A new take on the traditional cinnamon rolls and buns. Delicious results!
CINNAMON BUBBLE BUNS
Reference: "Baking For All Occasions", Flo Braker.
Reference: "Baking For All Occasions", Flo Braker.
Prep: 1 hour or so in total, but feels like forever. Bake: about 22 minutes
Oven: 350°F Rise: 1 hour, 40 minutes total
Note: The recipe originally calls for vanilla glaze frosting at the end, but I figured I was already pushing it as far as carbs and sugar goes. If, however, you want her recipe and instructions for the glaze, drop me a line. :)
Sour Cream Yeast Dough:
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup warm water (100 to 110° F)
3 tablespoons unsalted butter, melted and cooled
2/3 cup sour cream
3 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus 1-2 tablespoons for kneading
1/2 teaspoon salt
1/4 teaspoon baking soda
Cinnamon-Sugar Coating:
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
1. Sprinkle the yeast over the water in the bowl of a stand mixer; set aside for 5 -10 minutes until bubbly. Funny trick - blowing your breath on yeast will help it do its yeasty magic. Note: I never want to utter the phrase "yeasty magic" ever, ever again.
2. Add the butter, sour cream, sugar, egg and vanilla to the yeast mixture and stir to combine with a rubber spatula. Attach the bowl to the mixer and fit the mixer with the paddle attachment. Beat in 2 cups of the flour, the salt and the baking soda on medium-low speed until incorporated, 30 to 45 seconds. Add the remaining 1/2 cup of flour and beat until smooth, moderately soft dough forms. This part is cool, in that you think, "Oh no, the flour is sticking to the sides!" Just wait and watch, kemosabe -- the dough will cling to every bit of the flour.
3. Turn the dough out onto a lightly floured work surface and knead until smooth and satiny, about 3 minutes. Now, here's the part in the recipe I goofed on yet seemed to still have delicious results, GO FIGURE. She says the dough will be sticky, yet you must only use 1-2 tablespoons of flour whilst kneading. I can tell you in all fairness that this could be crazy talk. Sure, it probably makes it Level 10 Baking Awesome, but Flo's recipes are a little bit perfectionist and I'm more the whole "Let's see what happens!" chaotic neutral kinda person. *cough* moving on, now.
4. Place the dough in a medium-sized bowl, cover tightly with plastic wrap and let rise in a warm place (at least 70° F) until doubled in size, about 1 hour. The dough is ready when a finger pressed gently into it leaves an indentation. Meanwhile, prepare the pan and make the Cinnamon-Sugar Coating when the rise time is almost up for you.
5. Center a rack in the oven and preheat the oven to 350° F. Lightly coat a 12-cup standard muffin pan with nonstick spray, then flour the cups, tapping out the excess flour. This is a handy step that will keep them from crapping out a bit and coming out of the pan easily later, so do it. It doesn't have to be perfect.
6. In a small bowl, stir together the sugar and cinnamon; set nearby. Place the melted butter in a small, shallow dish.
7. To shape the buns, gently punch the dough down to deflate it. Form it into a long cylinder (I rolled it out gently on my floured work surface with my hands until it resembled a long sausage), and divide it into 12 equal portions. This part I should have gotten our my measuring tape for, but my results were still fine, albeit I had muffins that were different sizes. No biggie. Using kitchen scissors, a small metal spatula, or a big-@$$ kitchen knife like I did -- have you ever tried to walk across a room with a large knife and NOT looked like a psycho? No one can do this -- divide each portion into 6 equal pieces, and then shape each piece into a ball by rubbing it between your palms.
8. One at a time, roll the balls first in the butter and then in the cinnamon sugar. Arrange 5 balls next to one another in a circle in the bottom of each prepared muffin cup and then, using a fingertip, poke the sixth ball down slightly in the center. Repeat with the remaining 11 dough portions. Loosely cover the buns with plastic wrap an set them aside in a warm place (about 70° F) until puffy and doubled in volume, about 40 minutes. The dough is ready to bake when a finger gently pressed into it leaves an indentation.
9. Bake the buns until golden, 20 - 22 minutes. Transfer the pan to a wire rack and let cool for 5 to 8 minutes. Then tilt the pan and gently tap it on a counter to release the buns. If necessary, slip a knife blade between the pans and the bun to release. Transfer the buns to a wire rack. Me, I was able to pluck 'em right out of the pan with my fingers when they cooled and I KNOW I'm not special. ;) So I'm sure you won't have to do all that.
Currently listening: Jace Everett - "Bad Things"
Oven: 350°F Rise: 1 hour, 40 minutes total
Note: The recipe originally calls for vanilla glaze frosting at the end, but I figured I was already pushing it as far as carbs and sugar goes. If, however, you want her recipe and instructions for the glaze, drop me a line. :)
Sour Cream Yeast Dough:
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup warm water (100 to 110° F)
3 tablespoons unsalted butter, melted and cooled
2/3 cup sour cream
3 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus 1-2 tablespoons for kneading
1/2 teaspoon salt
1/4 teaspoon baking soda
Cinnamon-Sugar Coating:
1/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
1. Sprinkle the yeast over the water in the bowl of a stand mixer; set aside for 5 -10 minutes until bubbly. Funny trick - blowing your breath on yeast will help it do its yeasty magic. Note: I never want to utter the phrase "yeasty magic" ever, ever again.
2. Add the butter, sour cream, sugar, egg and vanilla to the yeast mixture and stir to combine with a rubber spatula. Attach the bowl to the mixer and fit the mixer with the paddle attachment. Beat in 2 cups of the flour, the salt and the baking soda on medium-low speed until incorporated, 30 to 45 seconds. Add the remaining 1/2 cup of flour and beat until smooth, moderately soft dough forms. This part is cool, in that you think, "Oh no, the flour is sticking to the sides!" Just wait and watch, kemosabe -- the dough will cling to every bit of the flour.
3. Turn the dough out onto a lightly floured work surface and knead until smooth and satiny, about 3 minutes. Now, here's the part in the recipe I goofed on yet seemed to still have delicious results, GO FIGURE. She says the dough will be sticky, yet you must only use 1-2 tablespoons of flour whilst kneading. I can tell you in all fairness that this could be crazy talk. Sure, it probably makes it Level 10 Baking Awesome, but Flo's recipes are a little bit perfectionist and I'm more the whole "Let's see what happens!" chaotic neutral kinda person. *cough* moving on, now.
4. Place the dough in a medium-sized bowl, cover tightly with plastic wrap and let rise in a warm place (at least 70° F) until doubled in size, about 1 hour. The dough is ready when a finger pressed gently into it leaves an indentation. Meanwhile, prepare the pan and make the Cinnamon-Sugar Coating when the rise time is almost up for you.
5. Center a rack in the oven and preheat the oven to 350° F. Lightly coat a 12-cup standard muffin pan with nonstick spray, then flour the cups, tapping out the excess flour. This is a handy step that will keep them from crapping out a bit and coming out of the pan easily later, so do it. It doesn't have to be perfect.
6. In a small bowl, stir together the sugar and cinnamon; set nearby. Place the melted butter in a small, shallow dish.
7. To shape the buns, gently punch the dough down to deflate it. Form it into a long cylinder (I rolled it out gently on my floured work surface with my hands until it resembled a long sausage), and divide it into 12 equal portions. This part I should have gotten our my measuring tape for, but my results were still fine, albeit I had muffins that were different sizes. No biggie. Using kitchen scissors, a small metal spatula, or a big-@$$ kitchen knife like I did -- have you ever tried to walk across a room with a large knife and NOT looked like a psycho? No one can do this -- divide each portion into 6 equal pieces, and then shape each piece into a ball by rubbing it between your palms.
8. One at a time, roll the balls first in the butter and then in the cinnamon sugar. Arrange 5 balls next to one another in a circle in the bottom of each prepared muffin cup and then, using a fingertip, poke the sixth ball down slightly in the center. Repeat with the remaining 11 dough portions. Loosely cover the buns with plastic wrap an set them aside in a warm place (about 70° F) until puffy and doubled in volume, about 40 minutes. The dough is ready to bake when a finger gently pressed into it leaves an indentation.
9. Bake the buns until golden, 20 - 22 minutes. Transfer the pan to a wire rack and let cool for 5 to 8 minutes. Then tilt the pan and gently tap it on a counter to release the buns. If necessary, slip a knife blade between the pans and the bun to release. Transfer the buns to a wire rack. Me, I was able to pluck 'em right out of the pan with my fingers when they cooled and I KNOW I'm not special. ;) So I'm sure you won't have to do all that.
Currently listening: Jace Everett - "Bad Things"
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