Morning buns

Get those hot buns rolling

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Morning buns

Homemade goodness: These buns meld two traditions -- the buttery croissant and the crumble-topped cinnamon roll -- into one swirl of breakfast deliciousness. (Bill Hogan/Chicago Tribune)

Tweets arrive regularly in my garden, via bird.

They seem cheerful enough, though hard to translate. Much like the tweets that arrive via phone. Intriguing, if hard to grasp.

They're full of hashtags, @ signs and unlikely trends, like bun-rolling.

Which sounds promising. I've long admired those morning buns that meld two traditions — the buttery croissant and the crumble-topped cinnamon roll — into a single swirl of breakfast deliciousness.

Morning buns are popular at bakeries plagued by leftover croissant dough. A problem I aspire to but do not share. So I switch to puff pastry, which is available in the freezer case, all the time.

I unfold it flat and smooth on a layer of cinnamon crumble. Then, attempting trendy, I roll, vigorously, and bake.

The hot buns come out of the oven flaky, sweet and cinnamon-crumbled. They're good enough to tweet.

Though, I hear, this is not what's meant by bun-rolling.

Morning buns

Prep: 20 minutes
Bake: 30 minutes
Makes: 12


Butter, for pans
½ cup chopped pecans, toasted and cooled
¾ cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon finely grated orange zest
¼ teaspoon salt
1 package (about 1 pound) all-butter puff pastry, such as DuFour brand, defrosted

Butter a 12-muffin tin.

In a small bowl toss together nuts, 1/2 cup of the sugar, cinnamon, zest and salt.

On a lightly floured work surface, unfold puff pastry to a rectangle. Scatter on nut mix, pressing gently.

Starting at one long edge, roll up pastry into a log. Slice crosswise into 12 pucks, each about 1-inch thick. Set pucks into muffin tin, twirl-side up.

Slide into a 375-degree oven and bake until fully puffed and golden, about 30 minutes. Turn out. Pile buns into a big bowl. Sprinkle with remaining ¼ cup sugar, tossing to coat. Devour warm.

Leah Eskin is a Tribune Newspapers special contributor. Email her at

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