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CE

T I N G F O RT Y Y
RA
E

A
RS

Sugar
& Spice

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th
of

CA

N A D IA N L I V I

NG

Irresistibly sweet and sticky,


these classic cinnamon buns from
our 1981 issue have been bringing
families together for decades.
BY THE TEST KITCHEN

This recipe rst ran in our


February 1981 issue. The original
included raisins, but we love the
simple blend of tender dough and
gooey sauce in our modern version.

about 5 minutes. Transfer to greased


bowl; turn dough to grease all over.
Cover bowl with plastic wrap and let
rise in warm draft-free place until
doubled in size, about 1 hours.

TESTED
TILL
PERFECT

CINNAMON BUNS
Hands-on time: 30 minutes
Total time: 3 hours
Makes: 16 buns

Enjoy these buns straight out of the


oven for the ultimate comfort-food
treat. Remove them from the baking
dish while theyre still hot, otherwise
the sugar will cool and harden, making
them difficult to release.
1 cups
cup
cup
1
cup
1 tsp
1
4 cups
1 cups
2 tsp

122

butter
granulated sugar
warm water (100F/38C)
pkg (8 g) active dry yeast
milk
salt
egg, lightly beaten
all-purpose flour (approx)
packed brown sugar
cinnamon

On lightly floured work surface, roll


out dough to 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.

Bring cup of the butter to room


temperature to soften; set aside.
In large bowl, dissolve 1 tsp of the
granulated sugar in warm water. Sprinkle
in yeast; let stand until frothy, about
10 minutes.
While yeast is dissolving, in small
heavy-bottomed saucepan, heat milk
over medium heat until bubbles form
around edge. Remove from heat; stir
in 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.
Turn out onto lightly floured work
surface; knead until smooth and springy,

Arrange buns, cut sides up, in prepared


baking dish. Cover dish with plastic
wrap and let rise in warm draft-free
place until doubled in size, about 1 hour.
(Make-ahead: Cover and refrigerate
for up to 12 hours. Let stand at room
temperature for 1 hour before baking.)
Bake in 375F (190C) 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.
PER BUN: about 341 cal, 5 g pro, 16 g total fat (9 g sat.
fat), 46 g carb (1 g dietary bre, 24 g sugar), 50 mg chol,
259 mg sodium, 88 mg potassium. % RDI: 4% calcium,
14% iron, 14% vit A, 27% folate.

CHANGE IT UP

CHELSEA BUNS
Sprinkle cup chopped pecans into
bottom of baking dish after butter
and brown sugar are added. Sprinkle
cup raisins over dough before rolling
up. Continue with recipe.
CANADIANLIVING.COM | MAY 2015

PHOTOGRAPHY, JEFF COULSON. FOOD STYLING, MELANIE STUPARYK. PROP STYLING, AURELIE BRYCE

While dough is rising, melt remaining


butter; pour into 13- x 9-inch (3 L)
baking dish. Sprinkle with cup of
the brown sugar. Set aside.