Sugar Buns Recipes

SUGAR BUNS

Steps:

• 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.

SUGAR BUNS

Steps:

• Line a large rimmed baking sheet with parchment paper; set aside. On a lightly floured work surface, roll out dough to a 15-by-12-inch rectangle, about 3/8 inch thick. Using a ruler and pizza wheel or pastry cutter, cut dough into twenty 3-inch squares.
• Transfer the Pastry Cream to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Pipe 1 tablespoon into the center of each square. Brush the edges of each square with the beaten egg. Gather the edges around Pastry Cream, pinching the seams together, making sure the bun is completely sealed.
• On a piece of parchment paper, gently roll each bun with floured hands, keeping it seam side down, to form a compact ball. Repeat with remaining dough. Place shaped balls, smooth side up, on the prepared sheet, about 3 inches apart. Cover with plastic wrap, and let rise in a warm spot until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 400°F.
• Brush gently with the beaten egg. Bake, rotating sheet halfway through, until buns are golden brown, 25 to 30 minutes. Transfer to a wire rack to cool completely.
• Brush the butter over the top of the buns. Place sugar in a wide bowl; dip buttered side of buns into sugar to coat. Serve at room temperature. These buns are best eaten the day they are made.
• A dollop of Pastry Cream is piped into the center of each dough square. The corners of the dough are pinched together to seal in the cream.
• The filled dough balls are rolled gently back and forth to seal the seam.