The Ultimate Cinnamon Bun
Okay, I am biased but these cinnamon buns are seriously insane. I can't take full credit, as the recipe is a combination of the sugar bowl's recipe from Edmonton Cooks and my grandmas old fashioned cinnamon buns I grew up on. Both seriously delicious and when combined, magic.
So i'm breaking the rules and sharing the recipe instead of my usual tips and tricks. *Note, this is a revised version of the original, so if you would like to attempt the sugar bowl original I highly recommend you purchase the book. Additional note, this is not an ad.
Let's OmNom also created a similar re-creation which you can find here
- 6 cups all purpose flour.
- 1 tbsp instant yeast.
- 2/3 cup granulated sugar.
- 2 eggs.
- 1 cup unsalted butter, room temperature.
- 1 3/4 cups water
- Canola or veg. oil for greasing
- 1/2 cup salted butter, melted for dipping. Keep another 1/2 cup for drizzling over your pan before baking.
- 2 cup brown sugar (packed). Plus 1/2 cup for the pan.
- 3 tbsp ground cinnamon. Plus an extra tbsp for the pan.
- 1 tablespoon of Grand Marnier Liquer (trust me)
Before you start, mix all of your ingredients and gather your supplies together. It makes the process much easier as your hands will be messy from mixing the dough, butter and sugar together.
Now here's the Grandma secret, cover your baking pan with a healthy amount of butter so the bottom and edges are covered with an even layer. Then Sprinkle your extra 1/2 cup of brown sugar and tablespoon of cinnamon evenly across the bottom of the pan.
In a large pan, combine flour, yeast and sugar. Add your eggs to a separate bowl and whisk.
Make a well in the centre of your flour mixture and drop in roughly tablespoon-sized pieces of butter until a full cup is added. Add eggs and water.
Now you can use a large mixer or you can do it the old fashion way. I choose the ladder. Mix the dough with your hands bringing it together roughly then knead. The dough will be quite wet at sticky. If it isn't, add 1/4 cup more water.
Continue kneading for roughly five minutes, until the dough is fairly smooth. You will have buttery chunks but that is a good thing, so don't stress. Lightly oil a bowl and transfer your dough to it. Then cover with plastic wrap and leave in the fridge. *Note: The original recipe says over night, I was lazy and hungry so I only kept it in the fridge for a few hours. (they turned out fine FYI but will likely be even better if you follow this step).
After an extended period of time, remove dough from the fridge and allow it to sit for an hour until it comes to room temp.
Now comes the fun part. Melt your 1/2 cup of butter on the stove top and add a tbsp of Grand Marnier Liqueur. I also added a touch of cinnamon and brown sugar to the butter for added flavour. Once it has melted, transfer to a large, wide set bowl.
Split dough into 6-8 pieces, depending on how large you want your buns. Roll each into a long log then dip into melted butter, covering completely. Next, dip into sugar and cinnamon mixture.
Tie the piece of dough into a knot, tucking extra pieces underneath then place bun in the buttered pan. Repeat until you are out of dough.
Remember that extra butter I told you to keep on hand? Melt it, then pour it into the creases of your baking dish, between each cinnamon bun. After you bake, your buns will have one crispy side and one ooey, gooey, carmelized side. Best of both worlds.
Turn the oven to 325 degrees F. Now I forgot to do this, but while your oven pre-heats, place the buns on top of the oven to allow them to rise for 20 to 30 minutes.
Bake for 50 minutes. Insert a skewer into the centre of a bun to test doneness. If it comes out clean, they're done.
Allow them to cool, but not completely. They are extra delicious if they are a touch warm and taste like the love child of a croissant and a cinnamon bun. You. Are. Welcome.
Enjoy friends. xx