Why These Are BA’s Best Morning Buns
Published August 1, 2026 and rated 4.4 out of 5 stars by 76 bakers, this morning bun recipe has earned its place in the Bon Appétit hall of fame. Photographed by Alex Lau, the buns are tender, buttery swirls with crisp caramelized edges, a honey-cinnamon filling, and a crackly sugar topping. Claire, a cookbook author and former BA staffer, describes them as “the more sophisticated cousin of the cinnamon roll.” They make an ideal centerpiece for weekend and holiday brunches.
Unlike many bakery-style morning buns, which rely on laminated dough, Claire opted for an enriched yeast dough that is surprisingly easy to pull together at home. It starts with a simple sponge, giving the yeast time to develop deeper flavor before the remaining ingredients are added. Bread flour provides structure, while whole wheat flour adds subtle nuttiness. Brown sugar brings rich caramel notes; honey adds lighter, floral sweetness that complements orange zest, cardamom, and cinnamon.
Most of the work happens the night before. “These are called morning buns,” says Claire. “You want to eat them in the morning—so, all of this work you do the night before.” After an overnight rest in the refrigerator, the dough is rolled, filled, sliced, and baked in muffin tins. Individual cups catch drips from the bubbling filling, creating the signature crisp, sticky bottoms and dramatic spirals.
Morning Buns vs. Cinnamon Rolls
With so many coiled sweet rolls, it helps to know what sets morning buns apart.
- Many bakery-style morning buns use a laminated yeast dough—the same used for croissants and danish. This home-friendly recipe uses a butter-rich bread dough, similar to cinnamon rolls.
- Morning bun filling is often citrus-forward, usually with orange zest, plus warm spices such as cinnamon, nutmeg, and cardamom. Cinnamon roll filling is more streamlined.
- Cinnamon rolls bake snugged together in a single dish; morning buns bake in individual molds, such as muffin tins, which contributes to crisp texture and all-over browning.
- Morning buns skip the typical frosting in favor of a lighter glaze or sugar topping.
Morning Buns FAQ
Why bake morning buns in muffin tins?
Muffin tins help morning buns hold their signature spiral shape while catching butter and honey that bubble out during baking. Those caramelized drippings create crisp, sticky bottoms and deeply golden edges.
How do you know when morning buns are ready to bake?
After proofing, poke the dough gently. If it springs back but doesn’t fill in the indentation, they’re ready. Claire recommends working quickly while the dough is still cold to preserve distinct spirals; if it becomes too warm, return it to the refrigerator for 10–15 minutes, or the freezer for about 10 minutes.
Why brush the buns with honey butter?
The warm honey-butter glaze gives buns a glossy finish and helps sanding sugar adhere. It also adds buttery richness and enhances the crisp, caramelized exterior.
Can you substitute all-purpose flour?
For best texture, use bread flour and whole wheat flour. Bread flour develops gluten for a lofty, stretchy crumb; whole wheat adds nutty flavor. All-purpose flour has lower protein and will produce softer buns with less structure.
What you’ll need: Forte stand mixer, muffin pan, dough scraper, and rolling pin.
Ingredients
For the Dough
- 1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)
- 1 cup whole milk, warmed, plus ¼ cup chilled
- 1 tsp. plus ¼ cup honey
- 4 large eggs, separated, plus 1 large egg yolk
- 3½ cups (438 g; or more) bread flour, divided
- 1 cup (125 g) whole wheat flour
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 2 tsp. finely grated orange zest (optional)
- 2 tsp. vanilla extract
- 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
For the Filling and Assembly
- ¾ cup (packed; 150 g) light brown sugar
- ¾ cup (1½ sticks) unsalted butter, divided
- ½ cup honey, divided
- 1 Tbsp. ground cinnamon
- ¾ tsp. ground cardamom
- Bread flour, for surface
- Nonstick vegetable oil spray, for pan
- Fine sanding sugar or granulated sugar, for sprinkling
Total time: 2 hours 40 minutes, plus overnight chilling. Yield: 24 morning buns.
How to Make Morning Buns
1. Make the Sponge
Beat yeast, warmed milk, and 1 tsp. honey in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes. Add 4 egg whites, 2 cups (250 g) bread flour, and remaining ¼ cup honey; beat on medium-high until very light and thick, about 3 minutes. Remove paddle, scrape mixture into bottom of bowl, and sprinkle 1½ cups (188 g) bread flour and the whole wheat flour over the top (do not stir). Let sit uncovered in a warm spot until bubbling up around the flour, 30–40 minutes.
2. Finish the Dough and Chill
Return the bowl to the mixer and attach the dough hook. Add 5 egg yolks, salt, orange zest (if using), vanilla, and chilled milk. Mix on low until a shaggy dough forms; increase to medium and work until smooth, soft, elastic, and climbing the hook, 8–10 minutes. It will clear the sides of the bowl but still stick slightly to the bottom; if after 5 minutes the dough is very sticky, add 1 Tbsp. bread flour at a time until just tacky. Reduce speed to medium-low and add room-temperature butter piece by piece, letting each absorb completely. This part takes a while, so be patient. The dough should be smooth, slightly tacky, and buoyant. Cover and chill at least 8 hours and up to 16 hours.
3. Make the Filling and Shape the Buns
Cook brown sugar, ½ cup (1 stick) butter, ¼ cup honey, cinnamon, and cardamom in a small saucepan over low heat, stirring constantly, just until butter is melted and smooth (don’t boil); cool.
Punch down the dough, turn out onto a lightly floured surface, and divide in half. Chill one piece while rolling the other on lightly floured parchment paper to a 16×12-inch rectangle. Spread half the filling over the dough and, starting at one long side, roll into a tight log. If the dough becomes too warm or sticky, slide it onto a baking sheet with the parchment and chill until firm, then proceed. Place the log seam-side down on a rimmed baking sheet and chill 20–30 minutes. Repeat with remaining dough and filling.
Spray two 12-cup muffin pans with nonstick spray. Trim the chilled logs about ½ inch from the ends, then cut each on a slight diagonal into 12 equal pieces—this creates the dramatic topsy-turvy shape, so don’t overthink it. Place cut side up in muffin cups, cover loosely with plastic wrap, and let proof at room temperature until puffed and expanded to the edges of the cups, 25–35 minutes. A poke should spring back but leave a slight indentation.
4. Bake
Preheat oven to 350°F with a rack in the middle. Bake for 20–25 minutes, rotating pans left to right and front to back halfway through, until golden brown all over.
5. Glaze and Finish
Meanwhile, heat remaining ¼ cup honey and ¼ cup (½ stick) butter until smooth. Remove pans from the oven and immediately brush buns with honey butter and sprinkle with sanding or granulated sugar. Transfer to a wire rack to cool—if sugar cools in the pan, it will harden and the buns will stick.
Recipe Notes
This morning bun recipe was first printed in Bon Appétit’s May 2017 issue and has been updated for style. Photo by Alex Lau.