TARTINE'S MORNING BUNS
 
 
Ingredients
  • 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
Method
  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 by Butter Baking at https://www.butterbaking.com/2014/03/12/tartines-morning-buns/