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UBC Cinnamon Buns

Not the sticky kind

Dough

Scald milk. Stir in 3 Tb butter, 3 Tb sugar, and salt. cool to lukewarm.

Dissolve ¹/₂ tsp sugar in warm water and sprinkle yeast over it. Let stand in warm place for 10 minutes.

In large mixing bowl, combine lukewarm milk mixture and egg. Stir in dissolved yeast, then add half the flour and beat well for another 10 minutes. With a wooden spoon, gradually add enough of the flour to make a soft dough. Turn out onto a lightly floured surface and 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 (approximately an hour).

Get out two pyrex pans (one 13x9 and one 8x8).

Filling

In a small bowl, combine ¹/₄ cup melted butter, ³/₄ cup sugar and cinnamon to make filling.

Assembly and Shaping

Punch down dough and turn out on lightly floured surface. Roll out into larger rectangle (roughly 9" x 18") and sprinkle filling over dough.

Roll dough into a long tube (roll from the long side, not from the short side). Cut into 2-inch slices. Spread the remaining ¹/₄ cup melted butter in the bottom of the pans. Arrange slices in pans and cover loosely with greased wax paper. Let rise in a warm place until doubled in volume (approximately 45-60 minutes).

Preheat oven to 350°F. Bake for 30-35 minutes. Remove from oven and turn pans upside down over racks so the buns fall out. (If you wait until they’re cool, they’ll stick to the pans.)

The sticky stuff is on top once you turn the buns out of the pan, so they don’t take frosting. Just eat them with the minimally sticky stuff they come with. Warm them in the microwave if they’re dry.