Everything Morning Buns

Our Everything Morning Bun goes to the savory side of breakfast pastry, pairing crispy laminated texture with the umami-rich flavor blend of everything seasoning, sharp Cheddar, and cream cheese associated with the bagel. It’s the mash-up you never knew you needed.

3.0 from 1 reviews
Everything Morning Buns
Makes 14 to 18 buns
  • ½ tablespoon (7 grams) unsalted butter
  • ¼ cup (34 grams) diced sweet onion
  • Danish Dough (recipe follows)
  • 4 ounces (115 grams) cream cheese, softened
  • 5 ounces (150 grams) coarsely grated extra-sharp white Cheddar cheese (1½ cups)
  • ½ teaspoon garlic salt
  • Garnish: everything bagel seasoning*
  1. Spray muffin cups with cooking spray.
  2. In a medium skillet, melt butter over medium heat. Add onion; cook until translucent and slightly browned, 5 to 7 minutes. Let cool to room temperature.
  3. Freeze Danish Dough for 15 to 30 minutes. On a lightly floured surface, roll dough into an 18x12-inch rectangle.
  4. Spread softened cream cheese onto dough. Sprinkle onion, Cheddar, and garlic salt over cream cheese, leaving a ½-inch border along one long edge. Starting at long side oposite border, roll up dough, jelly roll style. Trim edges, if needed, and cut into 1-inch rolls. Place rolls, cut side up, in prepared muffin cups, gently pressing down until dough fills mold. Top with everything bagel seasoning, if desired. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 45 to 60 minutes.
  5. Preheat oven to 375°F (190°C).
  6. Bake until golden brown and an instant-read thermometer inserted in center registers 210°F (99°C), 20 to 25 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pans until cool enough to handle, about 10 minutes. Remove from pans, and let cool completely on wire racks.
*We used Trader Joe’s Everything Bagel Seasoning

3.0 from 1 reviews
Danish Dough
Makes dough for 14 to 18 buns
  • 1 cup (240 grams) whole milk, room temperature (70°F/21°C)
  • 1 large egg (50 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 2¼ teaspoons (7 grams) instant yeast*
  • 4 cups plus 1½ tablespoons (520 grams) bread flour*, plus more for dusting
  • ⅓ cup (67 grams) granulated sugar
  • 1 cup plus 4½ tablespoons (290 grams) unsalted butter, softened and divided
  • 1 tablespoon (9 grams) kosher salt
  1. In the bowl of a stand mixer, whisk together milk, egg, egg yolk, and yeast by hand. Using the dough hook attachment, add flour, sugar, 3 tablespoons (42 grams) butter, and salt, and beat at low speed until dough comes together, about 1 minute. Continue beating until dough pulls away from sides of bowl and is smooth when a small amount is pinched off, about 5 minutes.
  2. Spray a large bowl with cooking spray. Turn out dough onto a lightly floured surface, and shape into a smooth ball. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 2 hours.
  3. Using a pencil, draw a 12x8-inch rectangle on a sheet of parchment paper; turn parchment over. Place remaining 1 cup plus 1½ tablespoons (248 grams) butter on parchment. Cover with a second sheet of parchment, and shape to fit inside drawn rectangle, keeping edges straight and even. (If butter gets too soft to work with, refrigerate for 5 minutes before continuing.) Keep wrapped in parchment paper, and refrigerate overnight.
  4. Line a sheet pan with parchment paper. Lightly dust with flour.
  5. Turn out dough onto a lightly floured surface, and gently shape into a 10x8-inch rectangle. Place on prepared pan. Cover tightly with plastic wrap (to ensure dough does not dry out), and refrigerate overnight.
  6. Place dough in freezer for 15 to 30 minutes. Let butter block stand at room temperature until pliable, 10 to 15 minutes.
  7. On a lightly floured surface, roll dough into a 16x12-inch rectangle. Unwrap butter block, and place in center of dough. Fold dough over butter block, meeting in the middle, and press lightly to seal dough around butter block. Turn dough 90 degrees, and immediately roll dough into an 18x12-inch rectangle. Fold into thirds, like a letter; turn 90 degrees, and roll out again. Fold into thirds again, like a letter. Wrap dough in plastic wrap, and freeze for 15 to 30 minutes. Roll and fold, letter-style, one more time. Wrap dough in plastic wrap, and refrigerate for 1½ hours. (Alternatively, wrap tightly in plastic wrap, and freeze for up to 3 months. When ready to use, let thaw in refrigerator overnight.
*We used Red Star Platinum Superior Baking Instant Yeast and King Arthur Bread Flour.



  1. I just made these. It was a ****ing endeavor. It took a ton of time (days) and a surprising amount of elbow grease to make the dough. The buns look exactly as they do in the picture and taste good. The crackly, flaky texture on top is excellent. However, the bottoms are quite soggy and the butter flooded out of the muffin tins onto the bottom of the oven, causing a huge amount of smoke! While this was definitely a (delicious) learning experience, the amount of time/energy spend on these might be better relegated to something like babka (:


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