CINNAMON BUNS

Enjoy these buns straight out of the oven for a gooey, sweet treat. Remove them
from the baking dish while they’re still hot; otherwise, the sugar will cool and harden,
making them difficult to release

HANDS-ON TIME
30 minutes
TOTAL TIME
3½ hours
MAKES
16 bun

INGREDIENTS:

• 1¼ cups butter
• ¼ cup granulated sugar
• ½ cup warm water (100°F/38°C)
• 1 pkg (8 g) active dry yeast (or 2¼ tsp)
• ½ cup milk
• 1 tsp salt
• 1 egg, lightly beaten
• 4 cups all-purpose flour (approx)
• 1½ cups packed brown sugar
• 2 tsp cinnamon

DIRECTIONS:

1. Bring ½ cup of the butter to room temperature to soften; set aside.
2. In large bowl, dissolve 1 tsp of the granulated sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
3. While yeast is dissolving, in small heavy-bottomed saucepan, heat milk over medium heat until bubbles form around edge. Remove from heat; stir in ¼ cup of the remaining butter, the remaining granulated sugar and salt until butter is melted. Let cool until lukewarm; stir into yeast mixture. Stir in egg. Add 2 cups of the flour; stir until smooth and elastic, about 2 minutes. Gradually stir in enough of the remaining flour to make soft dough.
4. Turn out onto lightly floured work surface; knead until smooth and springy, about 5 minutes. Transfer to greased bowl, turning to grease all over. Cover bowl with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1½ hours.
5. While dough is rising, melt remaining butter; pour into 13- x 9-inch (3 L) baking dish. Sprinkle with ½ cup of the brown sugar. Set aside.
6. On lightly floured work surface, roll out dough into 16- x 14-inch (40 x 35 cm) rectangle. Spread reserved softened butter over top of dough. Mix remaining brown sugar with cinnamon; sprinkle evenly over dough. Starting at 1 long side, tightly roll up; pinch seam to seal. Cut crosswise into 16 buns.
7. Arrange buns, cut sides up, in prepared baking dish. Cover dish with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. (Make-ahead: Cover and refrigerate for up to 12 hours. Let stand at room temperature for 1 hour before baking.)
8. Bake in 375°F (190°C) oven until golden and buns sound hollow when gently tapped, 25 to 30 minutes. Let stand in baking dish for 2 minutes; invert onto serving platter.
9. Serve and enjoy!

NUTRITIONAL INFORMATION, PER BUN: about 341 cal, 5 g pro, 16 g total fat (9 g sat. fat), 46 g carb, 1 g fibre, 50 mg chol, 259 mg sodium, 88 mg potassium. % RDI: 4% calcium, 14% iron, 14% vit A, 27% folate.

VARIATION – CHELSEA BUNS:

1. Sprinkle ⅔ cup chopped pecans into bottom of baking dish after adding butter and brown sugar.
2. Sprinkle ⅔ cup raisins over dough before rolling up.
3. Continue with the recipe as written.