Cinnamon Sugar Morning Buns
Makes 14 to 18 buns
  • ½ cup (113 grams) unsalted butter, melted and divided
  • ⅓ cup (67 grams) granulated sugar, plus more for dusting
  • Danish Dough (recipe follows)
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 2 tablespoons (12 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ⅔ cup (75 grams) chopped pecans
  • Desired sugar (see Shake Up Your Sugar for recipes)
  1. Brush muffin cups with 2 tablespoons (28 grams) melted butter. Dust with granulated sugar, tapping out excess.
  2. Freeze Danish Dough for 15 to 30 minutes. On a lightly floured surface, roll dough into an 18x12-inch rectangle.
  3. In a medium bowl, combine brown sugar, granulated sugar, cinnamon, and salt.
  4. Using a pastry brush, brush remaining ¼ cup plus 2 tablespoons (85 grams) melted butter onto dough. Sprinkle cinnamon sugar mixture over butter, leaving a ½-inch border along one long edge. Top with pecans. Starting at long side oposite border, roll up dough, jelly roll style. Trim edges, if needed, and cut into 1-inch rolls. Place rolls, cut side up, in prepared muffin cups, gently pressing down until dough fills mold. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 45 to 60 minutes.
  5. Preheat oven to 375°F (190°C).
  6. Bake until golden brown and an instant-read thermometer inserted in center registers 210°F (99°C), 20 to 25 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pans until cool enough to handle, about 10 minutes. Remove from pans, and toss in desired sugar. Let cool completely on wire racks.
Recipe by Bake from Scratch at