Soooo these cinnamon buns were one of the recipes I made that I hated the way the picture turned out (must. get. my. Canon. soon!), but I decided they were just TOO good not to post. I made them this past Sunday for a brunch I was having and I apologize as they are not the healthiest thing I’ve made, but sometimes a little indulging is a good thing! Plus you deserve it after a long week! (Least that’s my justification….hehe) I got this recipe from one of my favorite baking blogs Sprinkled With Flour and made it exactly the way she did so I take no credit! They’re really incredible and everyone enjoyed them! You could definitely substitute the sugar for Splenda sugar blend, but I wanted to try these the good ol’ fashioned sinful way ? For that reason I decided to leave out the nutritional information since…..well, let’s be real people, it’s not gonna be pretty! I promise I’ll have some healthy dishes to share this week to make up for these, but just enjoy them!
Cinnamon Bubble Buns Print Ingredients
- For the dough:
- 1 package active dry yeast (2¼ tsp)
- ¼ cup warm water
- 3 Tbsp. unsalted light butter, melted
- ⅔ cup low-fat sour cream
- 3 Tbsp. sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2½ cups all-purpose flour, plus more for kneading
- ½ tsp. salt
- ¼ tsp. baking soda
- For the cinnamon-sugar coating:
- ⅔ cup packed light brown sugar
- 2 tsp. cinnamon
- 6 Tbsp. unsalted light butter, melted
- For the vanilla glaze:
- 1¼ cups powdered sugar
- 1 Tbsp. unsalted light butter, melted
- 1 Tbsp. milk
- 1 tsp. vanilla extract
- 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, salt and 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 flour surface (keep your mixing bowl handy) and knead it until smooth, about 3 minutes. As you knead, add more flour if the dough is sticky, no more than 2 Tbsp. though. Place the dough back in the mixing bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
- Lightly grease a 12-cup muffin pan, then flour the cups and tap out the excess. In a small bowl, blend the sugar and cinnamon for the coating. Place the melted butter in a small dish and set aside. Gently punch down the dough to deflate it. Form it into a long cylinder and divide it into 12 equal portions. Using kitchen scissors or 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 in melted butter, then roll them in the cinnamon-sugar mixture. Arrange five of the balls in the bottom of the muffin cup. With your fingertip, make a small well and press the sixth ball in the center. Repeat with the remaining dough balls. Loosely cover the buns with plastic wrap and let them rise in a warm place until they’re puffy and double in size, about 40 minutes. Preheat oven to 350 degrees F.
- Bake the buns on the center rack until golden, about 20-22 minutes. Transfer the pan to a wire rack placed over a sheet of waxed paper or aluminum foil to cool for about 5 minutes. Now tilt the pan and gently tap it on the counter to release the buns. If needed, you can use a knife to release them from the pan. Place the buns on the wire rack.
- In a small bowl, combine the ingredients for the glaze and stir until smooth. If the glaze is too thick, you can thin it out by adding 1 tsp. water at a time. Brush each bun with the glaze. Serve immediately or at room temperature.