There are several schools of thought when it comes to breakfast pastries. There are the French loyalists, who rely on a time-honored repertoire of croissants, brioche, and pain au chocolat. Then there’s the anything-goes sweet tooth contingent—lovers of sticky buns and coffee cake, donuts and muffins, not bound by patisserie tradition but looking for a breakfast that’s gooey and satisfying. Can these two camps ever reach across the aisle? Yes, they can—in the morning bun. In my mind, the morning bun is the perfect synthesis of the classic croissant and the irresistible sticky bun. Call it a croissant in cinnamon roll clothing. It’s made of a buttery croissant dough, sprinkled with cinnamon sugar (and often walnuts or pecans), then...
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