Stuffed Morning Buns

7
Linda Mericle

By
@bakermom2

This is a wonderful little pastry of folded over sweet dough filled with nuts and dried fruit. With this recipe I won a 2nd place ribbon at the Orange County Fair a few years back. I usually have these at our church bake sale and have regulars who look forward to this on Sundays! Find your favorite recipe for sweet dough, either with the bread machine dough only cycle, or by hand or standing mixer. I have at least 2 recipes for sweet dough here on JAP.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

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1
batch of sweet dough, 1 1/2-2 lbs.
6 Tbsp
soft butter
1/2 c
chopped nuts of your choosing, pecans, walnuts, mixed
1/3 c
raisins
1/3 c
craisins
1 c
cinnamon sugar mix*see below

CINNAMON SUGAR MIXTURE

1/2 c
brown sugar
1/2 c
white sugar
1/4 c
powdered sugar
1 Tbsp
cinnamon

STREUSEL:

7 Tbsp
butter, melted and slightly cooled
1 c
flour
1/2 c
sugar, i mix brown and white together
1 tsp
cinnamon
1 pinch
baking powder
a sprinkle of sliced almonds on top optional

How to Make Stuffed Morning Buns

Step-by-Step

  • 1You will want 2 balls of sweet dough, so divide your sweet dough in 2. That is what I work with anyway to make 12 morning buns. While I roll out 1 ball of dough, I leave the other covered with plastic. Have the soft butter handy, some flour to put on the counter and a rolling pin. Mix the cinnamon sugar ingredients together, either by whisking in a bowl, or I put them all in a plastic container that used to be soup I think, then shake it up. Why the powdered sugar? Because it has some cornstarch in it to help keep the filling gooey.
    Line a baking sheet with parchment. I use a stoneware bar pan. The stone pans never let the bottoms burn.
  • 2Roll out your dough into a rectangle. It should be about 15 inches wide and 9 inches high.
    Spread the soft butter over 2/3s of the dough. Over the butter sprinkle the cinnamon sugar until it is covered, not too thick, not too thinly. Now I usually just sprinkle some nuts across the cinnamon sugar topping and then raisins and Craisins. Press down lightly.
  • 3Fold the unbuttered third of the dough over the middle third. It will be a little like folding a letter. Press down gently, then continue folding over one more time, to cover the last third. Now flip the whole thing over. Carefully lift it and place on a parchment lined baking sheet.
  • 4Now do the same to the second ball of dough and lay it side by side to the first. You can precut them into bars a bit, not all the way through, into 6 pieces each. Once through the middle, eyeballing it, then twice on either side. But sometimes I skip this and just slice it after baking. Either way, you will do the same thing to the other ball of dough.
  • 5Brush some oil over the rows of dough and cover with plastic. I like to use a produce bag, cut up one side and across the top. Let is rise for about 45 minutes. It does not have to double in size, but will get 'puffy'.
  • 6In the meantime you an make the streusel, if you haven't yet. Whisk the dry ingredients in a bowl and pour the melted butter over it, mixing it in with a fork until it is all crumbly looking. Set it aside for now. Preheat the oven to 350 degrees
  • 7Just before baking, brush the dough with an egg wash (1 egg whisked with a splash of water). Then, using your fingertips, crumble the streusel over the top of the morning buns. Pick up the stuff that falls and try to press it onto the buns. You may have leftover streusel. If you like, sprinkle with almonds. Place in the warm oven and bake until just golden around the edges, about 30 minutes, rotating the pan about half way through. I usually don't measure the time but keep an eye on its progress. When golden, remove from oven and set pan on a rack to cool. Slice into 6 bars, or buns, each, whether re-slicing from before or not. Best served warm, but good either way.(optional but a pretty presentation is to sprinkle with powered sugar and/or drizzle with a light glaze.

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About Stuffed Morning Buns

Main Ingredient: Flour
Regional Style: American




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