Cinnamon Sugar Morning Buns - A Recipe from Bake from Scratch

      These morning buns are wonderfully crispy, flaky, and incredibly light. The secret behind their texture lies in the laminated dough, which is enriched with eggs and milk to create a tender crumb while maintaining delicate, pull-apart layers. Using Plugrà® Premium European Style Butter enhances the outcome—it rolls out more thinly, laminates more cleanly, and bakes with exceptional crispness and richness.

      **Makes 9 buns**

      **Laminated Dough**

      ⅓ cup (80 grams) warm water (110°F/43°C to 115°F/46°C)

      2¼ teaspoons (7 grams) instant yeast

      6 tablespoons (72 grams) granulated sugar, divided

      4½ cups (572 grams) bread flour

      3½ teaspoons (10.5 grams) kosher salt

      1 cup (227 grams) plus 6 tablespoons (84 grams) cold unsalted Plugrà® Premium European Style Butter, cubed

      1 cup (240 grams) cold whole milk

      All-purpose flour, for dusting

      **Topping**

      ¼ cup (50 grams) granulated sugar

      ¼ cup (55 grams) firmly packed light brown sugar

      1½ teaspoons (6 grams) ground cinnamon

      **Laminated Dough**

      In a small bowl, mix together ⅓ cup (80 grams) warm water, yeast, and ½ teaspoon (2 grams) of granulated sugar until combined. Allow it to sit until it becomes foamy, about 5 to 10 minutes.

      In the bowl of a stand mixer with the paddle attachment, combine bread flour, salt, and the remaining 5 tablespoons plus 2½ teaspoons (70 grams) sugar on low speed until blended. Add 6 tablespoons (84 grams) of cold butter and mix until the texture resembles coarse crumbs, approximately 2 minutes. Incorporate the remaining 1 cup (227 grams) cold butter by pulsing the mixer on low speed until the butter is coated with flour.

      Add the cold milk to the yeast mixture; while pulsing the mixer between low and “off,” gradually pour the yeast mixture into the flour mixture until you have a shaggy dough (large pieces of butter will still be present).

      Lightly flour a work surface and turn the dough out onto it, shaping it into a 7-inch square (the dough will be soft and slightly sticky). Wrap in plastic wrap and freeze for 30 minutes.

      Lightly flour the work surface again. Roll the dough into an 18x9-inch rectangle, dusting both the surface and the dough as necessary. Fold the dough in half to meet the short sides, patting down the fold to mark the center. Unfold it, bringing one short side to the center, then the opposite side to meet it, pinching the seams together. Fold the dough along the center seam like closing a book. Rotate it 90 degrees and repeat the rolling and folding process once more (the dough may feel soft, rough, and somewhat sticky initially but will come together; turn it over as required to ensure even rolling). Wrap in plastic wrap and freeze for 15 minutes.

      Repeat the rolling and folding process one more time (if the dough seems too soft or resistant, wrap it in plastic and freeze for an additional 10 to 15 minutes before proceeding). Wrap in plastic and freeze for 30 minutes or refrigerate for 1 hour.

      Spray 9 wells of 2 (6-well) popover pans or 2 (6-cup) jumbo muffin pans with baking spray that contains flour.

      Lightly dust the work surface with all-purpose flour. Roll the laminated dough into a 20¾x18½-inch rectangle. (If the dough or butter feels too soft, wrap it in plastic and freeze for 10 to 15 minutes before continuing.) Trim ¼ inch off all sides of the dough to form a 20¼x18-inch rectangle.

      **Filling**

      In a small bowl, mix together brown sugar, flour, cinnamon, and salt.

      Using a pastry brush, spread melted butter over the dough. Evenly sprinkle the brown sugar mixture on top of the butter. Cut the dough into 27 (6x2¼-inch) rectangles using a sharp knife or pizza cutter.

      Take one dough strip and place it on the work surface. Top with another strip, staggering it so that ½ inch of the short end extends beyond the first strip. Add a third strip, staggering it another ½ inch so that it extends beyond the second strip. Starting from the bottom strip, gently roll the strips together into a log, pushing the center of the log up slightly (about ⅛ inch). Place this in a prepared well. Repeat the stacking and rolling process with the remaining dough, then loosely cover with a greased piece of plastic wrap (do not tighten the wrap, as this could apply pressure to the proofing dough). Allow