Growing up in New Jersey, we had crumb buns from our local bakery every Sunday. I have dreamed about those buns ever since I left there. I created a recipe for Crumb Coffee Cake, which is absolutely fantastic, but it’s a cake, not a yeast dough like the buns I remember, and ever since then, I have been trying to recreate a true bun. In bakeries, crumb buns are made in a try, and they are square. I never mastered the ‘true’ bun. They always lacked flavor, so I added the crumb to the base and made them a rolled bun instead. The result was incredible and just as I remembered from back home. Traditionally, crumb buns are topped with powdered sugar, but I made these as a special treat for my little boy when he was having a bad day. He asked for icing, so that’s what he got, but you can top them with whatever you’d like. They are delicious either way. I recommend eating these fresh (warm is to die for). They just aren’t as good leftover. So dive in and indulge because these soft, fluffy buns with their crisp crumb topping are worth it! To make them, prepare the dough, knead and leave to rise until it at least doubles in size. Punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over the dough. Take 1/2 the filling mixture and crumble over the rolled dough. Beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 10 – 12 slices. Coat the bottom of a 13×9 pan with melted butter. Place the in the pan leaving at least an inch between them. Brush them with melted butter and crumble the remaining crumb mixture over and between the buns. Let rise again until the buns are doubled in size (about 45 minutes to an hour). Bake on 350f/175c for 25 – 30 minutes or until golden brown. Prepare the icing, drizzle with the icing and serve and enjoy every last bite!
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