Lemon Sugar Crepes with Whipped Cream Cheese.
How about some serious color for your Friday?
I know I had tons of color yesterday, but I just can’t seem to get enough of the NEON’s lately. I 100% blame the snow. UGH. Way too much snow going on over here for me.
No snow talk today though because I really just want to talk all about these lemon poppy-seed morning buns.
I feel like it’s Friday (ahh..cause it is!) and that really all we all need today is a quick chat, and then some seriously real buns baking in our ovens. And I do mean REAL buns, like not the baby kind, the carby delicious sweet kind. AKA the best kind!
So you know how there are cinnamon buns, and buns filled with things like butterscotch and walnuts? Well, these are sort of like those bun, but better. So much better.
Epic even, I mean, are you looking at the buns I am looking at? I wish you could have seen them up close and in person because these buns? Straight out of the oven? With that blueberry glaze and a spoonful of passionfruit?
These are not just any morning buns, these are like a croissant/bun hybrid. There are layers upon layers of flakey dough and INCREDIBLY, the best part? These buns are quick and easy! Well, relatively quick and easy compared to traditional morning buns.
For the dough, I used a recipe from one of my favorite bloggers, Mandy. Mandy writes the food blog Lady and Pups and if you guys have never visited her site, you should do so now. She has some of the most creative and delicious recipes, not to mention stunning photography. Clearly I think she is pretty awesome.
So using Mandy’s dough as a base, I made these semi-easy morning buns. Thinking they are picture perfect for the Easter table. Again, those colors!!
The filling is a delicious lemon poppy-seed sugar that gets spiked with a little cinnamon and a little vanilla. It’s everything you could ever want in a spring morning bun.
But you know, I didn’t stop there because you know how I just can’t stop myself from building upon flavors (gotta have it all!). I added a meyer lemon blueberry glaze and then topped it with some passionfruit, which by the way, may just be my new favorite fruit. Before a month or so ago, I had never even had a passionfruit before. It’s one of those fruits that’ s not easily available to me, so I just never tried it, but then I pretty much demanded that Whole Foods find me some because I was bored and needed something new. Thankfully they where awesome and managed to get their hands on passionfruit. I clearly bought an entire case… and then proceeded to eat them all within like three days. Passionfruit is so good. Seriously.
Somehow I managed to save some for these buns though. Yeah!!
Also, how many times do you think I have used the word buns throughout this post thus far. I would count, but there have been way too many for my tired brain to even begin to compute. Let’s just say there’s been a lot, and I should probably stop saying the word buns. It’s beginning to feel weird.
Anyway, I feel like there are a lot of things that make these so delicious. One, the butter, there is a whole 2 1/2 sticks. So 2 1/4 cups and 20 tablespoons butter. Yup.
BUTTAHH. Got to love it.
Two, that sweet lemony, cinnamon sugar and poppy-seed filling. I mean, do I even need to explain why? Didn’t think so.
And three, that glaze. Not only is the color insanely awesome (like how is it that it turned out to be so pink??), but the taste is perfect. Then add the passionfruit… well, yeah, heaven on a spring morning! Another cheesy line (what’s with me this week?), but so true.
I will not lie that they take a little bit of prep work, but I promise they are way easier than the long recipe below may lead you to believe. Don’t let anything steer you away from making these. Really don’t.
Plus, with Easter coming up, hopefully you’ll have a little extra time to make something fun like these. And if you ‘re entertaining? Trust me, your guests will love you for these!
Make um. Eat um. Love um.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
But really, those layers?!?! Aren’t they insane???
Do these keep it do they need to be eaten right away?
HI Sarah! These will keep for up to 3 days, but are best enjoy within the 1st day or 2. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Where do you find passionfruit in Colorado??!! I so need to try these. Thank you!
I found mine at whole foods, but I do not think they have them anymore. SORRY!
Just wanted to say I made these buns 2 weeks ago and they were absolutely delightful! A lot of work, but oh, so worth it! Thank you so much, Tieghan! I’m making them again soon!
These look AMAZING and I’m making them right now! 1 question: the recipe only uses ¼ teaspoon and it never says to incorporate the other 3 teaspoons. What should I do?
so sorry about that. I fixed the recipe, but you add the remaining yeast with the flour mix. Let me know if you have any other questions.
Going to give this a try
Gorgeous! Butter definitely makes everything yummy 🙂
These look amazing and the color is phenomenal. I think you just changed what I am making for Easter morning 🙂 My toddler is going to LOVE these! Thank you for sharing the beautiful photos, stories, and recipes.
That color!! And I love the poppy seeds!
That glaze is just the best, I love these buns!
Wow – the color of that glaze is almost obscenely vibrant! So gorgeous. These buns are practically a work of art!