UBC CINNAMON BUNS
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.
Provided by Barefoot Beachcomber
Categories Breads
Time 2h30m
Yield 12 large cinnamon buns
Number Of Ingredients 12
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
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
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.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
UBC CINNAMON BUNS
Students who have attended the University of British Columbia will remember the cinnamon buns served in the UBC student cafeteria. The buns are famous for their tender, delicious texture and taste. This is the original recipe provided by UBC to a local newspaper. Now everyone can enjoy these delicious cinnamon rolls.
Provided by Elaine Douglas
Categories Sweet Breads
Time 55m
Number Of Ingredients 13
Steps:
- 1. Put rolls ingredients in bread machine pan in order suggested by the machine manufacturer.
- 2. Select dough cycle. When cycle is complete remove dough from machine and put on lightly floured surface. (This is a soft dough.) Cover and let rest for 10 minutes.
- 3. Prepare filling: In a small bowl combine sugar and cinnamon.
- 4. Roll dough to a 14" X 9" rectangle. Generously brush with 2 TBSP melted butter. Place remaining 2 TBSP melted butter in bottom of 10" round baking pan.
- 5. Sprinkle dough evenly with sugar/cinnamon mixture. Roll up tightly like a jelly roll, pinch seam to seal. Remeasure and shape back to a 14 inch roll. With a sharp knife cut into 2 inch slices. Arrange slices in the prepared pan and cover loosely with greased parchment.
- 6. Let rise in a warm place until doubled in size - about 20 to 30 minutes. Bake at 350 degrees for 40 or 45 minutes or until done. Remove from oven and invest onto serving tray. Makes 7 large cinnamon buns.
- 7. Note: for smaller cinnamon buns roll to a 12"X9" rectangle and proceed as above. Cut dough into 12 one inch slices and put into a 9 X 13 inch baking pan. Bake for 25 to 30 minutes until done.
SOURDOUGH CINNAMON BUNS
Use a sourdough starter to make these moreish cinnamon buns. It adds a contrasting tang to the classic sweet and sticky flavours. Top with a soft cheese icing, if you like
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 1h40m
Yield Makes 9-12
Number Of Ingredients 15
Steps:
- Make sure your starter is active - it should be nice and bubbly. If it isn't, feed it and wait until a tsp of the starter floats in warm water.
- Tip all the ingredients for the dough, except the butter, into a bowl and mix with your hands to form a shaggy dough - make sure all the flour from around the bowl is mixed in. Leave the dough in the bowl, covered with a damp cloth, for 30 mins.
- Work the butter into the dough with 1 tsp salt. Once fully combined, tip the dough onto a surface and knead gently for 5 mins until smooth and springy. Form the dough into a ball and sit back in the bowl. Cover and leave somewhere warm-ish for 3-4 hrs until the dough has just about doubled in size.
- Meanwhile, make the filling by beating together the sugar, butter, cinnamon and a pinch of salt. Set aside at room temperature to keep soft.
- Butter and line a square baking tin - smaller tins (20 x 20cm) will hold nine buns, larger tins (25 x 25cm) will hold 12. Tip the dough onto a floured surface and roll it to a rectangle roughly 50 x 25cm. Spread the filling over the rectangle so it's completely covered. Roll the dough along the long edge into a tight swiss-roll type sausage. Cut your dough into pieces and arrange them, spiral side-up, in the tin. Leave for 1 hr at room temperature, then cover and leave in the fridge overnight.
- Heat the oven to 200C/180C fan/gas 6. Cover the tin with foil and bake on a baking tray (this will stop any leaking mixture dripping into your oven) for 30 mins, then remove the foil and bake for 10-15 mins more to brown slightly.
- Meanwhile, mix the golden syrup with 1 tbsp boiling water. As soon as buns come out of the oven, brush them generously with the syrup, then leave to cool a little. Lift the buns out of the tin while still warm and leave to cool on a wire rack. To make the icing, beat the soft cheese, sugar and vanilla until thick but drizzly. Drizzle over the buns when completely cool.
Nutrition Facts : Calories 452 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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