Morning Glory Breakfast Buns Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">480g all-purpose flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">2 1/4 tsp instant dry yeast (1 packet)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml whole milk, warmed to 38°C</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g brown sugar, packed</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">75g unsalted butter, softened</li><li class="ingredients-single-item">150g carrot, finely grated and squeezed of excess moisture</li><li class="ingredients-single-item">1 medium apple, peeled and finely diced (about 120g)</li><li class="ingredients-single-item">60g unsweetened shredded coconut</li><li class="ingredients-single-item">50g chopped pecans (or walnuts)</li><li class="ingredients-single-item">40g raisins</li><li class="ingredients-single-item">For the cream cheese glaze:</li><li class="ingredients-single-item">115g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">180g powdered sugar</li><li class="ingredients-single-item">2 tbsp milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">33x23cm (13x9-inch) baking dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Box grater</li><li class="equipment-single-item">Kitchen string or unwaxed dental floss (for cutting rolls)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your dough. In the bowl of your stand mixer, combine 480g flour, 60g granulated sugar, 2 1/4 tsp instant yeast, and 1 tsp salt. Whisk together thoroughly to ensure even distribution of the yeast—this prevents any hot spots that might kill the yeast during activation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl or measuring jug, combine the warm milk (38°C—any hotter will kill the yeast, cooler will slow activation), melted butter, egg, and vanilla. The milk should feel just warm to the touch, like bath water. This temperature creates the perfect environment for yeast to bloom without killing it.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>With the mixer on low speed using the dough hook, slowly pour the wet ingredients into the dry ingredients. Mix until just combined, then increase to medium speed and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should be soft and slightly tacky but not sticky—this balanced hydration ensures a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free place for about 1 hour, or until doubled in size. The doubling is crucial as it indicates the yeast has produced enough carbon dioxide to create a light, airy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare your filling. In a small bowl, mix together brown sugar, cinnamon, nutmeg, and ginger. In another bowl, combine the grated carrots (be sure to squeeze out excess moisture to prevent soggy buns), diced apple, coconut, pecans, and raisins. The variety of textures here—from crunchy nuts to chewy coconut—creates an exciting mouthfeel in every bite.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled, gently punch it down to release excess air bubbles. On a lightly floured surface, roll the dough into a rectangle approximately 40x30cm (16x12 inches). The thin, even layer ensures consistent baking and proper spiral formation.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the softened butter evenly over the dough, leaving a 1cm border along one long edge (this will help seal the roll). Sprinkle the sugar-spice mixture evenly over the butter, then distribute the carrot-apple mixture across the surface, gently pressing the filling into the dough to help it adhere during rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Starting with the long edge (without the border), tightly roll the dough into a log, pinching the seam to seal. If the dough feels too soft to cut cleanly, place it seam-side down on a baking sheet and chill for 10-15 minutes—this firms the butter and makes cutting neater.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a sharp knife or, better yet, unflavored dental floss or kitchen string (which prevents squishing), cut the log into 12 equal pieces, each about 3.5cm thick. Slide the string under the log, cross the ends over the top, and pull—this creates a clean cut without compressing the delicate spiral structure.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Arrange the rolls in a greased 33x23cm baking dish, leaving a little space between each for expansion. Cover and let rise again for 30-45 minutes until puffy and touching each other. Meanwhile, preheat your oven to 180°C.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake the buns for 22-25 minutes until golden brown on top and a thermometer inserted into the center of a middle bun reads 88-90°C. If they begin to brown too quickly, loosely cover with aluminum foil. The internal temperature ensures the dough is fully baked while remaining tender.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the buns bake, prepare the cream cheese glaze. Beat together cream cheese and butter until smooth and fluffy. Add powdered sugar gradually, then mix in milk, vanilla, and salt. Beat until light and smooth. The combination of cream cheese and butter creates a silky, tangy glaze that won't completely melt away when applied to warm buns.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the buns to cool for 5-10 minutes before spreading half the glaze over them—this initial layer will melt slightly into the crevices. After another 15 minutes of cooling, apply the remaining glaze. This two-stage glazing creates both penetrating flavor and a beautiful visual finish.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve warm or at room temperature. To store, cover tightly and keep at room temperature for up to 2 days, or refrigerate for up to 5 days. These buns also freeze beautifully for up to 2 months—simply thaw overnight in the refrigerator and warm briefly in the microwave or oven before serving.</li></ol>