Cinnamon Bubble Buns

1. In a large mixing bowl, sprinkle the yeast over the water and let it stand until bubbly, 5 to 10 minutes. Stir in the butter, sour cream, sugar, egg, and vanilla.

2. Beat in 2 cups of the flour, the salt, and the baking soda until combined.

3. Add the remaining 1/2 cup flour and continue mixing until a smooth, soft dough forms.

4. Turn the dough out onto a lightly floured surface (keep your mixing bowl handy) and knead it until smooth, about 3–5 minutes. As you knead, add more flour if the dough is sticky, no more than 2 tablespoons though. Place the dough back in the mixing bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.

5. Lightly grease a 12-cup muffin pan, then flour the cups and tap out the excess.

6. In a small bowl, blend the sugar and cinnamon for the coating. Place the melted butter in a small dish and set aside.

7. Gently punch down the dough to deflate it. Form it into a long cylinder and divide it into 12 equal portions. Using kitchen scissors or a sharp knife, divide each of the 12 portions into 6 equal pieces, then roll each piece into a ball.

8. To make a bun, dip six of the balls in melted butter (be generous with the butter), then roll them in the cinnamon-sugar mixture (be generous with the mixture). Arrange five of the balls in the bottom of a muffin cup. With your fingertip, make a small well and press the sixth ball in the center. Repeat with the remaining dough balls. Loosely cover the buns with plastic wrap and let them rise in a warm place until they’re puffy and double in size, about 40 minutes. Preheat oven to 350ºF.

9. Bake the buns on the center rack until golden, about 20 minutes. Transfer the pan to a wire rack to cool for about 5 minutes. Now tilt the pan and gently tap it on the counter to release the buns. If needed, you can use a knife to release them from the pan. Place the buns on the wire rack.

10. In a small bowl, combine the ingredients for the glaze and stir until smooth. If the glaze is too thick, you can thin it out by adding 1 teaspoon of water at a time. Brush each bun with the glaze. Serve immediately or at room temperature.