These Copycat of Starbucks Morning Buns are going to be your favorite. Using a No Knead dough will make your life so much easier. If you are a beginner baker, this is the recipe for you.
Morning Bun Tip and Tricks
- Prepare the dough a day or two ahead of time, this way it doesn’t take too much time on the day you’re baking them
- The dough can be refrigerated for up to four days
- You can also use the same dough to make Cinnamon Rolls
Popular No Knead Recipes
- No-Knead Cinnamon Rolls, another idea where you can use the same dough.
- No Knead Bread, one of the most popular recipes on the blog.
- No Knead Bread Buns, would be amazing for Thanksgiving.
Recipe
These Copycat of Starbucks Morning Buns are going to be your favorite. Using a No Knead dough will make your life so much easier. If you are a beginner baker, this is the recipe for you.
Ingredients
Instructions
- Prepare ingredients for the dough.
- Combine all ingredients together, except for the flour. Whisk until well combined.
- Using the spatula, stir in flour. I typically stir in half of the flour at a time. Cover and let it sit overnight in a room temperature.
- The next day the dough will be bubbly and light. Place it on a floured surface.
- Roll out the dough into a rectangular shape. Apply melted butter and sugar evenly on it.
- Cut the dough into even size piece, I got 15 pieces out of mine. Butter the baking sheet generously.
- Place the buns onto a baking sheet, they will have plenty of space between, but they will rise as you see in the picture.
- Preheat oven to 350F, let it bake for 35-40 minutes, until golden brown.
Nutrition Facts
Starbucks Morning Buns (Copycat)
Amount Per Serving
Calories 273
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 46mg15%
Sodium 168mg7%
Potassium 47mg1%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 315IU6%
Calcium 11mg1%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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After step 6 there seems to be a step missing in which you coil the strips, or am I reading it wong
Maryann, I did list the steps. Let me know what specific questions you have.
The picture and steps look more like ensaimada than the Starbucks morning bun. I'd love to know from people who made them if they turn out flaky and firm like the Starbucks ones? I'm asking because this is listed as a copycat recipe
This just seems to be a cinnamon roll dough recipe. The texture of Starbucks and Williams-Sonoma morning buns strikes me as croissant dough rolled in cinnamon sugar. You’re not going to get that flaky texture without rolling out and folding over and over as is done to croissant dough.
The butter with sugar layers makes it that almost like croissant texture. It's not as crispy and flaky as croissant would be but crispy on the outside but nice buttery laters inside.
Yes they are very similar in taste to the Starbucks morning buns. I was hooked on them for years and finally recreated them at home.
Do I leave the buns to rise in room temperature for a specific amount of time or do I just place them in the oven to bake right after cutting them and putting them into the pan?
Let them rise for about an hour before you bake them. Sometimes in lightly heat up the oven or leave them on the counter if the house is warm enough.
So if I want to make cinnamon buns, I can sprinkle with cinnamon in the same step when you did butter and sugar, right ? or if I want to make it with poppy seeds, it will be the same procedure ?
Yes, exactly. You have figured out the formula 😉