These morning buns are crisp, flaky, and impossibly light.The secret? Laminated dough, enriched with eggs and milk for a tender crumb while still delivering delicate, pull-apart folds.Using Plugrà Premium European Style Butter makes all the difference—it rolls thinner, laminates cleaner, and bakes up with superior crispness and decadent richness.

Cinnamon Sugar Morning Buns Print Recipe Pin Recipe Makes 9 buns Ingredients  Laminated Dough⅓ cup (80 grams) warm water (110°F/43°C) to (115°F/46°C)2¼ teaspoons (7 grams) instant yeast6 tablespoons (72 grams) granulated sugar, divided4½ cups (572 grams) bread flour3½ teaspoons (10.5 grams) kosher salt1 cup (227 grams) plus 6 tablespoons(84 grams) cold unsalted Plugrà Premium European Style Butter, cubed1 cup (240 grams) cold whole milkAll-purpose flour, for dustingFilling½ cup (110 grams) firmly packed light brown sugar1½ tablespoons (12 grams) all-purpose flour1½ tablespoons (9 grams) ground cinnamon¾ teaspoon (2.25 grams) kosher salt5 tablespoons (70 grams) unsalted Plugrà Premium European Style Butter, meltedTopping¼ cup (50 grams) granulated sugar¼ cup (55 grams) firmly packed light brown sugar1½ teaspoons (6 grams) ground cinnamon Instructions Laminated DoughIn a small bowl, stir together ⅓ cup (80 grams) warm water, yeast, and ½ teaspoon (2 grams) granulated

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