This copycat recipe for Starbucks’ world-famous morning buns is out of this world. Made with a no-knead dough, it’s super simple to make and suitable for seasoned bakers and beginners alike.
These morning buns are a copycat of Starbucks’ beloved pastry. They are sticky, full of honey, and topped with crystalized sugar. What’s better? This version requires absolutely no kneading at all. That’s right – you’ll spare your forearms from all the hard work.
Whether you’re hosting a brunch or just looking to fill the house with a sweet aroma, these morning buns are super simple to make and perfect for feeding a large group. Serve one with a piping hot cup of coffee in the morning to have a sweet start to your day.
What are Morning Buns?
Morning buns are much like a cinnamon roll but instead of a brown sugar and cinnamon swirl, they are made with honey and granulated sugar. Below, find an overview of the flavor, texture, and cooking time.
- Flavor: These morning buns are the perfect balance between buttery and sweet.
- Texture: The buns are soft in the middle, with a crispy, deep golden brown top.
- Time: From start to finish, the buns take an hour to make.
How to Make Starbucks Morning Buns
Making perfect morning buns only requires a handful of ingredients and no-knead dough. Below, find a brief overview of the recipe before diving in.
- Prepare the Dough: Combine all the ingredients in a bowl except the flour. Using a whisk, beat until well combined. Fold half the flour in with a baking spatula. Fold the other half of the flour in. Cover the dough with plastic wrap. Allow it to rise overnight.
- Roll the Dough Out: On a lightly floured surface, roll the dough out into a rectangular shape with a rolling pin. Apply melted butter and sugar across the dough evenly.
- Roll Dough into a Log and Slice: Roll the dough into a tight log. Slice it into pinwheels. Place in a deep, well-greased baking dish.
- Bake: Preheat oven to 350°F and bake for 35-40 minutes, or until golden brown. Serve warm and enjoy!
Tips for Making the Best Starbucks Morning Buns
Below, find a couple of tips to ensure you get the best possible morning buns.
- Allow the dough to rest overnight. Let the dough sit at room temperature for at least 12 hours for best results.
- Make sure to flour your surface. The dough can be a bit sticky, so make sure to work on a floured surface. You could also flour the rolling pin a bit.
- Distribute the butter and sugar evenly. To prevent some buns from being less sweet than others, make sure to spread the butter and sugar evenly across the dough before you roll it into a log.
- Sift your flour. Use a fine-mesh sieve or flour sifter to remove any lumps from the flour before mixing it into the dough. This will really enhance the texture and taste of the buns!
Storing Morning Buns
- Room Temperature: Store morning buns in an airtight container on the counter. They will keep for up to three days.
- Refrigerator: Store the morning buns in an airtight container in the refrigerator. They will last for up to a week but will need to be reheated and softened in the microwave.
- Freezer: Allow morning buns to completely cool. Place them on a baking sheet lined with parchment paper. Pop the entire baking sheet into the freezer. Once completely frozen, transfer the buns to a freezer-safe plastic bag. Frozen buns will keep for up to three months.
Want to make the dough ahead of time? The dough can be made up to four days in advance. Make sure it stays tightly covered so it doesn’t absorb any lingering smells from the refrigerator.
FAQ
Did Starbucks discontinue the morning bun?
We’ve confirmed that Starbucks online bakery menu no longer features the morning buns, however, they are not completely gone. Starbucks still has a page dedicated to morning buns, which could be a sign that they may one day come back. In the meantime, why not make a batch at home?
What’s the difference between a cinnamon roll and a morning bun?
Cinnamon rolls have a brown sugar cinnamon swirl, while morning buns are filled with butter and sugar and made with a honey-infused dough.
Can I make the dough in a bread maker?
Since this recipe calls for no-knead dough, there is no need to use a bread maker.
Can I add anything else to the filling?
You could add cinnamon, poppyseeds, raisin, or walnuts to the filling. Feel free to get as creative as you want!
More Breakfast Pastries
- No-Knead Cinnamon Rolls – Classic cinnamon rolls
- Pumpkin Chocolate Chip Muffins – Slightly sweet pumpkin muffins
- Zucchini Chocolate Chip Muffins – Zucchini and chocolate chip breakfast muffins
- Quick Apple Tarts Recipe – Puff pastry apple tarts
Recipe
Ingredients
- 1 cup luke warm water
- 1 tsp dry yeast
- 1/2 tsp salt
- 2 eggs
- 1/4 cup honey
- 1/4 cup Unsalted Butter melted
- 3 3/4 cup all-purpose flour
- 1 cup sugar for filling
- 1/2 cup Unsalted Butter melted
Instructions
- Combine all the ingredients together in a large bowl, minus the flour. Whisk until well combined.
- Using the spatula, fold in the flour one half at a time. Cover with plastic wrap and let dough sit overnight at room temperature.
- Place dough on a well-floured surface.
- Roll out the dough into a rectangular shape. Spread melted butter over it, followed by a generous sprinkling of sugar. Roll the dough into a log and seal the end by pinching it with your fingertips.
- Cut the dough into even-sized pieces with a sharp knife (about 15 pieces). Grease a deep baking dish with butter.
- Place the buns into the baking dish. They will have plenty of space between, but will rise and spread during the baking process (see photo).
- Preheat oven to 350°F and bake for 35-40 minutes, or until golden brown.
Hi!
I’m a bit confused. In the recipe breakdown it doesn’t say that the buns have to rise before baking it says that they rise while baking but answering one of the comments it states they they should. Can you clarify which it is? I would like to make it for Sunday. Thank you!
Hi Inessa, we typically don't let them sit to rise before baking, this has made the process quicker for us. But if you want to them to be extra puffy, leave them in a room temperature for about 30 minutes before baking. Enjoy
Thank you!
My dough mixture was way to sticky to roll tight. I managed a sort of roll and they are baking now. Any ideas why my dough was so sticky please,
Hey Patricia, it does make it easier to work on a floured surface and using floured hands but this dough will be sticky. Thats what makes it extra airy and fluffy the next day.
Best ever! We loved them more than cinnamon rollls!
So glad to hear that, thank you very much!
It tasted really amazing and delicious! Thanks a bunch for sharing this tasty recipe! Will surely have them again, well done!
I'm so glad you enjoyed the recipe!
We absolutely loved these especially my kids! Such a great and easy make ahead breakfast or snack! So delicious and taste so amazing. Can’t wait to make these again!
Beth, I am so glad you loved the recipe, thank you for your feedback!
I haven't tried these yet but have been trying to bake sweet buns with a sugar glaze like these. I don't see that step of adding sugar before baking, is that what you did?
Hello Jerri, do you mean the sugar that is spread on top of the buns or on the inside?
Hi , i wanted to ask if i just waited for the gough to rise or double it size for 2 or 3 hours or do i have to put in the fridge over the night.
Hey Loomy, you can let it sit on the counter overnight. It will be perfect. Enjoy
Ok thanks 👌
I tried this. I let it sit overnight at room temperature. Is it right that the dough smells not good in the morning? Or should I have put it inside the fridge overnight?
Hey dear, the dough may smell a bit weird because of the yeast but its totally safe to keep it on the counter.
Hello, Natalya.can I do this dough in breadmaker?
Hey Natalia, you definitely can but it does require kneading so you don't even have to.
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.
You skipped from spreading the butter and sugar on the rectangle (5) to slicing the dough (6). There should be a “starting at the long end, roll the dough into a tube” between (5) and (6). Best regards.
Thank you for the tip!
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 😉
Hello! I have added cinnamon as directed by the step! Once I take them out of the oven, do I sprinkle them with anything else or put more butter on top or are they good to go?
Hey Megan, which step are you referring to? We did mention that you can use the same dough to make cinnamon rolls. Can you share more details?