Enriched
Cinnamon-Sugar Morning Buns
A laminated, muffin-tin cousin to the cinnamon roll. Crackly sugar edges, soft spiraled center. Inspired by the King Arthur bakery classic.
- Time
- 20 hours
- Yield
- 12 buns
- Level
- Advanced
Ingredients
Scale batch
- 100g active starter
- 450g bread flour
- 220g whole milk
- 1 egg
- 50g sugar
- 8g salt
- 225g cold butter (for lamination)
- 120g brown sugar (filling)
- 10g cinnamon
- 50g granulated sugar (for rolling)
Method
- 01
Mix starter, milk, egg, sugar, and flour. Add salt. Knead briefly and cold retard 12 hours.
- 02
Roll dough into a rectangle, laminate cold butter in a single fold, then complete two book folds with 30-minute rests.
- 03
Roll to a 12x18 rectangle, brush with butter, sprinkle brown sugar and cinnamon.
- 04
Roll tightly, slice into 12 pieces, and nestle each into a well-buttered muffin cup.
- 05
Proof 2–3 hours until pillowy.
- 06
Bake at 400°F for 22–25 minutes. Immediately roll hot buns in granulated sugar.