Magnolia Cafe Glazed Breakfast Buns Recipes

Steps:

• Preheat oven to 350°.
• Grease and flour 18 large muffin cups.
• To make buns:
• In a medium size bowl, combine the flour, baking soda and salt and set aside.
• In a large bowl, on 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.
• Add the dry ingredients alternately with the milk and vanilla, in three parts, beating until well incorporated.
• Spoon the batter into the muffin cups.
• Bake for 25 minutes or until a cake tester inserted into center of bun comes out clean.
• Remove from oven and allow buns to cool for about 30 minutes.
• To make glaze:.
• In a small bowl, stir together the sugar and the water until smooth.
• Drizzle the glaze over the buns and sprinkle generously with chopped nuts.

Steps:

• Preheat oven to 35*.
• Grease and flour 18 large muffin tins.
• To make the buns: In a medium size bowl, combine the flour, baking soda and salt; set aside.
• In a large bowl, on low speed of an electric mixer, cream the butter with the sugar till fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Add the dry ingredients alternating with the milk and the vanilla extract, in three parts, beating until well incorporated.
• Spoon the batter into the muffin cups.
• Bake for 25-28 minutes or a cake tester inserted in center comes out clean.
• Remove from oven and allow buns to cool for about 30 minutes.
• To make the glaze: in a small bowl, stir together the sugar and the water till smooth.
• Drizzle the glaze over the buns and sprinkle generously with chopped nuts.

Steps:

• Preheat oven to 325*.
• Grease and flour 16 large muffin cups.
• To make the buns; in a medium-size bowl, sift together the flour, the baking powder, the salt and the cinnamon; set aside.
• In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar till fluffy -- about 3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla extract.
• Add the dry ingredients, alternately with the buttermilk, in three parts, beating well after each addition.
• Stir the dried cherries into the batter (or whatever fruit you are using).
• Spoon the batter into the muffin cups.
• To prepare the topping:
• In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• Sprinkle the topping over the buns, being sure to keep crumbs wihin muffin cups, otherwise they are difficult to remove.
• Bake for 20-25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean.