Every weekend Im going to try some new reciepe with the family so we can try new things! My son is really a picky eater and only eats certain thing that look a certain way.. He loves Chicken Sandwhiches but only breaded.. I make BBQ chicken breast the other night and just made his plain and baked and put it on and bun and at first he wouldnt eat it... but then he tried it and loved it.. So I think were going to start trying new stuff every weekend-- SOMETHING ..lol.. So to kick it off this weekend I figured I would introduce it with something I know the whole family will enjoy: Cinnamon Bubble Buns!! YUM! I saw this in the April 2011 issue Family Fun (again, i <3 Family Fun) but I figure this will be great... I was going to link the website and recipie here for them BUT I couldnt find it on their site/ so i google'd Cinnamon Bubble Buns and found just want I needed + more! ;)


Cinnamon Bubble Buns

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

3 tbsp butter, melted
1/3 cup packed brown sugar
1 tsp cinnamon

1 cup icing sugar
2 tbsp milk
1 tsp vanilla
sprinkles (optional)

Place water in bowl of stand mixer and sprinkle yeast over. Let stand until bubbly, 5 to 10 minutes. Stir in butter, sour cream, sugar, egg and vanilla. Beat in 2 cups of flour, the salt and baking soda until incorporated. Add remaining flour and continue to mix until a smooth, soft dough forms.

Turn out dough on a lightly floured surface, reserving mixing bowl. Knead dough until smooth, about 3 minutes, adding in more flour if dough is sticky. Do not exceed 2 additional tablespoons of flour.

Place dough back in mixing bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

In a small bowl, mix cinnamon and sugar for coating. Place melted butter in a small, shallow dish.

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

Punch down dough to deflate. Form into a long cylinder and then divide into 12 equal portions. Divide each portion into 6 equal pieces and roll each piece into a ball.

For each bun, coat six balls with melted butter and then roll them in cinnamon sugar. Arrange five balls in the bottom of a prepared muffin cup. Using your fingertip, make a small well in the center and press in the sixth ball.

Repeat with remaining dough and muffin cups. Cover buns loosely with plastic wrap and let rise in a warm place until puffy and have doubled in size, about 40 minutes.

Preheat oven to 350F. Bake buns until golden, 20-22 minutes. Let cool in pan 5 to 10 minutes and then tilt pan and gentil tap on a work surface to release buns. If needed, use a knife to help release them.

Place buns on a wire rack over a cookie sheet (line with waxed or parchment paper for easy clean up). In a small bowl, mix glaze ingredients and stir until smooth. Drizzle each bun with glaze and sprinkles, if using.

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