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Brown Butter Morning Buns {a step by step guide with .gifs}

August 16, 2015 | 16 comments

It feels hot -like sickly sweaty hot. The heat settles like fog, refusing to leave, ignoring objections that it’s being annoying, denying that it’s doing anything wrong. In a way, it was like little cat feet (get the allusion??). One feels lonely without it, but bothersome with it.

My desk is conveniently located so that I’m sitting across from the east facing window. I usually like to do stuff at my desk in the mornings. My window remains open, hoping to catch some waft of wind, but when it does, the curtain comes slapping me in the face. I dare not open my curtains to the sun. Come afternoon though, it becomes a nice haven, full of soft breezes and a warm, cool light and that is when I open my curtains to all that I’ve missed through the day.


Brown Butter Morning Buns
Morning Buns

Brown Butter Morning Buns-2

I guess I’ll just have to find another morning activity other than reading. Or find a different place to do it.

This particular morning, I was reminded by a little bird that I still had 1/3 of a batch of brown butter croissant dough left lonely in the fridge. And since it was bright and early, what’s better than making some morning buns for breakie? Especially morning buns that are layered with brown butter, leaking aromas of orange and cinnamon, and covered in a thin crust of caramelized brown sugar…

Brown Butter Morning Buns-6

Brown Butter Morning Buns-3

Brown Butter Morning Buns-4

They’re good for a indulgent breakfast or a decadent afternoon dessert (of course, complemented by open windows and breezes 😀 ) That is, if they last into the afternoon. However by my predictions, these brown butter morning buns will not.


// I think they’re supposed to be rolled in cinnamon sugar afterwards, but I didn’t because they were sugary enough for me. But if you did want to do that, make sure the rolls are warm or the cinnamon sugar won’t stick. And cinnamon sugar is made by mixing cinnamon and sugar together (who would’ve guessed, right?), and I would mix about 1/2 cup sugar with 1/2 tbsp cinnamon.
// In case you missed it (although I’m not sure I ever said it)

The croissant tutorial here can make 1 batch of brown butter croissants, 1 batch of pains au chocolat, and 1 batch of these morning buns!!!


Brown Butter Morning Buns


  • 1/3 cup brown sugar
  • zest from one orange
  • 1 tsp cinnamon optional
  • 1/3 batch of brown butter croissant dough


  1. Mix the brown sugar, orange zest, and cinnamon together. Set aside.
  2. Roll the croissant dough out so that it approximately measures 12" by 9". Sprinkle on the brown sugar mixture and roll the dough up from the long end so that the log measures 12".
  3. Take a piece of string (~3 ft long) and slide it 1 inch under the log. Pull the ends together so that it cuts the log into a 1 inch piece. Place it in a muffin tin/pan. Repeat until the log disappears 😀
  4. Let it rise until doubled in size (each roll should fill its muffin tin space), about 1-2 hrs. Preheat the oven to 425 F.
  5. Bake at 425 F for 12 minutes. Lower the temperature to 375 F and bake for 10-13 more minutes, or until golden.


read or add your own

  1. Claudia | The Brick Kitchen on

    August 16, 2015 at 7:20 pm says

    Gorgeous!! I love that you got three whole batches of different baking out of the one croissant dough – will definitely be trying it! X

    • Anne on

      August 21, 2015 at 8:28 pm says

      Do tell how it comes out when you do! And yessss it’s for efficientcy purposes. I mean, honestly, as much as I love croissants but 36 of them is gonna get old 😉

  2. Sprinkles of Sweetness on

    August 17, 2015 at 1:01 pm says

    Yum! These look absolutely delicious. Also your pictures are gorgeous. And it is so hot where I live (Texas) some days I feel like I’m going to melt, haha.

    • Anne on

      August 21, 2015 at 8:29 pm says

      Omg I can’t imagine what it would be like to live in Texas right now! Well, at least there’s this brilliant invention -air conditioning!!! 😀

  3. Anna on

    August 17, 2015 at 1:22 pm says

    Heya, I enjoyed your in-depth croissant tutorial and love this idea for using up some of the dough. But I was wondering if cutting them with string at the end is necessary, or if cutting with a sharp knife will do as well. Is it to do with the cutting motion sealing the dough? Is kitchen twine suitable or is it too big? I suppose the only other thing I have is sewing thread.

    • Anne on

      August 17, 2015 at 5:21 pm says

      Yep a sharp knife would work! And sewing thread works as well. The only reason I dislike the knife is that I don’t have sharp ones so I end up with flat buns. 😉
      Thank you Anna!

  4. Beeta @ Mon Petit Four on

    August 17, 2015 at 7:56 pm says

    These look beautiful, Anne! I love that you utilized your leftover croissant dough and turned it into something new! 🙂

    • Anne on

      August 21, 2015 at 8:30 pm says

      Thank you Beeta!! Leftover croissant dough has like 2 million uses -there’s no way I can find enough dough! 😀

  5. Adina on

    August 18, 2015 at 3:41 am says

    So easy and so amazing! I would love one right now. 🙂

    • Anne on

      August 21, 2015 at 8:30 pm says

      Thank you Adina!

  6. Sabrina on

    August 18, 2015 at 1:57 pm says

    These buns look soo delicious!

    • Anne on

      August 21, 2015 at 8:30 pm says

      Thanks Sabrina 😀

  7. Josefine on

    August 23, 2015 at 10:44 am says

    Wooow, these look insane! So flakery :O Yummy

    • Anne on

      August 23, 2015 at 9:12 pm says

      Hahahaha thanks Josefine!!! They were really delicious 😀

  8. lisaiscooking on

    August 23, 2015 at 12:40 pm says

    These buns look like a fantastic way to start the day! I can never resit brown butter.

    • Anne on

      August 23, 2015 at 9:12 pm says

      Me either!!! 😉



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