Flaky, caramelized, and bright with citrus—these morning buns are the perfect indulgence for a special breakfast. Think croissant-like layers rolled with a fragrant cinnamon sugar and a hint of orange zest.
These morning buns are rich, buttery, and sweet. They require time and patience, but the result—golden, layered rolls with a caramelized cinnamon-sugar coating—is absolutely worth the effort.
Making laminated dough at home takes some dedication, but it’s incredibly rewarding—there’s nothing like pulling a warm, flaky pastry from your own oven.
These buns showcase distinct, buttery layers—one of the hallmarks of laminated dough.
What is laminated dough?
Also called rolled-in dough, laminated dough is created by folding a fat layer into a yeast dough multiple times to form alternating layers of dough and butter. Croissants and puff pastry are classic examples.
When baked at a high temperature, the butter melts and releases steam, which separates the dough layers and creates the flaky texture.
American vs European Butter
U.S. butter typically contains at least 80% butterfat. European-style butter usually has at least 82% butterfat, often more.
Higher butterfat gives a silkier, creamier texture and is traditionally preferred for croissants and puff pastry. For these morning buns, standard unsalted sweet cream butter from the supermarket works well.
Butter Block & The Envelope Fold
One reliable method to enclose the butter is the “envelope fold.” The chilled butter is shaped into a rectangular block, placed on a rolled-out dough sheet, and then the dough corners are folded over the butter like an envelope.
- Roll the dough large enough to accommodate the butter block.
- Place the butter block in the center of the dough.
- Fold the dough corners over the butter so it’s completely enclosed.
- Press the seams closed and roll gently to seal.
The Letter Fold
After the butter is enclosed, create layers by rolling and folding the dough in a letter fold (fold into thirds), then turning and repeating the process. Resting the dough between folds is essential so the gluten can relax.
- Roll the dough into a rectangle.
- Fold it into thirds like a letter.
- Rotate 90 degrees and fold into thirds again.
- Repeat as instructed, chilling between sets of folds.
Resting between folds allows the gluten to relax and makes the dough easier to roll.
When the lamination is complete, roll the dough out, spread a filling of orange zest, cinnamon, and sugar, then roll up like a cinnamon roll. Slice the log into 12 equal pieces and place each portion into a well-greased, sugar-coated jumbo muffin tin to bake. Allow the rolls to proof until puffy before baking.
After baking, brush the warm buns with melted butter and toss them in additional orange-cinnamon sugar for a glossy, caramelized finish. Serve warm or at room temperature for the best flavor and texture.
Morning buns are the ultimate layered pastry—rich, tender, and deeply flavored.
Tips and Notes on Laminated Dough
- Laminated doughs require patience. Consider spreading the process over several days:
- Day 1: Make the initial dough and prepare the butter block.
- Day 2: Enclose the butter in the dough.
- Day 3: Complete the folds and lamination.
- Day 4: Shape and bake.
- Rest the dough between folds so the gluten can relax; overworked dough becomes tight and difficult to roll.
- Keep the dough well covered when chilling to prevent drying or forming an “elephant skin.”
- Work on a well-floured surface to prevent sticking and exposing the butter.
- If the dough resists rolling, cover and chill for 30–60 minutes before trying again.
Related Recipes
If laminated dough feels intimidating, try a simpler yeasted roll to build confidence first.
- Funfetti Cinnamon Rolls
- Sweet Blueberry Rolls
- Brioche Loaf
Morning Buns
Ingredients
Dough:
- 1 cup whole milk (227 g)
- 1 large egg
- 1 large egg yolk
- 2 ¼ teaspoon instant yeast (7 g)
- ⅓ cup granulated sugar (68 g)
- 4 cup + 1 ½ Tbsp bread flour (520 g)
- 1 Tablespoon kosher salt (9 g)
- 3 Tablespoon unsalted butter (43 g)
Butter Block:
- 1 cup unsalted butter (226 g), cold
Filling:
- ½ cup granulated sugar (100 g)
- ¼ cup brown sugar (53 g), packed
- 1 ½ Tablespoon ground cinnamon
- Finely grated zest from one orange
- ¼ teaspoon kosher salt
- 6 Tablespoon unsalted butter (85 g), melted or softened
Instructions
Dough:
- In a stand mixer bowl, whisk warm milk, egg, egg yolk, instant yeast, and sugar.
- Attach the dough hook. Add flour and salt, mixing until the dough forms. With the mixer on low, add softened butter one tablespoon at a time. Increase to medium and knead until smooth and no longer sticking, about 3–5 minutes.
- Transfer dough to a greased bowl, cover, and let rise at room temperature about 2 hours until doubled. Prepare the butter block while dough rises.
- Punch down the dough, shape into a 10×8-inch rectangle, place on a parchment-lined sheet, cover tightly, and chill overnight.
Butter Block:
- Trace an 8×11-inch rectangle on parchment (then flip the paper). Slice cold butter into tablespoons and arrange within the rectangle. Cover with another parchment sheet and beat with a small rolling pin until pliable and even. Trim any excess and shape into a flat block. Cover and chill overnight on a flat surface.
Dough Lamination:
- Let the butter block sit 10 minutes at room temperature. Roll the chilled dough to a 16×12-inch rectangle.
- Place the butter block in the center with its edges perpendicular to the dough edges. Fold the dough over the butter like an envelope, press seams to seal, and roll to 16×12 inches.
- Turn the dough 90° and fold into thirds like a letter. Turn again and fold into thirds. Flatten, cover tightly, and chill 1–1½ hours.
- Repeat rolling to 16×12 inches, fold into thirds, turn, fold into thirds, and chill again 1–1½ hours.
- Roll and fold one final time, then chill another hour or overnight.
Assembly and Baking:
- Brush two jumbo 6-cup muffin tins with about 1½ tablespoons melted butter and coat with granulated sugar; tap out excess.
- Make the filling: whisk together granulated sugar, brown sugar, cinnamon, orange zest, and salt. Reserve some for tossing after baking.
- Let dough rest 5–10 minutes at room temperature, then roll to an 18×12-inch rectangle. Brush with 3 tablespoons melted or softened butter and sprinkle ½ cup of the filling over the surface; reserve the rest.
- Starting at the long side, roll into a tight log. Slice into 12 equal portions and place each in the prepared muffin tin. Cover and let proof 45–60 minutes until puffy.
- Preheat oven to 375°F (190°C). Uncover and bake 25–30 minutes until deep golden brown, rotating halfway through.
- Cool in the tin 8–10 minutes, invert onto a wire rack, brush with remaining melted butter, and toss in the reserved sugar mixture. Serve warm or at room temperature.
Notes
- If using active dry yeast, whisk warm milk, yeast, and 1 teaspoon sugar and let stand 5–7 minutes until bubbly before continuing.
- Large jumbo muffin tins are ideal for shaping and baking these oversized morning buns.
Nutrition
Nutrition information is an approximation.
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