Pillowy Morning Burns, inspired by the original Brittany Buns from Madison, Wisconsin, need no caramel or pecans. They're perfect in their buttery, sugar-crusted simplicity. The recipe is from The New Midwestern Table (clarksonpotter.com) by Minnesota chef Amy Thielen.

Source: Midwest Living


Ingredient Checklist
Ingredient Checklist


Instructions Checklist
  • Cut the 12 tablespoons butter into roughly half-inch cubes and let stand at room temperature to soften slightly. Meanwhile, in a small bowl, combine the water and the 1/4 teaspoon sugar. Sprinkle the yeast over the top, and jostle the bowl gently to submerge the yeast. Let stand 5 minutes.

  • Meanwhile, in a large mixing bowl, combine the milk, eggs, 2 tablespoons sugar, the salt and 1 cup of the flour. Whisk until smooth. Add the yeast mixture and the remaining 3 1/4 cups flour, stirring with a wooden spoon until mixture comes together. (You may only need 3 cups of the remaining flour to achieve a workable dough.) Turn the dough out onto a lightly floured surface and knead gently, gradually folding in the 12 tablespoons butter. (This can get a little messy; keep flouring your hands and the surface, and don’t worry about the butter oozing around a bit.)

  • Place the dough in a lightly oiled large bowl, turning once to coat the top of the dough with oil. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down and refrigerate, covered, at least 2 hours or as long as overnight.

  • Generously butter twelve 3 1/2-inch (jumbo) muffin cups. Sprinkle the cups lightly with additional granulated sugar. In a small bowl, stir together 3/4 cup each maple sugar and granulated sugar, the cinnamon and nutmeg.

  • Remove dough from refrigerator and let stand for 30 minutes. On a lightly floured surface, roll dough into a large rectangle, about 10x14 inches. Spread the 6 tablespoons butter in a thin layer over the dough. Sprinkle the sugar mixture evenly over the butter, and press it down gently. Starting on a long side, roll the dough into a tight spiral. With a serrated knife, cut the dough into 12 rolls. Place a roll in each of the prepared muffin cups. Let rise in a warm place until doubled in size, about 45 minutes to 1 hour.

  • Combine the remaining 1/4 cup maple sugar and 1/4 cup granulated sugar in a shallow dish.

  • Bake buns at 350° for 30 to 35 minutes or until tops are dark brown. Cool in cups on wire racks for 10 minutes. Meanwhile, combine 1/4 cup each maple sugar and granulated sugar in a shallow dish. Loosen buns from cups with a table knife, and immediately roll in sugar mixture to coat. Serve warm or at room temperature.

Nutrition Facts

513 calories; 20 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 79 mg cholesterol; 213 mg sodium. 128 mg potassium; 76 g carbohydrates; 2 g fiber; 38 g sugar; 8 g protein; 1 g trans fatty acid; 612 IU vitamin a; 0 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 117 mcg folate; 0 mcg vitamin b12; 59 mg calcium; 3 mg iron;