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