Best Ever Morning-After Morning Buns

I’ve been wanting to make overnight cinnamon rolls for a long time and after seeing these gorgeous plump organic Korean dates that my mom brought to LA where we’ve been cooped up for a few weeks helping my postpartum sister with her newborn baby, I had the brilliant idea to infuse these delicious, pillowy cinnamon rolls with a Korean twist: a healthy daechu or Korean jujube date syrup!

I sincerely hope this recipe finds you not having to stay up in the dark hours of the night with a fussy baby, but if you so happen to be supporting a new mom who could use a cozy, morning treat, I highly recommend these morning-after-night-shift morning buns with cinnamon, brown sugar, and jujubes. I topped the buns with a slightly salty sweet cream cheese frosting with reduced sugar that’s optional…which means you could skip it, but you really shouldn’t.

So whether you’re an auntie like me, a baking husband, or a supportive friend, I highly recommend serving these sweet treats to congratulate the superwoman in your life with a delicious, pillowy, daechu-infused sweet treat!

Best Ever Morning-After-Night-Shift Morning Buns (6-8 servings):

For the Korean date syrup:

• 4 cups dried Korean dates, washed
• 6 cups water

For the dough:

• 180 grams milk, warmed to about 110°F (comfortably warm), about 3/4 cup
• 1 packet instant yeast (2 1/4 tsp)
• 50 grams sugar, about 1/4 cup
• 1 egg and 1 egg yolk, room temperature
• 4 TBSP unsalted butter, melted
• 360 grams bread flour, about 3 cups
• 1/2 tsp salt

For the cinnamon filling:

• 4 TBSP unsalted butter, room temperature
• 1.5 TBSP ground cinnamon
• 1/2 cup brown sugar

For the cream cheese frosting:

• 112 grams cream cheese, room temperature, about 1/2 cup
• 3 TBSP unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• Pinch of salt

Step 1. Make the Korean date concentrate. In a large pot, add the dates and water, bring to a boil and then reduce to a simmer. Cook down for an 1.5 to 2 hours uncovered until the dates are disintegrating and easily mashable. Put a sieve or colander on top of another large pot and transfer the mixture, separating the solids from the liquid. Using the back of a spoon, press the solids through the sieve to extract all of the goodness from the fruit into the liquid. Return this pot to the stove and cook down on low until the concentrate thickens, about 2 hours.

Step 2. Make the dough. In a large mixing bowl, combine the milk, yeast, sugar, eggs, and butter until the sugar is dissolved. Add the flour and salt and knead by hand or with a mixer with the dough hook attachment for about 7-8 minutes until it comes together and is smooth. Transfer dough to a large lightly oiled bowl and cover with plastic wrap and towel for about 2 hours.

Step 3. Make the syrup. Take about 1 cup of the Korean date mixture and strain with a fine sieve to collect about 1/3 cup of liquid. Feel free to mix the leftover puree/pulp in the sieve with hot water and a touch of honey for a healthy, vitamin C packed tea! In a small saucepan, reduce the liquid on low heat until it bubbles and thickens into a syrup. Pour the date syrup into a lightly oiled 9” round cake pan and mix to evenly spread. Set aside.

Step 4. Punch down the risen dough and roll out to a 9x14 inch rectangle on a well-floured surface. Spread butter on the dough with a spatula, coming as close to the edges as possible. In a small bowl, combine the brown sugar and cinnamon until it looks like rough sand and then sprinkle evenly onto the buttered dough. Starting on the 9-inch side, tightly roll the dough to form a log and let it rest on its seam. Using a serrated knife, cut the log in half and then each of those halves into three smaller pieces, about 1 to 1.5 inch thick. Place spiral side up on the pan with the syrup. Cover with plastic wrap and refrigerate overnight.

Step 5. The next morning, preheat the oven to 350°F and take the rolls out of the fridge to let them come to room temperature. Bake for 18-20 minutes until golden brown. While the buns bake, whisk together the cream cheese frosting until well-combined. When slightly cooled, top the buns with the frosting and enjoy with strong coffee!