Sugar Buns

Direction :

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.