Cinnamon Bursts -- Cinnamon Roll / Monkey Bread Hybrids

Don't these look delicious? They really are! Soft and gooey, with a little crunch from the cinnamon sugar, the portability of cinnamon rolls and pull-apart fun of monkey bread. This recipe for Bakery Style Cinnamon Bursts comes from one of those little grocery store check-out lane cookbooks, I have a ton of them and love finding little recipe treasures hidden inside. Sometimes you have to tweak the recipes a little, but if nothing else you get a nice picture and an idea of a recipe as a jumping off point.

These were featured in a Betty Crocker / Gold Medal Flour special edition mini book called Soups & Breads from 2005. It's the same book I recently made this Chipotle Cheddar Bread from. I think I made a few things from in when I got it in 2005, but it had been sitting on a bookshelf since then -- until last month when I randomly pulled it out and found some fun recipes to try. My husband actually picked these to try, and I am sure glad he did! Not only were these treats delicious, it's always fun for me to make a recipe he picked, maybe that sounds a little corny but it's true, something about being in the kitchen, making a recipe for and picked by someone you love.

I adapted this recipe to make the dough in the bread machine on the dough cycle, I've also included the by hand directions. This would be a great recipe to do with little helpers in the kitchen who can roll the dough balls with you!

Cinnamon Bursts

adapted from Betty Crocker / Gold Medal Flour

2 1/2 to 3 cups bread flour
1/4 cup granulated sugar
1 teaspoon salt
1 package regular or fast-acting dry yeast (2 1/4 teaspoons bread machine yeast)
3/4 cup very warm water (120°F to 130°F)
3 tablespoons butter, softened
1 egg

Cinnamon Sugar Coating:
1 cup granulated sugar
3 teaspoons ground cinnamon
1/3 cup butter or margarine, melted

1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons milk

Put the dough ingredients into your bread machine pan in the order suggested by the manufacturer (my Oster calls for the liquids first, then the flour, then other ingredients and yeast) and set it for the dough cycle.

Or by hand -- in medium bowl, mix 1 1/2 cups of the flour, 1/4 cup granulated sugar, the salt and yeast. Add warm water, 3 tablespoons butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.

On lightly floured surface, knead dough about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until double in size. Dough is ready if indentation remains when touched.

Grease 12 regular-size muffin cups, 2 3/4x1 1/4 inches, with shortening or cooking spray -- I used Baker's Joy Spray. In small bowl, mix 1 cup granulated sugar and the cinnamon. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Pinch each piece into 6 small balls.

Roll balls in melted butter, then roll in cinnamon-sugar. Place 5 balls in each muffin cup; top with 1 ball in center. Cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until double in size.

Heat oven to 350°F. Bake 20 to 25 minutes or until golden brown. The pan will look kind of difficult to clean but it wasn't a problem thanks to the Baker's Joy Spray, and I had no sticking issues.

Cool 5 minutes; remove from pan to cooling rack (place rack on waxed paper to catch glaze drips). In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over rolls. Sprinkles optional. Serve warm.

We all loved these as a special breakfast treat. I hope you love them as much as we did if you give them a try. Now at our house monkey bread and cinnamon buns have a brunch rival :)