Butterscotch Breakfast Buns Recipe

Name: Butterscotch Breakfast Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Bread Dough; 3 cups all-purpose flour; 1 cup rolled oats; 2 teaspoons salt; 1 1/2 cups of tepid water; 1 tablespoon yeast; 1 ounce honey; 1 ounce olive oil; 1 ounce of dried powdered milk; 2 oranges, zest of; For the Buns; 1 cup sugar; 1/2 cup butter, in chunks

Servings: persons

For the Bread Dough
3 cups all-purpose flour
1 cup rolled oats
2 teaspoons salt
1 1/2 cups of tepid water
1 tablespoon yeast
1 ounce honey
1 ounce olive oil
1 ounce of dried powdered milk
2 oranges, zest of
For the Buns
1 cup sugar
1/2 cup butter, in chunks

1
For the Bread Dough:
2
Arrange flour, oats and salt in a pile on a work surface.
3
Make a well in the centre and pour in the water.
4
Sprinkle the yeast over it and then the honey, oil, milk powder and zest.
5
Slowly start to bring the flour mixture into the water and yeast mixture until all of the liquid has been absorbed and a dough begins to form.
6
Knead for 10 minutes, until the dough is smooth and elastic.
7
Place in a well-oiled bowl; turn dough to coat and then cover with a kitchen towel.
8
Place in a warm spot and let rise for 1 hour, until it doubles in size.
9
For the Buns:
10
Preheat oven to 375u00b0.
11
Pour sugar into a 12-inch skillet and pour in an equal amount of water.
12
Bring to a boil and let the sugar dissolve without stirring it.
13
As the water begins to evaporate, the sugar will begin to caramelize.
14
When it has reached a golden brown colour, add the butter and whisk until it is smooth and thickened.
15
Let cool in the pan.
16
Put the risen dough on a cutting board and punch it back.
17
Roll it out into a log and slice into 12 pieces.
18
Place the slices in the caramel pan so that they are just barely touching and set aside to rise again for about 30 minutes.
19
Bake for 25 to 30 minutes and then invert onto a serving dish.

924

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the Bread Dough, 3 cups all-purpose flour, 1 cup rolled oats, 2 teaspoons salt, and more.

Yes, Butterscotch Breakfast Buns falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butterscotch Breakfast Buns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions