Recipe: morning buns

Golden, buttery laminated pastry rolled up with brown sugar, cinnamon and citrus zest

The morning bun was always my go-to when visiting Burnfield Bakery in Glasgow. It was physically impossible for me to pass their window, spy that they still had some left and not go in and get one for myself. I adored the way that the bottom of it had become beautifully caramelised and chewy from the sugar and butter melting together when baking.

These morning buns are made with laminated pastry, which is slicked with melted butter and rolled up with brown sugar, cinnamon, orange zest and lemon zest. Crisp and shattering on the outside, soft and lacy on the inside, and with a delicious, sticky, caramelised bottom.

They are made over two days–the dough is made and left to rest in the fridge overnight, then lamination, proving and baking is done the next day.

This is a small batch bake that makes 6 morning buns. I have included some tips for successful lamination–not that I am an expert by any means, but some things that I’ve learned through my lamination endeavours and research. I recommend reading these before proceeding with the recipe–I have footnotes at different sections throughout the recipe that correlate with the notes.