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Sour Cream Breakfast Buns

Source of Recipe


From "The Complete Magnolia Bakery Cookbook"



List of Ingredients



• Bun:
  
• 3 cups all-purpose flour
  
• 1-1/2 tsp baking powder
  
• 1-1/2 tsp baking soda
  
• 3/4 cup (1-1/2 sticks) unsalted butter, softened
  
• 1-1/2 cups sugar
  
• 3 large eggs, at room temperature
  
• 1-1/2 tsp vanilla extract
  
• 1-1/2 cups sour cream
  
• .
  
• Topping:
  
• 1-1/3 cups firmly packed light brown sugar
  
• 2 cups coarsely chopped pecans
  
• 2 tsp cinnamon
  






Instructions



1. Preheat the oven to 350°F. Grease 18 large muffin cups.
   
   
2. In a medium-size bowl, sift together the flour, the baking powder, and the baking soda. Set aside. In a large bowl, on the low speed of an electric mixer, cream the butter with the sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Add the dry ingredients and mix until just combined. Mix in the sour cream. Spoon the batter into the muffin cups.
   
   
3. In a small bowl, mix the brown sugar, the pecans, and the cinnamon. Sprinkle the topping evenly and generously over the buns.
   
   Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the bun comes out clean.
   
   Makes 18 buns.