(Proprietary, Professional-Grade Lamination Formula)
This is a proprietary, bakery-level laminated morning bun recipe file engineered to produce the real pastry-shop style morning bun with deeply caramelized bottoms, defined layered structure, tender interior, and a dramatically aromatic cinnamon–orange sugar swirl.
This formula is NOT a Danish dough.
NOT a sweet roll dough.
NOT my bakery croissant dough.
This recipe file assumes you are familiar with fundamental pastry terms such as lamination, butter block, lock-in, book fold, letter fold, dough resting, and temperature control. These are standard techniques used in professional laminated pastry and are referenced throughout the file.
That said, I am not discouraging beginners or determined home bakers from trying this recipe. Many of my group members have successfully made laminated dough for the first time simply by following written instructions carefully.
If you are new to lamination:
expect a learning curve, be patient with yourself, and understand that the first attempt may not look bakery-perfect. Laminated pastry is a skill built through touch, visual cues, and practice, not a measure of your talent or ability.
Once you get comfortable with the process, the results are incredibly rewarding, and this dough in particular is designed to be more forgiving than classic croissant formulas.
If you approach it with realistic expectations and an open mindset,
you’ll be very glad you tried it.
Included inside are master-level instructions for the dough, lamination sequence, cinnamon–orange filling, caramel pan base, shaping, proofing, baking, storage, reheating.
This recipe is EXCLUSIVE to the Market.
It is not part of the Bakeshop Collection membership and is a standalone proprietary file.
This is a professionally developed laminated dough refined through multiple test batches, including adjustments to hydration, butter block ratio, syrup absorbency, and proofing behavior. It is designed to:
✔ laminate cleanly
✔ support a sugar-heavy filling
✔ prevent syrup pooling collapse
✔ produce dramatic yet tender layers
✔ bake into a caramel-crisped base
✔ echo the soft, flaky warmth of iconic bakery morning buns
✔ avoid the dense, doughy centers that plague home-baked versions
The filling features a Cinnamon–Orange Sugar Matrix, and the base uses a thin, controlled Caramel Butter Paste that gives the signature glossy, caramelized bottom without making the bun soggy.
This dough is intentionally different from my bakery croissant dough. Morning buns require a firmer, slightly tighter dough with enriched elements balanced for sugar absorption, and the lamination sequence is optimized for caramelization rather than lift.
Professionals who prefer alternate folding methods (clean-slice edges, no-steam locking, modified book folds, etc.) can apply them seamlessly; this dough is compatible with advanced lamination workflows.
Equipment
Stand mixer (or strong hand-mixing), dough scraper
Rolling pin + ruler/tape measure
Standard muffin tin (12-cup) or jumbo muffin tin (6-cup)
Parchment, plastic wrap, sheet pans
Instant-read thermometer (for dough and butter block temps)
– A true bakery morning bun formula (not Danish, not croissant, not brioche)
– A lightly enriched, structured laminated dough optimized for high-sugar bakes
– A complete lamination sequence with butter temperatures, dough temperatures, and chilling intervals
– A butter block system (signature to this formulation)
– A shaping and sizing methodology that produces tall, layered buns (6 large bakery buns)
– A professional proofing guide
– Storage, reheating, and next-day texture notes
– Troubleshooting for:
• butter breakage
• syrup pooling
• dense centers
• under- or over-proofing
• collapse after baking
– Courtesy volume measurements included in parentheses
– Absolutely suitable for professionals and experienced home bakers
– NOT the same as the Bakery croissant recipe (that is a separate, more advanced formula)
– NOT a brioche or cinnamon roll dough
– NOT a simplified home-baker shortcut version
– NOT a “cruffin recipe” file (though you can repurpose the dough)
– NOT a hand-holding, one-on-one lesson
– NOT designed for people who have never laminated dough before
– NOT for bakers seeking a quick or minimal-ingredient recipe
✔ Bakers who want a signature pastry-shop morning bun
✔ Professionals, cafés, and cottage bakeries wanting a premium item for menus
✔ Experienced home bakers comfortable with lamination
✔ Bakers seeking a recipe that stands apart from every home-style morning bun online
✔ Those who want caramel-forward bottoms, layered interiors, and bakery flavor
✔ Pastry students wanting to practice controlled lamination with a forgiving dough
✔ Bakers who plan to use this dough as a master base for cruffins or custom pastries
✘ Anyone who wants a basic, non-laminated cinnamon roll
✘ People looking for a Starbucks replica
✘ Anyone unwilling to follow precise steps and temperatures
✘ Beginners who have never laminated anything that don’t expect some challenges
✘ Bakers who require video instruction or one-on-one support
✘ Customers who expect a “quick and easy” shortcut recipe
Professional IP protection
Personal/commercial use (no reselling/reposting)
– This is a digital recipe file only.
– Metric is primary for accuracy; volume included as a courtesy.
– Lamination requires attention to temperature, timing, and handling.
– Results may vary with technique and this is normal for laminated pastry.
The contents of this recipe file are the intellectual property of Carter’s Bakeshop.
Purchase grants the buyer rights to use the recipe for personal or commercial baking, but not to resell, share, upload, distribute, or publish any portion of the file.
Unauthorized reproduction or distribution is strictly prohibited.
(Proprietary, Professional-Grade Lamination Formula)
This is a proprietary, bakery-level laminated morning bun recipe file engineered to produce the real pastry-shop style morning bun with deeply caramelized bottoms, defined layered structure, tender interior, and a dramatically aromatic cinnamon–orange sugar swirl.
This formula is NOT a Danish dough.
NOT a sweet roll dough.
NOT my bakery croissant dough.
This recipe file assumes you are familiar with fundamental pastry terms such as lamination, butter block, lock-in, book fold, letter fold, dough resting, and temperature control. These are standard techniques used in professional laminated pastry and are referenced throughout the file.
That said, I am not discouraging beginners or determined home bakers from trying this recipe. Many of my group members have successfully made laminated dough for the first time simply by following written instructions carefully.
If you are new to lamination:
expect a learning curve, be patient with yourself, and understand that the first attempt may not look bakery-perfect. Laminated pastry is a skill built through touch, visual cues, and practice, not a measure of your talent or ability.
Once you get comfortable with the process, the results are incredibly rewarding, and this dough in particular is designed to be more forgiving than classic croissant formulas.
If you approach it with realistic expectations and an open mindset,
you’ll be very glad you tried it.
Included inside are master-level instructions for the dough, lamination sequence, cinnamon–orange filling, caramel pan base, shaping, proofing, baking, storage, reheating.
This recipe is EXCLUSIVE to the Market.
It is not part of the Bakeshop Collection membership and is a standalone proprietary file.
This is a professionally developed laminated dough refined through multiple test batches, including adjustments to hydration, butter block ratio, syrup absorbency, and proofing behavior. It is designed to:
✔ laminate cleanly
✔ support a sugar-heavy filling
✔ prevent syrup pooling collapse
✔ produce dramatic yet tender layers
✔ bake into a caramel-crisped base
✔ echo the soft, flaky warmth of iconic bakery morning buns
✔ avoid the dense, doughy centers that plague home-baked versions
The filling features a Cinnamon–Orange Sugar Matrix, and the base uses a thin, controlled Caramel Butter Paste that gives the signature glossy, caramelized bottom without making the bun soggy.
This dough is intentionally different from my bakery croissant dough. Morning buns require a firmer, slightly tighter dough with enriched elements balanced for sugar absorption, and the lamination sequence is optimized for caramelization rather than lift.
Professionals who prefer alternate folding methods (clean-slice edges, no-steam locking, modified book folds, etc.) can apply them seamlessly; this dough is compatible with advanced lamination workflows.
Equipment
Stand mixer (or strong hand-mixing), dough scraper
Rolling pin + ruler/tape measure
Standard muffin tin (12-cup) or jumbo muffin tin (6-cup)
Parchment, plastic wrap, sheet pans
Instant-read thermometer (for dough and butter block temps)
– A true bakery morning bun formula (not Danish, not croissant, not brioche)
– A lightly enriched, structured laminated dough optimized for high-sugar bakes
– A complete lamination sequence with butter temperatures, dough temperatures, and chilling intervals
– A butter block system (signature to this formulation)
– A shaping and sizing methodology that produces tall, layered buns (6 large bakery buns)
– A professional proofing guide
– Storage, reheating, and next-day texture notes
– Troubleshooting for:
• butter breakage
• syrup pooling
• dense centers
• under- or over-proofing
• collapse after baking
– Courtesy volume measurements included in parentheses
– Absolutely suitable for professionals and experienced home bakers
– NOT the same as the Bakery croissant recipe (that is a separate, more advanced formula)
– NOT a brioche or cinnamon roll dough
– NOT a simplified home-baker shortcut version
– NOT a “cruffin recipe” file (though you can repurpose the dough)
– NOT a hand-holding, one-on-one lesson
– NOT designed for people who have never laminated dough before
– NOT for bakers seeking a quick or minimal-ingredient recipe
✔ Bakers who want a signature pastry-shop morning bun
✔ Professionals, cafés, and cottage bakeries wanting a premium item for menus
✔ Experienced home bakers comfortable with lamination
✔ Bakers seeking a recipe that stands apart from every home-style morning bun online
✔ Those who want caramel-forward bottoms, layered interiors, and bakery flavor
✔ Pastry students wanting to practice controlled lamination with a forgiving dough
✔ Bakers who plan to use this dough as a master base for cruffins or custom pastries
✘ Anyone who wants a basic, non-laminated cinnamon roll
✘ People looking for a Starbucks replica
✘ Anyone unwilling to follow precise steps and temperatures
✘ Beginners who have never laminated anything that don’t expect some challenges
✘ Bakers who require video instruction or one-on-one support
✘ Customers who expect a “quick and easy” shortcut recipe
Professional IP protection
Personal/commercial use (no reselling/reposting)
– This is a digital recipe file only.
– Metric is primary for accuracy; volume included as a courtesy.
– Lamination requires attention to temperature, timing, and handling.
– Results may vary with technique and this is normal for laminated pastry.
The contents of this recipe file are the intellectual property of Carter’s Bakeshop.
Purchase grants the buyer rights to use the recipe for personal or commercial baking, but not to resell, share, upload, distribute, or publish any portion of the file.
Unauthorized reproduction or distribution is strictly prohibited.
