Instructions: Lightly coat a 3/4-cup-capacity muffin tin with melted butter. (Nancy recommends using large muffin tins (3/4-cup capacity) to allow the buns to properly rise; if you dont have oversize tins, cut the dough to a smaller size.) In a small bowl, combine brown sugar and 2 teaspoons cinnamon. Set aside.

On a lightly floured work surface, roll the dough into a 12- by 21-inch rectangle, 1/4-inch thick, flouring dough as necessary. Lift dough to help maintain a rectangular shape and even thickness. Trim edges straight, and brush off any excess flour.

With the long side parallel to the edge of your work surface, spread an even layer of the sugar mixture over the dough, leaving a 1 1/2-inch border along the bottom. Gently roll over the filling a few times with a rolling pin.

Fold the top edge of dough over about 1 inch. Roll dough inward, tucking it under with your thumbs as you work your way along the entire roll. Gently rock dough back and forth while tucking it under, keeping it taut and even. When finished, roll it back and forth a few times until sealed. Place roll seam-side down, and trim the ends, keeping it about 24 inches long.

Slice roll into twelve 2-inch-wide pieces. Working with one piece at a time, stretch the tail end (about a 1 1/2-inch piece) of each bun slightly until it covers the flat side of the coil. Place each bun tail-side down into prepared muffin tin. Set aside in a warm place to rise until almost doubled in size and spongy, 2 1/2 to 3 hours.

Adjust oven rack to the middle. Heat oven to 400 degrees. Transfer muffin tin to oven, and bake for 25 minutes.

In a small bowl, combine granulated sugar and remaining 1 teaspoon cinnamon. Remove buns from oven, and let cool, about 5 minutes. Roll buns in the cinnamon-sugar topping, generously coating them. Serve immediately.

This recipe yields 12 buns.

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