This month Shelley from C Mom Cook challenged us to make Cinnamon Rolls, a North American treat.
I am not a fan of Cinnamon. So I decided to make Sugar Buns -Martha Stewart’s recipe with no cinnamon-. These Sugar Buns are delicious, when they are warm.
The Yeast Dough is easy to prepare. It’s the perfect dough to make Sugar Buns, Sticky Buns, and Monkey Bread.
I filled the dough with white and brown sugar.
You can refrigerate the dough overnight and make your Sugar Buns for Breakfast. Wow! Imagine how it smells so good in your kitchen when your family or guests wake up. Imagine how these warm Sugar Buns are best when they’re still warm from the oven.
- 2 packages active dry yeast (1 tablespoon plus 2 teaspoons)
- 1/4 cup warm water (100 to 110 degree F.)
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/4 cup sugar
- 2 large egg yolks
- 1 teaspoon white vinegar
- 1/2 teaspoon pure vanilla extract
- 1/3 cup sour cream
- 1 2/3 cups all-purpose flour, plus more for work surface
- 1 cup bread flour
- 1 teaspoon salt
- In a small bowl, mix together yeast and warm water; set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar on medium speed, scraping down sides of bowl with a spatula as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
- Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
- In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from sides of the bowl and just begins to form a ball.
- Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size about 3 to 4 hours, or refrigerate overnight.
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tins
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- flour, for rolling
- 1 3/4 pounds Yeast Dough room temperature
- Generously grease one 12-cup muffin tin with softened butter. Set aside. In medium bowl, combine sugar and salt, and mix until well blended. Set aside.
- Turn yeast dough out onto a lightly floured surface and roll into an 18-by-10-inch rectangle. Brush dough with 2 tablespoons unslated butter and liberally sprinkle with on-third of the 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-sectionnal 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 degree F.
- 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 liberrally with melted butter and gently roll in remaining sugar mixture.
Serve warm 🙂