Go Back

Magic Buns

Magic Buns are a unique take on standard cinnamon rolls, utilizing laminated dough for a flaky, layered texture and an orange-cinnamon filling for a complex flavor profile.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 3 hours 45 minutes
Servings: 12 buns
Course: Brunch, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Enriched Dough
  • 1.75 cups whole milk, warmed to 40°C
  • 2.25 teaspoons active dry yeast
  • 6 cups all-purpose flour, divided 3 cups in the initial mix, 2 and 1/2 cups added later, and 1/2 cup in the butter block
  • 5 tablespoons granulated white sugar, divided 2 tablespoons in the initial mix, 3 tablespoons added later
  • 2 large eggs, lightly beaten
  • 2 tablespoons melted unsalted butter for the dough
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons plus 1 teaspoon kosher salt, divided
For the Butter Block
  • 4 sticks unsalted butter, cold and cut into small cubes
  • 1/2 cup all-purpose flour helps stabilize the butter block during lamination
  • 1 teaspoon kosher salt
For the Filling
  • 1.5 cups packed light brown sugar
  • 1.5 tablespoons ground cinnamon
  • 1 zest of an orange zest only, no juice, scraped on a fine microplane
  • 1.5 tablespoons Triple Sec (orange liqueur) or substitute fresh orange juice for an alcohol-free version
  • 1 pinch of kosher salt

Method
 

Initial Dough Mix
  1. Warm the whole milk to approximately 40°C. Pour into a large bowl, add the active dry yeast, and stir briefly. Allow the yeast to sit for 5 minutes undisturbed.
  2. After 5 minutes, add the eggs, 2 tablespoons of sugar, and 3 cups of flour to the activated yeast mixture. Stir until just combined. Cover the bowl tightly with plastic wrap and set aside at room temperature for 20–30 minutes.
Butter Block Preparation
  1. Mix the cold cubed butter, 1/2 cup of flour, and 1 teaspoon of salt in a large bowl until combined into a cohesive block.
  2. Form into an 8x8-inch square and refrigerate for 30 minutes.
Complete the Dough and Begin Lamination
  1. Add the remaining 3 tablespoons of sugar, 2 and 1/2 cups of flour, 2 tablespoons of salt, vanilla extract, and 2 tablespoons of melted butter to the initial dough mixture.
  2. Knead for 5 minutes until smooth and elastic. Wrap in plastic and refrigerate for at least 30 minutes.
  3. Roll the dough out into a 20x20-inch square and place the butter block in the center. Fold the corners of the dough over the butter block and seal.
  4. Refrigerate the butter-enclosed dough for 30 minutes.
The Lamination Folds
  1. Roll out the dough into a 10x20-inch rectangle, fold into thirds, and wrap. Refrigerate for 30 minutes.
  2. Repeat two more times for a total of four folds. The dough should look smooth and slightly yellow from the butter layers.
Fill, Shape, Rise, and Bake
  1. Preheat the oven to 175°C (350°F). Grease a muffin tin and dust with sugar.
  2. Roll out the laminated dough into a 15x20-inch rectangle and spread the filling mixture evenly across.
  3. Roll up the dough tightly and cut into 12 equal rounds. Place cut-side-up in the prepared muffin tin.
  4. Cover and let rise for 30–40 minutes until puffed. Bake for 25–30 minutes until golden.
  5. Roll warm buns in granulated sugar immediately after baking.

Notes

Best served warm. Can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 180°C oven for 5–7 minutes. Dough can be frozen after lamination for up to 1 month.