Baking has never been my strong suit. I’m known for misreading recipes and putting too much oil or burning an entire batch of cookies because I didn’t set a timer. Let’s just say, Jackson will be learning his baking skills from Eric. I’ve been banned from baking, but that doesn’t mean I don’t look for recipes for my hubby to make for me.
Baked goods are something I’m constantly craving – can you ever have enough of them? These morning buns by Amanda are ADDICTING. They may take a little bit of time to make but they are well worth it friends. Make them on a Sunday for your work week or for a brunch. Enjoy this one that Amanda created!
1 recipe for croissant dough (this is my all time favorite recipe)
1 stick butter, softened to room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 tsp. cinnamon
zest of 1 orange
pinch of salt
Make the croissant dough according to the instruction here and chill until ready to bake.
1.) Pre-heat oven to 375F. Butter and sugar two muffin tins.
2.) In a small bowl combine the butter, sugars, cinnamon, orange zest and pinch of salt. Mix well to combine.
3.) Roll the dough into a 16 x 20 rectangle. Spread the sugar and butter mixture over the dough. Starting at the longest side, roll the dough into a long tube. Cut the tube into 1″ pieces and place each piece in the prepared muffin tins. Refrigerate the dough in the muffin tin for at least 30 minutes, then bake for 35 to 40 minutes or until the buns are flaky and golden brown.
Recipe & Photos by Amanda Frederickson