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Adriana Sutlief

Halloween Breakfast Buns

While in NYC last month, I made a quick stop at Magnolia Bakery on my last morning in the city. I couldn’t visit New York and not pop in! I, along with two of my blogger besties, Lindsey and Chelsea walked in for cupcakes, banana pudding, and warm lattes. I ordered a brown cinnamon sugar breakfast bun, and it was simply divine so I decided to take the cookbook home with me! 

These breakfast buns are a recipe straight from the book, and are sold at Magnolia Bakery. They’re incredibly delicious! I did a slightly ‘spookier’ version and added fun sprinkles and yummy homemade icing for Halloween.

Recipe:
Bun
3 cups all-purpose flour                                                
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups sour cream
Topping

1 1/2 cups firmly packed light brown sugar
2 cups coarsely chopped pecans
2 teaspoons cinnamon
Directions:
Preheat oven to 350 degrees.
Grease 18 large muffin cups
To make the buns: In a medium-size bowl, sift together the flour, the baking power, 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. 
To make the topping: In a small bowl, mix the brown sugar, the pecans, and the cinnamon, Sprinkle the topping evenly (and generously) over the buns.
Bake for 20-25 minutes or until a cake tester inserted into center of bun comes out clean.

Extra: 
Add your favorite homemade icing on top, and a few festive sprinkles and you’re set! Your breakfast buns are sure to be a huge hit! 

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