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Berry Almond Morning Buns

Breakfast doesn’t get any better than this! These berry almond morning buns are filled with a homemade mixed berry compote and creamy almond paste. We top them off with cream cheese icing, more fresh berries, and sliced almonds. Pro-tip: Toast the almonds before making the almond paste for a deeper nutty flavor.

Tasty Team
Total Time

3 hr 5 min

3 hr 5 min

Prep Time

30 minutes

30 min

Cook Time

22 minutes

22 min

Total Time

3 hr 5 min

3 hr 5 min

Prep Time

30 minutes

30 min

Cook Time

22 minutes

22 min

Ingredients

for 9 buns

Berry Compote

  • 2 cups fresh berries (300 g), such as blueberries and raspberries
  • 1 teaspoon water
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Almond Paste

  • 1 cup almond (125 g), sliced
  • 1 tablespoon all purpose flour
  • ⅓ cup brown sugar (65 g)
  • ¼ teaspoon kosher salt
  • 1 stick unsalted butter, cubed
  • 1 large egg
  • 1 teaspoon vanilla extract

Dough

  • 1 cup warm milk (240 mL)
  • 2 ½ teaspoons instant yeast
  • 2 large eggs, room temperature
  • ⅓ cup salted butter (75 g), barely melted and slightly cooled
  • 1 teaspoon kosher salt
  • ½ cup brown sugar (100 g)
  • 4 cups all purpose flour (500 g), plus more as needed
  • nonstick cooking spray, for greasing
  • ½ cup heavy cream (120 mL)

Icing

  • 6 oz cream cheese (150 g), softened
  • 3 tablespoons unsalted butter, softened
  • 1 ½ cups powdered sugar (165 g)
  • 1 teaspoon vanilla extract

For Topping

  • ½ cup almond (65 g), sliced
  • ½ cup fresh berries (75 g)

Nutrition Info

  • Calories 741
  • Fat 36g
  • Carbs 91g
  • Fiber 5g
  • Sugar 36g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Make the berry compote: Add the berries and water to a small saucepan over medium heat. Once bubbling, reduce the heat to medium-low and use a wooden spoon to muddle and mash the fruit. Continue cooking for 10–12 minutes, occasionally stirring and mashing the berries, until most of the liquid has evaporated. Remove the pot from the heat and stir in the sugar and vanilla. Transfer the compote to a heat-proof container and let cool completely, then refrigerate for at least 1 hour.
  2. Make the almond paste: Preheat the oven to 400°F (200°C).
  3. Spread the sliced almonds in an even layer on a rimmed baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
  4. In a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs. Add the butter and process until a smooth paste forms. Add the egg and vanilla and continue to process until the egg is fully incorporated. Transfer the almond paste to a small bowl and refrigerate for at least 30 minutes, or up to 1 week.
  5. Make the dough: Add the warm milk to the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. Let sit for about 3 minutes, until the mixture is frothy.
  6. Add the eggs, melted butter, salt, and brown sugar and mix on medium-low speed to combine. Add the flour and mix on low speed until combined. Turn off the mixer and let the dough rest for 5 minutes.
  7. After resting, scrape the dough off the paddle attachment and attach the dough hook to the mixer. Mix on medium speed for 3 minutes, adding up to ½ cup more flour if needed to form a smooth and elastic dough. The dough should not be sticky, but may still stick to the sides of the bowl slightly.
  8. Grease a large bowl with nonstick spray. Transfer the dough to the bowl and cover with a clean kitchen towel. Let rise at room temperature for about 1 hour, or until doubled in size.
  9. Turn out the dough onto a generously floured surface and flour a rolling pin. Roll the dough out to a roughly 18 × 14-inch rectangle. Spread the almond paste over the dough, all the way to the edges. Top with the berry compote, spreading evenly. Starting from a long end, roll the dough up tightly. Transfer the roll to the refrigerator for 30 minutes (this will make cutting easier).
  10. Use a serrated knife to cut the dough roll into even 9 pieces, then transfer to an 8-inch square baking dish. Cover the pan with a kitchen towel and let the rolls rise for about 30 minutes, or until expanded slightly.
  11. Preheat the oven to 375°F (190°C).
  12. Add the heavy cream to a microwave-safe bowl and microwave for about 30 seconds, until warm, but not scalding.
  13. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak into and around the rolls.
  14. Bake the rolls for 20–22 minutes, until light golden brown and the center rolls are cooked through. Remove from the oven and let cool slightly.
  15. While the rolls are baking, make the frosting: Add the butter and cream cheese to a medium bowl. Cream with an electric hand mixer on medium speed until light and airy. Add the powdered sugar and mix on low speed to combine. Add the vanilla and mix on medium-high speed for 1–2 minutes, until the frosting is fluffy.
  16. Spread the frosting over the rolls, then top with sliced almonds and more berries.
  17. Enjoy!

Ingredients

for 9 buns

Berry Compote

  • 2 cups fresh berries (300 g), such as blueberries and raspberries
  • 1 teaspoon water
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Almond Paste

  • 1 cup almond (125 g), sliced
  • 1 tablespoon all purpose flour
  • ⅓ cup brown sugar (65 g)
  • ¼ teaspoon kosher salt
  • 1 stick unsalted butter, cubed
  • 1 large egg
  • 1 teaspoon vanilla extract

Dough

  • 1 cup warm milk (240 mL)
  • 2 ½ teaspoons instant yeast
  • 2 large eggs, room temperature
  • ⅓ cup salted butter (75 g), barely melted and slightly cooled
  • 1 teaspoon kosher salt
  • ½ cup brown sugar (100 g)
  • 4 cups all purpose flour (500 g), plus more as needed
  • nonstick cooking spray, for greasing
  • ½ cup heavy cream (120 mL)

Icing

  • 6 oz cream cheese (150 g), softened
  • 3 tablespoons unsalted butter, softened
  • 1 ½ cups powdered sugar (165 g)
  • 1 teaspoon vanilla extract

For Topping

  • ½ cup almond (65 g), sliced
  • ½ cup fresh berries (75 g)

Nutrition Info

  • Calories 741
  • Fat 36g
  • Carbs 91g
  • Fiber 5g
  • Sugar 36g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Make the berry compote: Add the berries and water to a small saucepan over medium heat. Once bubbling, reduce the heat to medium-low and use a wooden spoon to muddle and mash the fruit. Continue cooking for 10–12 minutes, occasionally stirring and mashing the berries, until most of the liquid has evaporated. Remove the pot from the heat and stir in the sugar and vanilla. Transfer the compote to a heat-proof container and let cool completely, then refrigerate for at least 1 hour.
  2. Make the almond paste: Preheat the oven to 400°F (200°C).
  3. Spread the sliced almonds in an even layer on a rimmed baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
  4. In a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs. Add the butter and process until a smooth paste forms. Add the egg and vanilla and continue to process until the egg is fully incorporated. Transfer the almond paste to a small bowl and refrigerate for at least 30 minutes, or up to 1 week.
  5. Make the dough: Add the warm milk to the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. Let sit for about 3 minutes, until the mixture is frothy.
  6. Add the eggs, melted butter, salt, and brown sugar and mix on medium-low speed to combine. Add the flour and mix on low speed until combined. Turn off the mixer and let the dough rest for 5 minutes.
  7. After resting, scrape the dough off the paddle attachment and attach the dough hook to the mixer. Mix on medium speed for 3 minutes, adding up to ½ cup more flour if needed to form a smooth and elastic dough. The dough should not be sticky, but may still stick to the sides of the bowl slightly.
  8. Grease a large bowl with nonstick spray. Transfer the dough to the bowl and cover with a clean kitchen towel. Let rise at room temperature for about 1 hour, or until doubled in size.
  9. Turn out the dough onto a generously floured surface and flour a rolling pin. Roll the dough out to a roughly 18 × 14-inch rectangle. Spread the almond paste over the dough, all the way to the edges. Top with the berry compote, spreading evenly. Starting from a long end, roll the dough up tightly. Transfer the roll to the refrigerator for 30 minutes (this will make cutting easier).
  10. Use a serrated knife to cut the dough roll into even 9 pieces, then transfer to an 8-inch square baking dish. Cover the pan with a kitchen towel and let the rolls rise for about 30 minutes, or until expanded slightly.
  11. Preheat the oven to 375°F (190°C).
  12. Add the heavy cream to a microwave-safe bowl and microwave for about 30 seconds, until warm, but not scalding.
  13. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak into and around the rolls.
  14. Bake the rolls for 20–22 minutes, until light golden brown and the center rolls are cooked through. Remove from the oven and let cool slightly.
  15. While the rolls are baking, make the frosting: Add the butter and cream cheese to a medium bowl. Cream with an electric hand mixer on medium speed until light and airy. Add the powdered sugar and mix on low speed to combine. Add the vanilla and mix on medium-high speed for 1–2 minutes, until the frosting is fluffy.
  16. Spread the frosting over the rolls, then top with sliced almonds and more berries.
  17. Enjoy!

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