Monday, June 9, 2014

Best-Ever Cinnamon Buns

Well, now, I do have a problem. I must apologize to Hungarian baker Grace Hasz, who in 1954 perfected the recipe for what became known as The UBC Cinnamon Bun. And I must apologize to you, because I announced a few days ago that Id publish the recipe for that very same bun.
Bound for the oven, bound for glory:
Best-Ever Cinnamon Buns
But then one thing led to another, and the recipe got away from me.

Cooking has evolved since 1954 - some might say for the better, some might say for the worse, some might say a little of each. So I started tinkering with Grace Hasz’s recipe, and Ron added his magic touch, and before you know it ... The UBC Cinnamon Bun has never tasted better! And so Ive renamed these the Best-Ever Cinnamon Buns, simply because they are! Using both a sauce and a filling for these buns was Ron’s original idea. He truly deserves a blue ribbon for this outstanding creation.

I have just one photo of the finished product, at the end of this blog. Thats because my Best-Ever Cinnamon Buns fell like the sacking of Rome to the Visigoths. We plucked them up as plunder, one by one, and the rest, we gave away. The final photo in this post shows the very last one. So that’s how good they were!  

Best-Ever Cinnamon Buns:

To Prepare the Dough:

1-1/2 c. milk 
3 tbsp. butter or margarine 
1/2 c. cold water 
1 large egg 
4-1/2 c. all-purpose flour, divided 
1 tbsp. (0.2 oz. or 8 g packet) quick-rise yeast (see Note)
3 tbsp. granulated sugar 
1-1/2 tsp. salt (do not reduce)
1/4 c. butter or margarine, melted, for greasing pan
1/4 c. butter or margarine, softened, for brushing over dough
Recipe for Sauce for Top and Bottom of Cinnamon Buns
Recipe for Filling for Center of Cinnamon Buns

Preheat oven to 350 deg. F. Heat milk in microwave or on stove-top almost to scalding.
Melt butter in hot milk.
Remove from heat. Add butter, allowing to melt. Set aside and cool to room temperature. When milk-butter mixture has cooled, add water and egg, combining well. 

To a large bowl, add 2-1/2 c. of the flour, one packet quick-rise yeast, sugar, and salt, mixing well. Add combined liquids, beating well with spoon and then with clean hands. Add remaining 2 c. flour a little at a time, stirring well after each addition. Turn dough onto lightly floured surface, kneading 5 min.
Knead 5 min. before letting dough rest.
Cover dough with clean, damp cloth, allowing to rest 10 min. 

While dough rests, grease a 13x9-in. pan with 1/4 c. melted butter or margarine. Chill to firm. Layer of butter or margarine in pan will prevent Sauce for Top and Bottom of Cinnamon Buns from burning. Spread half this sauce over butter layer. Set pan aside and proceed with instructions for dough. 

Once dough has rested, roll into a rectangle measuring roughly 13x9-in. Leaving 1 in. unbuttered around edges, brush inside of dough with 1/4 c. softened butter or margarine. Sprinkle with Filling for Center of Cinnamon BunsWorking from long end, roll filled dough up and over itself. 

Roll filled dough tightly ...

While this may look like an XXX-rated photo, it isnt. 
Its dental floss, slicing through rolled dough.

Use dental floss (see Further Noteto slice into 3/4-to-1 in. pieces, laying each slice over Sauce for Top and Bottom of Cinnamon Buns. Loosely cover sliced buns with waxed paper, allowing to double in size about 30 min. before spooning remaining sauce over top of buns. 

Bake 30 min., or until buns are baked through and sauce runs soft and gooey. These buns are excellent fresh from the oven or at room temperature. Invert the pan to release them with the maximum gooey sauce. Yields 18-to-20 buns.

Ready for their ooey-gooey sauce ...
Unbeatable in the taste department!

To Prepare the Sauce for Top and Bottom of Cinnamon Buns:

1 c. golden corn syrup
1/2 c. granulated sugar
1/3 c. butter or margarine, softened
2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 c. chopped walnuts (optional)
1/2 c. chopped raisins (optional)

Combine sauce ingredients, spooning half over firmed layer of butter or margarine in pan. Sauce will be thick. Set pan and remaining half of sauce aside.  

To Prepare the Filling for Center of Cinnamon Buns:

1/4 c. granulated sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 c. chopped walnuts or raisins 
1/4 c. softened butter or margarine

In a small bowl, combine sugar, cinnamon, nutmeg, walnuts, or raisins. Sprinkle this mixture over softened butter or margarine youve previously spread over rectangle of dough.

Note: This recipe is not interchangeable with traditional yeast.

Tomorrow: My deepest, darkest secret! Hint? Cluck-cluck!

Further Note: The best way to slice rolled dough is not with a knife, but with dental floss. A knife compresses the dough, but dental floss looped and tightened under and over the dough will squeeze and release it into perfect slices. 

Like the sacking of Rome ... Just too tempting!

1 comment:

  1. These look fantastic! My mouth is watering. :)


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