Mini Blueberry-Ginger breakfast

buns

HANDS-ON TIME

15 MIN

TOTAL TIME

50 MIN

Makes 12 mini buns

Keep these adorable pastries on hand to serve surprise visitors, reward your kids, and treat yo’self. The recipe is easy because all you need are a few pantry staples, and brilliant because the sugars at the bottom of the muffin cups become crunchy and caramelized. I like to sprinkle a few dried blueberries on the pastry before rolling it up, but chopped dried cranberries work well, too, or feel free to skip the fruit altogether.

• Buns
• 2 tablespoons cold unsalted butter, cut into 12 cubes
• All-purpose flour, for dusting
• 1 (8-ounce) sheet frozen puff pastry, thawed
• ⅓ cup blueberry preserves
• ¼ cup dried blueberries or chopped dried cranberries
• 2 tablespoons packed light brown sugar
• ¾ teaspoon ground ginger
• Icing
• ½ cup confectioners’ sugar
• 1 tablespoon unsalted butter, melted
• ¼ teaspoon ground ginger
• Pinch of kosher salt

Make the buns Preheat the oven to 325°F. Divide the cubed butter evenly among the cups of a 12-cup muffin pan.

On a lightly floured work surface, unfold the sheet of puff pastry and roll it out to a 12-inch-long rectangle. Using a small offset spatula, spread the blueberry preserves evenly over the puff pastry, leaving a ½-inch border. Sprinkle the dried blueberries, brown sugar, and ginger evenly on top. Loosely roll up the puff pastry to form a log. Using a sharp knife, cut off ½ inch from each end of the log and then cut the log crosswise into 12 even buns. Transfer the buns cut-side down to the prepared muffin pan.

Bake the buns for about 45 minutes, until puffed and golden. Let cool in the muffin pan for 5 minutes and then invert them onto a waxed paper–lined baking sheet to cool slightly.

Meanwhile, make the icing In a medium bowl, whisk together the confectioners’ sugar, melted butter, ginger, and salt until thick and smooth. Spread the icing on the warm buns and serve.