When I joined The Church of Jesus Christ of Latter-day Saints in 1984, Spencer W. Kimball was our Prophet. By this time, President Kimball was basically incapacitated. So, to get to know him, I read his biography: SPENCER W. KIMBALL - THE EARLY AND APOSTOLIC YEARS - Twelfth President of the Church of Jesus Christ of Latter-Day Saints – 1980, by Edward L. & Kimball, Andrew E. Jr. Kimball.
My husband and I took a trip to San Francisco recently. One of our reasons for going was to try as many bakeries that we could, since San Francisco is known for its many patisseries and bakeries. Our first stop was Tartine, a famous bakery with a collection of cookbooks I have baked out of many times. There we stumbled on a magical creation, the Morning Bun, a croissant rolled up with cinnamon roll filling. It was like eating sunshine. Once I got home, I made it my mission to recreate the deliciousness.
Tartine Morning Buns
- 2 pounds croissant dough (Crescent roll dough is not recommended for this recipe; you need real croissant dough. There are many places online you can find a solid recipe.)
- ½ cup brown sugar
- ½ cup white sugar
- finely grated zest of 2 medium oranges
- 2 tablespoons ground cinnamon
- pinch salt
- 4 ounces butter, melted
- extra white sugar for coating muffin cups and for rolling finished buns
- Combine brown sugar, ½ cup sugar, orange zest, cinnamon and salt in bowl.
- Prepare a muffin tin by brushing bottom and sides of each cup with melted butter. Put a teaspoon of sugar in each muffin cup and swirl around to evenly coat.
- Roll out croissant dough into a 1/4-inch thick, 6-inch-by-18-inch rectangle, with the long side in front of you. Brush dough with melted butter, and sprinkle sugar mixture evenly over the whole rectangle. You may have some of the mixture left over.
- Starting with the long side of the dough, roll rectangle into a cylinder. Cut cylinder into 1 1/2-inch discs. Fit each disc into the buttered and sugared muffin tins so that the swirl pattern is visible on top.
- Preheat oven to 375 degrees. Let rolls rise in a warm (but not hot) place for about 45 minutes. They should rise approximately to 1 1/2 times their original size. Place the muffin tin on a cookie sheet covered with parchment or foil to catch any drips while baking.
- Bake for about 35 minutes to an hour, depending on your oven. When done, the tops should be well browned, and the sugar melted. Remove pan from oven and immediately turn buns out onto a clean baking sheet or work surface. Place pan in sink and cover with hot water (it will be easier to clean later).
- Let the buns set for 5 to 10 minutes, then toss in a bowl with some sugar to coat. These buns are best eaten the day they are made. If eating the next day, heat them up first in a 350-degree oven for 5 minutes before serving.