These morning buns are flaky and buttery croissants rolled with tasty filling of cinnamon, sugar, butter and orange zest.
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.