Magic Buns

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Magic Buns: Buttery, flaky rolls covered full of cinnamon sugar. If a pie crust, and a cinnamon roll had a baby it would be these tasty bad boys! Disclosure: I was sent a free copy of this book.

Magic Buns

Butter&Scotch


I’m sure you’ve heard of Butterscotch, but what about Butter & Scotch? Butter & Scotch is a hybrid Bar & Bakery in Brooklyn. Whatttt I mean seriously, can I move in now?

 

Magic Buns

Luckily for those of us not in the city they’ve just released a cookbook. The book is divided into these sections

a. Basics

b. Brunch

c. Happy Hour

d. Night

e. Late Night

The book is full of unique ideas. Other recipes I’m dying to try are:

1. Apple Cheddar Turovers

2. Pepsi Milk

3. Tequila King Cake

 

The recipe that immediately caught my attention was Magic buns. The original recipe calls for all spice, but I chose to use cinnamon instead. They remind me a cinnamon roll, but much flakier.

They’re not as hard as they look/sound to bake. Most of the time is spent waiting on dough that is chilling ,or rising. Sip on a coffee or latte while you wait!

 

Magic Buns

5.0 from 1 reviews
Magic Buns
Author: 
Recipe type: Breakfast Roll
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 Buns
 
Magic Buns: Buttery, flaky rolls covered full of cinnamon sugar. If a pie crust, and a cinnamon roll had a baby it would be these tasty bad boys! Disclosure: I was sent a free copy of this book.
Ingredients
  • For the Dough
  • 1¾ Cups Whole Milk
  • 2¼ Teaspoons Active Dry Yeast
  • 6 Cups All Purpose Flour
  • 5 Tablespoons White Sugar, Plus More For Dusting
  • 2 Eggs
  • 4 Sticks Unsalted Buter, Plus 2 Tablespoons Melted
  • 2 Tablespoons 1 Teaspoon Kosher Salt, Divided
  • 2 Teaspoons Vanilla Extract
  • For the Filling
  • 1½ Cups Light Brown Sugar, Packed
  • 1½ Tablespoons Cinnamon
  • Zest of 1 Orange
  • 1½ Tablespoons Triple Sec
  • Pinch of Salt, To Taste
Instructions
  1. For the Dough
  2. In a large microwave safe bowl, heat milk. Stir in yeast. Allow to sit for 5 minutes.
  3. Stir in eggs, 2 tablespoons of sugar, and 3 cups of flour until just combined. Cover with plastic wrap or a kitchen towel, and set aside.
  4. For the Butter Mixture
  5. In a separate large bowl, combine butter, ½ cup of flour, and 1 teaspoon of salt until just combined. Place in plastic wrap, and form into an 8x8 inch square. Refrigerate for 30 minutes.
  6. For the dough
  7. Return to yeast mixture. Add remaining 3 tablespoons sugar, 2½ cups flour, 2 tablespoons salt, vanilla, and 2 tablespoons melted butter until well combined.
  8. Knead on a floured surface for 5 minutes. Form into a square, wrap in plastic, and refrigerate for at least 30 minutes.
  9. Then roll dough into a 20x20 inch square. Lay butter mixture into the center of the 20x20 inch square. Fold inward over butter. Press edges to seal, and refrigerate for 30 minutes.
  10. Then roll out onto a lightly floured surface into a 10 x 20 inch rectangle. Fold into thirds like a business letter.
  11. Rotate ¼ of the way and continue rolling and folding.
  12. Refrigerate for 30 minutes, then roll/fold dough twice more. Refrigerate for 30 more minutes.
  13. Preheat over for 350 degrees F. Grease a muffin pan with butter, and dust with sugar.
  14. For the Filling
  15. In a medium bowl, combine brown sugar, cinnamon, orange zest, triple sec, and salt.
  16. On a lightly floured surface roll the dough out into a 15 x 20 inch rectangle. Evenly spread the filling mixture. Roll up into a 20 inch long tube.
  17. Cut into 12 equal slices. Lay swirl side up in prepared muffin tin. Loosely covered with plastic wrap and rise for 30-40 minutes or until doubled in size.
  18. Bake for 25-30 minutes or until golden brown. Then immediately, roll in additional sugar. Serve immediately.

 

 

Magic Buns recipe adapted slightly from Butter and Scotch Cookbook by Allison Kaye and Keavy Landreth

 

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