Cookbook author and former BA staffer Claire Saffitz describes these morning buns as “the more sophisticated cousin of the sticky bun.” Composed of tender, buttery swirls of dough with crisp caramelized edges, a honey-cinnamon filling, and a crackly sugar topping, her morning bun recipe makes an ideal breakfast pastry for weekends and holiday brunches.
Unlike many bakery-style morning buns, which are often made with laminated dough, Claire opted for an enriched yeast dough that’s surprisingly easy to pull together at home. It begins with a simple sponge (also called a preferment), giving the yeast time to develop deeper flavor before the remaining ingredients are added. Bread flour provides structure, while a little whole wheat flour adds a subtle nuttiness. For the filling, Claire combines both brown sugar and honey. The former brings rich, caramel notes, while the latter adds a lighter, floral sweetness that complements orange zest, cardamom, and cinnamon.
Most of the work happens in advance. “These are called morning buns,” says Claire. “You want to eat them in the morning—so, all of this work you do the night before.” After an overnight rest in the refrigerator, the dough is rolled, filled, sliced, and baked in muffin tins, whose individual cups catch any drips from the bubbling filling to create the signature crisp, sticky bottoms and dramatic spirals.
Morning buns FAQ
How are morning buns different from cinnamon rolls?
Many bakery-style morning buns are made with a laminated yeast dough—the same dough used to make croissants and danish. Cinnamon rolls tend to have a butter-rich bread dough, like the one in this recipe.
Additionally, the filling for morning buns is often citrus-forward (usually via orange zest), with warm spices like cinnamon, nutmeg, and cardamom adding background flavor. Meanwhile, the filling for cinnamon rolls is more streamlined.
Finally, while cinnamon rolls tend to be arranged and baked in a single dish, all snuggled up next to each other, morning buns are baked in individual molds, like a muffin tin, which contributes to their crisp texture and all-over browning. Morning buns also forgo the typical frosting of cinnamon rolls, favoring a lighter glaze or sugar topping.
Why are morning buns baked in muffin tins?
Baking morning buns in muffin tins helps them hold their signature spiral shape while catching the butter and honey that bubble out during baking. Those caramelized drippings create the crisp, sticky bottoms and deeply golden edges that make morning buns so distinctive.
How do I know when my morning buns are ready to bake?
After the shaped buns have proofed, gently poke the side of one. If the dough springs back but doesn’t fill in the indentation, they’re ready for the oven. Claire recommends working relatively quickly while the dough is still cold, which helps preserve the buns’ distinct spirals. If your dough is getting too warm to handle, return it to the refrigerator for 10–15 minutes (or the freezer for about 10 minutes).
Why brush the buns with honey butter?
A warm honey-butter glaze gives the buns their glossy finish while helping the sanding sugar adhere. It also adds another layer of buttery richness and enhances the crisp, caramelized exterior.
Can I substitute all-purpose flour?
For the best texture, stick with the combination of bread flour and whole wheat flour called for in the recipe. Bread flour develops the gluten needed for a lofty, stretchy crumb, while whole wheat flour contributes subtle nutty flavor. All-purpose flour has a lower protein content and will produce softer buns with less structure. Read more:
Watch Claire make this morning buns recipe
What you’ll need
Forte Stand Mixer
$675 At Smeg
Muffin Pan
$23 $20 At Amazon
Deal: Pro Dough Pastry Scraper
$8 At Amazon
Our Favorite Rolling Pin
Recipe information
Total Time
2 hours 40 minutes (plus overnight chilling)
Yield
Makes 24
Ingredients
Dough
Filling and Assembly
Preparation
Dough
Step 1
Beat one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 1 cup whole milk, warmed, and 1 tsp. honey in the bowl of a stand mixer fitted with the paddle attachment to combine. Let sit until foamy, about 5 minutes.
Step 2
Add 4 large egg whites, 2 cups (250 g) bread flour, and remaining ¼ cup honey to bowl and beat on medium-high speed until mixture is very light and thick, about 3 minutes. Remove paddle, scrape mixture back into bottom of bowl, and sprinkle 1½ cups (188 g) bread flour and 1 cup (125 g) whole wheat flour over (do not stir). Place bowl in a warm spot and let sit, uncovered, until mixture is bubbling up around flour, 30–40 minutes.
Step 3
Return bowl to stand mixer and attach the dough hook. Add 5 large egg yolks, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. finely grated orange zest (if using), 2 tsp. vanilla extract, and remaining ¼ cup chilled whole milk and mix on low speed until a shaggy dough forms. Increase speed to medium and work dough until smooth, soft, elastic, and climbing up the hook, 8–10 minutes (it will clear sides of bowl but still stick slightly to bottom; if after 5 minutes dough is still very sticky, add 1 Tbsp. bread flour at a time until dough is just tacky). Reduce speed to medium-low and add 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature, 1 piece at a time, letting dough absorb butter completely before adding the next piece. This part takes a while, so be patient. Dough should be very smooth and slightly tacky with a soft, buoyant texture. Cover and chill at least 8 hours and up to 16 hours.
Filling and Assembly
Step 4
Cook ¾ cup (packed; 150 g) light brown sugar, ½ cup (1 stick) unsalted butter, ¼ cup honey, 1 Tbsp. ground cinnamon, and ¾ tsp. ground cardamom in a small saucepan over low heat, stirring constantly, just until butter is melted and mixture is smooth (don’t boil). Let cool.
Step 5
Punch down dough, turn out onto a lightly floured surface, and divide in half; place 1 dough piece back into bowl, cover, and chill while you work. Roll out remaining dough piece on a sheet of lightly floured parchment paper to about a 16x12" rectangle. Spread half of brown sugar mixture over dough. Starting at 1 long side and using the parchment paper to help, roll dough into a tight log. If dough gets too warm or sticky to work with, slide (with parchment) onto a baking sheet and chill until firm, then proceed. Place log, seam side down, on a rimmed baking sheet. Chill until firm, 20–30 minutes.
Step 6
Repeat process with remaining dough piece and brown sugar mixture. Spray cups of two 12-cup muffin pans with nonstick vegetable oil spray.
Step 7
Trim chilled dough logs about ½" from ends and cut each on a slight diagonal (this helps create the dramatic topsy-turvy shape; don’t overthink it) into 12 equal pieces. Place, cut side up, in prepared muffin cups and cover loosely with plastic wrap. Let sit at room temperature until buns are puffed and expanded to edges of muffin cups (dough will spring back when poked but hold a slight indentation), 25–35 minutes.
Step 8
Place a rack in middle of oven; preheat to 350°. Bake buns, rotating pans left to right and front to back halfway through, until golden brown all over, 20–25 minutes.
Step 9
Meanwhile, heat remaining ¼ cup honey and ¼ cup (½ stick) unsalted butter in a small saucepan over low, stirring, until smooth. Remove from heat.
Step 10
Remove pans from oven and immediately brush tops of buns with honey butter; sprinkle with fine sanding sugar or granulated sugar. Transfer buns to a wire rack (if sugar cools in pan, it will harden and buns will stick); let cool.
Editor’s note: This morning bun recipe was first printed in our May 2017 issue. It has been updated for style. Head this way for more great make-ahead breakfast ideas →
