It's time to talk about the Morning Bun, that beautiful American adaptation of French breakfast pastries.
First off, what is this thing? As Carey Jones put it so beautifully on Serious Eats,
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 rolled into spirals. Each one is baked in a muffin tin, and when the morning buns rise, they spill up and out of their little slots. Kept in close quarters, the bottom stays a bit doughy, like a sticky bun interior, while the top lifts into an appealingly flaky, cinnamon-speckled dome.
Legend (that being lore from a CakeSpy Shop customer Katie's friend) has it that this bit of sweet manna originated in the Midwest US, perhaps the result of French settlers trying to recreate a piece of home with the ingredients and supplies they had readily available? It is listed on the Wisconsin Food Hall of Fame, at any rate.
But regardless of where it came from, one thing is certain--these beautiful buns are just as tasty as they look, and if you see one at your local bakery, you should grab one. Of course, making a trek to Tartine for one based on the picture above wouldn't be out of the question, either (and while you're in the Bay Area, hit up La Farine, too!).