Morning Buns

Morning Buns

If you enjoy cinnamon buns, sticky rolls, etc. you will enjoy this!





12 tablespoons unsalted butter

1/4 cup lukewarm water (105 degrees F to 115 degrees F)

1/4 teaspoon granulated sugar

1 package active dry yeast (2 1/4 teaspoons)

1 cup whole milk

2 eggs

2 tablespoons granulated sugar

1 teaspoon fine sea salt

4 1/4 cups bread flour

Canola oil

Granulated sugar

3/4 cup lightly packed maple sugar or light brown sugar

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon grated fresh nutmeg

6 tablespoons unsalted butter, softened

1/4 cup lightly packed maple sugar or light brown sugar

1/4 cup granulated sugar







Cut the 12 tablespoons butter into roughly half-inch cubes and let stand at room temperature to soften slightly. Meanwhile, in a small bowl, combine the water and the 1/4 teaspoon sugar. Sprinkle the yeast over the top, and jostle the bowl gently to submerge the yeast. Let stand 5 minutes.

Meanwhile, in a large mixing bowl, combine the milk, eggs, 2 tablespoons sugar, the salt and 1 cup of the flour. Whisk until smooth. Add the yeast mixture and the remaining 3 1/4 cups flour, stirring with a wooden spoon until mixture comes together. (You may only need 3 cups of the remaining flour to achieve a workable dough.) Turn the dough out onto a lightly floured surface and knead gently, gradually folding in the 12 tablespoons butter. (This can get a little messy; keep flouring your hands and the surface, and don't worry about the butter oozing around a bit.)

Place the dough in a lightly oiled large bowl, turning once to coat the top of the dough with oil. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down and refrigerate, covered, at least 2 hours or as long as overnight.

Generously butter twelve 3 1/2-inch (jumbo) muffin cups. Sprinkle the cups lightly with additional granulated sugar. In a small bowl, stir together 3/4 cup each maple sugar and granulated sugar, the cinnamon and nutmeg.

Remove dough from refrigerator and let stand for 30 minutes. On a lightly floured surface, roll dough into a large rectangle, about 10x14 inches. Spread the 6 tablespoons butter in a thin layer over the dough. Sprinkle the sugar mixture evenly over the butter, and press it down gently. Starting on a long side, roll the dough into a tight spiral. With a serrated knife, cut the dough into 12 rolls. Place a roll in each of the prepared muffin cups. Let rise in a warm place until doubled in size, about 45 minutes to 1 hour.

Combine the remaining 1/4 cup maple sugar and 1/4 cup granulated sugar in a shallow dish.

Bake buns at 350 degrees for 30 to 35 minutes or until tops are dark brown. Cool in cups on wire racks for 10 minutes. Meanwhile, combine 1/4 cup each maple sugar and granulated sugar in a shallow dish. Loosen buns from cups with a table knife, and immediately roll in sugar mixture to coat. Serve warm or at room temperature.