The Wonderful World of “Magnolia”: Sour Cream Breakfast Buns

Yes, I am blogging about the one the only, Sex and the City's fave cupcake shop, Magnolia Bakery (Manhattan, NY). And, it is definitely as fabulous as it was described to be. The beautifully stacked cupcakes and icing smothered cakes stare at you quietly whispering “eaaaaaaaaaaat me”. Once you have inhaled that buttery sweet smell, you will be walking out of there with a dozen cupcakes, easily. After scoffing down three butter- cream vanilla and chocolate cupcakes (I even dabbed a wet finger to make sure not to leave any crumbs behind), I noticed that Magnolia was offering a cookbook of all their famous recipes. Seriously? Yes, I tell you! Magnolia had finally decided to reveal its scrumptious secrets to the world, and most importantly, Hungry Brownie’s kitchen.

I have made it my mission to bake at least one sweet delight from this book every two weeks. I would do more, but let’s be realistic; I don’t want to be walking around with cottage cheese thighs this summer, and I am sure none of you would want to see it either! Oddly enough, my first choice of the many options, were the Sour Cream Breakfast Buns. The smell of these cinnamon and sugar covered moist breakfast buns will fill your home with a soothing comfort. Make sure to eat these pups when they are warm straight out of the oven with a cup of chai tea.

xo Dom Appetit!

Sour Cream Breakfast Buns

(taken from: The Complete Magnolia Bakery Cookbook)

Prep Time: 25 mins

Cook Time: 20 mins

Tools Needed: deep muffin pans (2-3 makes 18 buns), 3 mixing bowls (1 small, 1 medium, 1 large), electric mixer, sifter or whisk, large spoon

Ingredients:  

BUN:

3 large eggs at room temperature

3 cups of all-purpose flour

¼ cup of unsalted softened butter

1 ½ cups sugar

1 ½ teaspoons of baking soda

1 ½ teaspoons of baking powder

1 ½ teaspoons of vanilla extract

1 ½ cups sour cream (hmmmm…life without sour cream would not be worth living!)

TOPPING:

1 ½ cups of firmly packed light brown sugar

2 cups of coarsely chopped pecans

2 teaspoons of cinnamon

Directions:

1) Preheat oven to 350 degrees and grease your muffin pans (with pam, or the ol’ fashioned way: butter!)

BUNS:

2) In medium bowl sift/whisk dry ingredients (flour, baking powder, baking soda), set to the side

3) In large bowl, using electric mixer, cream butter and sugar until fluffy, then add eggs one at a time, then beat in vanilla. Mix in the dry ingredients until all combined. Mix in sour cream and then scoop into muffin trays

TOPPING:

4) In small bowl, mix the brown sugar, pecans and cinnamon. Generously sprinkle on top of buns. Bake for 20 minutes and check with knife or toothpick to make sure the center is cooked. Remove, Cool, and enjoy J (makes 18 buns)