Hier geht's zur deutschen Version dieses Posts If you undertake the (highly rewarding!) task to make croissants , you might wonder what to do with all that delicious, buttery dough - if you have just two people to feed (like me). It's not worth the effort to make smaller amounts, but croissants are best enjoyed the same day, and laminated dough doesn't like long hibernation in the freezer. Fortunately, Standard Baking Co. (" Pastries ") has more suggestions for the use of laminated dough: morning buns (aka sticky buns): flaky cinnamon rolls with caramelized walnuts. Sticky buns, very popular in the US, are the great-grandchildren of the good old German Zimtschnecke (= "cinnamon snail"), brought by immigrants to Pennsylvania in the 18th century. With or without nuts - true to their name, these sweet little rolls are finger-licking good! These buns are finger-licking good! When I make croissants, I always separately freeze a third of the prepared