Christmas Morning Buns

Serves 12


For the rolls:

  • 4 tablespoons granulated sugar, divided
  • 3 tablespoons light brown sugar
  • 1 tablespoon orange zest (about 1 small orange)
  • 1 teaspoon cinnamon
  • ? teaspoon ground clove
  • 1 box frozen puff pastry, thawed but still chilled
  • 4 tablespoons butter, at room temperature, divided


For the cinnamon-sugar topping:

  • ¼ cup granulated sugar + ½ teaspoon cinnamon, mixed well

  1. Preheat the oven to 450F and liberally grease a muffin tin. Set aside.
  2. To make the sugar mixture for the filling, combine the 2 tablespoons of granulated sugar, the brown sugar, zest and spices in a small bowl. Use your fingertips to massage the zest into the sugar to release the oil (and flavor!). Set aside.
  3. Sprinkle 1 tablespoon of sugar onto a clean countertop. Unfold 1 sheet of puff pastry onto the sugar and gently press with a rolling pin to ensure it’s flat and that the sugar starts to stick.
  4. Spread 2 tablespoons of butter over the surface of the puff pastry, then sprinkle with half of the sugar mixture, ensuring the entire sheet is covered. Roll again with a rolling pin to ensure the sugar sticks to the butter.
  5. Turn the puff pastry so the short side faces you, and then roll into a tight roll. Cut into 6 equal pieces and place each roll into the greased muffin tin. Repeat the process with the second sheet of puff pastry.
  6. Bake for 20-25 minutes or until golden brown. Once baked, place the muffin tin on a cooling rack to cool for 5-10 minutes, then remove and let cool for another 5 minutes. Do not let the buns cool in the pan too long or the melted caramelized sugar will start to harden and they will stick.
  7. To finish the buns, dip the top of the buns in cinnamon sugar and serve warm.