Just Jenn Recipes

Morning buns

When I visited Tartine in San Francisco, I found perfection in the shape of a so called ‘morning bun’. I found the recipe online, but realized that I was in no mood to make croissant dough. So I tried pre-made puff pastry as a shortcut. What I got was next to amazing! Sure it didn’t have that same doughy bun taste, but the flavor – WOW. These had the same quality, albeit with a little extra crunch.

ingredients:
melted butter and sugar to prep pan
1 package puff pastry (2 sheets)
1/2 cup brown sugar
1/2 cup white sugar
Finely grated zest of two oranges
2 Tablespoons ground cinnamon
pinch of salt
1 stick of butter, melted

morning-buns-pan-butter
morning-buns-pan-prep

Preheat the oven to 350 degrees. Defrost your puff pastry, set aside. Grease a 12 cup muffin pan with butter, sprinkling each cup with a little bit of white sugar. Set aside.

morning-buns-filling-prep

In a small bowl combine the brown sugar, white sugar, orange zest, cinnamon and salt. You can even freeze this for up to a month, if you want to make buns on a moment’s notice. (Who doesn’t.)

morning-buns-filling

Once your puff pastry is ready, take ONE of the sheets and lay it out. I like to use a silicone pastry brush – brush the melted butter on BOTH sides of the pastry. Take HALF of the sugar mixture and spread it over the top of the pastry.

morning-buns-to-be-cut

Carefully roll into a log shape. Cut the log into 6 pieces. Place the cut pieces upright in the prepped muffin pan. Repeat this process with the second sheet of puff pastry.

morning-buns-to-be-baked

Bake for 20-22 minutes until the puff pastry is a golden brown. Pull the buns out of the pan, and plate. I like to eat these right away – they taste best warm and gooey. Perfect for a Sunday morning.morning-buns-sm

morning-buns-sm1
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Morning buns

Ingredients:

Instructions:

8 Responses to “Morning buns”

  1. dapotato says:

    why do you know what is in my fridge and what will tempt me? first the TJ chocolate croissants, then the mini pb cups, and now puff pastry. these look so much better than cinnabunk.

  2. Vicki K says:

    You are wonderful.
    Thanks for your blog & your recipes!
    Nuff said. :-)

  3. Pink says:

    Great recipe! Those look amazing. So flakey and yum.

  4. nicole h says:

    i wonder how the pillsbury crescent rectangle dough would work? sorta like a cross between the croissant dough recipe and yours????

    thanks for the quick tip!

  5. poppy says:

    Great tip! I just made these–and ate three of them. Very filling! Yummy! And so fun to make.

  6. Becky says:

    I’ve wanted to try puff pastry for morning buns, but wasn’t sure how they would turn out. They look great! I’ve used crescent dough in the past and they don’t puff up and aren’t very flaky at all.

  7. Lisa says:

    I’ve never used puff pastry. I have some Phyllo dough in the freezer. Is that the same thing?

  8. Tricia says:

    I don’t know how my obsession for morning bun started but thank you for quenching the crave by providing this “fake it don’t make it recipe.” I tried puff pastry but it got unmanageable. (I probably thawed it too long). I recently used crescent roll and that was easier. Oh, and I sprinkled some flour on my work surface before I brushed it with butter.

    Thanks again!

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