These cute glazed bubble buns are perfect for brunch. They are lightly sweet and decorated with a simple sugar glaze and sprinkles. I made them from scratch but you can use premade dough to make them, too.
How festive do these glazed bubble buns look? I made a version a few years ago for Easter Sunday and decided to try again, with some modifications. I opted for a non-cinnamon version and decided to glaze them and decorate them with some Easter sprinkles.
These are perfect for Easter Brunch or any brunch occasion. I think they would work well for a birthday party too.
Bubble Buns from Scratch
I made these from scratch so, like other yeast bread, they take a while because you have to make the dough and allow time for it to proof and rest before you bake the buns.
So, these take a little bit of effort but I love the final result and I love pulling apart each little bubble bread piece. If you’re in a time crunch, you can make the dough the night before, keep it in the freezer, defrost the next morning and work with the dough after it’s thawed.
Other Ways to Make Bubble Buns
If you don’t want to make the buns from scratch you can make a batch with premade biscuit dough. I’ve used biscuit dough to make donuts before and the flavor isn’t exactly the same, but it does work and is easier than making them from scratch.
Normally, I coat bubble buns in a cinnamon-sugar mixture, but since I was making these ones for Easter, I decided to glaze them instead.
All you do is mix powdered sugar and milk to make the glaze and then drizzle it over the tops of the bubble buns once they’re baked. I also decorated the glazed buns with Easter sprinkles.
One thing I learned the hard way is that you need to add the sprinkles after you glaze each one. If you try to glaze them all, the glaze will be completely dry by the time you add the sprinkles. So I actually ended up double glazing all these little buns so that I could get the sprinkles to stick to them.
I think the buns look really sweet with the sprinkles – perfect for spring.
More Recipes to Try
- If you love to bake from scratch and want to make incredibly soft and fluffy rolls you have to check out my Japanese milk bread rolls.
- My 3-ingredient biscuits are so easy to make and taste just like old-fashioned biscuits.
- My bubble brioche recipe is a fancier version of bubble buns and is perfect for a special occasion.
- 1 package active dry yeast
- 1/4 cup warm water about 100-110 degrees F
- 3 tbsp unsalted butter melted
- 2/3 cup sour cream
- 3 tbsp sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup powdered sugar
- ~2 tbsp milk
- Sprinkles for decoration
- Place water in bowl of stand mixer and sprinkle yeast over. Let stand until bubbly, about 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.
- Knead dough until smooth, using the dough hook attachment, about 2-3 minutes. Cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
- 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.
- 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.
- 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 350°F. Bake buns until golden, 20-22 minutes. Let cool in pan. Transfer the cooled buns to a wire rack. Place a piece of parchment paper underneath wire rack.
- In a small bowl, mix powdered sugar and milk and stir until smooth. You may need slightly more milk if your glaze is too thick. Drizzle top of bun with glaze. If you pour enough it will slide off and glaze the rest of the bun on its own. After each one, place sprinkles on top. You want to add the sprinkles while the glaze is wet as it dries quickly and the sprinkles won't stick once the glaze is dry. Repeat with remaining buns.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.