Cinnamon Sugar Morning Rolls - Baking from Scratch

      These morning buns are crispy, flaky, and remarkably light. The key? Laminated dough that is enriched with eggs and milk, creating a tender texture while offering delicate, pull-apart layers. Using Plugrà® Premium European Style Butter makes a significant difference—it rolls out thinner, laminates more effectively, and bakes to a superior crispness with a rich flavor.

      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 Instructions**

      In a small bowl, combine ⅓ cup (80 grams) of warm water, yeast, and ½ teaspoon (2 grams) of granulated sugar until mixed well. Allow it to sit until it becomes foamy, about 5 to 10 minutes. In the bowl of a stand mixer fitted with a paddle attachment, mix bread flour, salt, and the remaining 5 tablespoons plus 2½ teaspoons (70 grams) of sugar on low speed until combined. Incorporate 6 tablespoons (84 grams) of cold butter and beat until the mixture resembles coarse crumbs, approximately 2 minutes. Add the remaining 1 cup (227 grams) of cold butter and pulse the mixer between low speed and “off” just until the butter is coated with flour.

      Pour the cold milk into the yeast mixture; while pulsing the mixer between low speed and “off,” add the yeast mixture to the flour mixture in a slow, steady stream just until a shaggy dough forms (large pieces of butter will remain). Lightly dust a work surface with all-purpose flour. Transfer the dough to the prepared surface and shape it into a 7-inch square (the dough will be soft and slightly sticky). Wrap this in plastic wrap and freeze for 30 minutes.

      Dust the work surface again with all-purpose flour. Roll the dough into an 18x9-inch rectangle on the prepared surface, dusting with flour as needed. Fold the dough in half so the short sides meet and gently pat the fold to mark the center. Unfold the dough, and bring one short side to the center, then pull the opposite side to the center so that the short sides are touching. Pinch the seams together and fold the dough along the center seam like closing a book. Rotate the dough 90 degrees and repeat the rolling and folding process once more (the dough will start soft, rough, and slightly sticky, but will come together—flip it over as necessary for even rolling). Wrap in plastic wrap again and freeze for 15 minutes.

      Repeat the rolling and folding process one more time. If the dough feels too soft or resistant, wrap it in plastic and freeze for 10 to 15 minutes before continuing. Wrap again 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 containing flour.

      Dust the work surface with all-purpose flour once more. Roll the laminated dough into a 20¾x18½-inch rectangle. If the dough feels too soft, wrap it in plastic and freeze for 10 to 15 minutes before proceeding. Trim ¼ inch off all the sides of the dough to create a 20¼x18-inch rectangle using a pizza cutter or sharp knife.

      **Filling Instructions**

      In a small bowl, whisk together the brown sugar, flour, cinnamon, and salt. Use a pastry brush to apply melted butter onto the dough. Evenly sprinkle the brown sugar mixture over the butter. Cut the dough into 27 rectangles, each measuring 6x2¼ inches.

      Place one strip of dough on the work surface and top it with another strip, staggering it so that ½ inch of the short end extends beyond the first strip. Add a third dough strip, staggering it again so that another ½ inch extends beyond the second. Starting with the bottom strip, gently roll the strips together into a log, raising the center of the log by about ⅛ inch. Place this in a prepared well. Repeat the stacking and rolling process with the remaining strips of dough. Loos