Milk bread morning buns with a toasted cinnamon sugar crust are ideal for breakfast or a sweet treat. An overnight rise in the refrigerator makes it easy to serve a batch of warm, homemade rolls fresh from the oven any morning. Honestly, so much easier to make than any cinnamon roll or croissant and just as delicious.
These soft, golden-brown buns have a surprise ingredient. Can you guess what it is?
The secret ingredient is panko bread crumbs. It gives these pillowy milk bread rolls a contrasting crispy crust. As the rolls bake, the panko toasts into these buttery sweet cinnamon crumbs. The crust pairs so well with the soft dough made using the tangzhong method. Such tasty joy!
What is tangzhong?
Tangzhong is a thick paste made from cooked milk and flour. The paste, when added to the dough, creates a soft and tender bun. Japanese milk bread is made this way. And as a side note...it was at a Japanese restaurant where I was first served milk bread with a side of sweet cinnamon butter. Such inspiration!
So, go ahead and serve morning buns for lunch or dinner, too. With only two 1-hour rises this homemade recipe is really simple to serve any time of the day.
How to make morning buns.
- First, make the tangzhong by cooking a little flour and milk. Let it cool.
- Next, in a stand mixer combine tangzhong with the dough ingredients adding the butter 1 tablespoon at a time.
- Mix until the dough comes together in a ball.
- Then, let dough rise for 1 hour.
- Prepare baking dish by coating the bottom with half of the cinnamon-sugar butter. Then sprinkle with panko breadcrumbs.
- Next, shape dough into 14 balls and arrange in baking dish. Let rise again.
- Bake for 30 minutes. Brush with remaining cinnamon-sugar butter.
While not as quick and easy as my microwave mug bread pudding these morning buns do make serving warm rolls for breakfast easy. Do try the tangzhong technique and overnight rise next time you want to impress your friends and family with fresh bread. Wait till you enjoy the smiles on their faces after the first warm bite.
Please let me know in the comments if you give this recipe a go or if you have any questions on how to make any kind of bread.
Ingredients
Method
- In a small saucepan, over medium-low heat, whisk the milk and bread flour until smooth. As the mixture begins to thicken, switch to a flexible spatula and continue stirring until a thick paste forms. Set the tangzhong aside to cool.
- In the bowl of a stand mixer, fitted with a dough hook, combine the bread flour, water, yeast, sugar, salt and tangzhong on medium-low speed for 1 minute. With mixer still on, add butter 1 tablespoon at a time and continue mixing for 4 to 5 minutes or until dough is smooth and pulled away from sides of the bowl.
- Shape dough into a ball and place in a lightly buttered bowl. Cover with plastic wrap and let proof in a warm place for 1 hour or until doubled in size. (Pro tip: place in your oven with just the light on.)
- In small bowl, mix butter, sugar and cinnamon. Spread half of the butter mixture over the bottom of a 10-inch round baking dish. Sprinkle panko evenly over the top.
- When the dough is ready, press it down to deflate it. Pinch off 14 pieces of dough (about 47-48 g each). Shape each piece into a tight ball.
- Place dough balls in the pan leaving some space between them. Cover with plastic wrap and let rise for 1 hour or until doubled in size and balls are touching each other.
- Heat oven to 345F. Bake for 30 to 35 minutes or until golden brown.
- Brush rolls with remaining cinnamon-sugar toast butter and serve while still warm.
Lisa says
A new family favorite inspired by the Japanese milk bread and cinnamon butter served at a local restaurant.