It is October (already?) but for some reason, this cinnamon sugar bun reminds me of Christmas and snowy winter. It is like a magical bun that rises beautifully in the muffin pan. With a touch of cinnamon sugar coating, the bun looks even more festive and delightful. Definitely keep this recipe handy for the occasion!
Despite its name and resemblance, this cinnamon sugar bun is not as sweet as a regular cinnamon roll. I personally like the use of a muffin pan here, because it breaks that routine cycle for me as someone who loves to bake cinnamon roll in a baking pan. The topping is also much simpler, so it is a plus for time-saving! If anything, I can always adjust the sweetness by adding more when needed.
Preparing the dough ahead of time is also an option here. I usually make the dough and roll it into the pan on the day before. The next morning, I simply remove it from the fridge and set it on the kitchen counter for 1-2 hours before baking.
If you notice, this is the same dough recipe from my almond sweet roll. The filling is interchangeable here, so if you are a fan of almond, check out that recipe post and perhaps make an almond sugar bun instead. Why not, right?
Cinnamon Sugar Bun
- 120 g warm milk
- 4 g (1 tsp) granulated sugar for yeast
- 3 g (1 tsp) active dry yeast
- 260 g all-purpose flour
- 50 g granulated sugar
- 3 g (½ tsp) table salt
- 1 whole egg lightly beaten
- 37 g unsalted butter melted
Filling & Topping
- 50 g granulated sugar
- 3 g (½ tbsp) ground cinnamon
- 42 – 56 g unsalted butter melted
Make the dough
- Dilute 1 teaspoon of sugar into the warm milk (about 110°F/43°C). Sprinkle the yeast and let sit for 5 – 10 minutes until it is bubbly. If it is not bubbly, the yeast is no longer active and unfortunately cannot be used.
- In a bowl, combine flour, sugar, and salt. Pour the yeast mixture in. Add the egg and mix until it forms a ball.
- Add the melted butter. Mix until it is fully absorbed. Transfer onto a lightly floured surface.
- Knead the dough for 10 – 15 minutes. Round it into a ball once it turns smooth, elastic, and not tacky.
- Place the dough ball into a medium bowl and coat it with 1 teaspoon of vegetable oil. Cover the bowl with a damp cloth or a plastic wrap. Let sit for about 1 hour in a warm area until it doubles in size.
Make the filling / topping
- Stir together the cinnamon and sugar in a bowl. Set aside.
Shape the dough
- Transfer dough onto a work surface. Roll into a ¼-inch (0.6 cm) thick rectangle. Brush with melted butter throughout the surface. Then sprinkle enough cinnamon sugar filling evenly. Keep the leftover mixture as a topping later.
- From the long edge, roll the dough until the end to form a log. With a serrated bread knife, slice the log into 12 equal-sized pieces.
- Arrange in a lightly greased muffin tray. Cover with a damp cloth or a plastic wrap and let sit for 1 hour in a warm area to rise.
- Bake in a preheated oven at 350°F (180°C) for 20 – 25 minutes or until golden brown. Let cool on a cooling rack.
- Remove the sugar bun from the pan. Brush each top and side with melted butter, then sprinkle the cinnamon-sugar mixture to coat it evenly.