This week’s breakfast is brought to you by Sprinkled with Flour’s Cinnamon Bubble Buns, a recipe that’s been on my Foodgawker favorite’s page for quite a while.  My regular cinnamon bun recipe is delightful — rich and sweet yet savory — but, they’re incredibly dense and filling, and usually way too much for me in the morning. These were a wonderful compromise, with all the savory sweetness in a much more manageable package.

These buns came out wonderfully soft and moist.  The hardened sugar on the bottom of the cups gave them an added pop as you sunk your teeth into them.  And the best part?  They pull apart easily, making them perfect for sharing!

Cinnamon Bubble Cups

Recipe adapted from Sprinkled with Flour

For the Dough

1 package (2 1/4 teaspoons) active dry yeast

1/4 cup warm water

3 tablespoons unsalted butter, melted

2/3 cup vanilla Greek yogurt (the original recipe calls for sour cream)

3 tablespoons sugar

1 large egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour, plus more for kneading

1/2 teaspoon salt

1/4 teaspoon baking soda

For the Coating

2/3 cup packed light brown sugar

2 teaspoons cinnamon

6 tablespoons unsalted butter, melted (I ended up using a couple more tablespoons)

For the Glaze

1 1/4 cups powdered sugar

1 tablespoon unsalted butter, melted

2 1/2 tablespoon milk (the original recipe calls for

1 teaspoon vanilla extract

For the Dough

Stir your yeast in with your warm water in a large bowl.  Let stand until it becomes bubbly.

Add your butter, yogurt, sugar, egg, and vanilla.

Beat your dry ingredients into the large bowl with the wet ingredients.  I add my flour a little bit at a time, so that it’s easier to get a smooth mixture.  Knead the dough for a couple of minutes (two or three), then set aside in a warm place to rise for an hour.

When time is up, your dough should have doubled in size.  Give it a good punch.

Roll your dough into a cylinder, then cut into twelve equal pieces.

Now, divide each of your twelve pieces into six pieces and roll into small balls.

Set the dough aside in a warm place to rise once again, this time for 30-40 minutes, depending on how dense you want your cups.

Now comes the fun part!  Take one of the dough balls and roll it in your melted butter.  Be generous!

Then roll the dough ball in your cinnamon sugar coating.

Place the sugary dough ball in a prepared muffin tin (I use Pam).

Now repeat four more times.  The original recipes calls for six balls per cup — it’s a matter of preference.

Set to bake in the oven at 350 degrees for twenty to twenty five minutes.

While your cups are cooling, whisk together all of your glaze ingredients until perfectly smooth.  Add milk as you need to achieve desired consistency.

Once the cinnamon cups are cooled, spoon your glaze on top and enjoy!