{"id":55,"date":"2020-05-06T17:04:39","date_gmt":"2020-05-06T17:04:39","guid":{"rendered":"https:\/\/messerecipes.xyz\/?post_type=cp_recipe&p=55"},"modified":"2020-06-05T16:50:46","modified_gmt":"2020-06-05T16:50:46","slug":"breakfast-buns-rolls","status":"publish","type":"cp_recipe","link":"https:\/\/messerecipes.xyz\/?cp_recipe=breakfast-buns-rolls","title":{"rendered":"Sweet Breakfast Buns\/Rolls"},"content":{"rendered":"

Making sweet buns for breakfast is deceptively simple. Even more so if you have a stand mixer as there is no need to worry if you kneaded the dough for long enough. Jesse and I have already enjoyed three variations of these buns in the 6 months that I have been making them. All three variations are included in this recipe and I am sure more are to follow. Hopefully, soon I can enjoy a blueberry lemon version!<\/p>\n

They do store well after you have baked them, just keep them in the fridge and reheat in the microwave for a few seconds to warm up. They are still best though when they first come out of the oven. <\/p>\n

This recipe is originally from Smitten Kitchen with my own variations on the filling.<\/h2>\n

Ingredients<\/h3>\n
\n
Dough<\/div>\n
4<\/span> <\/span> egg yolks<\/span><\/div>\n
1<\/span> <\/span> whole egg<\/span><\/div>\n
\u00bc<\/span> cup<\/span> granulated sugar<\/span><\/div>\n
6<\/span> tbsp<\/span> melted butter<\/span><\/div>\n
\u00be<\/span> cup<\/span> buttermilk<\/span><\/div>\n
3 \u00be<\/span> cups<\/span> all-purpose flour<\/span><\/div>\n
7<\/span> g<\/span> instant dry yeast<\/span><\/div>\n
1 \u00bc<\/span> tsp<\/span> salt<\/span><\/div>\n
Cinnamon Roll Filling <\/div>\n
1 \u00bd<\/span> tbsp<\/span> melted butter<\/span><\/div>\n
\u00be<\/span> cup<\/span> brown sugar<\/span><\/div>\n
2<\/span> tbsp<\/span> cinnamon<\/span><\/div>\n
Cranberry Orange Filling<\/div>\n
1 \u00bd<\/span> tbsp<\/span> melted butter<\/span><\/div>\n
1<\/span> cup<\/span> brown sugar<\/span><\/div>\n
1<\/span> cup<\/span> fresh cranberries<\/span><\/div>\n
1<\/span> <\/span> orange (just the zest)<\/span><\/div>\n
Strawberry Lemon Filling<\/div>\n
1 \u00bd<\/span> tbsp<\/span> melted butter<\/span><\/div>\n
1<\/span> cup<\/span> brown sugar<\/span><\/div>\n
1<\/span> cup<\/span> fresh strawberries<\/span><\/div>\n
1<\/span> <\/span> lemon (just the zest)<\/span><\/div>\n
Cream Cheese Icing <\/div>\n
4<\/span> oz<\/span> cream cheese<\/span><\/div>\n
4<\/span> tbsp<\/span> butter (room temperature)<\/span><\/div>\n
1<\/span> cup<\/span> powdered sugar (or to taste)<\/span><\/div>\n
1<\/span> tsp<\/span> vanilla extract<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Dough<\/div>\n
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In a stand mixer, whisk, the yolks, whole egg, sugar, butter, buttermilk, until combined.<\/p>\n<\/div>\n<\/div>\n

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Add two cups of the flour along with the yeast and the salt (do not add the salt directly on top of the yeast). Whisk until evenly moistened. <\/p>\n<\/div>\n<\/div>\n

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Switch to the dough hook and add in remaining flour. Keep dough hook running for 5 to 7 minutes. The dough should be soft and moist but not overly sticky. <\/p>\n<\/div>\n<\/div>\n

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Transfer the dough to a large, well-oiled mixing bowl and cover with plastic wrap. <\/p>\n<\/div>\n<\/div>\n

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Leave the dough to rise until doubled in size, 2 to 2 1\/2 hours.<\/p>\n<\/div>\n<\/div>\n

No Stand Mixer?<\/div>\n
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Stir the mixture together with a wooden spoon, then continue stirring and beating it about in a large bowl for several minutes, until it comes together. Turn the dough out onto a floured counter and knead it for another 5 minutes. It will stick; don\u2019t sweat it. Just scrape everything up and into the oiled bowl when it\u2019s time to let it rise. Try to resist adding extra flour when it sticks; it will only toughen the dough.<\/p>\n<\/div>\n<\/div>\n

Fruit Filling<\/div>\n
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In a food processor or blender pulse fresh fruit (cranberries or strawberries) until its in smaller bits but not pureed. Add in zest and pulse until mixed.<\/p>\n<\/div>\n<\/div>\n

Cinnamon Filling<\/div>\n
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Mix brown sugar with cinnamon.<\/p>\n<\/div>\n<\/div>\n

Assemble the Buns<\/div>\n
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Line a 9 x 13 baking dish (heavier glass or ceramic dish preferred) with parchment paper. <\/p>\n<\/div>\n<\/div>\n

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Turn out risen dough onto floured surface. Roll out into roughly an 18 x 12 rectangle. <\/p>\n<\/div>\n<\/div>\n

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Brush dough with melted butter. Sprinkle over brown sugar (or brown sugar cinnamon mixture). Sprinkle over fresh fruit if using. <\/p>\n<\/div>\n<\/div>\n

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Roll the dough into 18\u2033 long spiral. You don\u2019t want it too tight that the dough cannot rise but you also don\u2019t want it too loose that it doesn\u2019t hold it\u2019s shape. <\/p>\n<\/div>\n<\/div>\n

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Using a sharp serrated or bread knife cut into 1 1\/2\u2033 sections, you should end up with 12. Arrange into dish keeping them evenly spread out. <\/p>\n<\/div>\n<\/div>\n

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Cover in plastic wrap and store in refrigerator overnight or up to 16 hours. <\/p>\n<\/div>\n<\/div>\n

Bake the Buns!<\/div>\n
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Take buns out of the refrigerator 30 minutes before baking. <\/p>\n<\/div>\n<\/div>\n

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Preheat oven to 350\u00b0F<\/p>\n<\/div>\n<\/div>\n

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Bake for 30 minutes or until puffed up and slightly golden.<\/p>\n<\/div>\n<\/div>\n

Cream Cheese Icing<\/div>\n
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Combine cream cheese and butter in a stand mixer. Whisk until light and soft.<\/p>\n<\/div>\n<\/div>\n

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Add in vanilla extract and half of the powdered sugar. Whisk until combined. This is when I would taste the icing and add in powdered sugar until desired sweetness. <\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[2,5,6,4],"class_list":["post-55","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-bakes","cp_recipe_category-breakfast","cp_recipe_category-overnight","cp_recipe_category-sweet"],"_links":{"self":[{"href":"https:\/\/messerecipes.xyz\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/55","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/messerecipes.xyz\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/messerecipes.xyz\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/messerecipes.xyz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/messerecipes.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=55"}],"wp:attachment":[{"href":"https:\/\/messerecipes.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=55"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/messerecipes.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=55"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}