When your morning buns are done, only one task remains: that crisp sugar coating to top it off. Take it to the next level with our fruity and spicy versions. Find our guide to flaky morning buns in our 2019 January/February issue! You can also roll your favorite cookies in these sugars or sprinkle some over a whipped cream-topped dessert for added color.
What we like with our Cinnamon Sugar Morning Buns:
Espresso Sugar
In the work bowl of a food processor, place 1 cup (200 grams) granulated sugar and 1 tablespoon (6 grams) espresso powder. Process until combined and uniform in color.
Cinnamon Sugar
Make it: In a small bowl, whisk together 1 cup (200 grams) granulated sugar and 1 tablespoon (6 grams) ground cinnamon.
Strawberry Sugar
Make it: In the work bowl of a food processor, place 1 cup (200 grams) granulated sugar and â…“ cup (6 grams) freeze-dried strawberries. Process until combined and uniform in color.
What we like with our Meyer Lemon Morning Buns
Ginger Sugar
Make it: In a small bowl, whisk together 1 cup (200 grams) granulated sugar and ¼ teaspoon ground ginger.
Meyer Lemon Sugar
Make it: In the work bowl of a food processor, place 1 cup (200 grams) granulated sugar and 2 tablespoons (6 grams) Meyer lemon zest (about 2 lemons). Process until combined and uniform in color.
Blueberry Sugar
Make it: In the work bowl of a food processor, place 1 cup (200 grams) granulated sugar and ¼ cup (8 grams) freeze-dried blueberries. Process until combined and uniform in color.
