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Bakery-Style Cinnamon Bursts
Bakery-Style Cinnamon Bursts
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Prep Time:
35 minutes
Total Time:
2 hours 50 minutes
Indulge in freshly baked cinnamon rolls topped with a sweet glaze for a memorable treat.
Ingredients:
  • 2 1/2 to 3 cups Gold Medal™ Better for Bread™ flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
  • 3/4 cup very warm water (120°F to 130°F)
  • 3 tablespoons butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/3 cup butter or margarine, melted
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1 to 2 teaspoons milk
Instructions:
  • Combine 1 1/2 cups of flour, 1/4 cup granulated sugar, salt, and yeast in a medium bowl. Add warm water, 3 tablespoons of butter, and an egg. Mix with an electric mixer on low speed for 1 minute, scraping the bowl as needed. Increase the speed to medium and beat for 1 more minute, scraping the bowl as needed. Stir in more flour until the dough is easy to handle.
  • Knead the dough on a lightly floured surface for about 5 minutes until it's smooth and springy. Grease a medium bowl with shortening or cooking spray and place the dough in it, turning to coat all sides. Cover the bowl loosely with plastic wrap and let the dough rise in a warm place for about 1 hour until doubled in size; it's ready when an indentation remains when touched.
  • Prepare 12 regular-size muffin cups by greasing them with shortening or cooking spray. Combine 1/2 cup granulated sugar and cinnamon in a small bowl. Gently press your fist into the dough to deflate it, then divide the dough into 12 equal pieces. Shape each piece into 6 small balls, dip them in melted butter, and roll them in the cinnamon-sugar mixture. Arrange 5 balls in each muffin cup and place 1 ball in the center. Loosely cover the muffin cups with plastic wrap and allow the dough to rise in a warm place for 30 to 45 minutes, or until doubled in size.
  • Preheat oven to 400°F. Bake until rolls are golden brown, for about 20-25 minutes. Allow to cool for 5 minutes, then transfer to a rack set on waxed paper. Combine glaze ingredients in a small bowl until smooth and drizzle over rolls. Serve while warm.

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