Cinnamon Bubble Buns

Good Wednesday Morning Foodie Favs! I cannot believe it is Wednesday already. It is Wednesday, right? I have been wrapped up in cooking and packing the last several days because of this move that I have somehow lost hours and now days. Today it stops. Today it has to stop because I still have packing to take care of. Can I tell you a secret? I am slightly excited that today is my last day of cooking for a little while because I have been going nonstop for such a long time preparing for this move. It’s also a joyous occasion because I want to get this apartment packed up and the kitchen is one of the biggest rooms standing in my way.

So in my cooking craze this weekend I was dabbling in all sorts of things. I was even baking – me, baking? It was pretty stressful. So do you all know those cinnamon rolls in a tube with the amazing frosting? They just happen to be one of my favorite things in the whole world. I used to eat them all of the time when I was younger. Heck, I used to eat them all of the time before I lost all of my weight. Now I am a little more obsessive with calories. That’s another story. Well, I was not going to run to the store to buy a little tube of cinnamon buns when I was frantic about using all of the food we have in this house. What could a foodie girl do? I will tell you – I made my OWN cinnamon rolls. Ohhh boy, they are amazing. I found an amazing recipe about a month ago for Cinnamon Bubble Buns. They are A-mazing!

Recipe Inspired by Sprinkled with Flour

Here is what you will need:

For the Dough

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

For the cinnamon-sugar coating

  • 1 cup packed brown sugar
  • 3 teaspoon cinnamon
  • 6 tablespoons unsalted butter, melted

For the Vanilla Glaze –  

  • 1 ¼ cup powdered sugar
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Directions:

  • In a large mixing bowl, sprinkle the yeast over the water and let it stand until bubbly, 10 minutes or so
  • Stir in the butter, sour cream, sugar, egg and vanilla
  • Beat in 2 cups of the flour, the salt, and the baking soda until combined
  • Add the remaining ½  cup flour and continue mixing until a smooth, soft dough forms
  • Turn the dough out onto a lightly floured surface and knead it until smooth, about 3 minutes
  • As you knead the dough, add more flour if the dough is sticky [no more than 2 or 3 tablespoons]
  • Return the dough back to a mixing bowl and cover with plastic wrap
  • Let the dough rise until it doubles in size, between 1 to 2 hours
  • Lightly crease a 12 cup muffin pan
  • In a small bowl blend the sugar and cinnamon for the coating

  • Place the melted butter in a small bowl and set aside
  • Gently punch own the dough to deflate it
  • Form it into a long cylinder and divide into 12 equal portions

  • Using a sharp knife, divide each of the 12 portions into 6 equal pieces, then roll each piece into a ball

  • To make a bun, dip six of the balls into the melted butter – be VERY generous!  - then roll them into the cinnamon-sugar mixture
  • Arrange five of the balls into the bottom of a muffin cup. With your fingertip, make a small well and press the sixth ball in the center

  • Repeat with the remaining dough balls
  • Preheat oven to 350 degrees F
  • Let little dough balls sit for about 20 minutes while the oven is preheating
  • Bake the buns on the center rack until golden, about 20 to 22 minutes

  • In a small bowl, combine the ingredients for the glaze and stir until smooth
  • If the glaze is too thick, you can add a little water or milk
  • Brush each bun with the glaze and EAT AWAY!!!

  • *Make sure you have milk!

These little sweet muffins were amazing. I loved them. I loved them so much that I had to let them go. Nick took them to work with him to share with his friends. Had they stayed in our home I would have gained 5 pounds. I am being serious – once you start eating them it becomes very difficult to stop.  

I know it looks like a lot of directions and that may turn some people off, but these are pretty easy to make. I will not lie, it takes a while to put this dish together but you could totally get your family involved; kids would love rolling the little pieces of dough into balls!

I hope you all give these a try!

Until Next Time,

Happy Cinnamon Bun Makin’