Brown Sugar Morning Bun Recipe

Warm liquids and bloom yeast

Warm the milk until it reaches 100–110°F (warm to the touch but not hot). Stir in the 2 tablespoons granulated sugar and 2 teaspoons instant yeast. Let rest 5–8 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 3.5 cups all-purpose flour and 1 teaspoon fine sea salt.

Combine wet and dry

Add the foamy milk-yeast mixture, 1 large egg (lightly beaten), 4 tablespoons melted unsalted butter (cooled slightly), and 2 tablespoons warm water to the flour mixture. Mix on low until a shaggy dough forms, about 2 minutes.

Knead

Increase speed to medium and knead until the dough is smooth and elastic, about 6–8 minutes by mixer (10–12 minutes by hand), adding up to 2 tablespoons additional flour only if excessively sticky. The dough should be soft and slightly tacky.

First rise

Lightly oil a clean bowl with about 1 teaspoon vegetable oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Prepare filling

While the dough rises, combine 1 cup packed light brown sugar, 2 teaspoons ground cinnamon, and 1 teaspoon finely grated orange zest in a bowl. Add 6 tablespoons softened butter and blend with a fork or pastry cutter until crumbly and spreadable.

Roll out dough

Once the dough has doubled, gently deflate and transfer to a lightly floured surface. Roll into a rectangle roughly 12 x 16 inches and about 1/4-inch thick, keeping edges as even as possible.

Spread filling

Evenly spread the brown sugar-butter mixture over the dough, leaving a 1/2-inch clean border along one long edge. Sprinkle 2 tablespoons turbinado (coarse) sugar evenly over the filling for crunch.

Form logs

Starting from the long edge opposite the 1/2-inch border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife, trim 1/4 inch from both ends to neaten. With the seam-side down, cut the log into 8 equal pieces (about 2 inches each).

Shape morning buns

Take each cut piece and, with your palm, press the center of the top to create a slight depression. Twist or roll each piece once so the spiral is evident and place into 2 greased 8- or 9-inch round cake pans or an equivalent-sized baking dish, arranging 4 buns per pan. Leave space for expansion.

Second rise

Cover the pans with plastic wrap or a damp towel and let the buns rise until puffy and nearly doubled, about 40–50 minutes in a warm place.

Preheat oven

About 15 minutes before the end of the second rise, preheat the oven to 375°F (190°C).

Brush and bake

Brush the tops of the risen buns lightly with 1 tablespoon melted butter. Bake in the preheated oven for 18–22 minutes, rotating once halfway through, until the buns are deep golden brown and the center registers about 190°F on an instant-read thermometer.

Cool slightly

Remove pans from the oven and let buns cool in the pans for 8–10 minutes. If desired, sprinkle an extra pinch of turbinado sugar on top while warm for extra sparkle.

Make glaze

While buns cool, whisk together 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and 2 tablespoons milk until smooth and pourable. Adjust milk by 1/2 teaspoon increments if needed to reach desired consistency.

Glaze and serve

Drizzle the glaze over slightly cooled buns or dip the tops into the glaze for a thicker coating. Let glaze set about 10 minutes. Serve warm. Leftovers keep tightly wrapped at room temperature for up to 2 days or refrigerated for up to 4 days (reheat gently).