Cinnamon Bubble Buns

Directions

1. 1
   To make the Sour Cream Yeast Dough:
2. 2
   Sprinkle the yeast over the water in the bowl of a stand mixer; set aside for 5 to 10 minutes until bubbly.
3. 3
   Add the butter, sour cream, sugar, egg, and vanilla to the yeast mixture and stir to combine with a rubber spatula.
4. 4
   Attach the bowl to the mixer, and fit the mixer with the paddle attachment.
5. 5
   Beat in 2 cups (9 ounces/255 grams) of the flour, the salt, and baking soda on medium-low speed until incorporated, 30 to 45 seconds.
6. 6
   Add the remaining 1/2 cup (2 1/4 ounces/65 grams) flour and beat until a smooth, moderately soft dough forms.
7. 7
   Turn the dough out onto a lightly floured work surface and knead until smooth and satiny, about 3 minutes.
8. 8
   At first the dough will be sticky.
9. 9
   Add no more than 1 to 2 tablespoons additional flour during the kneading to combat the stickiness.
10. 10
    Place the dough back in the bowl, cover tightly with plastic wrap, and let rise in a warm place (about 70 degrees F) until doubled in size, about 1 hour.
11. 11
    The dough is ready when a finger gently pressed into it leaves an indentation.
12. 12
    Meanwhile, prepare the pan and make the Cinnamon-Sugar Coating.
13. 13
    Before baking:
14. 14
    Center a rack in the oven and preheat the oven to 350 degrees F. Lightly coat a 12-cup standard muffin pan with nonstick spray, then flour the cups, tapping out the excess flour.
15. 15
    Or, butter and flour the cups.
16. 16
    To make the Cinnamon-Sugar Coating:
17. 17
    In a small bowl, stir together the sugar and cinnamon; set nearby.
18. 18
    Place the melted butter in a small, shallow dish.
19. 19
    To shape the buns:
20. 20
    Gently punch the dough down to deflate it.
21. 21
    Form it into a long cylinder, and divide it into 12 equal portions (each portion is about 1 3/4 ounces/50 grams).
22. 22
    Using kitchen scissors, a small metal spatula, or a dough scraper, divide I portion into 6 equal pieces, and then shape each piece into a ball.
23. 23
    One at a time, roll the balls first in the butter and then in the cinnamon sugar.
24. 24
    Arrange 5 balls next to one another in a circle in each prepared muffin cup, and then, using a fingertip, poke the sixth ball down slightly in the center.
25. 25
    Repeat with the remaining 11 dough portions.
26. 26
    Loosely cover the buns with plastic wrap and set them aside in a warm place (about 70 degrees F) until puffy and doubled in volume, about 40 minutes.
27. 27
    The dough is ready to bake when a finger gently pressed into it leaves an indentation.
28. 28
    Bake the buns until golden, 20 to 22 minutes.
29. 29
    Transfer the pan to a wire rack and let cool for 5 to 8 minutes.
30. 30
    Then tilt the pan and gently tap it on a counter to release the buns.
31. 31
    If necessary, slip a knife blade between the pan and the bun to release.
32. 32
    Transfer the buns to a wire rack.
33. 33
    To make the Translucent Vanilla Glaze:
34. 34
    In a small bowl, stir together the sugar, butter, milk, and vanilla until smooth and just the right consistency to apply a thin glaze over each bun.
35. 35
    If it is too thick, add water, 1 teaspoon at a time.
36. 36
    The buns can be warm or at room temperature when you glaze them.
37. 37
    Slip a sheet of waxed paper under the rack holding the buns to catch any drips.
38. 38
    Using a pastry brush, coat each bun with the glaze.
39. 39
    Serve the buns warm or at room temperature.