Rainbow Buns
rainbow buns
Ingredients
for the dough
1 cup whole milk
½ cup (1 stick) unsalted butter, roughly cut into chunks + more for greasing the bowl and pan
4 cups (520g) all-purpose flour
⅓ cup (67g) granulated sugar
2-¼ teaspoons active dry yeast (7g, 1 standard packet)
1-½ teaspoons freshly grated lemon zest
½ teaspoon kosher salt
1 large room temp egg
1 large room temp egg yolk
for the filling
4 oz (113g) coarsely chopped white chocolate
4 tablespoons (½ stick) unsalted butter
¼ cup (30g) powdered sugar
1 teaspoon vanilla extract
½ teaspoon cardamom (optional, but highly recommended)
½ cup (55g) sweetened shredded coconut
¼ cup (45g) rainbow sprinkles (jimmies)
for the egg wash
1 large egg
1 tablespoon heavy cream or whole milk
A Few Notes:
If you want to make this an overnight recipe instead, put the plastic wrap covered pan of cut buns into the fridge overnight. In the morning, put them out on the counter for about an hour until they look puffy, then proceed to the baking.
Don’t skip the egg wash - it’s what makes these have a shiny top.
If you’re looking for more guidance on using floss to cut your buns/are a visual learner, there are Youtube videos that show the whole process!
I didn’t feel the need to glaze these, but you might! You can make a simple glaze by combining powdered sugar + milk + a couple of drops of vanilla or coconut extract. No need to be exact here - start with a much larger ratio of powdered sugar to milk, then add more milk as needed to thin it out to the consistency you want. Drizzle the glaze over the warm buns.
Pairs Well With:
These cute little buns have a little bit of everything swirled in: white chocolate, coconut, cardamom, a bit of lemon zest, and a lot of sprinkles. They follow the same basic method as cinnamon rolls, but we bake em individually in a muffin tin.
the how-to: dough
In a glass measuring cup (or medium heat proof bowl), combine the milk and butter chunks. Microwave in 30 second increments, stirring in between, until the butter is just melted. Set aside to cool to lukewarm temperature - we don’t want hot milk here, just warm! Add the egg and egg yolk to the lukewarm milk/butter mixture and whisk with a fork to combine.
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast, lemon zest, and kosher salt. Pour the wet ingredient mixture into the dry ingredient mixture.Add the egg mixture and mix on low speed with the dough hook attachment until the dough comes together. Knead the mixture with the dough hook for 9-10 minutes, until it feels slightly sticky but smooth. Scrape the dough out onto a lightly floured surface and lightly coat the bowl with a bit of softened butter.
Return the dough to the bowl and cover it with plastic wrap. Let the dough rise out on the counter for about one hour (depending on how warm your kitchen is), until nearly doubled in size. If you press your finger lightly into the dough, it should spring back.
the how-to: filling
When you have about half an hour left on your dough-rising timer, start your filling. In a small saucepan, melt the butter and chocolate over very low heat, stirring constantly with a rubber spatula. Once melted and smooth, turn off the heat and stir in the powdered sugar, vanilla extract, and cardamom. Set aside to cool until your dough is risen. Note: the mixture will be clumpy and will likely separate! This isn’t a problem - just stir it back together until smooth right before using.
the how-to: assembly
Grease the wells of a standard 12 cup muffin tin with butter and set aside until needed.
Once the dough has risen, turn it out onto a lightly floured surface. Roll it out into an 11”x18” rectangle. Coat the rectangle evenly with the white chocolate mixture, leaving a ½” border on each side. Scatter the shredded coconut and sprinkles evenly over the top. Starting on a long edge, roll the dough up into a tight cylinder. Pinch the seam to seal. Using dental floss (ideally not minty, but minty will work just fine if that’s all you’ve got!), cut the cylinder into 12 equal sections.
Place the cut buns into the muffin wells. Loosely cover the pan with plastic wrap and set it out on the counter to let the dough rise for another 30 minutes. While the buns are rising, preheat your oven to 350 degrees F.
the how-to: egg wash + baking
Once you’re done with the second rise, use a fork to whisk together the egg and heavy cream (or whole milk) in a small bowl. Brush the tops and visible sides of the buns with the egg wash. Sprinkle the tops of the buns with even more sprinkles.
Bake for 20-25 minutes, until lightly golden brown on the top. Set the pan on a wire rack to cool (but you can definitely eat these warm!)
Best eaten day of, but you can store them out on the counter in an airtight container for up to 3 days. Reheat in the microwave!
