1 stick unsalted butter, softened, plus 1/2 stick, melted
2 Tbsp ground cinnamon
Vanilla Glaze
Instructions
1. Pour water into bowl of a stand mixer. Sprinkle
yeast evenly in water, and let stand until foamy, 5
to 7 min. Whisk until smooth, then whisk in 1/2 c
flour to form a loose paste. Let rise in a warm
place until yeast mixture has risen and fallen about
30 min.
2. Add eggs, 1/4 c sugar, salt and remaining flour
to yeast mixture. Knead dough, using dough hook
attachment on mixer, until smooth, 4 to 5 min.
3. Add 1 stick butter, and knead until dough is
smooth and elastic, about 10 min.(add flour if the
dough gets sticky). Turn out dough onto an unfloured
work surface, and knead by hand until smooth, about
3 min. Transfer dough to another bowl, and let rise
in a warm place, covered with a damp cloth or
plastic wrap, until doubled, 1 1/2 to 2 hr. Punch
down dough; press out air bubbles
4. Lightly butter a 9-in pie plate. Place melted
butter in a bowl. Stir together remaining 1 cup
sugar and the cinnamon in another bowl.
5. Roll dough into 1-in balls. Working with one at a
time, dip balls into melted butter, then roll in
cinnamon sugar and place in pie plate. Stack balls
to form a dome. Sprinkle with any remaining cinnamon
sugar, and drizzle with any leftover butter. Cover
with plastic wrap, and let balls rise by half, about
1 hr.
6. Preheat oven 350 degrees. Unwrap balls and place
pie pan on baking sheet. Bake until golden and firm,
and a wooden skewer inserted into the center comes
out clean, 50 to 55 min. Let bites cool in dish 15
min, then drizzle with glaze.
Originally Submitted
3/29/2012
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