Ingredients

• 1 (3/4 ounce) package active dry yeast (2 1/4 tsp)
• 1/4 cup warm water
• 3 tablespoons unsalted butter, melted
• 2/3 cup sour cream
• 3 tablespoons sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour, plus more for kneading (sifted)
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup packed light brown sugar
• 2 teaspoons cinnamon
• 6 tablespoons unsalted butter, melted
• 1 1/4 cups powdered sugar, sifted
• 1 tablespoon unsalted butter, melted
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Instructions

1. In a large mixing bowl, sprinkled 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 flour surface (keep your mixing bowl handy) and knead it until smooth, about 3 minutes. As you knead, add more flour if the dough is sticky, no more than 2 tbsp 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. 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 350°F.

9. Bake the buns on the center rack until golden, about 20-22 minutes. Transfer the pan to a wire rack placed over a sheet of waxed paper or aluminum foil 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 tsp water at a time. Brush each bun with the glaze. Serve immediately or at room temperature.