Morning Bun

So what’s a morning bun, you ask? In short, it’s a cross between a croissant and a cinnamon roll, baked in a muffin tin.

Reports suggest that the morning bun was first created in the early 1970’s in a bakery in Madison, Wisconsin, and then moved west to the San Francisco Bay Area. They became so popular that other bakeries in major cities in the USA started baking them, and now, at long last, we’ve brought the morning bun to Bon Ton!!

It all starts with our croissant dough, laminated to create incredibly thin layers. We spread the dough with a cinnamon and brown sugar filling. But that’s not all – the filling is spiked with lots of orange zest, giving the morning bun a bright, fragrant, fresh flavour. The muffin tins are prepped with butter and sugar, so that the buns caramelize on the bottom as they bake. After baking, we dunk the morning buns in more cinnamon sugar.

They’re crackly on the outside and tender as a pillow on the inside. Bottom line…we think you’ll love them!