Lemon-Lavender Morning Buns

I wanted to try making something with Lavender, so this was my first attempt. It turned out well, this has a bit more lemon than i made to try and make it a bit more punchy. The puff pastry i recommend getting is the President Choice Butter Puff Pastry, It makes a huge difference.

[metaslider id=”7751″]

1 cup sugar
2 tsp fresh lemon zest
3/4 tsp dried culinary lavender
pinch of salt
2 sheets (16 oz) puff pastry, thawed and chilled
2 Tbsp unsalted butter, melted and sightly cooled


1.) Preheat oven to 400°F and grease two 12-cup standard muffin pans. Combine sugar, lemon zest, lavender, and salt in a food processor; blend for 1 minute until lavender is finely chopped. Sprinkle 2 tablespoons lemon-lavender sugar onto a large board. Unfold one sheet of puff pastry onto the board and press into the sugar with a rolling pin.

2.) Brush puff pastry with melted butter and sprinkle with 1/3 cup lemon-lavender sugar, pressing sugar into the pastry with a rolling pin. Roll up the dough tightly into a log; trim ends and score into 8 equal slices. Use a sharp knife or unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly).

3.) Place slices spiral side up in prepared muffin pan and sprinkle generously with lemon-lavender sugar. Chill in the freezer for 10 minutes. Repeat process with second puff pastry sheet.

4.) Bake for 25 minutes, until buns are golden. Immediately (and carefully!) loosen buns from muffin pans with a metal spatula or butter knife and place on cooling racks. Let cool for 20 minutes before serving. Store leftovers in an airtight container at room temperature.

More Recipes
Soft Cinnamon Sugar Pretzels