These take a lot of love and time, but are ABSOLUTELY worth it. They are buttery and sweet, so keep these for a special occasion. I had my first morning bun in 2015 in Noosa Qld, and fell in love with them. I couldn't find them in Perth, so worked out the recipe. Charlie loves them without the final sugar coating, but I think the final sugar coating is a must!


Yields16 Servings
Prep Time4 hrsCook Time30 minsTotal Time4 hrs 30 mins


Croissant Dough

30g fresh yeast (or 2 tsp dried)
50g unsalted butter
370g whole milk
60g sugar
600g bakers flour
1 tsp salt
250 g Butter


50g butter melted
2 tbs ground cinnamon
½ cup brown sugar
½ cup white sugar
Zest 2 large oranges or 6 drops of wild orange essential oil

Thermomix Directions

  1. Place yeast, milk, butter and sugar into mixing bowl and blend for 5 sec/speed 6. Warm for 2 min/37°C/speed 2.
  2. Add flour and salt and bring together for 6 sec/speed 6. Knead for 3 min.
  3. Turn out onto ThermoMat or floured surface and roll into a tight ball. Wrap and allow to prove for 30 minutes.
  4. Meanwhile, roll butter between two pieces of baking paper into a large flat square about 1 cm thick. Refrigerate.
  5. Put dough in fridge for 1 hour so that it is the same temperature as butter.
  6. Roll dough out into a square about 2cm thick. Place butter into centre of dough and fold corners in to meet in the middle as though it were an envelope.
  7. Roll dough out again. Fold bottom third up and top third down over bottom. Roll flat and wrap tight in cling wrap. Refrigerate for 1 hour. The dough should be rising slightly even though it is in fridge.
  8. Turn folded dough so that open ends are at the top and bottom and repeat folding bottom third up and top third down over bottom. Roll and refrigerate.
  9. Do this at two more times. The dough and butter should start forming thin layers. Wrap tight into cling wrap and refrigerate overnight.
  10. Mix cinnamon, sugars and orange zest in a bowl.
  11. Roll out dough again.
  12. Brush melted butter on pastry and spread cinnamon sugar mixture on pastry.
  13. Using you hands, gently roll the long edge of the pastry into a long log.
  14. Cut portions off log and put in muffin tins lined with cafe papers.
  15. Pre-heat oven to 180°C and allow buns to rise while the oven is getting to temperature. (You can freeze portions at this stage).
  16. Bake for 30 mins.
  17. Allow to cool for about 5 mins and then toss in white sugar.



Morning buns