Bakery-Style Cinnamon Bursts Recipe

Whenever I ask my son what would he like to have when he gets back from school, I always get an answer like cinnamon rolls or doughnuts! He loves cinnamon flavored buns/ rolls..... So I am always on the look-out for similar recipes..... When I saw these cute Cinnamon Bursts at Betty Crocker’s site I knew he would love them.... it’s tastes very similar to the Cinnamon Pull Apart Bread I posted earlier..... Kids will love this cute flowery shaped buns..... Ideal for a kid’s birthday party..... If you plan on trying these for a birthday party I would suggest making them in 24 muffin cups instead of 12 in the original recipe.....
I was not able to participate in the Sweet Punch challenge for the last couple of months. This month’s Sweet Punch challenge was to bake your choice and I selected this Bakery-Style Cinnamon Bursts as my entry :).... 

Bakery-Style Cinnamon Bursts Recipe

(Adapted from here)
Ingredients:

Rolls
2 1/2 to 3 cups Bread flour (I used all-purpose flour/maida)
1/4 cup granulated sugar
1 teaspoon salt
2 1/4 teaspoons regular or fast-acting dry yeast (1 package)
3/4 cup very warm water (120°F to 130°F)
3 tablespoons butter or margarine, softened
1 egg
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/3 cup butter or margarine, melted

Glaze
1/2 cup powdered sugar
1/4 tsp vanilla essence
1 to 2 tsp milk

Method:

• In medium bowl, mix 1 1/2 cups of the flour, 1/4 cup granulated sugar, the salt and yeast. Add warm water, 3 tablespoons butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• On lightly floured surface, knead dough about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until double in size. Dough is ready if indentation remains when touched.
• Grease 12 regular-size muffin cups, 2 3/4x1 1/4 inches, with shortening or cooking spray. In small bowl, mix 1/2 cup granulated sugar and the cinnamon. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Pinch each piece into 6 small balls. Roll balls in melted butter, then roll in cinnamon-sugar. Place 5 balls in each muffin cup; top with 1 ball in center. Cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until double in size.
• Heat oven to 400°F/ 200°C. Bake 20 to 25 minutes or until golden brown (Keep checking after 20 minutes. I baked mine for 25 minutes and mine was little over baked). Cool 5 minutes; remove from pan to cooling rack (place rack on waxed paper to catch glaze drips).
• Glaze~ In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over rolls. Serve warm.

Sending to Susan for YeastSpotting