Reviews (2)
Add Rating & Review
112 Ratings
5 star values:
31
4 star values:
33
3 star values:
32
2 star values:
10
1 star values:
6
Martha Stewart Member
Rating: 5 stars
02/04/2018
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.
Martha Stewart Member
Rating: 4 stars
04/18/2011
This recipe produces a gourmet bakery product. It has a wonderful texture and amazing buttery sweet taste. I recommend it!
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 sugar buns
mb_1011_sugar_buns.jpg
Ingredients
Ingredient Checklist
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
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 sugar buns
mb_1011_sugar_buns.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 sugar buns
Recipe Summary
Yield: Makes 12 sugar buns
Yield: Makes 12 sugar buns
Makes 12 sugar buns
mb_1011_sugar_buns.jpg
mb_1011_sugar_buns.jpg
Ingredients
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
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)
Add Rating & Review
112 Ratings
5 star values:
31
4 star values:
33
3 star values:
32
2 star values:
10
1 star values:
6
Martha Stewart Member
Rating: 5 stars
02/04/2018
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.
Martha Stewart Member
Rating: 4 stars
04/18/2011
This recipe produces a gourmet bakery product. It has a wonderful texture and amazing buttery sweet taste. I recommend it!
Reviews (2)
Add Rating & Review
112 Ratings
5 star values:
31
4 star values:
33
3 star values:
32
2 star values:
10
1 star values:
6
Add Rating & Review
112 Ratings
5 star values:
31
4 star values:
33
3 star values:
32
2 star values:
10
1 star values:
6
112 Ratings
5 star values:
31
4 star values:
33
3 star values:
32
2 star values:
10
1 star values:
6
112 Ratings
5 star values:
31
4 star values:
33
3 star values:
32
2 star values:
10
1 star values:
6
- 5 star values:
- 31
- 4 star values:
- 33
- 3 star values:
- 32
- 2 star values:
- 10
- 1 star values:
- 6
Martha Stewart Member
Rating: 5 stars
02/04/2018
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.
Martha Stewart Member
Rating: 4 stars
04/18/2011
This recipe produces a gourmet bakery product. It has a wonderful texture and amazing buttery sweet taste. I recommend it!
Martha Stewart Member
Rating: 5 stars
02/04/2018
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: 5 stars
Rating: 4 stars
04/18/2011
This recipe produces a gourmet bakery product. It has a wonderful texture and amazing buttery sweet taste. I recommend it!
Rating: 4 stars
All Reviews for Sugar Buns
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sugar Buns
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
