Breakfast Buns with Streusel Glaze

27 Jun

This post is absolutely meant to tease you.  Because this recipe?  This is good.  These are great to make when you don’t have time for an elaborate breakfast, but you can spend at least a minute getting covered in delicious, sticky streusel glaze, which is exactly how you should start off your morning if you’re not going to drown yourself in stacks of pancakes.  But this is nothing compared to what’s coming at you later today.

In the meantime, breakfast buns.  Mmmm…  Because these use so many eggs, they actually just smell like egg when they’re cooking, which might be off-putting.  But don’t be fooled!  For they are sweet and sugary and, if you do it right, fluffy and soft.  Good times.  These will actually merit the “Good” in “Good morning”.  Trust me.  And trust Magnolia Bakery, because that’s where these are from, as usual.


  • 3 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 sticks butter, softened
  • 2 1/4 cups sugar
  • 6 large eggs (yes, really!)
  • 3/4 cup milk
  • 1 1/2 cups confectioner’s sugar
  • 3 tbsp water

To make the buns:

Combine the flour, baking soda, and salt.  Set aside.

In another bowl, cream together the butter and the sugar until fluffy, about 3 minutes.

I love being able to leave butter outside to soften it, instead of resorting to the microwave.  It just bothers me when half the stick melts.  The sugar-butter mixture just doesn’t get as fluffy if most of the butter is in liquid form.

Speaking of butter-sugar mixture…  Going in for the kill.


Now add the eggs one at a time, beating well after each addition.

So many eggs!

Also, fun fact: I can crack an egg one-handed, but only with my right hand even though I am left-handed.  Cracking left-handed in the picture because my camera was made for right-handed folks.  :(

Add the dry ingredients, alternating with the milk, in three parts, beating well after each addition.

I really want a picture of myself in the Rose the Riveter pose, but with an egg beater instead of a drill.  Next time I bake, that’s what I’m doing.  Hell yes.

Spoon the batter into greased muffin cups and bake for ~20 minutes at 350 degrees, or until golden brown and something you stick in the center comes out clean.

To make the glaze, stir the sugar and water together until smooth.  When the buns are done, drench them.

I mean it.



And there you go.

Now if I may, book recommendation of the week: The Samurai’s Garden, by Gail Tsukiyama.  It’s a very short, very beautiful book. It will hardly take you any time to read, and it’s very well worth it.  It’s quiet and lovely and creeps up on you so that, before you know it you’re on the last page and your hoping and hoping that it’s some trick and the book isn’t really over so soon.  Yeah, one of those.


3 Responses to “Breakfast Buns with Streusel Glaze”

  1. Cassie 27/06/2012 at 10:21 pm #

    These look so yummy – I can’t wait to try this out.

  2. mydearbakes 29/06/2012 at 11:07 am #

    Thanks for sharing! Really hope I can do something like that! =)

    • thedancingtoast 22/07/2012 at 4:18 am #

      Thank you! I’m sure you can. Typical of Magnolia, it’s a beautifully simple recipe.

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