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puff pastry morning buns orange cinnamon easy recipe
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5 from 3 votes

Morning Buns Recipe

Crispy outer layers, soft buttery inner layers of pastry dough sprinkled with a cinnamon orange filling that's perfect for Christmas or Thanksgiving morning.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: buns, morning, tartine
Servings: 12
Calories: 515kcal
Author: Don't Sweat The Recipe



  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons instant rapid-rise yeast
  • 3/4 teaspoon salt
  • 1 1/2 cups unsalted butter cut into 1/4-inch-thick slices and chilled
  • 1 cup sour cream chilled
  • 1/4 cup fresh squeezed orange juice chilled
  • 3 tablespoons ice water
  • 1 large egg yolk
  • 3 tablespoons unsalted butter softened (for the muffin pan)


  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 tablespoon grated orange zest
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cardamom optional
  • 1 teaspoon vanilla extract


  • 3/4 cup superfine sugar (for rolling in)


  • Make the Dough:
  • Combine the flour, sugar, yeast, and salt in a large zipper-lock bag.
  • Add the butter, seal and shake to evenly coat the butter. Press the air out of the bag and reseal. Roll over the bag several times with a rolling pin, shaking the bag after each roll, until the butter is pressed into large flakes. About 10 times.
  • Transfer the mixture to a large mixing bowl and stir in the sour cream, orange juice, water and egg yolk until combined.
  • Turn the dough onto a floured surface and knead to form a smooth, cohesive ball.
  • Roll the dough into a 20×12-inch rectangle. Starting with the short side, roll the dough into a tight cylinder. Pat or roll the cylinder flat into a 12×4-inch rectangle and transfer to a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes.
  • Filling:
  • Butter a 12-cup muffin pan with the 3 tablespoons softened butter.
  • In a medium bowl, stir together the sugars, orange zest, cinnamon, cardamom, and vanilla.
  • Assemble the buns:
  • Remove the dough from the freezer and place on a lightly floured surface. Roll the dough into a 20×12-inch rectangle and sprinkle evenly with the filling, leaving a ½-inch border around the edges.
  • Lightly press the filling into the dough. Starting at the long end, roll the dough into a tight cylinder and pinch to seal the seam.
  • Trim the ends of the dough from each end and discard.
  • Cut the cylinder in half, leaving two 10" pieces. Cut each 10" half into 6 1 1/2" pieces totaling 12 equal pieces.
  • Place each piece cut-side-down into the prepared muffin tin. Cover loosely with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
  • Remove the muffin tin from the refrigerator and discard the plastic wrap. Place the buns in a warm draft free place to rise until doubled in size, 20 to 30 minutes.
  • Remove the buns from the oven and heat the oven to 425 degrees F. Bake for 5 minutes, then reduce the oven temperature to 325 degrees F.
  • Bake until the buns are deep golden brown, 40 to 45 additional minutes.
  • Allow the buns to cool in the muffin tin for 5 minutes, roll in superfine granulated sugar. If you allow them to cool completely in the pan the sugars will caramelize and stick to the pan)
  • The buns are best served warm.


**Prep time does not include the overnight refrigeration.


Calories: 515kcal | Carbohydrates: 57g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 170mg | Potassium: 111mg | Fiber: 2g | Sugar: 32g | Vitamin A: 947IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg