Sugar Buns
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tins
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- AP flour, for rolling
- 1 3/4 pounds Yeast Dough, room temperature
- Step 1
Generously grease one 12-cup muffin tin with softened butter. Set aside. In medium bowl, combine sugar, cinnamon, and salt, and mix until well blended. Set aside.
Advertisement - Step 2
Turn yeast dough out onto a lightly floured work surface and roll into an 18-by-10-inch rectangle. Brush dough with 2 tablespoons unsalted butter and liberally sprinkle with one-third of the cinnamon-sugar mixture.
- Step 3
Beginning with the long side facing you, tightly roll dough away from you into a log; pinch edge of dough to seal. Cut dough crosswise into 1 1/2-inch pieces. Place each cross-sectional piece into prepared muffin cup and lightly cover with plastic wrap. Place muffin tins in warm place until buns double in size, about 45 to 60 minutes.
- Step 4
Preheat oven to 350 degrees.
- Step 5
Once dough has doubled in size, remove plastic wrap and place on middle rack in oven. Bake until golden and puffed, about 22 to 24 minutes.
- Step 6
Remove from oven and cool slightly on wire rack. In the meantime, melt the remaining 6 tablespoons butter in a small saucepan over medium-low heat. Remove buns from muffin tins. Brush liberally with melted butter and gently roll in remaining cinnamon-sugar mixture. Serve warm.
