Friday, September 16, 2011

Cinnamon Bubble Buns

I have been pondering a question for several days now.  It's a really important one.

Okay it's not THAT important but somedays if I had the answer then everyone in the world would be much happier I'm sure.

Here's my question:  what happens to children (especially girls) at school that makes them think when they get home from school they can be so dramatic, emotional, and completely overwrought.

I know in my head that it's because school is tiring and overwhelming for their tired little bodies....BUT do you seriously need to act like the world is over because I asked you to do your homework?

Most days we work through it and by dinnertime they are transformed back into their happy selves but other days it's a little too much.

When they ask WHY?!!? (in a very whiny, high pitched voice) for the 7th time do they have to put away their stuff they dropped in the middle of floor or WHY?!!? they can't watch 3 movies because they are so tired or WHY?!!? do they have to do their homework before playing outside with their friends I just about lose my mind.

I am just a tad bit frazzled by the time the hubby gets home and then it's a cold diet coke, some chocolate  and life is better.  Thank heavens it's not an everyday occurrence but because of it I am framing this sign I found on pinterest and putting in my house.
It's so true.

And it makes me feel better to bake.  One day after school I made these lovely ladies.  They remind me of pull-aparts my mom always made growing up.  These are a perfect size for kids, plus they have a glaze on top--even better.

Cinnamon Bubble Buns

2 1/4 tsp. active dry yeast
1/4 c. warm water
3 Tbsp. unsalted butter, melted
2/3 c. sour cream
3 Tbsp. sugar
1 large egg
1 tsp. vanilla extract
2 1/2 c. all-purpose flour, plus more for kneading
1/2 tsp. salt
1/4 tsp. baking soda
Cinnamon-sugar coating:
2/3 c. packed light brown sugar
2 tsp. cinnamon
6 Tbsp. unsalted butter, melted
Vanilla glaze:
1 1/4 c. 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. Add the remaining 1/2 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.

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

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

5. 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.

6. 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 350°.

7. 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. 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.  Enjoy!

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