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: What They Are, and Why We Love Them
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
view Emily Sneds's profile
Yeah - suddenly I'm considering moving from the East Coast.
view Pipsqueak's profile
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.
view Lynne F's profile
Wow, I've never heard of these either, but think I could eat a few dozen!
view bobcatsteph3's profile
What bakeries in SF? I live (near) there and inquiring minds and stomachs want to know!
view Tiamat_the_Red's profile
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.
view Elizabeth P's profile
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.
view cate918's profile
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!
view brenjay's profile
Wow. I've lived in Wisconsin and California (now on the East Coast) and I've never heard of these!
view reginae's profile
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.
view amybnyc's profile
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.
view roseslaw's profile
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!!
view iwantamonkey's profile
And also, apparently, I cannot type. Excuse the errors in my post above. Sigh.
view iwantamonkey's profile
Roseslaw, I'll have to look for that yellow bun because there's a Specialities right by my office!
view Tiamat_the_Red's profile
Yum! I'd like to make that a late night snack bun right now!
view Natural Surroundings's profile