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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Preheat oven to 350 degrees.

  • 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.

  • 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.

Reviews (2)

112 Ratings
  • 5 star values: 31
  • 4 star values: 33
  • 3 star values: 32
  • 2 star values: 10
  • 1 star values: 6
Rating: 5 stars
My husband is vegan, so I had to tweak the yeast dough recipe a little. I've made both the Martha version for non-vegan friends and the modified one. Both delicious! I used the "put the dough in the fridge overnight" method with the Martha version. For the vegan ones, I heated my oven to 200 degrees, turned it off, and put the dough in to rise. I was really pleased with both results and will make these again.
Rating: 4 stars
This recipe produces a gourmet bakery product. It has a wonderful texture and amazing buttery sweet taste. I recommend it!