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jam buns with labneh frosting

Morning Buns with Jam and Labneh Frosting

Mimi Newman
Sticky, fluffly morning buns with jam and Labneh. I highly recommend using your stand mixer here!
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Resting Time 2 hrs
Total Time 3 hrs
Course Baking
Cuisine American
Servings 12 buns
Calories 208 kcal


  • 3/4 cup whole milk
  • 2 1/4 teaspoons active dry yeast
  • 2 eggs
  • 3 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 4 tablespoons unsalted butter at room temperature
  • 2/3 cup any kinda jam you want
  • 1/4 cup powdered sugar
  • 1/2 cup labneh
  • 1/2 teaspoon vanilla extract


  • Warm up milk in a microwave or in a saucepan to 120F. Transfer the warm milk to a large bowl and stir in the yeast. Let the mixture sit until the yeast is dissolved, looks cloudy, smells funky, and has some bubbles - about 5 minutes.
  • Set up your stand mixer with a dough hook.
  • Crack one of the eggs into your stand mixer and beat with a fork. Add milk-yeast mixture, flour, granulated sugar, salt, and butter to your mixer and mix to combine, until the dough starts to pull away from the sides of the bowl.
  • If you’re using a stand mixer with a dough hook, turn up the speed to medium-high and let it run for about 5 minutes, until its surface is completely smooth and the whole thing feels both solid and soft at the same time. Or if doing my hand, kneed away - it will take a solid 5 minutes of kneading.
  • Cover the dough in a large bowl with plastic wrap. Let the dough sit in the warmest spot in your kitchen to rise, about 1 hour.
  • Return the dough to the lightly floured work surface and use a floured rolling pin to roll it into a large rectangle measuring roughly 18x12”. Spread the surface of the dough evenly with your jam of choice, leaving a half inch border. Starting from a long side, roll the dough up tightly so you end up with an 18-in rope. Cut the rolled dough into a dozen even rounds.
  • Line a baking sheet with parchment paper. Arrange the buns in even rows.
  • Cover the dough buns loosely with plastic wrap and let rise at room temperature until they’ve risen a bit and are soft and puffy, about 1 hour. Or, refrigerate overnight and the next morning, pull out the dough and let return to room temperature, about 1 hour, before proceeding.
  • When ready to bake, preheat your oven to 350F.
  • Brush the tops of the dough with an egg wash to ensure even brownness.
  • Bake the buns until browned and the jam is caramelized - 25 to 30 minutes.
  • Simultaneously, in a small bowl, whisk together the labneh, sugar, and vanilla.
  • Drizzle on top the labneh frosting. Yum!


Serving: 1bunCalories: 208kcalCarbohydrates: 33gProtein: 7gFat: 6gSaturated Fat: 3gCholesterol: 39mgSodium: 216mgPotassium: 100mgFiber: 2gSugar: 6gVitamin A: 181IUCalcium: 37mgIron: 2mg
Keyword jam buns, labneh frosting, Morning buns
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