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Sweet Morning Buns

We love a good kitchen hack. Especially when it saves time, energy, and no one can tell the difference.

Which is the perfect segue to introduce everyone to the magic that is frozen bread dough. In this recipe, we used frozen rolls as our base which are pre-portioned and easy to roll out. The homemade filling is where you’re really going to develop the flavor, with earthy notes from the spice blend, a nice crunch from the pecans, and sweetness from the brown sugar. The cardamom is subtle but don’t leave it out, as it helps to cut the richness with its slightly fruity quality. The glaze is simple but so satisfying, and this recipe makes plenty of extra for dipping. So go right ahead and tell everyone these buns are from scratch. Who needs to know? Nobody, that’s who.

Recipe:

Sweet Morning Buns

Prep Time 30 minutes
Cook Time 25 minutes
Start to finish: 3 hours
Serves 12

Ingredients

  • 4 tbsp unsalted butter, melted, plus more for pan
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 1 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1 bag of frozen bread rolls (24 count), thawed in the fridge
  • All-purpose flour, for work surface
  • 1 egg, whisked

For Icing:

  • 1/2 cup confectioners' sugar
  • 3 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • 1/4 tsp fine sea salt

Instructions

  • Line a cupcake or muffin tin with parchment liners. Lightly spray the inside of each liner with cooking spray. In a small saucepan, melt the butter and stir in the brown sugar, pecans, cinnamon, cardamom and ginger. Once smooth, lower the heat to the lowest flame, just enough heat to keep it warmed through and to prevent the mixture from seizing up.
  • Lightly flour the work surface. Combine two bread rolls, gently stretching with your hands to form a long rectangle. Use a rolling pin to stretch it out to approximately 3 x 12 inches. Using a pastry brush, add about a teaspoon of the butter mixture all over one side of the dough. Starting at one of the shorter sides, tightly roll the dough into a log, inching the seam to seal. Fold the log to fit snugly in one of the cupcake liners. Repeat with the remaining dough.
  • Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
  • Preheat oven to 350 degrees. Uncover rolls and gently brush the tops of the dough with the whisked egg, being careful not to deflate.
  • Bake until golden brown, 20 to 25 minutes. Place pan on a wire rack to cool.
  • Make the icing by combining the confectioners' sugar, heavy cream, vanilla extract and salt. Whisk well to combine. Once cooled, drizzle icing over the top of the buns and serve.

Ingredients

  • 4 tbsp unsalted butter, melted, plus more for pan
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 1 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1 bag of frozen bread rolls (24 count), thawed in the fridge
  • All-purpose flour, for work surface
  • 1 egg, whisked

For Icing:

  • 1/2 cup confectioners' sugar
  • 3 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • 1/4 tsp fine sea salt

Instructions

  • Line a cupcake or muffin tin with parchment liners. Lightly spray the inside of each liner with cooking spray. In a small saucepan, melt the butter and stir in the brown sugar, pecans, cinnamon, cardamom and ginger. Once smooth, lower the heat to the lowest flame, just enough heat to keep it warmed through and to prevent the mixture from seizing up.
  • Lightly flour the work surface. Combine two bread rolls, gently stretching with your hands to form a long rectangle. Use a rolling pin to stretch it out to approximately 3 x 12 inches. Using a pastry brush, add about a teaspoon of the butter mixture all over one side of the dough. Starting at one of the shorter sides, tightly roll the dough into a log, inching the seam to seal. Fold the log to fit snugly in one of the cupcake liners. Repeat with the remaining dough.
  • Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
  • Preheat oven to 350 degrees. Uncover rolls and gently brush the tops of the dough with the whisked egg, being careful not to deflate.
  • Bake until golden brown, 20 to 25 minutes. Place pan on a wire rack to cool.
  • Make the icing by combining the confectioners' sugar, heavy cream, vanilla extract and salt. Whisk well to combine. Once cooled, drizzle icing over the top of the buns and serve.
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