I found this recipe in an old issue of Canadian Living and saved it for a time when I would one day have a hankering for fresh, made-from-scratch cinnamon buns. Well that time came this past weekend. And they were easier to make than I figured and the kids loved them.
Ingredients:
1 1/4 c. butter
1/4 c. sugar
1/2 c. warm water (100F)
1 pkg. (8g) active dry yeast (can be found in the baking supplies aisle near flour and baking soda)
1/2 c. milk
1 t. salt
1 egg, lightly beaten
3 c. flour (maybe more)
1 1/2 c. packed brown sugar
2 t. cinnamon
Bring 1/2 c. butter to room temperature to soften and set aside. In a large bowl, dissolve 1 t. of sugar in the warm water and sprinkle in the yeast. Then let stand until frothy – about 10 minutes. Meanwhile, in a small saucepan, heat the milk over medium heat until bubbles form -then remove from heat and stir in 1/4 c. of the remaining butter, all the remaining sugar and salt until the butter is melted. Let cool until lukewarm – then stir into the active yeast mixture.
Stir in the beaten egg and add 2 c. flour – continue stirring until it is smooth and elastic – about two minutes. Gradually stir in enough of the remaining flour to make soft dough.
Turn the dough out onto a lightly floured work surface and knead until it is smooth and springy – about five minutes. Then transfer to a greased bowl and turn the dough in order to grease it all over. Cover the bowl with plastic wrap and let it rise in a warm, draft-free place until doubled in size (about 1 1/2 hours).
While dough is rising, melt the remaining butter and pour it into a 13×9 baking dish. Sprinkle with 1/2 c. of brown sugar and set aside.
On a lightly floured work surface, roll out the dough to 40x35cm rectangle. Spread the reserved, softened butter over top of the dough. Mix the remaining brown sugar with the cinnamon and sprinkle this evenly over top of the buttered dough.
Then starting at one long side, tightly roll the dough up and pinch the seam in order to seal. Cut crosswise into 16 buns.
Arrange the buns cut side up in the prepared baking dish. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size – about one hour. (If making ahead, cover and refrigerate for up to 12 hours – I left them for almost 24 hours. Just be sure to let stand at room temperature for about one hour before baking) Then bake at 375F for about 25 minutes – they should be golden and sound hollow when gently tapped.
Let stand in the baking dish for two minutes before inverting onto a serving platter. Be sure to remove the buns from the baking dish while they are still hot – otherwise the sugar will cool and harden, making them difficult to release.
Best served fresh from the oven. But they are just as good the next day – keep them refrigerated and warm them up in the microwave for 30 seconds. Enjoy!