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No Knead Brioche Morning Buns
4.7 from 13 votes

No-Knead Brioche Morning Buns

The no-knead dough makes Morning Buns quick and easy

Course Breads, Breakfast, Rolls
Cuisine American, French
Keyword No-knead Brioche Morning Buns
Prep Time 20 minutes
Cook Time 33 minutes
rise time 1 hour 47 minutes
Total Time 53 minutes
Servings 12 buns
Calories 527 kcal


  • Brioche from Artisan bread in 5 minutes
  • 1 1/2 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast
  • 1 1/2 tablespoons Kosher salt
  • 8 eggs lightly beaten
  • 1/2 cup honey
  • 1 1/2 cups 3 sticks unsalted butter, melted
  • 7 1/2 cups all-purpose flour

Sugar filling:

  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • zest from 2 oranges
  • 2 tablespoons cinnamon
  • 1 teaspoon cardamom
  • 1/4 teaspoon salt
  • 1/2 cup melted butter plus more for brushing buns with
  • white sugar for coating tins plus more for rolling buns in


To make brioche dough:

  1. Mix the yeast, salt, eggs, honey and melted butter with the water in a 5-quart bowl.
  2. Mix in the flour without kneading.  I used a stand mixer with a dough hook. Don't try to work it before chilling.  If you notice lumps, they will disappear in the finished product.
  3. Cover the dough, but not airtight.  I used a dinner plate on top of my mixing bowl.  Allow dough to rest for about 2 hours or until the dough rises and collapses.
  4. Refrigerate in the same bowl covered (I used the same plate) until chilled or overnight.  This recipe will make 4 lbs of dough. 

  5. When ready to make morning buns, remove dough from refrigerator and dust dough with a bit of flour and cut off a 2-pound piece (1/2) of the dough. Cover leftover dough and place in refrigerator for later use OR just make 2 dozen morning buns.

  6. Prepare muffin tins, by brushing with soft butter and coating each tin with white sugar.  Set aside
  7. In a small bowl, mix sugars, orange zest, cinnamon, cardamom, and salt together.  Set aside.
  8. Roll out dough into an 18 x 7-inch rectangle.  Brush with 1/2 cup melted butter.  Sprinkle sugar mixture over the top of melted butter.  Spritz the sugar mixture lightly with water. Tightly roll dough (lengthwise) into a tight roll.  Cut into 1 1/2-inch slices.  Place in prepared pans.  Let rise for 1 hour and 40 minutes.  

  9. Bake in a preheated 350F degree oven.  Bake for 30-35 minutes or until golden brown.  
  10. Remove from oven.  Tip buns out of pans onto a cooling rack.  Brush with additional melted butter and roll in white granulated sugar.  Cool on rack.  Makes 1 dozen.  

Recipe Notes

  • I experimented with the dough to see how long it can be left in the refrigerator.  1-3 days the dough was really good for baking and not overly yeasty.  On day 5, I baked a loaf of brioche.  I thought the end result was very yeasty.  I tossed it.
  • Spritzing the sugar mixture with water, creates steam inside the rolled up dough which helps melt and caramelize the sugars.  This will create a wonderful glaze on the bottom of the bun.  Yum.
Nutrition Facts
No-Knead Brioche Morning Buns
Amount Per Serving (1 bun)
Calories 527 Calories from Fat 296
% Daily Value*
Fat 32.9g51%
Saturated Fat 20g100%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 136mg45%
Sodium 1118mg47%
Potassium 0mg0%
Carbohydrates 51.6g17%
Fiber -1.6g-6%
Sugar 17.7g20%
Protein 9.4g19%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.