Food & Cooking Recipes Dessert & Treats Recipes Pastry Dessert Recipes Martha's Sugar Buns 3.7 (110) 2 Reviews They're the ultimate breakfast treat, and make a marvelous pairing with a cup of coffee anytime of the day. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 18, 2023 Rate PRINT Share Yield: 12 sugar buns Jump to recipe These breakfast treats taste as good as they look. Martha’s sugar buns are made with a yeasted dough enriched with sour cream and egg yolks. The dough is sprinkled with cinnamon sugar and rolled up. Then, it's cut into portions and each is fitted into the cup of a muffin tin, revealing its spiral shape. Once baked, the buns are rolled in more cinnamon sugar. They're best enjoyed still warm from the oven—and they usually go fast. 11 Christmas Breads You'll Want to Bake Throughout the Holiday Season Cook Mode (Keep screen awake) Ingredients ½ cup (1 stick) unsalted butter, room temperature, plus more for muffin tins 1 cup sugar 1 ½ teaspoons ground cinnamon ¼ teaspoon salt AP flour, for rolling 1 ¾ pounds Yeast Dough, room temperature Directions Prepare muffin pan; make cinnamon sugar: 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. Roll yeast dough, brush with butter, and sprinkle with cinnamon-sugar: 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. Roll dough into log and cut into pieces: 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 dough pieces in prepared pan and set aside to rise: 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 and bake buns: Preheat oven to 350°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. Cool buns; melt remaining butter: 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 tin, brush with butter and roll in cinnamon sugar: Remove buns from muffin tin. Brush liberally with melted butter and gently roll in remaining cinnamon-sugar mixture. Serve warm. Other Morning Bun Recipes to Try: Cinnamon-Sugar Ragamuffins Cinnamon-Sugar Knots Jam-Filled Croustades Martha’s Kouign Amann Swedish Cardamom Buns Originally appeared: Martha Bakes, Episode 1010, Martha Bakes, Episode 1010 Rate It PRINT