yeasted dough

This is hands down the best sticky bun recipe ever! Mix up the dough sometime on Saturday afternoon and by Sunday morning you'll have pillowy, nutty, ooey-gooey buns packed with cinnamon and brown sugar filling and coated in a deeply flavorful caramel pecan sauce.

World´s Best Sticky Buns

eggs

⅓ cup packed light brown sugar

buttermilk

tsp salt

instant yeast

butter

all-purpose flour (plus more for dusting)

unsalted butter

⅔ cup packed light brown sugar

pecans

kosher salt

brown sugar

cinnamon

tsp nutmeg

Whisk the eggs in a large bowl until homogeneous. Add the brown sugar, buttermilk, salt, yeast, and melted butter and whisk until homogeneous (the mixture may clump up a bit). Add the flour and stir with a wooden spoon until a cohesive ball of dough forms.

Turn the dough out onto a lightly floured surface and knead for 2 minutes, or until completely homogeneous, smooth, and silky. Return to the bowl, cover with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours.

Make the dough:

Cook the butter and brown sugar in a small saucepan over medium-high heat, stirring occasionally until the sugar is completely dissolved and the mixture is bubbling, about 2 minutes. Add the buttermilk, pecans, and salt and stir to combine, then pour the mixture evenly over the bottom of a 13-by-9-inch glass baking dish.

Make the caramel pecan sauce:

Combine the sugar and cinnamon in a small bowl and set aside.

Make the filling:

Roll out the dough: Turn the dough out onto a floured surface and lightly flour it. Shape into a rough rectangle with your hands and then, using a rolling pin, roll into a rectangle about 16 inches long and 12 inches wide, with a short end toward you.&nbsp;

Brush with the melted butter, leaving a 1-inch border along the top edge. Sprinkle with the cinnamon and sugar mixture and spread it with your hands until the buttered portion is evenly coated. Roll the dough up jelly-roll-style into a tight cylinder, using a bench scraper as necessary to assist you. Pinch the seam shut and turn the dough so that it's seam side down. Use your hands to even out its shape.

Use a sharp knife to cut the roll into 12 even slices: The easiest way to do this is to cut it in half, cut each half in half, and then cut each section into thirds.&nbsp;

Nestle the 12 rolls with the swirl pattern facing up in the prepared baking dish, making sure the slices from the ends of the log go cut side down. Cover with plastic wrap and allow to rise until roughly doubled in volume, about 2 hours (for overnight instructions, see Note above). The rolls should be well puffed and pressed tightly against each other.

While the dough is rising, adjust an oven rack to the middle position and preheat the oven to 350°F. Transfer the baking dish to the oven and bake until the buns are golden brown and well puffed, about 30 minutes, rotating the dish once. Allow to rest for 5 minutes, then invert the buns onto a serving platter; scrape out any excess goo from the pan and spoon over the buns.

Assemble:

This simple recipe is easy to make and yields fluffy, delicious buns.

whole wheat hot dog buns

300 ml Water (40-50°C)

2¼ Teaspoons Yeast (Dry active or instant)

1¾ Cups All Purpose Flour (spooned and leveled)

1¾ Cups Whole Wheat Flour (spooned and leveled)

Tablespoon Brown Sugar

Salt

Tablespoon Salted Butter

In the bowl of a mixer: Add water and yeast. Let it foam up (about 5 minutes.) If it doesn&#39;t foam up you need new yeast!

Add 4/5ths of the flour to the water and mix on the lowest speed setting for 5 minutes. This helps to develop the gluten.

Now add the butter, salt, and sugar, mix to combine. Once incorporated into the dough, add the rest of the flour and keep the mixer going, on the lowest speed setting, until the dough passes the window pane test. (see above note about how to do this)

Make the Dough

Place dough in a bowl that has been lightly sprayed with cooking spray. spray the dough with cooking spray as well. Cover the dough bowl with a clean kitchen towel or plastic wrap and place in a warm, draft-free location until it has doubled in size. This usually takes about 1 hour.

Rise #1

Turn the risen dough out on to a clean countertop. Choose a method for shaping the buns that is described in detail above and follow the directions.

Place the prepared buns on a baking sheet that is lined with parchment paper and cover with a clean kitchen cloth.

Shape the Buns

Let shaped buns rise in a warm draft-free location for 30-60 minutes until they have doubled in size.

Preheat Oven to 350°F

Rise #2

Bake at 350°F for 30 Minutes. Cool on a baking rack before slicing them.

Bake

These buns are (of course) inspired by the famous morning buns created at Tartine. On my only visit to San Francisco, I was able to try one of these perfect buns—orange and cinnamon and sugar and butter all wrapped up in a flaky dough. The orange and cinnamon scents that waft from the oven as they bake will fill your whole home with cheer.

Morning Buns

(12 ounces) unsalted butter

water

active dry yeast

flour

sugar

table salt

(1 oz) unsalted butter (melted)

orange zest (preferably organic)

salt

All-purpose flour (for dusting)

Stir

Butter a large bowl. In a small bowl or liquid measuring cup, stir together the water and yeast and let sit until dissolved, about 5 minutes.

In the bowl of a stand mixer fitted with the hook, mix together 4 cups (568 g) of the flour, sugar, and salt. Start the mixer on low speed and add the water yeast mixture, followed by the melted butter.

Proof

Continue to mix until all the ingredients are combined, 3 to 4 minutes. The dough will be rough and bumpy but should be in one piece. Move the dough to the large, greased bowl and cover with plastic wrap. Let the dough rise at room temperature until doubled in size, 1 1/2 to 2 hours.

Refrigerate

Gently press down on the dough, releasing as much gas as possible. Place the dough on a large piece of plastic wrap and shape it into a 10-by-12 inch (25-by-30.5 cm) rectangle. Cover the dough with more plastic wrap, place it on a sheet pan, and move it to the refrigerator for at least 2 hours and up to overnight.

Beat

In the bowl of a stand mixer fitted with a paddle, beat the 3 sticks of butter and the remaining 1 tablespoon of flour together until creamy and combined, 2 to 3 minutes.

Roll

Remove the dough from the refrigerator, unwrap it from the plastic, and place it on a lightly floured work surface. Roll the dough into a 12-by-20 inch (30.5-by-50 cm) rectangle. Spread the butter-flour mixture evenly over the entire rectangle, leaving a 1/2 in (12 mm) border around the rectangle.

Fold

Make the first turn, or letter fold: Starting with a short side facing you, fold one-third of the dough onto itself, making sure the edges are lined up with each other. Then fold the remaining one-third of the dough on top of the side that has already been folded. Rotate the dough so the seam is facing to the right and one open end is facing you. Gently roll the dough into a 10-by-18 inch (25-by-46 cm) rectangle. (Each time you roll, the rectangle will get a bit smaller.)

Freeze

Repeat the letter fold. Sprinkle flour on a sheet pan or plate, place the dough on it, and freeze the dough for 6 minutes—set a timer so you don’t forget (this helps cool the dough slightly and makes the last turn less messy).

Remove the dough from the freezer and repeat the letter fold again, making sure the seam is facing to the right. Roll the dough again into a rectangle, about 8-by-16 inches (20-by-40.5 cm). Repeat the steps for one letter fold. Gently compress the dough with the rolling pin.

Chill

If using the dough immediately, place it in the freezer for 6 minutes to chill, then proceed with the recipe. Otherwise, wrap the dough in plastic wrap, place it in a freezer-safe bag, and freeze for up to 2 weeks. The dough can be removed from the freezer the night before using and placed in the refrigerator to thaw.

Make the croissant dough

Butter

Generously butter the insides and top of a twelve-cup standard muffin pan and coat each muffin cup well with granulated sugar, tapping out any excess.

Combine

In a small bowl, mix together 1/2 cup (100 g) of the sugar, the orange zest, cinnamon, and salt.

Generously flour your work surface and roll out the croissant dough into a 10-by-24 inch (25-by-60 cm) rectangle. Brush the dough with the melted butter, then sprinkle the sugar mixture evenly over the dough, gently pressing it into the butter to adhere.

Starting at a long side, roll up the dough into a tight cylinder and position the dough seam-side down. Cut the dough into twelve equal pieces, each measuring about 2 inches (5 cm) wide.

Place the pieces in the prepared muffin pan and place them cut-side down. Cover the pan loosely with plastic wrap and let the dough rise until doubled in size and puffy (it should act similarly to a marshmallow when pressed), 2 to 2 1/2 hours.

Preheat

Remove the plastic wrap and gently press down on the top of each bun with a lightly greased spatula. Place a sheet pan on a lower oven rack (this will help catch any drips); do not place the sheet pan directly under the muffin pan on the same rack or it will interfere with baking. Bake the buns for 15 minutes, then carefully press down on the tops of the buns again with a spatula. Rotate the pan and continue baking until the buns are golden brown, about 20 minutes more.

Coat

While the buns are baking, fill a pie plate or bowl with the remaining 1/2 cup (100 g) of granulated sugar. Remove the pan from the oven and immediately flip the hot buns onto a sheet pan lined with parchment paper. Using tongs, pick up one bun at a time and evenly coat it in the bowl of sugar. Repeat with the remaining buns, placing them on a wire rack to cool. Morning buns are best eaten the same day they are made.

Make the morning buns

Thank you for the help! When I say these were beyond my expectations and came out so good. I went back and forth between reading the recipe and watching some Tartine videos. 
They had the  crisp golden outside  but yet still soft flaky on the inside .  Loads of texture. The orange zest really elevates the flavor. 
 Most of the buns rose very huge  and spilled over the muffin tin a lot so the shape is not quite even. I am wondering if I did not release enough of the gas. However , it was okay and  it was a hit and I  will most definitely try this again to perfect. It was delicious.

Morning buns are flaky and sweet, with layers from the lamination. The base laminated yeasted danish dough is a fun, easy project.

Cinnamon and Cardamom Morning Buns

whole milk,

egg,

yolk,

bread flour

granulated sugar

unsalted butter,

Tbsp salt

vanilla bean paste

Unsalted butter,

dark brown sugar

tsp cardamom

In the bowl of a stand mixer fitted with the dough hook, whisk together milk, egg, egg yolk, and yeast. Add the flour, sugar, butter, salt, and vanilla bean paste, and mix at low speed until dough comes together, about 1 minute. Increase the speed to medium and mix until smooth and elastic, 8-10 minutes.

Shape the dough into a ball and place into a lightly greased bowl. Cover the bowl with plastic wrap and leave to rise in a warm place, about 2 hours, or until doubled in size.

Punch down the dough and shape into a 8”x10” (20x25cm) rectangle. Place on a sheet pan lined with parchment paper and dusted with a little flour (a quarter sheet pan is perfect for this), and wrap tightly in plastic wrap (I wrapped the whole pan in plastic and then placed it inside a large plastic bag just for some insurance). Refrigerate overnight.

DANISH DOUGH

In a small bowl, combine the butter and bread flour. Place onto a large piece of parchment, and shape into a 6”x9” rectangle on the bottom half of the parchment. Fold down the parchment to wrap up the butter block, and use a bench scraper to square it off. Refrigerate overnight.

BUTTER BLOCK

Roll to 12”x 18” (30x45cm), Letter fold 1

Roll to 12”x18” (30x45cm), Letter fold 2

Roll to 12”x18” (30x45cm), Letter fold 3

LAMINATIONS

Transfer the danish dough to the freezer for 15 minutes to firm up slightly. In a medium bowl, combine all of the filling ingredients and mix together until smooth.

Brush the cups of a 12 tray muffin pan with melted butter and dust with granulated sugar, tapping out the excess.

Turn the dough out onto a lightly floured surface, and roll into a rectangle about 8”x12”, 20x30cm. (the measurement you need to strictly stick to here is the width, otherwise the roll will be too fat to fit into the muffin tins).

Spread the surface of the dough evenly with the filling, leaving a 1/2” border on a long edge. Then, starting on the opposite long side, roll up the dough into a tight spiral. Trim the ends if needed. Measure your log of dough and cut into 1” rolls. Place rolls, cut side up, into prepared muffin cups, pressing gently to help the dough fill the cups.

Cover the pan lightly (I put it inside a big clear bag), and leave to rise in a warm, draft free place for 45 minutes to an hour, or until the rolls are puffy and when lightly poked with a finger, a small indentation is left.

When there is 15 minutes to go on your rise, preheat your oven to 375°f / 190°c.

Bake the buns until golden brown and a thermometer inserted in the centre registers 200°f /95°f, 20 to 25 minutes. Begin checking for doneness at 18 minutes and watch them carefully. Add foil half way through if needed to prevent excess browning (I did not need to). While the buns are baking, combine all the ingredients for the finishing sugar in a shallow bowl.

Let the buns cool in the pans for about 10 minutes, or until cool enough to handle. Remove from the pans and toss in the finishing sugar. Let cool completely.

Store leftovers lightly covered at room temperature. Refresh in the microwave if needed.

MORNING BUN ASSEMBLY

My first time making anything like this. Instructions were easy to follow and very detailed. They turned out amazing! Thank you :)

Never saw your reply, and ended up preparing you exact recipe, but folded them as croissants and worked out perfectly!! Thanks for your great recipes!! 🌹

There aren’t enough good things to say about this recipe!!  The instructions are detailed and clear.  The dough is so easy to work with.  And while it does take a number of steps, you end up with bonus dough in the freezer for an even easier set of buns the next weekend!  The first batch I made 100% true to the recipe. I knew as soon as I saw the perfect layers of dough and butter it was gonna be good. And they were the perfect combination of cinnamon roll and croissant. Flaky edges, doughy interior. Perfect!  You noticed the cardamom, but it was just the right amount.  For the second half I switched up the filling - less butter, white sugar, zest of a whole orange and more cardamom than cinnamon. Also excellent!  Even from the freezer this dough was easy to work with. Because these were so good, I knew I could play a little without messing them up I tried baking half in just a cookie sheet, not in a muffin cup. They were flakier and spread more, but if you want shatteringly crisp layers, this worked!  Again, can’t say enough about how great this morning bun be recipe is!

Simple yet satisfying, these hearty French Bread Rolls make a perfect accompaniment to any meal!

French Bread Rolls

water ((105º to 115º F))

all-purpose flour

cornmeal (for sprinkling)

Add the water to the bowl of a standing mixer. Sprinkle the yeast and sugar over the surface of the water.  Stir until combined. Let stand at room temperature until foamy, about 5 to 10 minutes.

Using a large wooden spoon, mix in 1 cup of the flour along with the kosher salt. Add more flour a couple of tablespoons at a time until a thick, shaggy dough that clears the sides of the bowl forms. Let the mixture rest for 20 minutes before continuing.

Using the mixer&#039;s dough hook, knead until the dough is smooth and slightly tacky, about 3 minutes. After kneading, if the dough still feels really sticky, knead in a bit more flour.

Place the dough in a lightly greased bowl. Turn once to coat the top and cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a cool area until tripled in bulk, about 1 1/2 to 2 hours.  If you have time, punch down the dough and let it rise again for about an hour.

Dough

Line a baking sheet with parchment paper and sprinkle it with cornmeal.

Turn out the dough on a lightly floured surface.  Divide the dough into 12 equal portions.

Using just enough flour to prevent sticking, shape the pieces into tight round balls. Transfer them to the prepared baking sheet, spacing them at least 2 inches apart.

Cover the shaped rolls loosely with lightly greased plastic wrap. Let them rise until puffy and doubled, about 30 to 40 minutes.

Shaping

Preheat oven to 400° F.

Whisk together egg, water, and salt in a small bowl. Set aside.

Right before baking, brush the entire surface of each roll with the egg wash.  Using a sharp knife or lame, make a 1/4-inch deep slash across the top of each roll.

Top 5 yeasted dough recipes from across the web

The most viewed yeasted dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

World´s Best Sticky Buns

whole wheat hot dog buns

Morning Buns

Cinnamon and Cardamom Morning Buns

French Bread Rolls

Top 5 yeasted dough recipes from across the web

The most viewed yeasted dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

World´s Best Sticky Buns

whole wheat hot dog buns

Morning Buns

Cinnamon and Cardamom Morning Buns

French Bread Rolls

The most viewed yeasted dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine