Morning Buns Recipe

Warm the milk and bloom yeast

Warm the whole milk to about 105–110°F (slightly warm to the touch). Stir in 1 tablespoon granulated sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Mix wet ingredients

In a medium bowl, whisk the melted butter and the large egg until combined. When yeast mixture is foamy, whisk it into the butter-and-egg mixture.

Form the dough

In the bowl of a stand mixer fitted with the dough hook (or a large bowl for hand mixing), combine 3 cups all-purpose flour and 1 teaspoon fine sea salt. Add the wet mixture and mix on low until a shaggy dough forms. Increase to medium speed and knead 6–8 minutes until smooth, slightly tacky, and elastic. If dough seems too sticky, add up to 2 tablespoons extra flour; if too dry, add 1 teaspoon milk at a time.

First rise

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Prepare filling

While dough rises, stir together the 6 tablespoons softened butter (for filling), 3 tablespoons brown sugar, 3 tablespoons granulated sugar and 2 teaspoons ground cinnamon until smooth. If using, fold in 1/2 cup chopped toasted nuts and 1/4 cup raisins or currants.

Roll out dough

After the first rise, gently deflate the dough and turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a rectangle about 12x16 inches and roughly 1/4-inch thick. Trim edges to make straight sides if desired.

Spread filling and roll

Evenly spread the softened filling across the dough, leaving a 1/2-inch clean margin on one long side. Starting from the long edge opposite the margin, tightly roll the dough into a log, sealing the seam with the margin.

Cut and form morning buns

Using a sharp knife or dental floss, cut the log crosswise into 10 equal pieces (for 8–10 servings). To create a classic spiral morning bun, take each piece, hold it seam side down, press gently with your palm, then flatten slightly and pinch one side of the spiral to the center to create a tight spiral with an exposed swirl on top. Place each bun into a parchment-lined 9x13-inch baking pan or on a baking sheet spaced 1–2 inches apart.

Second rise

Cover the formed buns loosely with plastic wrap or a towel and let rise at room temperature until puffy and nearly doubled, about 45–60 minutes. Meanwhile, preheat the oven to 375°F (190°C) in the last 15 minutes of the rise.

Bake

Bake the risen buns in the preheated 375°F (190°C) oven for 18–22 minutes, rotating the pan halfway through, until the tops are deep golden brown and an instant-read thermometer inserted into the center of a bun registers 190–200°F (optional). If the edges brown too quickly, tent loosely with foil for the last 5–8 minutes.

Brush with butter

Remove the buns from the oven and immediately brush each with 1 tablespoon melted butter to add shine and flavor.

Prepare citrus glaze

While the buns bake, whisk together 1 cup powdered sugar, 2 tablespoons fresh orange juice, 1 teaspoon fresh lemon juice and 1 teaspoon orange zest until smooth. Add more juice, 1/4 teaspoon at a time, if needed to reach a pourable but slightly thick glaze.

Glaze and finish

When buns are warm (not piping hot), drizzle or spoon the citrus glaze over them so it clings to the swirls. Allow glaze to set for 10–15 minutes before serving.