April 9, 2011
Are you feeling neglected? I think my kitchenaid mixer is. My blogging neglect had a good reason though…I promise. I kinda-sorta got the itch to redecorate my kitchen at the last minute. My house has very little light (a constant headache in my photo taking world); add to the mix the dark colors that my walls were painted, and you get the idea – dark and gloomy. I wanted bright and cheery. I wanted wake-you-up-make-you-feel-good-put-a-sparkle-in–your-smile colors.
So I embarked on a journey. A journey filled with numerous trips to the paint store, a selection of what I thought was the perfect color, and a realization that is was NOT the perfect color.
This led to another trip to the paint store, another paint color selection, and repainting the walls – again. Did I mention my husband had the patience of a saint?
My kitchen walls are finally done, and I love the final color. Now we’re tackling the living room today. Don’t worry – I picked up THREE paint sample jars to make sure we (when I say we, I really mean my husband) get the color right the first time.
To reward my husband for his patience and hard work, I made these Cinnamon Bubble Buns for him this morning. A miniature version of monkey bread, made in muffin tins. They are delicious and just the right size.
Cinnamon Bubble Buns
(Prep: 1 hour 45 min; Bake: 20 min; Yield: 12 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
- 2/3 cup packed light brown sugar
- 2 tsp cinnamon
- 6 tbsp unsalted butter, melted
- 1 1/4 cups powdered sugar
- 1 tbsp unsalted butter, melted
- 1 tbsp milk
- 1 tsp vanilla extract
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 (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.
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 (be generous with the 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.
(adapted from Familiy Fun April 2011)