There’s nothing quite like the aroma of freshly baked Buttery Morning Buns wafting through your kitchen. These golden, flaky delights are a perfect blend of rich, buttery layers and a hint of sweetness, making them an irresistible start to any day.
With just 20 minutes of prep and a short proofing time, you’ll have a batch ready to bake in no time.
As they bake for 25 minutes, the buns develop a crisp, caramelized exterior that gives way to a soft, tender interior.
Each bite is a symphony of textures and flavors, from the delicate crunch to the melt-in-your-mouth buttery goodness. Whether enjoyed warm from the oven or paired with your morning coffee, these buns are sure to become a cherished treat.
Ingredients for Buttery Morning Buns
- 6 tablespoons (3 oz/90 g) butter, softened (plus extra for greasing the muffin tin)
- 2 tablespoons granulated sugar
- 1/4 cup (2 oz/57 g) brown sugar
- 2 tablespoons cinnamon
- 1 teaspoon salt
- 1 recipe Danish Dough (store-bought or homemade)
Step-by-Step Instructions
- Prepare the cinnamon-sugar mixture: In a bowl, mix together granulated sugar, brown sugar, cinnamon, and salt. Set aside.
- Prepare the muffin tin: Generously butter a 12-cup muffin tin with melted butter. Set aside.
- Roll out the dough: On a floured surface, roll the Danish dough into a 12 x 18 inch (30 x 45 cm) rectangle.
- Add the butter and sugar: Brush the dough with the softened butter, making sure to use all of it. Sprinkle the cinnamon-sugar mixture evenly over the dough, leaving a 1-inch (2.5 cm) border on one narrow end unsprinkled.
- Roll the dough: Starting from the widest side, gently roll the dough into a log, similar to making cinnamon rolls.
- Slice the log: Using a serrated knife, slice the log into 10-12 equally-sized pieces. (Tip: For larger buns, make 10 slices instead of 12.) Place the slices, cut side up, in the prepared muffin tin cups.
- Let the dough rise: Cover the dough and let it rise in a warm place until puffed, about 60 minutes. (Tip: Preheat your oven for 2 minutes, then turn it off and place the tray of buns inside for a warm proofing environment.)
- Preheat the oven: At the end of the rise time, preheat the oven to 375°F (190°C).
- Bake the buns: Uncover the dough and bake until golden brown, about 20-25 minutes. (Note: Some melted butter around the rolls is normal and will bake into the buns for extra richness.)
- Cool and serve: Let the buns cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Enjoy fresh for the best flavor!
- Storage: Store any leftovers in an airtight container at room temperature overnight or in the refrigerator for up to 3 days. Rewarm in the microwave or in a 300°F (150°C) oven for 10 minutes.
Perfect Pairings: Serving Suggestions
These Buttery Morning Buns are a treat on their own, but they shine even brighter with a few accompaniments. Serve them warm with a dollop of whipped cream or a drizzle of vanilla glaze for extra indulgence.
Pair them with a cup of hot coffee or spiced chai for a cozy breakfast or afternoon snack. For a brunch spread, add fresh fruit or a yogurt parfait to balance the richness.
Storage and Reheating Tips
These buns are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for about 10 minutes. This will bring back their soft, buttery texture and warm, cinnamon aroma.
Time-Saving Hacks
Short on time? Use store-bought Danish dough instead of making it from scratch to cut down on prep. You can also prepare the cinnamon-sugar mixture the night before and store it in a small jar. If you’re making these for a crowd, double the recipe and freeze the unbaked buns. Just thaw, proof, and bake when ready!
Recipe Variations to Try
Switch up the flavors by adding chopped nuts or raisins to the filling for extra texture. For a citrus twist, mix in some orange zest with the cinnamon-sugar. If you’re feeling adventurous, swap the cinnamon for cardamom or nutmeg for a unique spice profile. These buns are versatile, so don’t be afraid to get creative!
Equipment Guidance for Success
A 12-cup muffin tin is essential for shaping these buns, and a serrated knife makes slicing the dough log clean and easy. If you don’t have a proofing box, use the oven trick mentioned in the recipe: preheat for 2 minutes, turn it off, and let the dough rise inside. This creates the perfect warm environment for proofing.
Buttery Morning Buns From Scratch
Ingredients
- 6 tablespoons butter softened
- 2 tablespoons granulated sugar
- 1/4 cup brown sugar
- 2 tablespoon cinnamon
- 1 teaspoon salt
- 1 recipe Danish Dough
Instructions
- In a bowl, mix together granulated sugar, brown sugar, cinnamon, and salt. Set aside.
- Butter a 12-cup muffin tin generously with melted butter. Set aside.
- On a floured surface, roll danish dough into a 12 x 18 inch (30 x 45 cm) rectangle.
- Brush the dough with the softened butter. Make sure to use ALL the butter.
- Sprinkle all the cinnamon-sugar mixture evenly over the dough, leaving a small, 1-inch (2 1/2cm) border on one narrow end unsprinkled.
- Just like a cinnamon roll, starting with the widest side, gently roll up the dough into a log.
- With a serrated knife, slice the roll into 10-12 equally-sized pieces and place, cut side up, in the muffin tin cups. (If you do 10 buns instead of 12 you get much bigger buns)
- Cover the dough and let rise in a warm place until puffed, about 60 minutes. Tip: I preheat my oven for 2 minutes, then turn it off and place it in the tray of buns. This warmth gives them a great environment to proof well.
- At the end of the rise time, preheat the oven to 375°F (190°C).
- Uncover the dough and bake until golden brown, about 20-25 minutes. You might notice some melted butter around your rolls and that is ok, don’t worry. That will bake into the buns and just make an incredible, buttery dough.
- Let cool in the tin for 10 minutes before removing to a wire rack to cool completely.
- These buns are best the day they are made, but you can store any leftovers in an airtight container at room temperature overnight or in the refrigerator for up to 3 days. Rewarm in the microwave or in a 300°F (150°C) oven for 10 minutes.
