Bubble buns are a bit like cinnamon rolls in a more fun form. I love to pull apart the little round bread balls. This weekend I set about making a pumpkin version of cinnamon bubble buns.
Soft cinnamon pumpkin bread coated with glaze. These make an nice, indulgent weekend breakfast treat perfect for the Fall.
The pumpkin taste is light since pumpkin puree on its own has a pretty mild taste. But the inside of the buns turn a nice, festive orange. It took me a lot of willpower to finish photoing these before breaking one apart.
The actual prep time is pretty minimal but like all yeast recipes, there is a lot of waiting time. About 1 hour and 40 minutes of wait time for this recipe. But it’s worth it.
The balls are soft like the center of a yeasty donut. Perfect with a cup of coffee. These came out so well, I had a hard time putting down my camera. I am also submitting this post to yeastspotting
Cinnamon Pumpkin Bubble Buns
Yield: 12 bubble buns
* 1 package active dry yeast
* 1/4 cup warm water
* 3 tbsp butter, melted
* 1/2 cup sour cream
* 1/2 cup pumpkin puree
* 3 tbsp sugar
* 1 large egg
* 1 tsp vanilla extract
* 3 1/2 - 3 3/4 cups flour
* 1/2 tsp salt
* 1/4 tsp baking soda
* 6 tbsp butter, melted
* 1 cup packed brown sugar
* 3 tsp cinnamon
* 1 cup icing sugar
* 2 tbsp milk
* 1 tsp vanilla
1. 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, pumpkin and vanilla. Beat in 3 cups of flour, the salt and baking soda until incorporated. Add remaining 1/2 cup of flour and continue to mix until a smooth, soft dough forms. If dough does not come together, add another 1/4 cup of flour. The dough should remain sticky and wet (you don't want to add too much flour and dry out the dough) but you should be able to remove entire dough from mixing bowl.
2. Knead dough until smooth, using the dough hook attachment, about 2-3 minutes. Place dough in a glass bowl greased with oil. Cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
3. In a small bowl, mix cinnamon and sugar for coating. In another small bowl, melt butter in microwave. Grease a 12-cup muffin pan. Roll dough into a long cylinder and then divide into 12 equal portions. Divide each of the 12 portions into 5 equal pieces and roll each piece into a ball.
4. For each bun, coat five balls with melted butter and then roll them in cinnamon sugar. Arrange four balls in the bottom of a prepared muffin cup. Using your fingertip, make a small well in the center and press in the fifth ball. Repeat with remaining dough and muffin cups.
5. Cover buns loosely with plastic wrap and let rise in a warm place until puffy and have doubled in size, about 40 minutes.
6. Preheat oven to 350F. Bake buns until golden, about 20 minutes. Let cool in pan.
7. Place buns on a wire rack. Place a piece of parchment paper underneath wire rack. In a small bowl, mix glaze ingredients and stir until smooth. Drizzle each bun with glaze.
Adapted from All Day I Dream About Food