Morning buns aren't a big thing on the East Coast—at least not that we're aware of. We discovered them on a trip to San Francisco, where it seems several well-known bakeries make them every morning. What's the difference between a morning bun and a cinnamon roll? Well, we'll tell you...
Morning buns are made with croissant dough that's light, flaky, and extremely buttery, rather than a chewier, more bread-like dough. They are sprinkled with cinnamon and sugar, occasionally orange zest, and peel apart in delicate, fluffy layers.
We've read they originated at a bakery in Wisconsin and then moved west. Finding a recipe proved a little difficult, actually, but if you are brave enough to make your own croissants, just roll out that dough and sprinkle on cinnamon and lots of sugar, then roll up and cut into buns.
Here are a few recipes we found:
- Wild Flower Bakery Morning Buns, from Razzle Dazzle Recipes
- Morning Buns, from Recipe Zaar.
- Morning Buns, from Tante Marie's Cooking School (this recipe uses Pillsbury crescent dough)
Anyone else have a recipe they want to share?
Related: Recipe: DIY Almond Croissants
(Image: Flickr member iwantamonkey, licensed under Creative Commons)
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Why on EARTH would these not be on the East Coast!? Send me some!!
Emily
Yeah - suddenly I'm considering moving from the East Coast.
I belive it might be the bakery Ovens of Brittany, that was in Maidosn, WI. I used to go there a student and get the Morning Buns, they called Brittany Buns.
Wow, I've never heard of these either, but think I could eat a few dozen!
What bakeries in SF? I live (near) there and inquiring minds and stomachs want to know!
Tiamat_the_Red: Some SF-ers may be able to weigh in more specifically, but I had a good one at Angelina's in the Richmond and also know that Tartine makes them.
I think that at least in Boston we call them "sticky buns". Tastes like croissant dough but they have pecans and are rolled with something buttery/mapley/honey ish. FANTASTIC from Clear Flour Bakery in Brookline.
Yes, Ovens of Brittany in Madison, WI.
These are much more dry than any east coast sticky buns I've had (and I grew up outside of NYC) - they are basically a croissant with sugar and cinnamon and brown sugar baked in a thin layer in and around them. Only the shape resembles a sticky bun or cinnamon roll. Touching them is touching something dry, not gooey or sticky at all.
I've not seen them in SF, though. I'd love to know who makes them! I miss them from my days in Madison!
Wow. I've lived in Wisconsin and California (now on the East Coast) and I've never heard of these!
If you live in New York - try the challah knot rolls at Amy's bakery. They are made with challah dough and a very light touch with the sugar syrup and cinnamon.
they have them at all the boulange locations I've been to - specifically the ones in hayes and cole valleys. they are also on the menu at specialties bakery which has a number of locations downtown. if you do go to specialties though I prefer this delicious doughy turmeric yellow/orange colored bun/roll with white icing on it. I have no idea what it is, but I know its heaven on a plate.
Thanks for using my picture! This photos is of the morning bun at Tartine! The recipes is online here if anyone wants to make them. Be prepared, as the recipes calls for 26 ounces of butter!!
And also, apparently, I cannot type. Excuse the errors in my post above. Sigh.
Roseslaw, I'll have to look for that yellow bun because there's a Specialities right by my office!
Yum! I'd like to make that a late night snack bun right now!
I was taught that morning buns were scraps from left over dough. They do sound delicious.
Since I've move away from the Bay Area, I'm gonna tell my secret. The best Morning Buns in the area are at La Farine in south Berkeley. They also make incredible chocolate croissants. But don't get coffee there; go a few shops down to Royal Coffee for a heavenly drip!
The best, most perfect morning bun is made by Semifreddi's in Berkeley. You can buy them at Berkeley Bowl locations as well. Light and delicious!
My family and I just got back from our first trip to San Francisco. I discovered morning buns at several locations including Anderson's Bakery in the Serramonte Center in Daly City (we had to make a Target run for some essentials we forgot to pack; this was the closest Target to San Francisco and we ran into the bakery and cafe a few doors down for a quick and delicious lunch), at the Basque Bakery in Sonoma, and at the airport, concourse 2, in the Napa Farms Market. They were so good!! Like everyone else who's tried them, I'm hoping they catch on here on the east coast. (I googled morning buns which led me to this post; thanks for the info!) I could eat these every day if only I could find them locally. (And my metabolism suddenly ramped up....) ;)
I made some delicious morning buns by adapting a few recipes and they came out beautifully! Check out my recipe here: http://cannella-vita.blogspot.com/2012/07/morning-buns.html
Morning buns are one of those foods that work their way into your soul. A very authentic version (as in true to the Ovens of Brittany concoction) is now available in the Minneapolis/St. Paul area, at Kowalski's Markets. I can say 'authentic' with some authority, having worked at the Ovens for a few years in its heyday of the early 1980's. I wasn't a baker, but I packaged and delivered morning buns to their airline accounts NW and Frontier Airlines and to some retail outlets around Madison. Amazing how loose airport security was back then - I'd walk right in through the terminal with my bakery boxes, into the luggage area and load up the airline boxes with no supervision whatsoever. I was also given the task of helping in the final steps of mixing the sugar-cinnamon mixture and rolling the hot-from-the-oven buns in it. Proportions at this stage were loose - it's just a matter of taste.
I watched the process closely (and was married to one of their pastry chefs). The dough was the same used in their incredible croissants, but they would recycle the croissant dough scraps into the morning bun dough since the finished morning buns were supposed to be slightly more chewy than the croissants anyway, and some overworking of the dough was OK. My roommates were always happy to see me when I finished my shift on Sunday morning - I came home with a bag of fresh morning buns, and I smelled like one too.