These morning buns take me back to my grandmother’s kitchen, where the smell of cinnamon and butter filled every corner of the house on weekend mornings. Over the years, I’ve adapted her recipe, perfecting the balance of brown sugar and cinnamon to create that signature caramelized exterior. Did you know that morning buns originated in San Francisco as a hybrid between croissants and cinnamon rolls?
Brown Sugar Topped Morning Buns
Flaky Danish pastry meets caramelized brown sugar in these indulgent morning buns that bring bakery-quality results home.
Prepare the Danish Dough
If using prepared Danish dough, allow it to come to room temperature for easier rolling. If making from scratch, combine flour, sugar, yeast and salt in a large bowl. Cut in the cold butter until pea-sized pieces remain. Mix in cold milk and egg until just combined. Turn onto a floured surface and knead gently for about 5 minutes until smooth.
Create the Brown Sugar Filling
In a medium bowl, mix together 2 tablespoons granulated sugar, 1/4 cup packed brown sugar, 2 tablespoons cinnamon, and 1 teaspoon salt until well combined. Break up any lumps in the brown sugar with your fingertips or a fork.
Prepare the Muffin Tin
Generously brush a standard 12-cup muffin tin with melted butter, making sure to coat the sides and bottom of each cup. The butter will help create the caramelized exterior of the buns.
Roll Out the Dough
On a lightly floured surface, roll the Danish dough into a 12 x 18 inch (30 x 45 cm) rectangle. The dough should be about 1/8-inch thick and as even as possible for consistent results.
Apply Butter and Sugar Mixture
Spread the softened butter evenly across the entire surface of the dough, reaching all the way to the edges except for a small 1-inch border on one of the narrow ends. Sprinkle the brown sugar-cinnamon mixture evenly over the butter.
Roll and Slice
Starting from the buttered narrow edge (opposite from the clean border), roll the dough into a tight log. Use a sharp serrated knife to cut the log into 10-12 equal pieces, each about 1 1/2 inches thick. Place each slice cut-side up in the buttered muffin tin.
Allow to Rise
Cover the muffin tin with a damp kitchen towel or plastic wrap and let the buns rise in a warm place for approximately 60 minutes, until they look puffy and have increased in size by about 50%. Meanwhile, preheat your oven to 375°F (190°C).
Bake to Golden Perfection
Remove the covering and bake the buns in the preheated oven for 20-25 minutes, until they're deeply golden brown. The filling will bubble and caramelize, forming a natural glaze. If the tops brown too quickly, tent with aluminum foil.
Cool and Serve
Allow the buns to cool in the muffin tin for exactly 10 minutes - any less and they may fall apart, any longer and the caramelized sugar might harden and stick. Then carefully remove them to a wire rack to finish cooling. Serve warm or at room temperature.
How to Make Morning Buns from My NEW Cookbook
Learn how to make delicious morning buns with a flaky Danish dough and sweet filling that caramelizes as it bakes.
What makes these morning buns special is that they’re ideal for busy households – you can make the dough the night before, refrigerate it, and bake fresh in the morning. The Danish dough creates perfectly flaky layers while the brown sugar caramelizes during baking, forming a natural glaze that eliminates the need for frosting. These time-savers still deliver bakery-quality results!
Each bite delivers a contrast of textures: crunchy caramelized exterior giving way to soft, buttery layers within. The brown sugar melds with cinnamon to create warm, complex notes that dance across your tongue. These buns pair beautifully with freshly brewed coffee, balancing the rich sweetness with bitter undertones.
While traditional breakfast pastries often require professional equipment, these morning buns succeed with simple tools and techniques. The aroma that fills your kitchen while these bake might just become your new weekend tradition. Give them a try – they just might become your family’s most-requested breakfast treat!
Comments are closed.