Awhile ago before we started un-packing and doing the whole new house thing, I had some ladies over for lunch and this was our dessert. I had never made them before, which can go either way when you make them for other people, but one thing is for sure....Martha Stewart got these right! WOW is all I can say. They taste just like a cinnamon roll from cinnabun. They are pure sweet pleasure for your mouth. Dare I say there wasn't any left by the time everyone went home. I didn't have my right pan to bake these in, but as you can see, they still worked in an 8x8 pan. The only thing I noticed was that the middle ones were a little more doughy, but you can experiment with pans and sizes.
Cinnamon Bun Bites
Ingredients for dough:
½ cup warm water
1 TBSP active dry yeast
4 ½ cups all purpose flour, more if needed
4 large eggs
1 ¼ cups sugar
1 1/2 tsp course salt (kosher salt works) (use 2 if using unsalted butter)
1 stick butter (1/2 cup), softened, salted
plus ½ cup melted butter for pan
1 cup confectioners' sugar, sifted
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, melted
2 tablespoons whole milk (I sucessfully used 1% milk)
1 teaspoon pure vanilla extract
Pour water into the bowl of a stand mixer. Sprinkle yeast evenly over water with a little sugar and slightly mix, and let stand until foamy, 5 to 7 minutes. Whisk until smooth, then whisk in 1/2 cup flour to form a loose paste. Let rise in a warm place until yeast mixture has risen and fallen, about 30 minutes.
Add eggs, 1/4 cup sugar, salt, and remaining flour to yeast mixture. Knead dough, using dough hook attachment on mixer, until smooth, 4 to 5 minutes
Add softened ½ cup of butter, and knead until dough is smooth and elastic, about 10 minutes (add a little more flour if the dough is too sticky). Turn out dough onto an unfloured work surface, and knead by hand until very smooth, about 3 minutes. 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 hours. Punch down dough; press out air bubbles.
Lightly butter a 9-inch pie plate or 9-inch square glass baking dish. Place melted butter in a bowl. Stir together remaining 1 cup sugar and the cinnamon in another bowl.
Roll dough into 1-inch balls (you should have about 40-45). Working with 1 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 hour. If you are going to cook this the next day, you don’t need to let them rise, just make sure your plastic wrap firmly covers the dough and place in refrigerator. The morning of, take rolls out of the refrigerator, let warm for a few minutes while the oven pre-heats, then remove saran wrap. Bake for 50-55 minutes, watching the edges so they don’t burn. If you need to, put tin foil around the edges if they are getting too dark.
If you are making this the same day:
Preheat oven to 350 degrees. Unwrap balls, and place pie plate on a baking sheet. Bake until golden and firm, and a wooden skewer inserted into the center comes out clean, 50 to 55 minutes. Let bites cool in dish 15 minutes, then drizzle with glaze.
Stir together sugar and salt in a small bowl. Whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon-bun bites. Before using, whisk until smooth.
Recipe from Martha Stewart and William Sonoma