In a bowl, mix together granulated sugar, brown sugar, cinnamon, and salt. Set aside.

Butter a 12-cup muffin tin generously with melted butter. Set aside.

On a floured surface, roll danish dough into a 12 x 18 inch (30 x 45 cm) rectangle.

Brush the dough with the softened butter. Make sure to use ALL the butter.

Sprinkle all the cinnamon-sugar mixture evenly over the dough, leaving a small, 1-inch (2 1/2cm) border on one narrow end unsprinkled.

Just like a cinnamon roll, starting with the widest side, gently roll up the dough into a log.

With a serrated knife, slice the roll into 10-12 equally-sized pieces and place, cut side up, in the muffin tin cups. (If you do 10 buns instead of 12 you get much bigger buns)

Cover the dough and let rise in a warm place until puffed, about 60 minutes. Tip: I preheat my oven for 2 minutes, then turn it off and place it in the tray of buns. This warmth gives them a great environment to proof well.

At the end of the rise time, preheat the oven to 375°F (190°C).

Uncover the dough and bake until golden brown, about 20-25 minutes. You might notice some melted butter around your rolls and that is ok, don't worry. That will bake into the buns and just make an incredible, buttery dough.

Let cool in the tin for 10 minutes before removing to a wire rack to cool completely.

These buns are best the day they are made, but you can store any leftovers in an airtight container at room temperature overnight or in the refrigerator for up to 3 days. Rewarm in the microwave or in a 300°F (150°C) oven for 10 minutes.