Overnight Blueberry Morning Buns with Lilac Glaze

These buns are the perfect make-ahead breakfast treat, as all the heavy lifting happens the night before. In the morning, all you need to do is bake them and whisk together the glaze. Serve with more berries on the side and some crispy bacon.
  • Cook Time
  • Prep Time
  • 16Servings



  • 1 1/2 cups all-purpose flour

    1 1/2 cups bread flour

    3 tbsp. granulated sugar

    2 1/2 tsp. instant yeast

    1 1/2 tsp. salt

    1 cup whole milk, at room temperature

    1 large egg, at room temperature

    2 tbsp. unsalted butter, at room temperature

    1 tbsp. shortening

Blueberry filling

  • 1 stick unsalted butter, melted

    2/3 cup (packed) light brown sugar

    1/3 cup granulated sugar

    1/4 cup flour

    1/4 tsp. salt

    2 1/4 cups fresh blueberries

    1 large egg


  • 2 1/4 cups confectioners’ sugar, sifted if lumpy

    1/4 cup whole milk, plus more as needed

    A few drops of red food coloring

    A few drops of blue food coloring


1. For the buns, in a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, mix both flours, the granulated sugar, yeast, and salt on low speed. Add the milk, egg, butter, and shortening and beat on low speed until a shaggy dough forms. If using a handheld mixer, transfer the dough to a work surface and knead until smooth, 5 to 8 minutes. If using a stand mixer, replace the paddle with a dough hook attachment and knead the dough on medium-low to medium speed until the dough is smooth and comes off cleanly from the sides of the bowl, 3 to 5 minutes.

2. Grease a medium bowl. Add the dough to the bowl and turn until coated. Cover the bowl with plastic wrap. Let the dough rise in a warm draft-free spot until almost doubled in size, 1 to 1 1/2 hours.

3. Meanwhile, for the filling, in a small bowl, whisk the butter, both sugars, the flour, and salt until a spreadable paste forms.

4. Grease a 9-by-13-inch baking pan with 2-inch-high sides. Cover the bottom with a sheet of parchment paper, then grease the paper. Place the dough on a lightly floured work surface. Using your hands, shape the dough into a rectangle, then use a rolling pin to roll the dough into a 13-by-18-inch rectangle. Arrange the dough on the work surface with one of the long sides nearest to you. Spread the filling on the dough. Top with the blueberries, pressing the berries lightly into the dough. Starting with the long side nearest to you, roll the dough away from you to create a long cylinder. Pinch the dough together along the seam.

5. Using a sharp knife, cut the dough into 16 pieces and place, cut-side down, in the prepared pan.

6. Preheat the oven to 375°. Loosely cover the pan with plastic wrap. Let the buns rise in a warm draft-free spot until about 1 1/2 times their original size, 30 to 45 minutes.

7. If you want to make the buns the night before and then bake them in the morning, wrap the pan in plastic wrap and place in the refrigerator overnight so the buns continue to rise. In the morning, allow the buns to come to room temperature and rise a bit more, about 45 minutes to 1 hour.

8. In a small bowl, whisk the egg. Brush the buns lightly with the egg. Bake until the buns are nicely browned and a sharp small knife stuck between two buns reveals cooked dough, 25 to 30 minutes.

9. For the glaze, in a small bowl, whisk the confectioners’ sugar, 1/4 cup milk, and the food coloring until a thick, pourable glaze forms. (Add more milk, 1 tsp. at a time, if the glaze is too thick to pour.)

10. Cool the buns in the pan on a wire rack for 10 minutes. Invert the buns onto the rack, then turn right-side up. Transfer to a serving plate. Drizzle with glaze and serve warm.