UBC Cinnamon Bun

The best cinnamon buns (in the world) come from Grounds for Coffee. But I can’t get them anymore because I moved out of Vancouver in 2008. (My brother mailed them to me for my birthday once, which was awesome)

The UBC cinnamon buns are pretty good, too. I ate a lot of them when I went there a million years ago. UBC posted the instructions here: http://food.ubc.ca/ubc-cinnamon-bun/

In case UBC decides to delete the web-page, here’s the receipe:

Yield: 18 Large Cinnamon Buns

Ingredients

Dough

3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour

Filling

¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon

Method

  1. Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
  2. Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
  3. In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
  4. Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
  5. Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
  6. Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
  7. Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
  8. To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
  9. Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
  10. Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
  11. Let rise in pan until doubled in size, about 45-60 minutes.
  12. Preheat oven to 350°F (180°C).
  13. Bake for 35-40 minutes.
  14. Remove from oven and immediately invert onto a serving tray.