Morning Buns

Name: Morning Buns
Prep time: 40 min
Total time: 16 h 45 min
Yield: 16
Ingredients: 2/3 c. whole milk (170 ml.); 1/2 (0.25-oz.) packet active dry yeast; 1 c. rye flour (120 g.); Sponge; 1/2 (0.25-oz.) packet active dry yeast; 3/4 c. buttermilk or evaporated milk; 2 1/2 c. all-purpose flour (327 g.); 1/4 c. packed brown sugar (50 g.); 2 tsp. kosher salt; 1 large egg; 2 tbsp. extra-virgin olive oil, plus more for wrapping; 3/4 c. to 1 c. butter, thinly sliced and chilled, divided; 1 c. golden raisins (150 g.); 1 oz. rum; 1 tsp. pure vanilla extract; 1/2 c. water; 4 tbsp. butter; 1/4 c. maple syrup; 2 tbsp. bourbon; 3/4 c. packed brown sugar; Zest of 2 oranges; Zest of 2 lemons; 1 1/3 c. finely ground toasted almonds (200 g.); 2/3 c. finely ground toasted hazelnuts (100 g.); 2 tsp. ground cinnamon; 1/2 tsp. kosher salt; 1 c. rum raisins (optional); 1/2 c. granulated sugar; 1 1/2 tsp. ground cinnamon; 2 tbsp. strong brewed coffee

By June XiePublished: Jan 14, 2020

Approved by the Delish Test Kitchen

4.9

7 Ratings

preview for Nutty Cinnamon Morning Buns Will Turn You Into A Morning Person

Yields:

Prep Time:

40 mins

Total Time:

16 hrs 45 mins

Jump to recipe

There are a lot of different versions of mornings buns out there, and no one can seem to come to a consensus about what defines a morning bun. Judging by the name though, it should be something you'd love to wake up to for breakfast, and that's exactly what this recipe delivers. A cross between a cinnamon bun and a croissant, these morning buns are a touch crispy-flakey on the outside, moist and super soft on the inside, with a healthy dose of nuts, rum raisins, and cinnamon.

With plenty of options for substitutions, this recipe is pretty much a choose-your-own-adventure project. Not a fan of nuts, or raisins? You can substitute them out for peanut butter chips, chocolate chips, seeds, crushed cookies (!!) or whatever else your wild imagination desires.

Don't like the nutty, dark, aged flavor of rye? You also have the option of switching out the rye flour for spelt flour or whole wheat flour—if you want to use all-purpose flour, be sure to increase the amount of flour in the sponge to 1 1/4 cup!

If you want a richer dough that's easier to work with and has creamier flavors, substitute the light and tart buttermilk with evaporated milk—it will give you a denser, chewier result in the best way possible. As is, these buns are very soft and moist—if desired, you can also laminate a whole stick of butter (8 tablespoons instead of 6 tablespoons) into each half of the dough for a slightly flakier, butterier bun.

Want a shot of coffee in your bite of breakfast to wake you up? A drizzle of that optional coffee glaze will give you that satisfying bittersweetness you love from your cup of joe.

If you've made this recipe, we'd love to hear your thoughts! Leave us a comment below to let us know how you liked it. Hungry for more buns? Give these Very Sticky Sticky Buns a try!

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Ingredients

For sponge

2/3 cup
whole milk (170 ml.)
1/2
(0.25-oz.) packet active dry yeast
1 cup
rye flour (120 g.)

For the dough

Sponge
1/2
(0.25-oz.) packet active dry yeast
3/4 cup
buttermilk or evaporated milk
2 1/2 cups
all-purpose flour (327 g.)
1/4 cup
packed brown sugar (50 g.)
2 tsp.
kosher salt
1
large egg
2 Tbsp.
extra-virgin olive oil, plus more for wrapping
3/4 cup
to 1 c. butter, thinly sliced and chilled, divided

For the rum raisins (optional)

1 cup
golden raisins (150 g.)
1 oz.
rum
1 tsp.
pure vanilla extract
1/2 cup
water

For the maple bourbon butter

4 Tbsp.
butter
1/4 cup
maple syrup
2 Tbsp.
bourbon

For the filling

3/4 cup
packed brown sugar
Zest of 2 oranges
Zest of 2 lemons
1 1/3 cups
finely ground toasted almonds (200 g.)
2/3 cup
finely ground toasted hazelnuts (100 g.)
2 tsp.
ground cinnamon
1/2 tsp.
kosher salt
1 cup
rum raisins (optional)

For the cinnamon sugar

1/2 cup
granulated sugar
1 1/2 tsp.
ground cinnamon

For the glaze (optional)

2 Tbsp.
strong brewed coffee
1 tsp.
instant coffee
3/4 cup
powdered sugar (100 g.)
1 tsp.
sweetened condensed milk

Directions

Make the sponge
1. Step 1In the bowl of a stand mixer, whisk together milk, yeast, and rye until fully combined.
2. Step 2Cover with plastic wrap and let stand until doubled in size and porous, 1 to 2 hours.
Make the dough
1. Step 1To the bowl with the sponge mixture, add remaining ½ packet yeast, buttermilk (or evaporated milk), flour, sugar, salt, egg, and oil. Fit mixer with a dough hook and mix on low until a cohesive dough forms, scraping down the bowl halfway through to incorporate all dries, 2 to 3 minutes.
2. Step 2Cover with plastic wrap again and let stand until dough doubles in size, 1 hour to 1 hour 30 minutes.
3. Step 3Brush two long pieces of plastic wrap with more oil. Cut dough into 2 equal halves, place each on a piece of oiled plastic wrap, and use wrap to shape doughs into squares. Rewrap each piece once more with more un-oiled plastic wrap.
4. Step 4Transfer to refrigerator to chill overnight, or at least 4 hours.
5. Step 5The next day: On a lightly floured surface, working with one piece of dough at a time, roll square out into a 16”-x-10” rectangle. Working as quickly as possible, use your index finger and thumb to gently smush and flatten 6 to 8 tablespoons thinly sliced butter and place in an even layer into the bottom two-thirds of the rectangle. Using your palms, gently press down on butter to secure onto dough.
6. Step 6Create a letter fold with dough: Fold top third of rectangle (without butter) down over the middle third, then fold the bottom third over the middle third. Press down on the sides of the dough to seal open edges. Turn dough 90° and roll dough out to a larger rectangle again, then repeat the letter fold. Turn dough 90° again and repeat rolling and letter fold for a third and final time. Repeat with remaining dough and butter.
7. Step 7Rewrap each piece of laminated dough in plastic and let rest in fridge for at least 4 hours, up to overnight.
Make the raisins
1. Step 1In a small sauce pan over medium heat, combine all ingredients and simmer until liquid is mostly absorbed, about 10 minutes. Remove from heat, set aside, and let cool to room temperature.
Make the maple bourbon butter
1. Step 1In a small sauce pan over medium heat, combine all ingredients and simmer until foam subsides, about 2 minutes.
2. Step 2Let cool to room temperature.
Make the filling
1. Step 1In a large bowl, rub brown sugar and citrus zests together. Add nuts, cinnamon, and salt and toss to combine.
Make the glaze
1. Step 1In a medium bowl, whisk together coffees until instant granules are dissolved. Whisk in powdered sugar until smooth, then whisk in condensed milk until fully combined.
Make the cinnamon sugar
1. Step 1In a medium bowl, combine sugar and cinnamon.
Assemble the buns
1. Step 1Preheat oven to 375°. Grease two muffin pans with cooking spray.
2. Step 2On a lightly floured surface, working with one piece of laminated dough at a time, roll dough out to a 12”-x-10” rectangle. Brush an even layer of maple bourbon butter across on top and sprinkle evenly with half the nut mixture.
3. Step 3Starting with the long side, roll dough into a tight log. If necessary, push ends of rolled log toward each other to maintain a 12” log. Cut log into eight 1 ½”-wide pieces, then place each roll into a muffin pan. Cover with plastic and let rest until doubled in size, about 1 hour 30 minutes to 2 hours.
4. Step 4Repeat with remaining dough, butter mixture, and nut mixture.
5. Step 5When proofed, bake until buns are deeply golden, about 25 to 28 minutes.
6. Step 6Let cool for 5 to 10 minutes, then roll in cinnamon sugar.
7. Step 7If desired, drizzle coffee glaze on top.