Do you want to know the cousin to cinnamon rolls, morning buns, sticky buns and any other breakfast bun? Homemade Sugar Buns!
These buns are made from a quick Danish dough recipe that I adapted from Nigella Lawson. Her Danish pastry dough can be used for sweet or savory pastries. It is chilled overnight or up to even a couple of days before being rolled out.
Once the dough is brought to room temperature, roll that bad boy out. Slather that browned butter on, roll it up, cut in equal portions and coat in a sugar mixture. This breakfast doesn’t get any more perfect that this!
I wish that I could tell you that I have some tie to these homemade Sugar buns, but I got nothing. Making recipes from scratch is my favorite thing to do. So I channeled my inner Danish side (come from a family of Swedes) and gave this recipe a whirl!
After all, any breakfast pastry rolled in a boat load of sugar has to be delish, right?
ingredients for homemade sugar buns
Alternatives for Danish Dough
Although I chose to make the danish dough from scratch, other alternatives for the dough are available. In addition, these options are much quicker if you want to make Sugar buns same day.
- Pizza Dough: one pound makes 12 buns
- Canned crescent rolls: 2 large cans for 12 buns
- Puff pastry: two sheets for 12 buns
- Store bought biscuit dough
Tips for successful Sugar Buns
Please follow these fail proof tips if you want to make the perfect homemade Sugar Buns.
- It is important to laminate the dough to create that flaky and buttery texture. This process can also be seen in my cronut recipe.
- If you don’t want to knead the dough with your hand, a food processor can also be used to combine all the ingredients.
- A larger or smaller muffin pan can be used, but baking times will be adjusted.
How to make homemade sugar buns
Quick Danish Dough
First, combine the warm water, milk, egg and almond extract. Whisk together both flours, salt, sugar and yeast into a larger mixing bowl. Scatter cubed butter over flour mixture. Using a pastry cutter, cut butter into mixture until it is evenly distributed and chunks are visible.
Second create a well in the center of the flour mixture and pour in milk mixture. Stir to combine everything together to create a messy like dough. Cover with plastic wrap and refrigerate overnight.
Third, bring dough to room temperature. On a lightly floured surface, roll out the dough into a 20×8 inch square. Fold the dough into thirds (like a letter). Then, turn the dough counter-clockwise 90 degrees so that the closed ends are on your left. Roll out the dough to a 20 inch square again, fold again, and turn. Repeat this entire process three times. Wrap the dough in cling wrap and put in fridge for twenty minutes before using.
Assembling and baking the sugar buns
First, prepare muffin tins and brush with browned butter in each cavity. Coat each tin with granulated sugar. Set aside.
Second, roll out dough on a lightly floured surface into a 20×8 inch rectangle. Brush the brown butter across all of the dough leaving a 1/2 inch border on the sides. Sprinkle and press in the sugar mixture.
Third, starting with the long side closest to you, roll the dough into a tight log. Once rolled, pinch the seam to seal. Turn the rolled dough onto its seams and cut into 12 equal portions. Place portions in muffin tin and set in a warm, draft free spot until doubled in size (45 minutes).
Preheat oven to 375 degrees. Bake the buns for about 20 minutes or until they are puffed and golden brown. Remove from oven and immediately turn buns onto baking sheet. Turn buns right side up, and when they are easy to handle roll them in sugar and shake off excess. Serve and enjoy!
Pastries to enjoy!
Homemade Sugar Buns
- Mixing bowls
- Measuring cups and spoons
- Standard Muffin tin
- Rolling pin
- Pastry cutter
- pastry brush
Quick Danish Dough
- ¼ cup warm water
- ½ cup milk room temperature
- 1 large egg room temperature, slightly beaten
- 2 drops almond extract
- 1½ cup all-purpose flour
- ¾ cup bread flour
- 2¼ tsp active dry yeast 1 packet
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter cubed and diced
- 6 tbsp unsalted butter browned and cooled
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 2 tbsp orange zest
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cardamon
- ⅛ tsp ground nutmeg
- pinch of salt
Quick Danish Dough
- In a small bowl, stir together the warm water, milk, egg and almond extract.
- In a large mixing bowl, whisk together both flours, sugar, salt and active dry yeast. Scatter the cubed butter across the flour mixture. With a pastry cutter, cut the butter into the dry mixture. Stop once butter is distributed and chunks are visible.
- In the center of the dough, make a well. Pour in the egg/milk mixture. Stir everything together to create a messy dough. It may be sticky and uneven, but don't worry. As long as all of the flour is combined, it is ready. Cover the bowl with plastic wrap and refrigerate overnight.
- Bring the dough to room temperature. Roll out on a lightly floured surface into a 20 inch square. Fold the dough in thirds (like a business letter). Turn the letter 90 degrees counter-clockwise so that the ends are at your left. Roll out again, fold, and turn. Repeat the process 3 more times (5 folds total). If dough gets sticky, chill in between. Wrap in plastic wrap and chill for 20 minutes before cutting.
- In a small bowl, combine both sugars, orange zest, spices and salt. Set aside.
- Using a pastry brush, brush each muffin tin with the browned butter (1-2 tbsp) total. Coat each tin with granulated sugar. Shake out the excess and set aside. Allow pastry dough to come to room temperature before rolling out.
- On a lightly floured work surface, roll out dough to an 8x20 inch rectangle. Brush the rest of the browned butter on the rectangle, only leaving about a ½ border along the sides. Sprinkle the sugar mixture over top of dough and lightly pat it down.
- Starting from the longest side closest to you, roll the dough into a tight log. Pinch the seam and seal. Turned the rolled dough onto its seam and cut out 12 equal portions.
- Place slices into prepared muffin tin. Set in a warm spot for about 45 minutes or until they have doubled in size.
- Preheat oven to 375°. Bake until the buns are slightly puffed up and golden brown (20 minutes). When they immediately come out of the oven, turn them onto a sheet pan and flip right side up. Once they are manageable to touch (5-7 minutes), roll each bun in granulated sugar. Coating completely and shaking off excess. Serve and enjoy!
fun fact of the day!
Sugar can cure a burnt tongue! Try that next time you singe those tastebuds!