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Tuesday, August 2, 2011

Cinnamon Bubble Buns

This project is a bit more time consuming--you have to wait for the dough to rise, but it is well worth it--These are scrumptious!  And your little one can practice rolling small balls of dough--each bun is made up of 6 balls--when baked, they pull apart, similar to monkey bread. It's a morning well spent!


1 package active dry yeast
¼ cup warm water
3 tablespoons unsalted butter, melted
2/3 cup sour cream
3 tablespoons sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups flour, plus more for kneading
½ teaspoon salt
¼ teaspoon baking soda

For the cinnamon-sugar coating

1/3 cup packed light brown sugar
1 teaspoon cinnamon
3 tablespoons unsalted butter, melted

For the vanilla glaze

1 ¾ cups powdered sugar
1 tablespoon unsalted butter, melted
1 tablespoon milk, preferably whole
1 teaspoon vanilla extract

1.   Start by making the dough.  In a large mixing bowl, sprinkle the yeast over the water and let it stand until bubbly, 5 to 10 minutes.  Stir in the butter, sour cream, sugar, egg, and vanilla.  Beat in 2 cups of the flour, the salt, and the baking soda until incorporated.  Add the remaining ½ cup flour and continue mixing until a smooth, soft dough forms.
2.   Turn the dough out onto a lightly floured surface (reserve the mixing bowl) and knead it until smooth, about 3 minutes.  As you work, add more flour if the dough is sticky (do not exceed 2 tablespoons).  Place the dough back in the mixing bowl and cover the bowl with plastic wrap.  Let the dough rise in a warm place until it has doubled in size, about 1 hour.
3.   Lightly coat a 12-cup muffin pan with nonstick spray or butter, then flour the cups and tap out the excess.
4.   In a small bowl, blend the sugar and cinnamon for the coating.  Place the melted butter in a small, shallow dish.
5.   Gently punch down the dough to deflate it.  Form it into a long cylinder and divide it into 12 equal portions.
6.   Using kitchen scissors or a dough scraper, divide each portion into 6 equal pieces, then roll each piece into a ball. (using 3 bigger balls also works well)
7.   To make a bun, coat six balls with melted butter, then roll them in the cinnamon-sugar mixture.  Arrange five of the balls in the bottom of a prepared muffin cup.  With your fingertip, make a small well and press the sixth ball in the center.  Repeat with the remaining dough.  Loosely cover the buns with plastic wrap and let them rise in a warm place until they’re puffy and have doubled in size, about 40 minutes.  Heat the oven to 350.
8.   Bake the buns on the center rack until golden, 20 to 22 minutes.  Transfer the pan to a wire rack placed over a sheet of waxed paper or aluminum foil to cool for 5-8 minutes, then tilt the pan and gently tap it on a work surface to release the buns.  If needed, a knife can be used to release them from the pan.  Place the buns on the wire rack.
9.     In a small bowl, combine the ingredients for the glaze and stir until it’s smooth.  If needed, thin the glaze by adding water 1 teaspoon at a time.  Brush each bun with the glaze.  Serve immediately or at room temperature.

From Family Fun Magazine, April 2011

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