I originally tried out the recipe last week and upon discovering how good they were I made them again this past Friday when I was home. While I really can’t stand the taste of sour cream on its own (i.e. as a dip), when it’s baked or cooked into something, it’s certainly not noticeable. The authors of my The Complete Magnolia Bakery Cookbook write that “the comforting smell of brown sugar and cinnamon made these buns a customer favorite.”
For breakfast this weekend I’ve eaten half a bun, cantaloupe and watermelon and scrapple and it’s been foodie bliss for me. I don’t live within walking distance to a bakery but sometimes baking treats yourself is even better especially since the cost of ingredients and the effort involved in making something like this is nominal.
I’ve said this before but one of the things I am looking most forward to doing when I visit New York City in November is stopping at the Magnolia Bakery. I already foresee “problems” arising when it comes down to chosing which delectable treat(s) I’m going to get.
Sour Cream Breakfast Buns
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 large eggs at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups sour cream
1 1/3 cups firmly packed light brown sugar
2 cups coarsely chopped pecans (I omitted these)
2 teaspoons cinnamon
Preheat oven to 350 degrees.
Grease 18 large muffin cups. (I used my jumbo muffin pan instead which yielded 6 muffins)
To make the buns: In a medium-size bowl, sift together the flour, the baking powder, and the baking soda. Set aside.
In a large bowl, on the low speed of an electric mixer, cream the butter with the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the dry ingredients and mix until just combined. Mix in the sour cream. Spoon the batter into the muffin cups.
To make the topping: In a small bowl, mix the brown sugar, the pecans, and the cinnamon. Sprinkle the topping evenly (and generously) over the buns.
Bake for 20-25 minutes or until a cake tester inserted into center of bun comes out clean.