Recipe by : UBC (University of British Columbia)

Ingredients :
3 cups milk
6 T. margarine
6 T. sugar
1 T. salt
1 tsp. sugar
1/2 cup warm water
2 envelopes active dry yeast
2 large eggs
9 cups all-purpose flour

Filling:
1 cup melted margarine, divided
1 1/4 cups sugar
2 T. cinnamon

Instructions :
Scald milk. Stir in margarine, the 6 T. sugar, and salt. Cool to lukewarm. Dissolve 1 tsp. sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. In large mixing bowl combine lukewarm milk mixture and eggs. Stir in dissolved yeast. Add 4-5 cups of 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 out onto a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. Place in well greased bowl and roll over to grease the top. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour. Punch down and turn out on lightly floured surface. Divide dough in half. To fill, roll out each piece of dough into a 9 X 18 inch rectangle. Sprinkle on filling (made from melted margarine, sugar and cinnamon - but keep some of the margarine aside). Roll dough up like a jelly roll, starting from the long side. Cut into 2 inch slices. Place remaining melted margarine in bottom of 16.5 X 11.5 X 2.5 inch pan. Arrange slices in pan and cover loosely with greased waxed paper. Let rise in pan until double in size, about 45 to 60 minutes. Bake in 350 degree oven for 30-40 minutes. Remove from oven and immediately invert onto serving try. Makes 18 large cinnamon buns.

NOTE: These cinnamon buns are very popular at the UBC (University of British Columbia) cafeteria. They were first made in 1954 by a Hungarian baker named Grace Hasz. The bake shop produces 120 dozen buns every day!

Submitted_by : C.P.
City : Montreal

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