Cinnamon Sugar Morning Buns
A few months ago I took a fantastic class from Sur La Table on how to make croissants - a more intensive process than I imagined but that's probably true for most French pastries. One of the things we learned we could make with the basic croissant dough is a cinnamon sugar morning bun - very similar to a cinnamon roll but flakier and less like a bread dough. This weekend I decided to experiment, bypassing the more labor intensive portions.
The shortcut I took was to purchase ready-made puff pastry, but not just any puff pastry. Recently I came across an all-butter puff pastry at Whole Foods. It was more expensive, obviously, and at the time I didn't realize that it was different from the frozen puff pastry I'd used in the past. However working with the dough and the results and taste I got using it made me look more closely at the packaging and that's when I discovered the difference. It hadn't occurred to me that puff pastry was anything but an all-butter recipe but for the mass market it probably cuts too deeply into the profit margin. I'm sure there are other companies that make an all-butter puff pastry but this is the one that I used:
With the difficult part out of the way, the rest was pretty standard.
|Roll out the dough to an 18" x 14" rectangle about ¼" thick|
|Evenly sprinkle with a brown sugar-cinnamon mixture|
|Roll it up lengthwise|
|Cut into 12 pieces about 1½" wide|
|Place into a well-buttered muffin tin to rise|
|Roll in sugar when first removed from the oven|