bakekrazy

These buttery buns are great for breakfast and can be refrigerated in dough form a day ahead and baked after an hour at room temperature. Unlike cinnamon rolls, morning buns are a buttery, flakey dough similar to croissant.

Ingredients;
3 cups all-purpose flour
3 sticks of unsalted butter cubed and cold
1 cup sour cream
1 egg yolk
1/4 cup orange juice
3 tablespoons cold water
2 teaspoons instant yeast
1 tablespoon sugar
3/4 teaspoon salt

Filling:
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons orange zest
2 teaspoons cinnamon
1 teaspoon vanilla extract

In a large bowl add the flour, sugar, yeast and salt, whisk well. Add in the cubed butter and with a pastry cutter begin to crush the flour mixture and butter together to form a course mixture. Stir in the sour cream, orange juice, water and egg yolk until combined. On a lightly floured surface knead the dough to form a smooth dough ball. Roll out to a 12″ x 20″ rectangle, then roll short ways forming a 12″ long log. Spray plastic wrap with vegetable oil and cover the log completely. Place in the freezer for 30 minutes. In the mean time spray a 12 cup muffin pan with vegetable spray. Pull the log from the freezer and roll out onto a lightly floured surface and form another 12″ x 20″ rectangle. Sprinkle evenly with the filling. This time roll the dough the long way. Trim both ends to expose the filling (about 1/2″) Slice the dough into 12 equal parts and place into the muffin pan. Cover with a kitchen towel and allow to proof in a warm area until double in size (about 1 1/2 to 2 hours) Pre-heat your oven to 425 degrees. Place the pan in the oven and bake for about 5 minutes then reduce the heat to 325 degrees and continue to bake for 30 minutes. Cool for 10 minutes then remove onto a cooling rack. Best if you serve them warm.

Enjoy
Chef Brian Klauss