These are my favourite treats in the whole world and I just had to make them for my sister Jamie when she came to visit. I have a breadmaker version but now that I am now breadmaker-less, it was time to make them from scratch again but this time with the help of my mixer. I have made this by hand though and so can you!
This is a time consuming recipe but I promise you, totally worth it.
Dissolve 2 pkgs of yeast (around 3 tsp) in 1/2 cup of warm (not hot) water with a sprinkle of sugar. Let stand five minutes. In your mixing bowl, combine 3 cups of flour, 1/3 cup of sugar and 1 tsp of salt. At a low speed gradually beat in 1 cup of warm milk, 1/3 cup of canola oil, two room temperature eggs and the yeast mixture. Beat until well blended and add a cup or so of flour until the dough pulls away from the sides of the bowl.
Either let mixer knead dough for 8-10 minutes or do so by hand. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm area for 1 hour. I have made this the night before and put the dough in the fridge but it does try to escape whatever vessel I put it in, so be careful in you do this!
To make filling cream together 1/2 cup of room temperature butter with 1 cup of brown sugar, 1/2 cup regular sugar and 2 tbsp of cinnamon.
Roll dough out on a lightly floured surface until it is 18″ x 10″ which is roughly the size of my cutting board. Smear the filling over the surfacing leaving a 1″ margin. Roll up dough tightly along the long side.
Cut into 1″ pieces.
Place one roll in the center and arrange the others around it. This makes two batches of cinnamon buns so you will need two cake pans. Cover and let rise 30 minutes. Not to worry if there is some space around them (left), they will expand (see right).
Bake in a preheated 350F over for 25 to 30 minutes. Because my sister likes her food well cooked and baked, I went a little longer than usual to get it dark brown the way she likes it. I cooled the buns in the pans for ten minutes, inverted the rolls onto a wire rack and then inverted again.
After they cooled a bit I added a little warm milk to one cup of icing sugar with a bit of vanilla extract. I whisked together until smooth and then drizzled over the top quickly from left to right, top to bottom…
These are heaven! Yes, they take hours but do people ever feel loved when you make these just for them. So much better than store-bought, there is just no comparison. If they last long enough to become a little dried out, these also make a fantastic and super decadent bread pudding.