Best 2 Morning Bunscooks Country Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful aroma of freshly baked Morning Buns, a collection of delectable recipes that will tantalize your taste buds and fill your kitchen with warmth. From the classic and comforting Original Morning Buns to the indulgent Cream Cheese-Filled Morning Buns and the unique and flavorful Cranberry Orange Morning Buns, this article offers a variety of recipes to suit every palate. Whether you prefer a traditional approach or a twist on the classic, these recipes are sure to become a staple in your breakfast routine or a special treat for any occasion.

Let's cook with our recipes!

MORNING BUNS(COOK'S COUNTRY)



Morning Buns(Cook's Country) image

You'll need the juice and zest of one orange for this recipe. If the dough becomes too soft to work with at any point, refrigerate it until it's firm enough to easily handle. Make sure to use tin foil liners, otherwise it will be very hard to get these buns out of the pan because the filling is so sugary.

Provided by Coppercloud

Categories     Yeast Breads

Time 5h10m

Yield 12 Buns, 12 serving(s)

Number Of Ingredients 15

3 cups all-purpose flour
1 tablespoon sugar
2 1/4 teaspoons fast rising yeast (1 envelope) or 2 1/4 teaspoons instant yeast (1 envelope)
3/4 teaspoon salt
24 tablespoons unsalted butter, cut into 1/4 inch thick slices and chilled (3 sticks, or 336g)
1 cup sour cream, chilled
1/4 cup orange juice, chilled
3 tablespoons ice water
1 large egg yolk
boiling water
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 tablespoon grated orange zest
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Steps:

  • 1. Combine flour, sugar, yeast and salt in a large zipper lock bag. Add butter to bag, seal and shake to coat. Press air out of the bag and reseal. Roll over bag several times with rolling pin, shaking bag after each roll, until butter is pressed into large flakes. Transfer the mixture to a large bowl and stir in sour cream, orange juice, water, and egg yolk until combined.
  • 2. Turn dough onto floured surface and knead briefly to form smooth, cohesive ball. Roll dough into 20 by 12 inch rectangle. Starting at short edge, roll dough into tight cylinder. pat cylinder flat to 12 by 4 inch rectangle and transfer to parchment lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes.
  • 3. Line 12 cup muffin tin with foil liners and grease liners with cooking spray. Combine granulated sugar, brown sugar, orange zest, cinnamon and vanilla in a medium bowl.
  • 4. Remove dough from freezer and place on lightly floured surface. Roll dough into 20 by 12 inch rectangle and sprinkle evenly with filling, leaving 1/2 inch border around edges. Staring at the long edge, roll dough into tight cylinder and pinch lightly to seal seams. trim 1/2 inch dough from each end and discard. Cut cylinder into 12 pieces and transfer, cut side up to prepared muffin cups. Cover loosely with plastic and refrigerate at least 4 hours or up to 24 hours.
  • 5. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Add 8x8 pan onto lower rack and fill with boiling water. Remove buns from refrigerator and discard plastic. Place buns in turned-off oven until puffed and doubled in size, about 20 to 30 minutes. Remove buns & water pan from oven and heat oven to 425 degrees. Bake until buns being to rise, about 5 minutes, then reduce oven temperature to 325 degrees. Bake until deep golden brown, 40 to 50 minutes. Cool buns in tins for 5 minutes, then transfer to wire rack and discard liners. Serve warm.
  • *To make ahead, Cooks country says to transfer filled muffin tin to freezer until buns are firm, about 30 minutes. Transfer buns with liners to zipper lock bag and freeze for up to 1 month. To finish, return buns to muffin tin and refrigerate for at least 8 hours or up to 24 hours. Proceed with step 4.

ULTIMATE CINNAMON BUNS(COOK'S COUNTRY)



Ultimate Cinnamon Buns(Cook's Country) image

In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to ΒΌ cup flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.

Provided by Coppercloud

Categories     Yeast Breads

Time 2h30m

Yield 8 buns, 8 serving(s)

Number Of Ingredients 16

3/4 cup whole milk, heated to 110 degrees
2 1/4 teaspoons instant yeast (1 envelope) or 2 1/4 teaspoons fast rise yeast (1 envelope)
3 large eggs, room temperature
4 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup granulated sugar
1 1/2 teaspoons table salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
1 1/2 cups light brown sugar, packed
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1 tablespoon whole milk
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar

Steps:

  • For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
  • Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
  • For the filling: Combine brown sugar, cinnamon, and salt in small bowl.
  • Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with 4T butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.
  • For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth.
  • Discard plastic wrap from buns and bake until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
  • Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Tips:

  • For a sweeter bun, use a higher ratio of sugar to flour.
  • For a tangier bun, use more buttermilk or yogurt.
  • If you don't have a stand mixer, you can mix the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.
  • If you don't have a baking sheet, you can bake the buns in a 9x13 inch baking dish. Just be sure to grease the dish before adding the buns.
  • Serve the buns warm with butter, honey, or your favorite jam.

Conclusion:

Morning buns are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With a little practice, you'll be able to create perfect morning buns that will impress your family and friends.

Related Topics