Introduction

Morning Buns are a delightful treat perfect for breakfast or brunch. These flaky, cinnamon-swirled pastries combine the buttery crispness of puff pastry with a sweet, spiced sugar coating. They’re surprisingly easy to make and sure to impress.

A group of small cinnamon rolls with a golden-brown, crispy outer layer dusted with fine white sugar are scattered on a white marbled surface. Each roll has a spiral shape showing layers of dough and cinnamon inside, with some rolled tightly and others looser, revealing the cinnamon swirl clearly. A few rolls are broken open, showing soft, pale yellow, fluffy dough layers inside with a slight crisp on the outside. The sugar dusting adds a light texture on top of the rolls' warm brown color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. unsalted butter, softened, plus 4 tbsp. melted, divided
8 tsp. plus 1/2 cup (100 g) granulated sugar, divided

1/4 cup (53 g) packed light brown sugar
Zest of 1 orange

2 tsp. ground cinnamon, divided
1 (17.3-oz.) box frozen puff pastry (2 sheets), thawed

Instructions

Step 1: Arrange oven racks in the center and lower third of the oven; preheat to 400°F (200°C). Generously grease 16 cups of two standard 12-cup muffin tins with the softened butter. Add about 1/2 tsp. granulated sugar to each prepared cup and swirl to cover sides and bottoms. Tap out excess sugar.
Step 2: In a medium bowl, whisk together the brown sugar, orange zest, 1/4 cup granulated sugar, and 1 tsp. cinnamon until well combined.
Step 3: Working with one sheet of puff pastry at a time, roll it into a 12” x 10” rectangle. Brush with half of the melted butter, then sprinkle evenly with half of the brown sugar mixture. Starting with a short end facing you, roll the dough into a tight log. Cut into 8 pieces, about 1 1/4” thick each. Arrange these pieces in the prepared muffin tin. Repeat with the remaining puff pastry, melted butter, and sugar mixture.

Step 4: Bake the buns, rotating the muffin tins top to bottom halfway through baking, until they are deeply golden and puffy, about 20 to 23 minutes.
Step 5: Immediately turn the buns out onto a wire rack. They should release easily, but use an offset spatula or small knife to help if needed. Let cool for 5 minutes.
Step 6: In a small bowl, combine the remaining 1/4 cup granulated sugar and 1 tsp. cinnamon. Roll each warm bun in the cinnamon sugar mixture to coat evenly.

Tips & Variations

Make sure your puff pastry is fully thawed to roll easily without tearing.
Add a handful of finely chopped nuts or raisins to the sugar mixture for extra texture and flavor.
Brush with extra melted butter before baking for a richer crust.

For a citrus twist, sprinkle a small amount of orange juice on the sugar mix before rolling.

Storage

Store leftover morning buns in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days. Reheat gently in a warm oven or microwave before serving to restore their flaky texture and softness.

How to Serve

A close-up view of several cinnamon rolls laid out on a surface with a white marbled texture, each roll showing multiple spiraled layers of golden brown dough with a darker cinnamon filling swirled inside. The rolls have a rough texture on top, coated evenly with a dusting of fine sugar and cinnamon, giving them a slightly grainy look. The edges of the rolls are slightly darker, showing a crispy baked finish, while the inner layers appear soft and fluffy with a warm caramel color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze morning buns?

Yes, you can freeze the baked buns wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Thaw at room temperature and warm in the oven before serving.

Can I use homemade puff pastry instead of store-bought?

Absolutely! Homemade puff pastry works wonderfully for this recipe, though it will require more time and effort. Just be sure it’s rolled out to the correct size before assembling.