Prep 2 hrs
Cook 30 mins
These are cinnamon buns served at the University of British Columbia cafeteria. My family really enjoys these buns but they're not the ooey-gooey kind of cinnamon buns.
- 1 1⁄2 cups milk
- 3 tablespoons margarine
- 3 tablespoons sugar
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon sugar
- 1⁄2 cup water
- 1 tablespoon dry yeast (1 packet)
- 1 large egg
- 4 1⁄2 cups flour
- 1⁄2 cup melted margarine, divided (half is for the pan)
- 3⁄4 cup sugar
- 1 tablespoon cinnamon
- Scald milk.
- Stir in 3 Tablespoons margarine, 3 Tablespoons sugar and 1-1/2 teaspoons salt.
- Cool to lukewarm.
- Dissolve 1/2 teaspoon sugar in warm water.
- Sprinkle yeast over warm water.
- Let stand in a warm place for 10 minutes.
- In large mixing bowl, combine lukewarm milk mixture and eggs.
- Stir in dissolved yeast.
- Add half the flour and beat well for 10 minutes.
- With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
- Turn dough out onto a lightly floured surface.
- Knead until smooth and elastic, adding additional flour as needed.
- Place in well greased bowl and roll dough over to grease the top.
- Cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
- Punch down and turn out on lightly floured surface.
- Roll out into large rectangle (about 9" x 18").
- Make filling: combine 1/4 cup melted margarine, 3/4 cup sugar, and 1 Tablespoon cinnamon.
- Sprinkle filling on dough.
- Roll dough up, starting from the long side.
- Cut into 2-inch slices.
- Place remaining melted margarine in bottom of pan. (I use two pyrex pans: one is 13 X 9, the other 8 x 8).
- Arrange slices in pan and cover loosely with greased waxed paper.
- Let rise in pan until doubled in size, between 45 to 60 minutes.
- Bake at 350 degrees Fahrenheit for 30-35 minutes.
- Remove from oven; turn pan upside down so the buns fall out.
I used to live a short drive from UBC; never tried their cinnamon buns, so I thought I'd give this recipe a try. Thank you for the explicit instructions. Dough was very sticky and hard to work with at first, but after the first rise, it was soft and elastic. My icing "leaked" when I rolled it up, both from the sides and through the dough, but it wasn't catastrophic. I like the fact that the dough is not too sweet, and the icing amount can be adjusted to suit individual taste. I was looking for a more ...pull-apart, chewy, and soft texture though, and this wasn't quite it. I still give it a 4star because it's just a matter of personal preference. Next time I visit UBC, I will try the bun and tell you how much this resembles the real mccoy. THank you Cornelia!