food

Morning Buns 4 Ways

Not all hot buns are equal. Some are made with raspberry jam, others with salted caramel, chocolate hazelnut and more.

food

Morning Buns 4 Ways

Not all hot buns are equal. Some are made with raspberry jam, others with salted caramel, chocolate hazelnut and more.

Ingredients

  • 1 tablespoon granulated sugar
  • 2 (8 ounces) packages crescent dough sheets
  • 1 cup cream cheese, softened
  • 1/2 cup raspberry jam
  • Zest of 1 orange

Steps

  1. Preheat oven to 375°F, and spray the wells of a 12-well muffin tin with nonstick spray.
  2. Sprinkle 1 tablespoon granulated sugar onto a work surface. Gently unfold a piece of crescent dough onto the sugar. Evenly spread half of the cream cheese onto the dough. Top with half of the jam. Place the second sheet of dough over, and cover with remaining cream cheese and jam.
  3. Tightly roll dough away from you into a log. Slice crosswise into 8 even pieces. Place each piece cut-side up into prepared tin.
  4. Bake 20 to 25 minutes until golden and flaky. Let cool 2 minutes, then transfer to a cooling rack. (Buns are best if eaten day of. Store in an airtight container at room temperature.)

Ingredients

  • 1/2 cup salted caramel sauce
  • 1/4 cup chopped walnuts
  • 2/3 cup + 1 tablespoon granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 (8 ounces) packages crescent dough sheets
  • Large flake sea salt, for topping

Steps

  1. Preheat oven to 375°F, and spray the wells of a 12-well muffin tin with nonstick spray.
  2. Divide caramel sauce and walnuts between 9 muffin wells, placing in the bottom of each well.
  3. Whisk together 2/3 cups sugar and cinnamon in a small bowl.
  4. Sprinkle remaining 1 tablespoon granulated sugar onto a work surface. Gently unfold a piece of crescent dough onto the sugar. Evenly sprinkle half of the sugar mixture onto the dough. Place second sheet of dough over, and cover with remaining sugar mixture.
  5. Tightly roll dough away from you into a log. Slice crosswise into 8 even pieces. Place each piece cut-side up into prepared tin.
  6. Bake 20 to 25 minutes until golden and flaky. Let cool 2 minutes, then transfer to a cooling rack. Top with sea salt. (Buns are best if eaten day of. Store in an airtight container at room temperature.)

Ingredients

  • 1/2 cup + 1 tablespoon granulated sugar
  • 2 tablespoons butter
  • 14 ounces dark chocolate
  • Pinch of salt
  • 1/2 cup hazelnuts, chopped
  • 2 (8 ounces) packages crescent dough sheets

Steps

  1. Preheat oven to 375°F, and spray the wells of a 12-well muffin tin with nonstick spray.
  2. In the bowl of a food processor fitted with the blade attachment, pulse together 1/2 cup sugar, butter, dark chocolate and salt.
  3. Sprinkle remaining 1 tablespoon granulated sugar onto a work surface. Gently unfold a piece of crescent dough onto the sugar. Evenly sprinkle half of the chocolate mixture and hazelnuts onto the dough. Place second sheet of dough over, and cover with remaining chocolate mixture and hazelnuts.
  4. Tightly roll dough away from you into a log. Slice crosswise into 8 even pieces. Place each piece cut-side up into prepared tin.
  5. Bake 20 to 25 minutes until golden and flaky. Let cool 2 minutes, then transfer to a cooling rack. (Buns are best if eaten day of. Store in an airtight container at room temperature.)

Ingredients

  • 1/3 cup + 1 tablespoon granulated sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup poppy seeds
  • Zest of 4 lemons
  • 1 vanilla bean, scraped
  • 1/4 teaspoon salt
  • 2 (8 ounces) packages crescent dough sheets

Steps

  1. Preheat oven to 375°F, and spray the wells of a 12-well muffin tin with nonstick spray.
  2. In a small bowl, whisk together 1/3 cup granulated sugar, brown sugar, poppy seeds, lemon zest, the inside of the vanilla bean, and salt.
  3. Sprinkle remaining 1 tablespoon granulated sugar onto a work surface. Gently unfold a piece of crescent dough onto the sugar. Evenly sprinkle half of the sugar mixture onto the dough. Place second sheet of dough over, and cover with remaining sugar mixture.
  4. Tightly roll dough away from you into a log. Slice crosswise into 8 even pieces. Place each piece cut-side up into prepared tin.
  5. Bake 20 to 25 minutes until golden and flaky. Let cool 2 minutes, then transfer to a cooling rack. (Buns are best if eaten day of. Store in an airtight container at room temperature.)