When it comes to baking you could say I've been around the block a few times, several laps in fact. With decades of experience you'd think I had the right to be so arrogant. Hardly! It's the things I don't know that are humbling and continue to keep me coming back for more. There's nothing better than discovering something I've never heard of or made before.
That was the case when I saw this recipe for Morning Buns on an episode of Cook's Country. Perhaps sub-consciously I was familiar with them, but they never registered before. Learning that they were a hybrid of a croissant and cinnamon roll definitely brought them top of mind.
In place of laminated dough this recipe uses quick puff pastry, definitely a lot easier to make yet still achieving flaky layers. There is some advanced preparation required but it's mainly from chilling the rolled and cut dough in the fridge.
The buns were very easy to make by hand and baked up quite nicely. To be honest though, quick puff pastry is not my favorite. While the buns were buttery and flaky I still prefer a traditional croissant dough. So the next time I make my favorite croissant dough I'll save a portion of the dough to make morning buns.