll style. When you get the the end, brush a small amount of water on the bare edge of dough and continue rolling to seal. Place seam side down.

Grease 2 x 12 hole muffin tins generously with soft butter. (We mean generous, no scrimping here!)

In a small bowl mix sugar, cinnamon, salt and orange zest together. Divide between muffin holes.

Using a serrated knife cut 1cm wide scrolls and place in the muffin tin. Cover and let rise till double in size.

Preheat oven to 200°C. Bake for 15 minutes. Tip out of trays immediately or you will find them difficult to get out when cold.

Serve hot, preferably with a morning beverage of your choice. They freeze really well. Then simply reheat in a hot oven until fragrant and voila, fresh buns all over again.

Soft, fluffy morning buns with poppy seeds in the dough and topped with strawberry cream cheese.

Strawberry Poppy Seed Buns

bread flour

granulated sugar

instant yeast

poppy seeds

kosher salt

warm whole milk (120F | 49C)

unsalted butter, melted

egg (50 grams)

cream cheese, room temperature

freeze-dried strawberries, powdered (see note)

37 grams diced fresh strawberries

strawberries

ground cardamom

lemon zest

unsalted butter, room temperature

confectioners' sugar

whole milk

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, poppy seeds, and salt. 

In a large measuring cup, stir together the warm milk and melted butter. With the mixer running on low, gradually add the milk mixture and egg to the flour mixture, beating until a soft dough forms, stopping to scrape the sides of the bowl if necessary. Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes. 

Spray a large bowl with cooking spray. Place the dough in the bowl, turning to grease the top. Cover and let the dough rise in a warm, draft-free place (75F | 24C) until doubled in size, about 1 hour. 

For the dough

In the bowl of stand mixer fitted with the paddle attachment, beat all the ingredients at medium-low speed until well combined. (Can be refrigerated in an airtight container for up to 4 days.)

For the cream cheese filling

In the work bowl of a food processor, place all the ingredients; process until well combined. (Can be stored in an airtight container at room temperature for up to one week.)

For the strawberry cardamom sugar

On a lightly floured surface, roll the dough into a 14 x 10-inch rectangle. Spread the Strawberry Cream Cheese Filling evenly over the dough. Fold the dough into thirds, like a letter. Cover with plastic wrap, and let rest for 10 minutes. 

Butter a 13 x 9-inch baking pan. (I lined my pan with a parchment sling, and then buttered the parchment paper.) 

On a lightly floured surface, roll the dough back into a 14 x 10-inch rectangle. Spread the 1/3 cup room temperature butter evenly over the dough, leaving a 1/2-inch border on one long side. Sprinkle the butter evenly with the Strawberry Cardamom Sugar, gently pressing the sugar mixture into the butter. 

Starting with one long side, roll the dough into a log, pinching the seam to seal. Trim the ends. With a knife or sharp scissors, slice the log into 12 even pieces. Place the pieces, cut side up, into the prepared pan. Let the buns rise in a warm, draft-free place (75F | 24C) until puffed, about 45 minutes. 

While the buns are rising, preheat the oven to 375F (190C). 

Bake the buns until golden and puffed, 25-30 minutes. Let cool for a few minutes on a wire rack. Drizzle with Strawberry Cream Cheese Frosting. Serve warm. 

To assemble

In the bowl of stand mixer fitted with a paddle, beat the cream cheese and butter at medium speed until creamy. With the mixer on low speed, gradually add the confectioners&#039; sugar and freeze-dried strawberry powder, beating until combined. Scrape down the sides of the bowl, and add the milk, 1 tablespoon (15g) at a time, beating until the desired consistency is reached. Use immediately. 

For the strawberry cream cheese frosting

Buttery, flakey, and decadent. These morning buns are made with laminated croissant dough and tossed in a orange scented cinnamon sugar.

Morning Buns

whole milk ((227 g))

instant yeast ((7 g))

sugar ((68 g))

+ 1 ½ Tbsp bread flour ((520 g))

Tablespoon kosher salt ((9 g))

unsalted butter ((43 g))

unsalted butter, (cold (226 g))

sugar ((100 g))

brown sugar, (packed (53 g))

½ cinnamon

salt

Tablespoon unsalted butter, (melted/softened (85 g))

In the bowl of a stand mixer, whisk together warm milk, egg, egg yolk, instant yeast, and sugar. 

Attach dough hook to stand mixer. Add flour and salt to mixing bowl. Beat until dough starts to form. With the mixing running 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.

Transfer dough to 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.&nbsp;

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 10x8-inches. Place on a parchment lined baking sheet. Tightly cover dough with plastic wrap. Let chill in the fridge overnight.

Dough:

Trace a 8x11 inch rectangle on a parchment paper, turn paper over. Slice butter into tablespoons and arrange within traced rectangle. Cover butter with a second sheet of parchment paper. Use a small rolling pin to beat butter pliable. Use a bench scraper to scoop up butter that goes beyond the 8x11 inch rectangle. Keep beating and reshaping until flat rectangle block is achieved. Cover butter with parchment paper and plastic wrap. Keep chilled overnight in the fridge on a flat surface.

Butter Block:

Remove butter block from fridge. Allow to sit at room temperature for 10 minutes to slightly softened. Meanwhile, place dough on a lightly floured work surface. Roll dough to a 16 x 12 inch rectangle.

Place butter block in center of rolled dough, making sure the edges of the butter block are perpendicular to edges of dough. Fold the dough over the butter block like an envelope. Using a rolling pin, press firmly onto the seams of dough to seal. Roll dough to a 16 x 12- inch rectangle. 

Turn dough 90 degrees and fold into thirds like a letter. Turn dough another 90 degrees and fold into thirds. Flatten with roll pin. Tightly cover dough and place in the fridge. Allow dough to rest for 1 hour to 90 minutes.

Place dough back on floured surface. Roll dough to a 16x12-inch rectangle. Fold into thirds. Turn dough 90 degrees and fold into thirds again.&nbsp; Return to fridge for 1 hour to 90 minutes.

Place dough back on floured surface. Roll to a 16x12-inch rectangle. Fold into thirds. Turn 90 degrees and fold into thirds for the last time. Return to fridge for another 1 hour, or overnight.

Dough Lamination:

Brush two giant 6-cup muffin tins with about 1 ½ tablespoon melted butter. Coat with granulated sugar. Tap out excess sugar. Set aside. 

To making filling: In a medium bowl, whisk together sugar, brown sugar, cinnamon, orange zest, and salt. Cover and set aside. 

Allow dough to rest for 5-10 minutes at room temperature. Place 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. 

Assembly and Baking:

This is my second Morning Bun recipe.  It has produced much better results.  Please put the note about letting the yeast bubble for 5 minutes in with the directions, rather than as a foot note where it can be missed.  These are a lot of work but SO worth it!  Delicious!

They turned out PERFECT!  the directions were amazing.   I miss the French bakery in New Orleans where I would get Morning Buns,  and now I can have them in Indiana!  Thank you!!

Morning buns are flaky and sweet, with layers from the lamination. The base laminated yeasted danish dough is a fun, easy project.

Cinnamon and Cardamom Morning Buns

whole milk,

yolk,

unsalted butter,

Tbsp salt

vanilla bean paste

Unsalted butter,

dark brown sugar

cinnamon

tsp cardamom

In the bowl of a stand mixer fitted with the dough hook, whisk together milk, egg, egg yolk, and yeast. Add the flour, sugar, butter, salt, and vanilla bean paste, and mix at low speed until dough comes together, about 1 minute. Increase the speed to medium and mix until smooth and elastic, 8-10 minutes.

Shape the dough into a ball and place into a lightly greased bowl. Cover the bowl with plastic wrap and leave to rise in a warm place, about 2 hours, or until doubled in size.

Punch down the dough and shape into a 8”x10” (20x25cm) rectangle. Place on a sheet pan lined with parchment paper and dusted with a little flour (a quarter sheet pan is perfect for this), and wrap tightly in plastic wrap (I wrapped the whole pan in plastic and then placed it inside a large plastic bag just for some insurance). Refrigerate overnight.

DANISH DOUGH

In a small bowl, combine the butter and bread flour. Place onto a large piece of parchment, and shape into a 6”x9” rectangle on the bottom half of the parchment. Fold down the parchment to wrap up the butter block, and use a bench scraper to square it off. Refrigerate overnight.

BUTTER BLOCK

Roll to 12”x 18” (30x45cm), Letter fold 1

Roll to 12”x18” (30x45cm), Letter fold 2

Roll to 12”x18” (30x45cm), Letter fold 3

LAMINATIONS

Transfer the danish dough to the freezer for 15 minutes to firm up slightly. In a medium bowl, combine all of the filling ingredients and mix together until smooth.

Brush the cups of a 12 tray muffin pan with melted butter and dust with granulated sugar, tapping out the excess.

Turn the dough out onto a lightly floured surface, and roll into a rectangle about 8”x12”, 20x30cm. (the measurement you need to strictly stick to here is the width, otherwise the roll will be too fat to fit into the muffin tins).

Spread the surface of the dough evenly with the filling, leaving a 1/2” border on a long edge. Then, starting on the opposite long side, roll up the dough into a tight spiral. Trim the ends if needed. Measure your log of dough and cut into 1” rolls. Place rolls, cut side up, into prepared muffin cups, pressing gently to help the dough fill the cups.

Cover the pan lightly (I put it inside a big clear bag), and leave to rise in a warm, draft free place for 45 minutes to an hour, or until the rolls are puffy and when lightly poked with a finger, a small indentation is left.

When there is 15 minutes to go on your rise, preheat your oven to 375°f / 190°c.

Bake the buns until golden brown and a thermometer inserted in the centre registers 200°f /95°f, 20 to 25 minutes. Begin checking for doneness at 18 minutes and watch them carefully. Add foil half way through if needed to prevent excess browning (I did not need to). While the buns are baking, combine all the ingredients for the finishing sugar in a shallow bowl.

Let the buns cool in the pans for about 10 minutes, or until cool enough to handle. Remove from the pans and toss in the finishing sugar. Let cool completely.

Store leftovers lightly covered at room temperature. Refresh in the microwave if needed.

MORNING BUN ASSEMBLY

My first time making anything like this. Instructions were easy to follow and very detailed. They turned out amazing! Thank you :)

Never saw your reply, and ended up preparing you exact recipe, but folded them as croissants and worked out perfectly!! Thanks for your great recipes!! 🌹

There aren’t enough good things to say about this recipe!!  The instructions are detailed and clear.  The dough is so easy to work with.  And while it does take a number of steps, you end up with bonus dough in the freezer for an even easier set of buns the next weekend!  The first batch I made 100% true to the recipe. I knew as soon as I saw the perfect layers of dough and butter it was gonna be good. And they were the perfect combination of cinnamon roll and croissant. Flaky edges, doughy interior. Perfect!  You noticed the cardamom, but it was just the right amount.  For the second half I switched up the filling - less butter, white sugar, zest of a whole orange and more cardamom than cinnamon. Also excellent!  Even from the freezer this dough was easy to work with. Because these were so good, I knew I could play a little without messing them up I tried baking half in just a cookie sheet, not in a muffin cup. They were flakier and spread more, but if you want shatteringly crisp layers, this worked!  Again, can’t say enough about how great this morning bun be recipe is!

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