Adapted from Flo Braker’s Baking For All Occasions, Chronicle Books (2008), this recipe is best made the evening before and shaped the morning of. This is a great recipe to involve children in; their little hands are ideal for rolling the dough.

Dough:

2-1⁄4 teaspoons (1 envelope) active dry yeast

1⁄4 cup (60 mL) lukewarm water

3 tablespoons unsalted butter, melted and cooled

2⁄3 cup (155 g) sour cream

3 tablespoons granulated sugar

1 large egg

1 teaspoon pure vanilla extract

2-1⁄2 cups (320 g) all-purpose flour, plus 1 to 2 tablespoons for kneading, if necessary

1⁄2 teaspoon salt

1⁄4 teaspoon baking soda

Cinnamon-sugar coating:

1⁄3 cup (65 g) firmly packed brown sugar

1 teaspoon ground cinnamon

2 tablespoons butter, melted

Glaze:

1-1⁄4 cups (135 g) powdered sugar

1 tablespoon unsalted butter, melted

1 tablespoon milk

1 teaspoon vanilla

1. To make the dough: Combine the yeast with the water in the bowl of a stand mixer. Set aside until bubbly, about 5 to 10 minutes. Add the butter, sour cream, sugar, egg and vanilla and stir to combine with a rubber spatula. Fit the mixer with the paddle attachment, attach the bowl, then beat in 2 cups (255 g) of the flour, salt, and baking soda on medium-low until incorporated, about 30 seconds. Add the remaining flour and beat until the dough is soft and smooth.
2. Knead the dough on a floured surface until it is no longer sticky (you might need to add 1 to 2 tablespoons more flour if it’s too sticky), about 3 minutes.
3. Place it back in the mixing bowl, cover with plastic wrap, and let rise in a warm spot for about an hour, until doubled in size. Punch down, wrap again, and refrigerate overnight.
4. The next morning, put a rack in the centre of the oven and preheat to 350F (180C). Spray (or butter) and lightly flour a standard, 12-cup muffin tin.
5. Make the topping: In a small bowl, stir together the brown sugar and cinnamon. Have the melted butter at hand in a small dish nearby.
6. Shaping the dough: Punch down the dough, then roll it into a long cylinder. Using a sharp knife, divide it into 12 equal portions, each one weighing about 1-3/4 ounces (50 g). Cut each of the 12 portions into sixths, and roll each little piece into a ball. Roll the balls first in the butter, and then in the cinnamon-sugar. Place in the muffin cups, roughly five on the perimeter and one in the centre. Repeat with the remaining 11 dough portions. Cover the muffin tin loosely with plastic and let rise for about 40 minutes, or until doubled in volume.
7. Bake for 20 to 22 minutes, or until golden. Let cool for a few minutes, then remove the buns using a spoon or a thin knife blade to loosen if necessary. Place on a wire rack to cool completely.
8. To make the glaze: Stir the sugar, butter, milk, and vanilla in a small bowl until smooth. Add a a teaspoon extra of water if necessary. Using a pastry brush, coat each bun with glaze, or just drizzle over each. Serve immediately, as they are best the day they are made.