Every time I go to Chicago for work lately, I’ve stayed at The Godfrey for convenience, and had a lovely run along the River Walk in the early morning. Then, as a reward, I’ve stopped at Beatrix and gotten the biggest latte they have a morning bun.
Their morning buns are an inspiration, like a cinnamon roll’s way cooler cousin…dough that’s slightly sweet with some lamination and a hint of orange zest, a cinnamon-sugar filling that’s positively gooey inside, and some sugar on the outside. No frosting, nothing overly sickly. Perfection.
So I’ve been lingering on this particular recipe on Pinterest lately, since it ticks the same flavor boxes as my beloved morning buns. I finally decided to tackle it a couple weeks ago and was SO happy I did!
One of the biggest changes I made was adding orange zest into the dough itself, versus just in the glaze. That slight hint of orange in the dough with a subtle cinnamon-sugar filling is just sublime. Additionally, I adapted the glaze by eliminating the butter and decreasing the amount quite a bit. I think the changes work SUPER well and make it a little less sweet, which is more my style.
I’d also recommend not being daunted by the number of steps in the recipe. It’s not a difficult recipe, and other than braiding the split layered dough ropes (it’s a bit messy!), it’s totally doable as long as you have the time. Don’t rush it and it’ll be a breeze!