Cinnamon Bun Bites
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Cinnamon Bun Bites
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You are going to love these fun and mouthwatering cinnamon bun bites!
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Ingredients
For the bites:
- 1/2 cup water warm
- 1 instant yeast envelope
- 4 1/2 cups all-purpose flour plus more if needed
- 4 egg large
- 1 1/4 cups sugar divided
- 2 teaspoons salt coarse
- 1 unsalted butter stick, at room temperature, plus 1/2 stick melted, and more for dish
- 2 tablespoons ground cinnamon
For the glaze:
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter melted
- 2 tablespoons milk whole
- 1 teaspoon vanilla extract
Instructions
For the buns:
- In the bowl of a stand mixer combine the water, yeast, and 1/2 cup flour until a thick paste forms. Stir in the eggs, 1/4 cup of the sugar, and salt and stir until combined. Fit the machine with the dough hook and add the remaining 4 cups of flour. Knead on medium speed until smooth, 4 to 5 minutes.
- Add the 1 stick of room temperature butter and knead until the butter is incorporated and the dough is smooth and elastic, about 10 minutes. If the dough is extremely sticky add a little more flour. Turn the dough out onto a clean work surface and knead by hand until very smooth, about 3 minutes. Transfer the dough to a clean bowl, cover, and let rise until doubled, about 1 1/2 to 2 hours. Punch the dough down and press out air bubbles.
- Lightly butter a 9-inch pie plate (or similar sized baking dish). In a small bowl combine the remaining 1 cup of sugar and the cinnamon.
- Roll the dough into 1-inch balls. Dip each ball in the melted butter, then roll in the cinnamon sugar and place on the prepared pie plate. Stack balls to form a dome shape. Cover lightly with plastic wrap and let balls rise by half, about 1 hour.
- Preheat the oven to 350°F. Unwrap the balls and place the pie tin on a baking sheet. Bake until golden and firm, 50 to 55 minutes.
- Meanwhile, make the glaze. Whisk together the sugar, salt, butter, milk, and vanilla until a smooth paste forms.
- Let bites cool for 15 minutes before drizzling with the glaze. Serve warm.
Notes
- From Martha Stewart Living
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