Remember my fascination of food with funny names? Here is another one: bubble buns. Say that three times fast and you may understand why it was another recipe that I just had to try. If you’re into the whole cute factor, bubble bun is a miniature version of monkey bread. As for those who do not care much for such cuteness, it is really a cinnamon roll in a different shape. I made mine according to Flo Braker’s recipe in Baking For All Occasion, a most delightful cookbook full of Braker’s unique twist on many familiar baking classics.
A soft enriched buttery yeast dough is shaped into bite size balls. This sour cream dough is not the easiest to work with because it is so rich. Definitely work quickly and hopefully not on a particularly warm day. Dip each dough ball in melted butter and cinnamon sugar before piling into a muffin tin for final proofing. When the buns emerge from the oven complete with sweet and yummy aroma, glaze every one of them with a simple translucent glaze so no nooks nor crannies are missed. Well, when I said simple, I only meant simple to put together. The flavour is anything but from the rich combination of cream, dark rum, and vanilla. Obviously, the best part was pulling each bun apart piece by piece while it was still warm. Need I say that it was ridiculously delicious?
The bubble buns were devoured quickly when I brought them to the office. Normally, that would be the end of story. I wish it was the end of story. When I preheated the oven the next day, it didn’t take long before a burning smell waft through my kitchen and subsequently triggered the smoke alarm. To my horror, there was a lone “bubble” burnt to a crisp on the oven floor! It must have jumped the cliff during baking. If you plan on making these treats, I would highly recommend that you set the muffin pan on top of a large sheet pan in case any of the bubbles try to make a run for it. Trust me, it would save you the potential for burning hazard.
