All, Breakfast/Brunch, Recipes
Spiced Morning Buns
If you’ve never heard of morning buns, allow us to enlighten you: these unbelievable cinnamon-coated breakfast pastries sit somewhere between a muffin and a kouign amann.
The secret to their unique, addictive flavor? Cardamom, with a bit of freshly ground black pepper to truly bring out the flavors. Assembling and refrigerating these buns in their baking dish the night before will make prep much easier, and be sure to let them rise at room temperature while you preheat the oven. Best served warm, these are guaranteed to be the main attraction at any breakfast or brunch. But we won’t blame you if you simply want to make these for yourself.
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How to Make It
Ingredients
Dough
- ½ cup warm milk, warmed to 110°F (43°C)
- 2 tbsp granulated sugar
- 1 ⅛ tsp active dry yeast (½ of 8 g-pkg)
- 2 eggs
- 1 tsp kosher salt
- 2 ¼ cups all-purpose flour, plus more for rolling
- ⅓ cup unsalted butter, softened
Filling
- ⅓ cup unsalted butter, softened
- ½ cup packed brown sugar
- 2 tsp cinnamon
- 1 tsp cardamom
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tsp vanilla extract
Topping
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- ½ tsp cardamom
- ¼ tsp freshly ground black pepper
- Pinch kosher salt
- 3 tbsp unsalted butter
Instructions
- For the dough, combine milk and granulated sugar in bowl of a stand mixer. Sprinkle over yeast and let stand until foamy, about 5 minutes. Stir in eggs, then flour and salt.
- Beat dough, using the dough hook, at medium speed until smooth, about 5 minutes. Add ⅓ cup butter and beat, scraping down sides as needed until dough pulls away from sides of the bowl, about 3 to 5 minutes more. Cover bowl tightly and let rise in a warm, draft-free place until doubled in size, about 1 hour.
- Meanwhile, prepare the filling. Add butter, brown sugar, cinnamon, cardamom, pepper, salt and vanilla to a medium bowl. Stir until smooth, then set aside.
- Lightly grease or butter a 2-L baking dish.
- Turn dough onto a lightly floured surface, dust with flour, then roll into a 12-in square, about ½-in thick. Spread the filling onto dough with the back of a spoon or an offset spatula. Roll dough tightly around filling, ending seam-side down.
- Slide a strand of thread, unflavored dental floss or butcher’s twine under the dough. Cross the ends over the top and pull tight to cut into 8 to 10 even slices and arrange in prepared baking dish. Cover rolls with foil or plastic wrap and refrigerate overnight or up to 24 hours.
- The next morning, preheat to 350°F. Meanwhile, let cinnamon rolls rise at room temperature.
- Bake in center of oven, until tops are golden, approximately 25 to 30 minutes. Let stand 15 minutes before topping and serving.
- While morning buns cool slightly, prepare topping. Combine sugar, cinnamon, cardamom, pepper and a pinch of salt in a small bowl. Set aside.
- Add butter to a small pot and melt over medium-low heat. Continue to cook, scraping bottom and sides of pot often until golden-brown and foamy, about 2 to 3 minutes more. Brush brown butter onto tops of morning buns, then sprinkle sugar and spice mixture over top.
How to Store It
How to enjoy it
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