UBC Cinnamon Buns
Source of Recipe
Kenna (AlysMum)
List of Ingredients
3 cups milk
6 tablespoons margarine or butter
6 tablespoons sugar
1 tablespoon salt
1 teaspoon sugar ½ cup lukewarm water
2 envelopes active dry yeast
2 large eggs
9 cups flourRecipe
Filling
¾ cup melted margarine or butter, divided
1-¼ cups sugar
2 tablespoons ground cinnamon
For rolls, scald milk. Stir in butter, the 6 tablespoons sugar, and salt. Cool to lukewarm.
Dissolve the one teaspoon sugar in lukewarm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes. Stir.
In large mixing bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast. Add four to five cups of the flour and beat well for 10 minutes. With wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn out on to lightly floured surface and knead until smooth and elastic, adding additional flour as needed. (I use a dough hook on my mixer unless I need “therapy”!) This is a soft dough. Place in well-greased bowl and roll dough over to grease top. Cover with a damp cloth and let rise in warm place until double in size, about one hour.
Punch down dough and turn out onto lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into 9x18-inch rectangle. Brush each rectangle generously with melted butter. Combine the 1-¼ cups sugar and cinnamon. Sprinkle an equal portion on each rectangle. Roll up dough like a jelly roll, starting from the long side. Cut into 2-inch slices. Place remaining melted margarine in bottom of 16-½ x 11-½ x 2-½ inch pan (I use a roasting pan!). Arrange slices in pan and cover loosely with greased wax paper. Let rise in pan until doubled in size, about 45 to 60 minutes.
Bake at 350F for 45 minutes. Remove from oven and immediately invert onto serving tray.
Makes 18 LARGE cinnamon buns.
**NOTE - this recipe halves well. It's also great to let the rolls rise overnight and bake them first thing in the morning!!**
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