Cinnamon Bubble Buns
Hands-On Time: 1 hour
Total Time: 2 hours 20 minutes (includes rising)
1 package active dry yeast
1/4 cup warm water
3 Tbs unsalted butter, melted
2/3 c. sour cream
3 Tbs. sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups flour, plus more for kneading
1/2 tsp salt
1/4 tsp. baking soda
1/3 c. packed brown sugar
1 tsp. cinnamon
3 Tbs. unsalted butter, melted
1 1/4 c. confectioner's sugar
1 Tbs. unsalted butter, melted
1 Tbs. milk, preferably whole
1 tsp. vanilla extract
Step 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 1/2 cup flour and continue mixing until a smooth, soft dough forms.
Step 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*
Step 3: Lightly coat a 12-cup muffin pan with nonstick spray or butter, then flour the cups and tap out the excess.
Step 4: In a small bowl, blen the sugar and cinnamon for the coating. Place the melted butter in a small, shallow dish.
Step 5: Gently punch down the dough to deflate it. Form it into a long cylinder and divide it into 12 equal portions.
Step 6: Using kitchen scissors or a dough scraper, divide each portion into 6 equal pieces, then roll each piece into a ball.
Step 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 ina warm place until they're puffy and have doubled in size about 40 minutes. Heat the oven to 350.
Step 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 to 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
Step 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.
*Make it Ahead: To make the dough in advance, follow the directions through the kneading in step 2. Cover the dough with plastic wrap and refrigerate. Chilled dough should sit at room temperature for 1 hour before handling.