If the idea of a breakfast baked and delivered to your bedside causes you to roll your eyes, this post is for you. As it turns out, your kids and significant other can easily make a breakfast treat that is worthy of being devoured in bed (or at the table, wherever you prefer to dine) on Mother’s Day.
I adore cinnamon rolls, the soft pillowy dough all twisted with butter and cinnamon and sugar. There are few things that I anticipate quite as much in this world as the final bite at the very center of the roll. However, cinnamon rolls take planning and patience. And when I think Mother’s Day relaxation, even the best prepped-ahead cinnamon rolls don’t call out to me. (Planning, foresight? Not to mention cleaning up the mess from making the dough. All so that my kids can bake them? I’d rather just go grab a donut, honestly.)
No, instead the answer is suggesting my kids (and husband, too) tackle a recipe that requires me to be nowhere but in my bed reading a novel and sipping my coffee. These morning buns achieve that without multiple bowls and pans to wash after. It’s just three items and four ingredients to get these onto the tray table and delivered to your bed.
Morning buns are part cinnamon roll, part croissant. They incorporate that tight swirl of flavor, but their layers are flaky and buttery. These ones get the royal treatment (though you can just brush with melted butter and sprinkle generously with cinnamon and sugar if that’s your preferred flavor). A thick creamy lemon curd acts as our base layer, just the thinnest smear across the puff pastry. We follow this with some lemon-zest-infused sugar. After they’re rolled and baked, the remaining sugar is generously sprinkled on top and then served warm.
This Mother’s Day, forget about making more work for yourself so you can have the day off. Instead, just hand over the recipe for morning buns, and then stay in bed a few extra minutes. What you do with the rest of the day is up to you. Happy Mother’s Day to all the moms!
4-Ingredient Mini Meyer Lemon Morning Buns
- 1 package puff pastry sheets
- 1/4 cup Meyer lemon curd
- 1/2 cup granulated sugar
- 1 Meyer lemon, zested
- Thaw the puff pastry sheets. Preheat the oven to 350ºF. Line a 9″ or 10″ baking pan with parchment or grease liberally.
- Unroll the thawed puff pastry sheets. Brush a thin layer of lemon curd over the entire back of each pastry sheet. In a small bowl, combine the sugar and lemon zest. Rub the sugar and the zest together until fragrant. Sprinkle the lemon sugar over the lemon curd, reserving 3 tablespoons.
- Roll the pastry sheets starting at one end, into two logs. Cut each log into eight even pieces. Stand the rolls up so their spirals are pointed up in the parchment-lined pan.
- Bake for 40-45 minutes, until golden brown. Remove from oven and immediately sprinkle the remaining sugar on tops of each roll. Serve warm.
Makes 16 mini rolls.
Photo credit: Shaina Olmanson