Fine sanding sugar or granulated sugar (for sprinkling)
Whisk yeast, 1 cup warm milk, and 1 tsp. honey in the bowl of an electric mixer fitted with paddle attachment to combine, then let sit until foamy, about 5 minutes. Add egg whites, 2 cups bread flour, and remaining ¼ cup honey and beat with paddle on medium-high speed until mixture is very light and thick, about 3 minutes. Remove paddle, scrape mixture back into bottom of bowl, and sprinkle whole wheat flour and 1½ cups bread flour over top (do not stir). Place bowl in a warm spot and let sit uncovered until mixture is bubbling up around flour, 30–40 minutes.
Add salt, orange zest (if using), vanilla extract, 5 egg yolks, and remaining ¼ cup cold milk to mixture and mix with dough hook on low speed until a shaggy dough forms. Increase speed to medium and work dough until it is smooth, soft, and elastic and climbing up 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 still very sticky, add bread flour a tablespoonful at a time until dough is just tacky). Reduce mixer speed to medium-low and add butter pieces one at a time, letting dough absorb butter completely before adding the next piece. This part takes a while, so be patient. Dough should be very smooth and slightly tacky and have a soft, buoyant texture. Cover and chill at least 8 hours and up to 16 hours.
Filling and Assembly
Cook brown sugar, cinnamon, cardamom, ¼ cup honey, and 8 Tbsp. butter in a small saucepan over low heat, stirring constantly, just until butter is melted and mixture is smooth. Let cool.
Punch down dough and turn out onto a lightly floured surface. Divide in half, place 1 piece back into bowl, cover, and chill while you work. Roll out remaining piece of dough on a sheet of lightly floured parchment paper to roughly a 16x12" rectangle. Spread half of brown sugar mixture over dough. Starting at side closest to you (make sure it’s a long side) and using the parchment paper to help you, roll dough into a tight log. If dough gets too warm or sticky to work with, slide (with parchment) onto a baking sheet and chill until firm, then proceed. Place log, seam side down, on a rimmed baking sheet. Chill until firm, 20–30 minutes.
Repeat process with second half of dough and remaining brown sugar mixture. Spray cups of two 12-cup muffin pans with nonstick spray. Place a rack in center of oven and preheat to 350°.
Trim chilled dough logs about ½" from ends and cut each on a slight diagonal into 12 equal pieces. Place, cut side up, in prepared muffin pan and cover loosely with plastic wrap. Let sit at room temperature until puffed and expanded to edges of muffin cups (dough will spring back when poked but hold a slight indentation), 25–35 minutes.
Bake buns, rotating pans once left to right and front to back, until golden brown all over, 20–25 minutes.
Meanwhile, heat remaining 4 Tbsp. butter and remaining ¼ cup honey in a small saucepan over low, stirring a bit, until smooth. Remove from heat.
Pull buns out of oven and brush tops with butter mixture; sprinkle with sanding sugar. Transfer buns to a wire rack (if sugar cools in pan, it will harden and buns will stick); let cool.
Reviews SectionPlease for the love of God make this recipe into metric! I'm a firm believer in every bread recipe being in grams and this is no exception.Regardless of the units used, this recipe is God tier. No joke, it's really really good. It's maybe one of, if not, the best morning breads you can make that doesn't have a lamination process. I've made this recipe twice, both times by hand, and I will say the fact that the recipe isn't in grams makes it more challenging. For someone who doesn't know much about bread making, this will be hard. Without metric units the recipe will vary quite a bit person-to-person. For me I think I had to add ~50g of whole wheat flour to get the dough to a cohesive level.Like I said above, if you're experienced with bread dough you can make this recipe by hand and make adjustments on the fly. Another thing I, and other reviewers, noticed is how the filling will seep out during baking. I haven't tried it yet but it seems Claire responded to a person saying you should bake it a bit higher (375F or 380F maybe). Another "issue", other than the units not being in metric (yes I will never stop harking on that), is the orange zest. I agree with other reviewers, you should include just under or double the amount of orange zest if you like that. Keep in mind that may drown out the flavors of cardamom but it didn't for me because I love cardamom and was already using more than what was already called. In my opinion, these buns shine with the orange and cardamom flavors while the cinnamon rounds it out. So if you're brave or tried this recipe out, double the orange zest and add 1tsp or 1.25 tsp of cardamom instead of .75tsp. also keep a band underneath to catch the drippings, you'll thank me later.One day I'll convert this into a sourdough recipe and I might add the proportions here IN GRAMS (hopefully BA will take note that grams are important af)!Tl:Dr - this recipe is a banger BUT it needs to be in grams. If you're a noob at bread baking and don't have a stand mixer, this will be hard. Try baking it at 375-380F for less filling leakage. Add double the orange zest and at most 1.25tsp of cardamom for more flavored buns. Add pan underneath to catch drippings. Work out hard after eating them because these are amazing but not good for you! Good luck.Reuben_NinanTexas08/07/20These morning buns are so incredibly tasty! I halved the recipe to make 12 buns. I wanted to test out freezing them, so 6 of the buns went into the freezer wrapped (in a muffin tin) before the final rise. A week later, I let them thaw in the fridge overnight and do their final rise on the counter top for about an hour or so. They were still super good (not quite as tasty, but maybe thats just because I wasnt in shock to how good they were like I was the first time). Everything seemed to go according to plan during the recipe except for the final rise. I never was able to get a good poke test, my dough would just stick to my finger or pretend it was never poked. So, Im not sure why, I baked them anyhow and I thought the texture was beautiful and light and delicious anyhow (some looked a little silly though but cute in their own way). I used the suggestion of putting a pan below them in the oven for spillage which I highly suggest. It seemed like a lot of filling disappeared but I think there isnt too much to begin with, and the taste of the final product was perfect. Definitely don't skip the orange, it is beautiful! I am in love with this recipe, I want to make it for everyone I know.AnonymousSeattle, Wa07/01/20Followed directions exactly . I very much appreciated the extra details provided such as “ patience “ when beating in butter.. excellent directions, don’t take shortcuts. Notes:1. I had no whole-wheat flour so substituted a Gluten free flour blend .( rice, almond etc) . no issues2. I added 2 extra Tbsp of flour to dough when mixing3. Put a sheet pan under your muffin tins as sugar bubbles over a bit, saves on cleaning stove4. Only thing I would change is add at least 1 more tsp if salt and double the orange zest .They came out great but I don’t think I can add a photo on this site or I would .. bonappetit :)I don't know exactly what I did wrong, maybe I used the wrong type of flour, maybe my cups didn't measure the same amount, maybe my sticks of butter are of different size, maybe my mixer was too small for the whole recipe, I have no clue, but my dough never cling to the hook no matter how many tablespoons of flour I added, they seemed too many and the dough was still sticky, and I don't know what 'tacky' means with regards of flour.EdwardTRBMexico City05/23/20Bakers are saying one needs more flour if using white flour instead of bread flour and I was wondering how much more?Thank you.Yes, please provide weights for the ingredients, preferably in grams!AnonymousRidgewood, NJ05/13/20Can we get this recipe using grams please?These were super tasty. I had no problems with the dough at all, it came together nicely. I would roll the log tighter next time; using the parchment to roll made for a pretty loose log, resulting in a rather flat shape and contributing to oozing filling. I’d also rest the log in the freezer; when I pulled it out of the fridge filling had already started to leak out. Flavor was amazing and the dough was incredibly light and tender. I halved the recipe.AnonymousMinnesota05/03/20These were pretty good! For those of us without stand mixers, the "stretch & fold" method of working high hydration dough worked pretty well for me to incorporate the butter in the dough (still pretty time consuming though). I halved the recipe and then baked 6 + froze 6 for later which worked perfectly. The first batch I found that they puffed up A LOT in the muffin tins which made it hard for the sides sticking out of the cups to brown evenly, and a lot of the filling melted down and pooled in the bottom of the muffin tin. For the second batch I staggered them (checkerboard style) and increased temp to 375, which produced much more even browning and a nice caramelized crust on the bottom. Next time I might also up the orange zest as I didn't get much of it in the finished product.Can this recipe be make with fresh yeast? My husband picked up a square at our local grocery store and I want to use it before it expires.erincourtneyLutherville, MD04/26/20mostly a good recipe - don't let the filling cool too much or it will be too stiff. if you don't feel like melting the sugar, honey and butter together just beat them together with room temp butter and it will spread much more easily and uniformly. pretty laughable this "recipe halves easily" without any metric mass measurements, but a dozen morning buns is a pretty reasonable amount comparatively.AnonymousThe District04/18/20This are really outstanding, absolutely delicious. Small household so made 1/4 recipe and it sized down perfectly. Obviously flours differ a lot in type and hydration so I was using Strong Bread Flour here in Ireland and I probably needed something in the region of an extra half amount again of the strong flour. The video really helps to know exactly where your dough needs to be at.AnonymousDublin, Ireland04/01/20These are SO delicious. Echoing all the others, it’s not the easiest recipe; I’ve made this a few times now, and there are definitely times where skepticism reigned and Claire was questioned, but if you follow all the instructions, it WILL come together. As others have mentioned, I wouldn’t recommend this without a stand mixer.I’ve been adding toasted pecans to the filling, and the extra nuttiness and crunch are AMAZING. Orange zest shouldn’t be optional either.Only question-any substitution recommendations for honey?AnonymousNorth Carolina03/30/20Dear BA, writing you from quarantine. These came out amazing! An excellent project for these stay inside days that i've been excited about all week. Made exactly as listed, but baked in a rectangular dish instead of muffin tin- they came out absolutely amazing. Best dough i've ever had! The orange zest is whats up. Thanks for making my shelter in place 1000% more delicious.kmarxmarxchicago, il03/25/20These buns were amazing and definitely a make again!! I let the dough rise wayyy longer in the fridge... over 24 hours hours and it didn't seem to effect them too poorly as the dough was still delicious - light and airy and full of flavour! Next time I try this I wouldn't cook the filling - a lot of it leaked out and stayed in the bottom of the pan. I'm interested to see the difference it makes to do a more cinnamon-roll style of whipping the filling in the stand mixer.I couldn't find bread flour and I don't like the whole wheat flour available in my local market so I used all AP and had to add about 1 1/2 cups more. Worked very well. Made it three times now and it's so delicious, totally worth the work. Dough is quite sticky, do >not< underestimate the time it needs to spend in the fridge so you can easily handle it. The trick of rolling it with parchment is great.Only frustrating thing is that my filling spilled over a bunch, what am I doing wrong?Can I freeze the dough? Or maybe the baked buns?brbevilacquaSao Paulo03/25/20These were so delicious, buttery and not too sweet! I made them for Christmas morning and didn't want to have to roll them out in the morning, so I rolled them out the night before, sliced them, put them in the muffin pans, and put them in the fridge overnight. They worked out great!I am lactose intolerant, so I used margarine instead and it seemed to be a good substitute. I'm not sure if I would recommend using coconut oil as a substitute for butter because the main flavor in the buns is butter.AnonymousWillits, CA01/24/20These are delicious! The Flour Measurement is off I had to add almost 4 cups more; though I don’t know if it’s the recipe measurements or me using All Purpose Flour.I used All Purpose Flour as a substitute to the bread and whole wheat flour and they turn out great.P1nkPumpkinArizona 01/06/20I may have noticed an error in the ingredient list. It says to use 1 1/4 ounce of yeast, or about 2 1/4 teaspoons. Shouldn't that be 2 1/4 tablespoons, or am I confused?CalthurianBelgium12/28/19Just made these, they are so delicious. Like a cinnamon role but better in every single way. But, I had some dough troubles. Didn’t see it called for WW flour until it was too late, so I subbed in an equal amount of AP flour. You need way more flour if you do this. My dough was the stickiest thing on earth, I gave up on a second log because the dough could not be handled.So, watch the video before hand (unlike me) so you can see the visual cues for the doughs ideal consistency. Regardless, it’s so delicious you’ll love it and it’s not very hard to make.maczafaranaFort Collins, CO12/26/19Baked them off this morning and when I baked them all the filling cooked out 😭 so I have some cool swirly bread but none of the sweet filling.... I will try these again but probably try to bake it in a 9x13 pan like another reviewer posted instead of the muffin panAnonymousAnaheim CA12/24/19Hey, I haven’t made these yet, but I was wondering if you can substitute the bread and wheat flour for just all-purpose? I was hoping to make these for Christmas. So please get back to me when you can. Thank you.All the work before having the most delicious buns ever are worth every minute of it. The recipe is very clear, and Claire always has this way to explain things that motivates you do anything. As a professional chef I could say this are the best buns I've ever tried.I'm low-key obsessed with everything that Claire makes. Yet again, a perfect dessert! This recipe just melts in your mouth, love it!I made this recipe by hand and it was a delight. I do not think it was overly complicated or a workout. Claire's instructions, as always, are detailed and clear, which was very helpful. I do think that they were too sweet, something I expected from an American recipe, so I'll change that next time. Other than that, this recipe was great, everyone loved the rolls, they turned out incredibly fluffy and soft.
Watch the video: The Lonely Shepherd - André Rieu u0026 Gheorghe Zamfir