Jessica Dee

Home baker. Dessert & Mexican bread maker.

Apricot Morning Buns

Apricot Morning Buns

These morning buns are a cross between a pie and biscuit crust. They are not your traditional croissant morning buns. There is no yeast and no folding. They are super easy to make in comparison.
These orange flavored buns are covered with cinnamon, sugar and a dollop of apricot preserves.
Prep Time 1 hour
Cook Time 30 minutes
Cuisine Mexican


  • 1 standard size muffin pan
  • 1 Rolling Pin
  • 1 pastry cutter or knife


  • 500 g All purpose flour 31/2 cups
  • 110 g granulated sugar 1/2 cup
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 2 TBS baking powder
  • 1 TBS vanilla extract
  • 1 TBS orange extract
  • 1 1/2 stick cold salted butter 12 TBS
  • 1 cup milk
  • apricot preserve


  • Combine all dry ingredients together in a mixer bowl. Mix together with whisk.
    Place bowl on mixer stand and turn on to medium speed. Add cold butter pieces. Mix until you get coarse flour.
    Turn mixer down to low and add both extracts, combine.
    Add milk in a steady stream until the dough is well incorporated. Just until brought together.
    Place dough onto generously floured work surface. Knead dough until not sticky.
    Place dough in bowl, cover and let sit in refrigerator for at least 30 minutes.
    In the meantime, butter muffin pan and dust sugar on top. Remove excess sugar from pan.
    Preheat oven to 355F.
    Remove dough and place on floured work surface. Roll dough out in a large rectangle. May need to gently stretch out corners. Should be about 1/2 cm thick.
    Spread soft butter on top of entire rectangle, sprinkle sugar and roll pin over to set sugar into the dough.
    Tightly roll starting at one long end to the other.
    Cut log into 12 pieces and place all of them into muffin pan cups.
    Butter the back of a spoon and make an indention in the center of the bun.
    Place 1 tsp of preserve in indention.
    Bake for 30 minutes, until bread is lightly golden.
    Carefully remove buns from pan and cover in sugar and cinnamon.
    Sit buns on cooling rack. Let cool down a little before you enjoy them.


There is no yeast of the bread, so there is no need to proof. 
Dough should be cold, but soft enough to roll out. 
I used a large spoon to help remove buns from pan. Made it easier to move. 
You don’t have to add preserve or jam. 
Make sure you add sugar and cinnamon while it is still hot. It will help it stick to the bread. Once it cools down, it won’t stick. 
Keyword biscuits, bread, cinnamon buns, morning buns

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