Tartine’s Morning Buns

Tartine's Morning Buns | Butter Baking

I am so, so, super excited to be sharing this recipe with you today!

Tartine's Morning Buns | Butter Baking

I first made these delicious, DELICIOUS pastries about three years ago, long before the blog had been started.

I fell instantly in love, and for three long years, I’ve been meaning to make them again to share with you here.


All I can say is, I’m sorry. I’m sorry that it took me so long.

But here you finally have them – morning buns.

Tartine's Morning Buns | Butter Baking

Said to have originated at Tartine (and apparently now baked at many bakeries in San Francisco), morning buns are what happens when croissants, cinnamon buns and kougin amman get together and have babies.

Tartine's Morning Buns | Butter Baking

Gorgeous, flaky, caramelised, buttery, cinnamon-y, orange scented babies.


Tartine's Morning Buns | Butter Baking

Now, the Tartine croissant recipe that I used to make these was a long and laborious one. I’ve never made a croissant recipe like that before (it took me three days, people) and I probably would’t recommend that you use it (particularly if it’s your first time making croissants).

Tartine's Morning Buns | Butter Baking

You could use the croissant recipe that’s already on the blog which has step-by-step photos.

However if you do want to use Tartine’s recipe, you can buy their book or check out Brown Eyed Baker’s post, which includes the full recipe.

Tartine's Morning Buns | Butter Baking

Whichever option you choose, you will need to seal in the butter and then give the dough three turns (folds) before proceeding with the recipe below. And make sure to check out my new favourite way to get butter into a perfect rectangle for laminating croissants – it’s so easy!

Enjoy these! X

Tartine's Morning Buns | Butter Baking

  • 1 recipe (2 pounds) of croissant dough
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 tbsp cinnamon
  • Zest of 2 oranges, finely grated
  • Pinch of salt
  • 110g unsalted butter, melted (1/2 cup)
  • Caster (superfine) sugar, for coating muffin tins and buns
  1. In a medium bowl, combine both sugars, the cinnamon and orange zest. Set aside.
  2. Prepare two muffin pans by brushing the holes with a little of the melted butter and dusting them with sugar (tap out any excess). You will need about 18 muffin holes.
  3. On a lightly floured surface, roll out the croissant dough into a rectangle ¼ inch thick with the long side facing you.
  4. Brush the dough generously with the melted butter. Top with the cinnamon sugar mixture, using your hands to evenly spread it over the dough.
  5. Starting at the long edge opposite you, roll the dough up into a tight cylinder.
  6. Cut the cylinder into 1.5 inch (4cm) pieces and fit each round into a muffin hole.
  7. Set the morning buns aside in a warm spot to rise until doubled in size, about 45 minutes.
  8. Meanwhile, preheat the oven to 180 C (350 F).
  9. Once the buns have risen nicely, bake for 25 - 30 minutes, until golden brown and caramelised.
  10. Remove them from the oven and flip them out onto a clean tray immediately.
  11. Allow them to cool for about 5 minutes before coating them in more sugar and devouring them.
  12. Makes 12 - 18 morning buns.
  13. Happy baking!

Recipe adapted from Tartine Bakery.


15 Thoughts on “Tartine’s Morning Buns

  1. Ingenious method with the butter! haha love it. Must try these. I purchased the first Tartine book and so far their recipes have been delicious. Beautiful photos as always :)

  2. Marco van den Hout on March 13, 2014 at 5:45 am said:

    Hello Natasha,

    They look great but first i am gonna bake your cinnamon rolls. I allways buy them at our local bakery, they are addictive. Youre recipe loods great so i am gonna give it a try. Thank you for youre great ideas and beautiful blog.

    Have a nice day,

  3. Maria Isabel on March 14, 2014 at 1:13 am said:

    Croissant Dough is the same as Puff Pastry?

  4. I would be so happy to get these as my morning treat for breakfast haha 😀
    All the best, rebecca

  5. Oh wow, I love these and your look absolutely delicious!!! I have a hard time making the dough but I might give it another try using your method.

    check out my blog sometime, I recently posted my Hot Fudge Cake!
    Michael :-)

  6. AllieS on January 7, 2015 at 1:51 am said:

    Can you freeze some of these after being made or before (since it makes so many, it would be nice to have them fresh for multiple mornings)?

    • Hi Allie! I wouldn’t freeze after they’re baked, but you can freeze them before the final proof. Yeast dies in the freezer though, so you can only do so for 2 or 3 days max. Then defrost and proof before baking :-)

  7. Pingback: Toaster Oven Croissants | F Yea! I'm a Chef

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  9. Ingrid on June 9, 2015 at 7:38 pm said:

    Yum! They originated at La Farine, right on the border of South Berkeley and North Oakland, in the seventies. Semifreddi’s has made them for years, too.

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