4 Reviews

Two things: this takes way longer than 2 hours, but totally worth it, and I used milk instead of water because I have no idea what milk solids are or where to buy them, and as far as I'm concerned it worked out fine. The smaller ones I made turned out more like the ones from a bakery, because the tops were kind of crunchy, but I liked it!

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eck0223 October 16, 2013

Thank you SO much for this recipe. It is very difficult to find a true morning bun recipe. While this takes patience...it's TOTALLY worth it. Just keep rolling the butter out so they become super light and flaky when baked.

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GGK March 26, 2010

THIS RECIPE TURNED OUT AMAZING!! The recipe from Ovens of Brittany lives on at a little bakery/cafe in Madison called La Brioche/True Foods on University. This recipe is amazing! They taste exactly like the originals I remember from being a kid & the ones I just had a few weeks ago at La Brioche. WELL WORTH THE TIME & WORK!!! :-)

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Annen E S. June 19, 2009

These are by far the very best cinnamon rolls I have ever tasted! The croissant dough makes these crisp on the outside and SO soft on the inside! These do take a few days but they are completely worth it! Here a few suggestions : 1.When you refrigerate the dough for the second time, in a plastic bag you should use 2 bags so the dough doesn't spill out. 2. Use only a very small amount of the egg and water mixture or otherwise it will start to bubble and spill over the pans. 3. I don't have any large muffin tins so I just made them on a baking sheet. This actually works a lot better than trying to use regular muffin tins 4. You don't need to roll these in white sugar when they're done. They are already sweet enough. However, if you want them a little sweeter you can sprinkle some cinnamon sugar on them. These are totally irresistible!

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Holly Short March 28, 2009
Morning Buns