Activate the yeast

• Pour 3/4 cup plus 2 tablespoons of warm water into a bowl.
• Add 1/4 cup of sugar and 1 teaspoon of active dry yeast.
• Stir to dissolve the sugar.
• Let it sit for about 10 minutes until foamy.

Make the dough

• Add 2 1/2 cups of flour and 1 teaspoon of salt to the foamy yeast mixture.
• Knead until the dough comes together.
• Add 2 tablespoons of room temperature butter and knead until soft and supple, about 7 minutes.
• Let the dough rest.

Make the cinnamon sugar

• Mix 1/4 cup of sugar with about 2 teaspoons of cinnamon.
• Combine well with your fingers.

Make the caramel

• Melt 1/4 cup of butter in a saucepan.
• Add 1/3 cup of brown sugar and mix with the butter until it looks like caramel.
• Add a little more brown sugar if it feels too wet.
• Add a pinch of salt for a salted caramel.
• Pour the caramel into the bottom of the pan.

Roll out and fill the dough

• Dust a surface with flour and roll the dough out into a 9 by 9 inch square.
• Brush the dough with the melted butter.
• Spread the cinnamon sugar on top and tap it in so it absorbs into the butter.

Cut and roll the strips

• Trim the edges of the dough.
• Divide the dough into thirds, then cut into 9 strips.
• Roll each strip up to form the buns.
• Place the buns in the pan on top of the caramel.

Let the buns rise

• Cover the buns and let them puff up until doubled in size.
• You can also put them in the fridge overnight and let them rise in the morning, about 1 to 1 1/2 hours.

Bake

• Preheat the oven to 375°F (190°C).
• Bake the buns for 22 to 27 minutes until puffy and golden brown.
• Take them out of the oven.

Flip and serve

• Let the buns cool slightly.
• Using two tea towels, grab the pan handles and flip the buns out onto a plate while everything is still soft and hot.
• Serve warm.