These morning buns are flaky and buttery croissants rolled with flavorful filling of cinnamon, sugar, butter and orange zest. They make amazing snacks, breakfast or desserts.
These are glorious rolls of croissants filled with a mixture of sugar, cinnamon and orange zest to deliver an amazing flavor with a little citrus bite.
I first came across these from one of my favorite blogs, Butter Baking. Just by looking at the the stunning pictures of this pastry, I can almost feel the delicate, buttery layers on my mouth. So I said to myself, ” I am going to make these, for sure!” Without even knowing that the buns are not regular bread dough. They are actually croissants.
So I knew If I really wanted those pastries, I had to make the croissant dough. The much-feared croissant dough with its long, laborious process.
But actually, once I signed up for the deed, I realized that making croissants is not that hard as it seems. All you really need is time and patience, and you can execute the croissant dough process at home with no problem.
So check out the croissant dough recipe here with step by step photos to show you the process.
Now making these morning buns is pretty much like making cinnamon rolls. You roll out the dough to a 12 x 24 inch rectangle, sprinkle the filling over top, then use your hands to spread the filling all over the surface of the dough.
The cut pieces are then placed on buttered muffin tins and allowed to rise for about 45 minutes before baking.
I tell you, after the long croissant process, these morning buns are such great rewards. You can have them for breakfast, snack or dessert and they will amaze you each time.
The exterior have tender-crisp flaky layers and as you bite, the buttery crumbs are infused with the cinnamon and the orange zest which is such a wonderful combination.
Just look at those! I hope you tackle this croissant project one of these days and make these morning buns. Just one bite and you will see that all those rolling and folding is totally worth it!
Tartine's Morning Buns
These morning buns are flaky and buttery croissants rolled with tasty filling of cinnamon, sugar, butter and orange zest.
- 1 recipe 2 and 3/4 pounds of croissant dough
- ½ cup white sugar
- ½ cup brown sugar
- 2 tbsp cinnamon
- Zest of 2 oranges finely grated
- Pinch of salt
- 110 g unsalted butter melted (1/2 cup)
Combine the sugars, salt, cinnamon and orange zest in a medium bowl and set aside.
Brush two muffin pans with melted butter and sprinkle a little sugar in the holes. Tap the excess.
On a floured surface, roll the dough to a 12 x 24 inch rectangle, with the long side facing you.
Brush the melted butter generously on the surface of the dough. Sprinkle top with the cinnamon sugar mixture, then use your hands to evenly spread the filling across the dough.
Roll the dough into a tight log, starting at long side. Using a knife, cut the log into 1.5 inch pieces and fit each round into a muffin hole.
Place the pans in a warm spot to let the buns rise until doubled in size, about 45 minutes.
Preheat the oven to 350 F. Bake buns for 20-25 minutes, until golden. Remove them from the oven and flip them out onto a large, clean tray . Let cool slightly and enjoy.