Nothing beats waking up early to a quiet house. You’ve got your warm cup of tea or coffee in your comfy, cozy corner and your day feels so full of hope and possibility. The only thing that can make this moment even better is a bite or two of sweet Lemon Breakfast Buns. This delectable take on the beloved sticky bun brings hints of citrusy lemon, which brings a ray of refreshment! Topped with a sugary lemon glaze and crunchy poppy seeds for a nice crunch, Lemon Breakfast Buns will give you even more reason to celebrate the sunrise!
Ingredients
For the dough:
- 3 tablespoons unsalted butter
- 1 cup buttermilk
- 1 large egg, plus 1 egg yolk, at room temperature
- 1/2 cup granulated sugar
- 3 1/2 cups all-purpose flour, divided
- 1 tablespoon poppy seeds
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon kosher salt
- 1/2 teaspoon packed grated lemon zest
For the filling:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 3 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
For the glaze:
- 1/2 cup heavy cream, at room temperature
- 1 1/2 tablespoons coconut oil, melted
- 3 tablespoons lemon juice, freshly squeezed
- 3 cups powdered sugar
- 1 tablespoon poppy seeds
- 1/4 teaspoon kosher salt
Directions
Step 1 –In a small saucepan over low heat, melt the butter.
Step 2 –Add the buttermilk to the butter and warm until lukewarm.
Step 3 –Place the egg, the yolk, and the sugar in the bowl of a stand mixer and whisk by hand until combined.
Step 4 –Add the warmed buttermilk mixture into the egg mixture slowly, whisking as you go.
Step 5 –Add 1/2 cup of the flour, the poppy seeds, the yeast, the salt, and the lemon zest and whisk together, using the whisk to scrape down the sides if needed.
Step 6 –Place the bowl onto the mixer fitted with the dough hook attachment and begin to mix on low-speed.
Step 7 –Add the remaining 3 cups flour, 1/2 cup at a time, until the flour is completely absorbed. At this point, the dough will still feel sticky. Continue to knead on medium-low speed with the dough hook (or by hand on a lightly floured surface) until the dough is smooth and elastic, about 5-7 minutes.
Step 8 –Scrape the dough from the bowl and form it into a ball.
Step 9 –In the bowl of a stand mixer, combine the butter, the cream cheese, the sugar, and the salt. Fit the mixer with the paddle attachment and cream the mixture on medium speed until smooth. Set it aside.
Step 10 –Lightly oil the mixing bowl and place the dough inside and roll it around to coat it all over.
Step 11 –Cover the bowl with a kitchen towel and set it aside to rise in a warm, draft-free place until the dough has doubled in volume, about 2 hours.
Step 12 –Preheat the oven to 375 degrees F.
Step 13 –Butter and lightly flour a 9×13-inch baking pan, tilting the pan to evenly coat with flour.
Step 14 –Turn the risen dough out onto a generously floured surface. Deflate it with your hands and shape it into a rectangle.
Step 15 –Using a rolling pin, gently roll the dough to a 10×14-inch rectangle that is about 1/2-inch-thick.
Step 16 –Scrape all the filling into the center of the dough and use an offset spatula to evenly spread it to the edges.
Step 17 –Starting at the short end, position your hands on the left and right sides, then roll the dough up as tightly and evenly as possible, ending with the seam-side down. The dough log should be about 10 inches long.
Step 18 –Using a sharp knife, mark the dough into 6 equal pieces and then slice.
Step 19 –Transfer the buns to the baking pan and cover with the kitchen cloth. Let prove until the buns are about 1 1/2 times larger, about 45 minutes.
Step 20 –Remove the kitchen cloth and bake until the buns are golden in color, about 30-35 minutes.
Step 21 –Allow the buns to cool on a wire rack for at least 15 minutes before glazing.
Step 22 –In a medium bowl, combine the cream, the coconut oil, the lemon juice, the powdered sugar, the poppy seeds, and the salt, and whisk until very smooth. It should be pourable and not too thick.
Step 23 –Carefully remove the buns from the baking dish, one at a time, and set them on a parchment-paper-lined baking sheet.
Step 24 –Pour a heaping 1/4 cup of the glaze evenly over the top of each bun.
Step 25 –Allow the glaze to set, then serve.
