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Made with buttery croissant dough and veined with swirls of sugar and cinnamon, the morning bun first got popular in the San Francisco Bay area in the mid 20-aughts. Some reports say it originated in Wisconsin and traveled west; by 2010 it had become so common that it was part of the regular lineup on Starbuck’s pastry shelf. It is made in a muffin tin, giving it a dual personality, the stump compressed and rich like a farmland sweet roll with perhaps a thin web of caramel crispness like a chewy trivet all around the bottom, its top as light and flaky as a croissant.