Cinnamon Bubble Buns Recipes

CINNAMON STICKY BUNS

Steps:

• In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

CINNAMON BUBBLE BUNS

Steps:

• 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.
• 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.
• Lightly grease a 12-cup muffin pan, then flour the cups and tap out the excess.
• In a small bowl, blend the sugar and cinnamon for the coating. Place the melted butter in a small dish and set aside.
• 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.
• 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°F.
• 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.
• 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.

HOMEMADE CINNAMON BUBBLE BREAD

Steps:

• soften yeast in warm water according to directions on package.
• in a medium saucepan melt the shortening then add milk 1/2 cup sugar 2 tsp cinnamon and salt and scald( cook untill just boiling) then take off and move to mixing bowl.
• add 1 cup flour and beat well add eggs beat to mix in add 1 cup more flour and yeast mixture and beakt untill smooth.
• add in remaining flour untill you cant mix any more then knead on lightly floured surface 8-10 minutes
• place in greased bowl turning once to grease surface cover let rise until double the size (1-1 1/2 hours).
• punch down and let rest for 10 minutes.
• mix the remaining sugar and cinnamon.
• shape dough into balls about 28 about golf ball sized
• roll each dough ball in melted butter and then cinnamon sugar.
• and place in greased bundt pan cover and let rise til double (about an hour).
• bake in oven at 350 for 35-40 minutes.

CINNAMON-BUTTERSCOTCH BUBBLE BREAD

Steps:

• In a small bowl, mix the brown sugar, sugar, pudding mix and cinnamon. Place 12 rolls in a greased 10-in. fluted tube pan; layer with half of the sugar mixture, 1/2 cup pecans and 1/4 cup butter. Repeat layers., Cover with a kitchen towel; let thaw and rise at room temperature until doubled, about 6-8 hours., Bake at 350° for 25-30 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 5 minutes before inverting onto a serving plate. Serve warm.