cinnamon bubble buns on a baking rack

I love bubble breads. I like that they pull apart into small pieces and I like the bubble top shape. I saw several recipes for bubble buns right before Easter and decided to try one of them out.
close-up of cinnamon bubble buns on a white plate
These dough pieces are dipped in cinnamon and topped with a vanilla glaze. It is similar to monkey bread except turned upside down.  If you like cinnamon rolls or monkey bread, you’ll love these.
one cinnamon bubble bun on a white doily
I loved how these smelled. I used a recipe I found on All Day I Dream About Food. The recipe was pretty easy to follow. I did have to double the cinnamon coating though because I ran out when I followed the original recipe.

close-up of cinnamon bubble buns in a muffin tin

Update: I’ve also made Cinnamon Pumpkin Bubble Buns!

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Cinnamon Bubble Buns

Cinnamon-dusted bubble buns topped with a vanilla glaze. These pull apart buns are similar to monkey bread except turned upside down.  If you like cinnamon rolls or monkey bread, you'll love these!
Servings: 12 buns
Prep Time: 30 minutes
Cook Time: 20 minutes
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Ingredients

Dough:

  • 1 package active dry yeast, about 2 1/4 tsp
  • 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
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Coating:

  • 6 tbsp butter, melted
  • 2/3 cup packed brown sugar
  • 2 tsp cinnamon

Glaze:

  • 1 cup icing sugar
  • 2 tbsp milk
  • 1 tsp vanilla

Instructions
 

  • 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.
  • 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.
  • 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 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. Use a knife to help remove buns from pan.
  • 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.

Notes

Recipe lightly adapted from All Day I Dream About Food
Serving: 1bun, Calories: 301kcal, Carbohydrates: 45g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Sodium: 145mg, Sugar: 25g, NET CARBS: 45
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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