Cinnamon Bubble Buns

这面包其实就是平时我们吃的Cinnamon bun，只是换了一个造型。。从FamilyFun的杂志看到的，面包真的很松软，而且吃时可以一小个一小个的吃，我们都很喜欢。。做这个面包时，还出动了我们一家三口，妈妈开始分割大面团，我们的小帮手负责将小面团搓圆，爸爸则将分割的面团再分成六个小面团来组成一个面包。。算是很不错的亲子活动：）




我们自己吃的，我就把glaze那层给省略了，反正我们也不想吃得那么甜。。我就懒得翻译那么长的食谱，就只把英文食谱放上。。


(adapted from Familiy Fun April 2011)

Cinnamon Bubble Buns

For the dough:

1 package active dry yeast (2 1/4 tsp)
1/4 cup warm water
3 tbsl unsalted butter, melted
2/3 cup sour cream
3 tbsp sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups all-purpose flour, plus more for kneading
1/2 tsp salt
1/4 tsp baking soda


For the cinnamon-sugar coating:

2/3 cup packed light brown sugar
2 tsp cinnamon
6 tbsp unsalted butter, melted


For the vanilla glaze:


1 1/4 cups powdered sugar
1 tbsp unsalted butter, melted
1 tbsp milk
1 tsp vanilla extract


1. In a large mixing bowl, sprinkled 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.

2. Beat in 2 cups of the flour, the salt, and the baking soda until combined.

3. Add the remaining 1/2 cup flour and continue mixing until a smooth, soft dough forms.

4. Turn the dough out onto a lightly flour surface 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.

5. Lightly grease a 12-cup muffin pan, then flour the cups and tap out the excess.

6. In a small bowl, blend the sugar and cinnamon for the coating. Place the melted butter in a small dish and set aside.

7. 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.

8. 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 a 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 350F.

9. 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.


10. 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.