Thursday, October 13, 2011

Cinnamon Pumpkin Bubble Buns

Here is a fun twist on Cinnamon Rolls... Cinnamon Bubble Buns! This recipe has a subtle hint of Pumpkin in it which is of course fun for the season, and they are absolutely delicious! Found this fun recipe at Kirbie's Cravings

- 1 package active dry yeast
- 1/4 cup warm water
- 3 tbls butter, melted
- 1/2 cup sour cream
- 1/2 cup pumpkin puree
- 3 tbls sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 1/2 + Flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 6 tbls butter, melted
- 1 cup packed brown sugar
- 3 tsp cinnamon
-  1 cup powdered sugar
- 2 tbls milk
- 1 tsp vanilla

Place water in bowl of a stand mixer and sprinkle yeast over water. Let stand until bubbly, 5-10 minutes. While waiting, in separate bowl, melt butter and add sour cream, sugar, egg, pumpkin and vanilla. After yeast has bubbled add mixture to the stand mixer. Beat in 3 cups of flour, salt and baking soda until incorporated. Add remaining flour and continue to mix until a smooth soft dough forms. If dough does not come together slowly add more flour until it does. The dough should be sticky and wet, but you should be able to remove entire dough from mixing bowl. I used about 4 cups of flour.

Knead dough until smooth for about 2-3 minutes in mixer with dough hook. Place dough in a greased bowl and cover with a wet paper towel. Let rise in a warm place until doubled in size, about 1 hour.

In a small bowl mix together cinnamon and sugar for coating. In another bowl, melt butter for coating. Grease two 12 cup muffin pans. Roll dough into a long cylinder and divide into 20 equal parts. Divide each of those 20 parts into 3 parts and roll into balls.

Roll each ball in melted butter and Cinnamon and Sugar mixture and place 3 balls in the bottom of each muffin  cup. (The original recipe says to cut put 5 balls in there, but i couldn't fit 5 balls in my muffin cups).

Cover buns with a wet paper towel and let rise in a warm place until puffy and doubled in size, about 40 mins.  Preheat oven to 350F and Bake buns for 20 mins or until golden brown. let cool in pan (this is very important because if you are impatient like me they fall apart as soon as you pull them out if they are too warm)

Place buns on wire rack with something underneath to catch drippings. In a small bowl, mix glaze ingredients and stir until smooth and drizzle over buns. (I had some extra cream cheese frosting so i just used that and it was perfect)

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I have to admit I am not the creator for most of these recipes! Most of these come from friends or the Foodnetwork, and other websites. I usually tweak it, but i get them from other sources. THANK YOU OTHER PEOPLE,but please... use them, circulate them, make them your own. Just make sure you give the credit to the right person, which isn't always me!