Mini Morning Bun Tray Recipe

Activate and mix

Warm the milk to about 100–110°F (warm to the touch). In a large mixing bowl or the bowl of a stand mixer, combine warm milk, 2 tablespoons of the granulated sugar and the instant yeast. Let sit 5–7 minutes until foamy. If using a stand mixer, fit with the dough hook.

Combine dry ingredients

Add the remaining granulated sugar, flour, and salt to the bowl. Mix on low speed until the ingredients are incorporated, about 1–2 minutes.

Add wet ingredients

Add the melted butter and the eggs (add them one at a time if using mixer). Increase speed to medium and knead 5–7 minutes until a smooth, slightly tacky dough forms. If kneading by hand, turn out and knead on a lightly floured surface 8–10 minutes.

First rise

Lightly oil a clean bowl with the vegetable oil. Place the dough in the bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

Prepare butter block and filling

While dough rises, soften 1.5 cups room-temperature butter until spreadable but not melted. In a medium bowl, combine dark brown sugar, cinnamon, orange zest, vanilla extract and 1/2 teaspoon sea salt. Stir until evenly incorporated.

Roll and layer

When dough has doubled, turn it out onto a lightly floured surface and roll into a rectangle roughly 12 x 20 inches (about 1/4 inch thick). Spread the softened butter evenly over the middle two-thirds of the dough in a strip, leaving a 1/2-inch border at the edges. Sprinkle the brown sugar-cinnamon filling evenly over the butter layer.

Fold and roll

Fold the unbuttered third over the center, then fold the remaining third on top (like folding a letter) so you have three layers. Lightly press edges to seal and roll the folded sheet to about 12 x 18 inches to even out thickness. Using a sharp knife or bench scraper, cut the sheet lengthwise into three equal strips, then cut each strip crosswise into eight pieces to yield ~24 rectangles.

Shape mini morning buns

Take each rectangle, roll it up from the short side into a tight spiral, then pinch the seam to seal. Tuck the end under to form a neat mini bun. Place each bun seam-side down on lined sheet pans spaced about 1 inch apart for final proofing.

Final proof

Cover the pans loosely with plastic wrap or a damp towel and let buns rise at room temperature until puffed and slightly larger, about 30–45 minutes. Meanwhile preheat the oven to 375°F (190°C) about 20 minutes before baking.

Egg wash

Whisk together 1 large egg and 1 tablespoon milk until smooth. Gently brush the tops of the risen buns with the egg wash, taking care not to deflate them.

Bake

Bake the tray(s) of mini morning buns in the preheated 375°F (190°C) oven for 15–18 minutes, rotating pans halfway through, until golden brown on top and baked through (internal temperature ~190°F/88°C). Remove from oven and cool on wire racks for 10 minutes.

Glaze

While buns cool slightly, whisk powdered sugar, fresh orange juice and 1/2 teaspoon vanilla until smooth. If glaze is too thick, add a little more orange juice (1/4 teaspoon at a time) until pourable but thick. Drizzle or brush glaze over warm buns. Allow glaze to set 10–15 minutes before serving or packing for catering.