If you are not familiar with the morning bun pastry, just think about a croissant and a cinnamon roll coming together. It has the flakiness of a croissant and the flavor of a cinnamon roll. It is light in texture and heavy in flavor. In this class, I will guide you through the entire process of mixing and shaping the buns. Since these buns are preferably eaten warm, we will put the shaped buns into the refrigerator for an overnight fermentation and let science fill the buns with flavor while we sleep. Then when you are ready to have the buns on Saturday on your schedule, you will take them out of the refrigerator and allow them to warm up while you are getting the oven ready. Then all you need to do is bake them for 50 minutes. They are a terrific way to start your weekend!