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Clementine Breakfast Buns


Rate this recipe 1.5/5 (72 Votes)


  • 1/3 c lightly packed brown sugar
  • 2/3 c Bourbon Smoked Sugar
  • 2 tsp cardamom
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1/4 c pecans
  • 2 pastry sheets, thawed
  • 12 clementines
  • 1/2 tsp Bourbon Vanilla Extract
  • 1 stick of butter, melted
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Level of difficulty Average
Preparation time 25mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Heat oven to 375.

With a very sharp knife, cut the clementines in half and cut out the inside flesh, set aside.

In a small bowl, mix together both sugars, spices, salt, and pecans. Stir Bourbon Vanilla Sugar into the melted butter.

Roll out the thawed pastry sheets, and brush them with butter. Scoop almost all of the sugar mixture on the pastry sheet. Do not sprinkle the sugar on the last 1/2 inch of the pastry sheet. Tightly roll the pastry sheets.

Cut the pastry into 24 (12 per pastry sheet) rolls.

Place one roll into one half of a clementine. Top each roll with the remaining sugar. Cover the muffin pans with aluminum, and bake the rolls for about 20 minutes (you made need more time depending on how thick the rolls are).

When the rolls are done, scoop out the syrup at the bottom of the muffin tins, and drizzle it over the rolls. Garnish with the clementine flesh and enjoy while they are hot!


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