These cinnamon vanilla bean morning buns are the perfect combination of a cinnamon roll and a croissant. Topped with a cinnamon vanilla bean glaze these are one of the most impressive breakfast pastries that you could ever make!
Laminated dough intimidates a lot of people but it shouldn’t. It is really not as hard as it looks and only looks complex because it has a lot of different steps. None of these steps are hard they just take a little bit more time.
Unlike croissants, morning buns only take a few hours to make. I totally ate one of these babies even though I have food intolerences. (#noregrets)
Laminating dough is the process of folding layers of butter into a dough so that you have tiny flaky layers spread throughout. It is actually super simple and one of the only things that can cause you to go wrong is if you let the butter get too warm. If the butter gets too warm it can cause the butter to melt into the dough and then you don’t get all of those flaky layers. And it’s a very sad day when you don’t get all of those beautiful layers. 😭
Laminating a dough is actually a much simpler process than many believe. Here is how to do it in a few easy steps:
- Roll out the dough into a roughly 10×15 inch rectangle.
- Spread the butter mixture over the bottom two-thirds of the rectangle.
- Fold the dough into thirds placing the top third of the dough in the middle layer.
- Roll out into a 10×15 inch rectangle again. Fold into thirds and chill for 30 minutes so that the butter does not get too warm.
- Repeat the last step 2 more times.
- You did it! (If this process is confusing Zoe Bakes has some awesome videos explaining lamination on her instagram in the highlights section.)
Fillings, Layers, Glazes
These cinnamon buns are filled with a semi-secret ingredient, vanilla bean paste. Instead of being added to the dough or the filling, the vanilla bean paste is distributed into every flaky layer because it is added into the butter mixture.
The balance of cinnamon and vanilla bean is perfect. One of the best parts of these morning buns is that they are the better version of a cinnamon roll with flaky layers of dough, a cinnamon sugar filling, and a vanilla bean cinnamon glaze to top it all off.
Cinnamon Vanilla Bean Morning Buns
- 2 cups Whole Milk
- 3 Eggs
- 5½ tsp Active Dry Yeast (15g)
- 8 cups Bread Flour (1000g)
- ¾ cup Sugar
- 6 tbsp Unsalted Butter (room temperature)
- 2 tsp Salt
Butter Filling for Laminating
- 1¼ cup Unsalted Butter (cool to touch)
- 4 tbsp All Purpose Flour
- 2 tsp Vanilla Bean Paste
Cinnamon Sugar Mixture
- ½ cup Sugar
- 1 tbsp Cinnamon
- 2 tbsp Butter (very soft)
Cinnamon Vanilla Bean Glaze
- 1 cup Powdered Sugar
- 3 tbsp Whole Milk
- ½ tsp Cinnamon
- 1 tsp Vanilla Bean Paste
- Combine the warm milk and the yeast in a small bowl. When the mixture starts to get foamy, add the eggs and the sugar.
- Slowly add the flour and the salt to the wet ingredients. Knead or mix the dough until it completely comes together. Add the butter and mix until a soft dough forms.
- Allow the dough to rise for 30 minutes on the counter.
- While the dough is rising combine the butter, flour, and vanilla bean paste in bowl and mix until it is comes together. Chill the butter mixture. It should be as cold as it can get while still remaining spreadable.
- Place the dough in the refrigerator for 10-15 minutes.
- Lightly flour an area and roll out the dough into a 10×15 inch rectangle. Spread the bottom ten inches of the rectangle with the butter mixture. (There should be about 5 inches at the top of the rectangle without the butter mixture. )
- Fold the top third of the dough onto the middle third. (The top third should not have any butter on it.) Then, fold the bottom third over the middle third. At this point you should have dough that resembles a piece of paper when you fold it so that it fits in an envelope.
- Roll out the rectangle into another 10×15 inch rectangle and fold into thirds again. Chill the dough for thirty minutes so that the dough doesn't get too warm.
- Repeat the previous step twice more.
- When the dough has finished it's third turn, (the third time that it is rolled out into a rectangle, been folded into thirds, and chilled.) Roll it into a rectangle that is ten inches wide and about ¼ inch thick. Spread the dough with the butter reserved for the cinnamon sugar mixture.
- In a separate bowl combine the cinnamon and the sugar. Sprinkle the cinnamon sugar over the dough. Roll the dough into a cylinder and cut into 18 slices. I recommend using floss to cut the dough so that you get clean lines.
- Place the dough in 9×13 pans or in pie plates and allow it to rise for 20-30 minutes, or it has risen slightly.
- Brush the dough with a little bit of cream. This will help the dough get shiny and brown. Bake the morning buns for 20-30 minutes or until a deep amber brown.
- In a small bowl combine all of the ingredients for the glaze. Drizzle the glaze over the top of the warm morning buns. Serve warm.
- The morning buns will keep in an airtight container for up to 3 days.