Best 2 Ubc Cinnamon Buns Recipes

UBC CINNAMON BUNS

Steps:

• 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.

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.