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Sugar Buns

These simple but fun sugar buns taste best when they're still warm from the oven.

  • yield: Makes 12 sugar buns

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Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Preheat oven to 350 degrees.

  5. 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.

  6. 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.

Source
Martha Bakes, Episode 1010

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Reviews (1)

  • 18 Apr, 2011

    This recipe produces a gourmet bakery product. It has a wonderful texture and amazing buttery sweet taste. I recommend it!