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“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.”
READY IN:
2hrs 30mins
YIELD:
12 large cinnamon buns
UNITS:
US

Ingredients Nutrition

Directions

  1. Scald milk.
  2. Stir in 3 Tablespoons margarine, 3 Tablespoons sugar and 1-1/2 teaspoons salt.
  3. Cool to lukewarm.
  4. Dissolve 1/2 teaspoon sugar in warm water.
  5. Sprinkle yeast over warm water.
  6. Let stand in a warm place for 10 minutes.
  7. In large mixing bowl, combine lukewarm milk mixture and eggs.
  8. Stir in dissolved yeast.
  9. Add half the flour and beat well for 10 minutes.
  10. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
  11. Turn dough out onto a lightly floured surface.
  12. Knead until smooth and elastic, adding additional flour as needed.
  13. Place in well greased bowl and roll dough over to grease the top.
  14. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about 1 hour.
  15. Punch down and turn out on lightly floured surface.
  16. Roll out into large rectangle (about 9" x 18").
  17. Make filling: combine 1/4 cup melted margarine, 3/4 cup sugar, and 1 Tablespoon cinnamon.
  18. Sprinkle filling on dough.
  19. Roll dough up, starting from the long side.
  20. Cut into 2-inch slices.
  21. Place remaining melted margarine in bottom of pan. (I use two pyrex pans: one is 13 X 9, the other 8 x 8).
  22. Arrange slices in pan and cover loosely with greased waxed paper.
  23. Let rise in pan until doubled in size, between 45 to 60 minutes.
  24. Bake at 350 degrees Fahrenheit for 30-35 minutes.
  25. Remove from oven; turn pan upside down so the buns fall out.

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