Chorizo & Manchego Morning Buns

Makes 8-10 rolls

Who says morning buns have to be sweet? Once I realized my viral milk bread dough (the same one I use for chocolate rolls) could hold up to savory fillings, I fell down a rabbit hole.

I couldn’t stop experimenting with savory combos—but this, is the winner. Packed with some of my all-time favorite flavors: chorizo, Manchego, hot honey, and chives.

It starts with a chorizo compound butter made with garlic, spices, and tomato paste. That gets spread over the dough, followed by a generous sprinkle of shredded Manchego. From there, it’s just like making cinnamon rolls: roll, slice, and proof. The only difference? A quick egg wash before baking for that golden finish.

The dough takes time to rise, but the payoff is huge: unbelievably soft, fluffy rolls. Once baked, they’re brushed with glossy hot honey and scattered with fresh chives for the perfect savory-sweet bite.

WHAT YOU’LL NEED

INGREDIENTS

Tangzhong

  • 170 g whole milk (¾ cup minus 1 tbsp)

  • 36 g bread flour (¼ cup)

Dough

  • 226 g whole milk, cold (1 cup)

  • 450 g bread flour (3 cups + 1 tbsp)

  • 12 g Diamond Crystal kosher salt (1 tbsp) (or 2 ¼ tsp Morton kosher)

  • 11 g instant yeast (1 tbsp)

  • 37 g sugar (2 tbsp + 2 ½ tsp)

  • 2 tsp garlic powder

  • 85 g unsalted butter, room temp (6 tbsp)

Chorizo Butter

  • 10 oz (285 g) uncooked chorizo, casings removed

  • 113 g unsalted butter, room temp (1 stick)

  • 1 garlic clove, finely grated

  • 2 tsp tomato paste

  • ½ tsp smoked paprika

  • Pinch ground fennel seed (optional)

  • ½ tsp Diamond Crystal kosher salt (or ¼ tsp Morton kosher)

  • 1 tsp flour

Cheese Layer

  • 100–120 g Manchego cheese, aged 3–6 months, shredded (about 1½–2 cups)

Toppings

  • 1 egg whisked with 1 tbsp of milk or water, for egg wash

  • Hot honey, store-bought or mix 1 tsp chili flakes with 3 tbsp honey

  • Fresh chives, finely chopped

DIRECTIONS

Make the Tangzhong

  1. Combine the milk and flour in a small saucepan and place over medium heat. Whisk constantly until the mixture becomes thick and paste-like (around 2 minutes). Remove from heat and let cool for 10 minutes.

Make the Dough

  1. Place the Tangzhong in the stand mixer bowl. Add all dough ingredients except the butter. Mix with a spatula to roughly combine ingredients (dough will be shaggy).

  2. Place the bowl on the stand mixer fitted with the dough hook attachment and knead on low speed. Continue mixing until the dough passes the windowpane test, approximately 12-15 minutes (take a small piece of the dough, stretch it with your fingers, and see if you can see light through without it tearing).

  3. With the mixer on low, add the softened butter in 3 stages, mixing between each addition. Once all the butter is added, continue kneading until it’s fully incorporated, about 2–3 minutes more. You’ll likely need to pause occasionally to scrape down the sides of the bowl and press the butter in. At first, the butter will only coat the outside of the dough, but eventually, it will incorporate.

  4. Shape the dough into a ball, place in a lightly greased large bowl, and cover with plastic wrap or a clean towel. Set aside to rise until about doubled in size, about an hour and a half.

Make the Chorizo Butter

  1. While the dough is rising, make the chorizo butter.

  2. Cook the chorizo in a skillet over medium heat until fully browned, breaking into small crumbles, 6–8 minutes.

  3. Transfer to a paper towel lined bowl, to remove excess fat. Set aside to cool to room temperature.

  4. Once the chorizo is cooled, add to a food processor with the remaining chorizo butter ingredients and process until a cohesive, spreadable paste forms (The mixture will have some texture from the chorizo.)

  5. Scrape into a bowl and chill for 10–15 minutes, until slightly firm but still spreadable.

Shape the Rolls

  1. Grease a 9x13 pan and set aside.

  2. On a lightly floured surface, turn out the risen dough and roll it into a 14x18” rectangle. Spread the chorizo butter in an even layer all the way to the edges.

  3. Top with an even layer of shredded Manchego cheese.

  4. Starting on the long edge, roll the dough up tightly into a log. Trim off both ends with a sharp serrated knife. Then, using either your knife or unflavored dental floss, cut the log into 8–10 even rolls (about 1½ to 2 inches each). If using floss: slide it under the log, cross the ends over the top, and pull tightly through to cut cleanly.

  5. Place rolls in the prepared pan. Cover and let rise in a warm spot for 45–60 minutes, until visibly puffy.

  6. Once proofed, brush with egg wash.

Bake & Serve

  1. Preheat oven to 375°F (190°C). Bake for 25–30 minutes, or until the tops are deep golden brown and the centers register 195–200°F.

  2. Brush or drizzle with hot honey, sprinkle with chives, and serve.

RECIPE NOTES & TIPS

  • Store rolls covered in the fridge for up to 5 days.

  • For accuracy and consistency, I recommend using a Digital Food Scale (the one I linked is affordable and reliable). If you don’t have one, cup measurements are included as well.

  • Don’t have a stand mixer? You can still make these! The dough can be kneaded by hand — just add the butter at the beginning to make it easier, and plan for 10–15 minutes of kneading (you may not hit a perfect windowpane, but the rolls will still turn out great). For the filling and icing, use an electric hand mixer or simply mix and whisk by hand.

  • Proofing depends on both dough and room temperature. In warmer kitchens, the dough may rise faster; in cooler ones, slower. Always rely on how the dough looks and feels rather than the clock.

  • I use King Arthur Bread Flour for its higher protein content, which gives the dough better structure. You can substitute all-purpose flour, but the rolls will bake up slightly softer and more cake-like.

  • To make ahead, prepare the dough through shaping. After placing the rolls in your pan, let them proof at room temp for ~20 minutes, then cover and refrigerate overnight. In the morning, set them out for 20–30 minutes before baking as directed.