Ubc Cinnamon Buns

DIRECTIONS

• 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.