Sunday, March 18, 2012

Sour Cream Breakfast Buns & News


About six months before we left Italy, we shared a meal with my friend Gaia, who was newly pregnant at the time.  I remember asking her if the expression "bun in the oven" existed in Italian.  The same expression in fact exists in many languages.  This stayed in my mind for a long time as an idea for a blog post if I were ever to have a second child.


That time is now!  Our second child is due three years to the exact day that Roman was born (September 18). We are humbled by the enormity of this gift.  I can't write this post nonchalantly because the journey to motherhood was a long and windy road for me, one with hidden ravines and pot holes.  I suppose I will never understand why things go the way they do, but two babies have now been conceived naturally, in their own time.  I can just thank the forces that be.

Breakfast has been a major moment in my day, and there is usually a second breakfast about two hours after the first.  I usually make a burrito with two scrambled eggs, cheddar, avocado, sour cream and salsa- all swaddled comfortably in a whole wheat tortilla.  I inhale vegetables, anything wickedly spicy, pickled or cured.  I have the privilege of experiencing this amazing transformation for a second time and I love every minute of it.

Sour Cream Breakfast Buns
The Magnolia Bakery Cookbook
Makes 18 buns

In true Magnolia Bakery fashion, these buns are worth every ounce of butter, sour cream and sugar.  Keep this recipe around for a special occasion.

Note: I ended up using only half the topping because it really seemed like too much.  Next time, I will use more, especially more pecans because once the buns puff up, the topping seems like less.

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

1 1/3 cups firmly packed light brown sugar
2 cups coarsely chopped pecans
2 teaspoons cinnamon

Preheat the oven to 350 degrees.
Grease 18 large muffin cups.

To make the buns: In a medium-size bowl, sift together the flour, the baking powder 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 extract.  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.


  1. Congrats! Exciting news! don't forget to return here and add an ingredients list for us ; )

    1. Thanks, Denise- absentminded-- i just lost my shopping trolley somewhere in the grocery store- no where to be found.

    2. But your happy mood remains and that's what's most important. Enjoy your Sunday.

  2. Congratulations, Nicole! That's such exciting news. I wish you all the best with your pregnancy!

    Your bun looks perfect!

  3. YEAH, Nicole!!!! Awesome news! I am thrilled for you guys! Roman is going to be a big brother!! xoxo

    I love every single ingredient in those buns! Cinnamon and pecans and you can't go wrong!

  4. Woo Hoo - what wonderful news!!
    I wish you a wonderful pregnancy and birth - you may have to change the name of your blog :)

  5. So happy for you. Congratulations from San Francisco!

  6. Pregnancy is always a special, incredible time and yours sounds like it is even more so. I am so happy for you, enjoy every blissful second of it.

  7. What wonderful news, Nicole. Congratulations!

  8. Congratulations and what a great way to celebrate the happy news!

  9. Nicole: che bello! "Un panino nel forno"... my boys are 2 years apart (day plus or minus) from each other and it is so wonderful for them to have a friend for life to play with. Enjoy the extra morning snack and the special butterflies that come with it. This is a wonderful blessing.

  10. MAJOR congratulations! I am so insanely happy for you! I love that you made these buns to celebrate your announcement...such a great and delicious play on words. :P

  11. Congratulations! How wonderful! And I see joint birthday parties in your future...

  12. I adore that little bun in the play oven! And congratulation on #2...more to blog about.

  13. These breakfast buns look delicious! And, how exciting to have another little one on the way. Though I am biased (my brother and I are three years apart), I think three years is the perfect age difference. Again, congratulations!

  14. all sweet news! best wishes for a blissful pregnancy.

  15. Yes, a huge congratulations and how exciting! Our boys' birthdays are two weeks apart and I wish they were closer so we could have one huge celebration! And these buns are fantastic! My family loves a certain streusel-topped coffee cake I make and these buns are so similar, they'd love them! Bookmarked! x

  16. Congratulations on your news! I am the mom of three and I remember my pregnancies with such warm memories! It's such a golden time!
    Hey, I passed on a blog award to you today! (love your blog) Check it out!

  17. So happy to hear this news! Congratulations! I was busy with IACP and am just now getting caught up on the rest of my life, so what a treat to hear about this.


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