Description
A flakey croissant dough swirled with cinnamon sugar and rolled in cinnamon sugar coating, makes a delicious treat for breakfast.
Ingredients
Scale
Morning Bun Dough
- 1 1/2 cups whole milk
- 1/4 cup sugar
- 1 tbsp +1 tsp quick rise yeast
- 2 1/2 tsp salt
- 4 1/4 cups flour
- 1 cup +6 tbsp butter
Cinnamon Sugar Filling
- 3 tbs butter melted
- 1/4 cup cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 tbsp cinnamon
- 1 tbsp orange zest
Instructions
- Make dough. In a small mixing bowl, add yeast and warm milk. Let it sit for 5 minutes.
- While the yeast milk mixture sits, attach dough hook to stand mixer. Combine flour, sugar and salt until mix until incorporated.
- Then add the yeast milk mixture on low speed. Mix on slow until the flour is combined, then increase the speed to medium speed for 5 minutes. The dough should be smooth.
- Place the dough in a greased bowl, cover with a kitchen towel and let it rise for 1 hour. Or if you have time, place in fridge for least 2-3 hours or overnight.
- Make butter disk. Cut the butter sticks in half, lengthways. Sprinkle flour on a piece of parchment paper and lay butter on the floured surface. Let the butter soften for 10 minutes. Sprinkle more flour on the top of the butter and place the other piece of parchment paper on top. Use a rolling pin to press the butter into a 8×8 inch square. Set the butter in the fridge while you roll out your dough.
- Flour a flat surface or countertop. Roll dough into a 10”x10” square. Place the cold butter disk at an angle on top of the dough square. It should look like a diamond in the middle of the dough. Fold the corners of the dough over the butter.
- Laminate the dough. This is just a series of folding and rolling the dough to make the croissant layers. Gently roll the dough into an 18”x15” rectangle. Fold the dough like a letter – fold one end into the center of the dough and the other end over the top of the previous fold. Wrap the dough in plastic wrap and refrigerate for 20-30 minutes.
- Roll, fold and refrigerate the dough 2 more times. This creates the butter layers for the croissant. The key is keeping the butter in the dough cold to make those layers.
- Preheat the oven to 400°F and make cinnamon sugar filling. Melt 3 tbsp of butter. Whisk together cinnamon and sugar in a separate bowl.
- Roll chilled dough out into an 8”x15” rectangle for a final time. Brush melted butter over the top of the dough and sprinkle with half of the cinnamon sugar mixture.
- Using a pizza cutter, cut 8 15-inch long dough strips. Roll each strip into a spiral and wrap the end over the top and tuck under the bottom.
- Place the rolls into the greased muffin tin. Cover the muffin tin with plastic wrap for 20 more minutes.
- Remove plastic wrap and bake on 400°F for 15 minutes minutes. Remove the buns from the pan and press the tops down lightly with a greased rubber spatula or spoon. Bake the buns for another 10-15 minutes until golden brown.
- Remove from oven and allow them to cool for about 5-10 minutes before rolling in more cinnamon sugar. (If you choose to roll in cinnamon sugar, add 1/2 cup sugar and 1/2 tbsp cinnamon to a bowl.)
- Prep Time: 2 hours 30 minutes
- Cook Time: 25 minutes