- All purpose flour
- Instant yeast
- Granulated Sugar
- Unsalted Butter
- Demerara Sugar
Any grocery store.
Sugarbowl once posted their recipe on CBC’s website and it’s a drastic difference between the two. The CBC one doesn’t nearly have as much sugar within the dough itself, doesn’t call for room temperature butter (melted instead), and the method of shaping is completely different. Another point of reference is Sugarbowl’s appearance on You Gotta Eat Here, where again, there are some discrepancies. Although proportions weren’t discussed on the show, that recipe called for melted butter as well, but shaping was similar to the recipe in Edmonton Cooks.
Cooking Notes:Mix flour, yeast, sugar in a large bowl. Crack eggs in a small bowl and whisk. (I mixed the yeast in a bit of water first to give it a head start.) Drop tablespoon sized piece of butter into flour well. Add eggs and water. In a large mixer with dough hook or using hands, mix dough. Knead for about 5 minutes until dough is fairly smooth. Lightly oil bowl and transfer dough. Refrigerate overnight. Remove dough and allow to come to room temperature. Grease large baking dish. Mix brown sugar and cinnamon together in a large bowl. Melt butter in separate bowl. Split dough into six portions and roll each piece into a long log. Dip in melted butter then dip in cinnamon sugar. Tie into a knot and tuck ends underneath. Dip top of knot into cinnamon sugar mixture and place into buttered baking dish. Repeat with until all six pieces completed. Turn over to 325F and place baking dish on top for second rise for 20 to 30 minutes.
Bake for 50 minutes or until toothpick comes out clean. Cool and enjoy.
Lessons:The recipe came out fantastic and yielded a very fluffy cinnamon bun. I’m a big fan of letting the dough proof twice. Because the dough is only divided into six extremely large portions, I found the cinnamon/sugar mixture quite mild. I prefer a bigger punch in flavour for my cinnamon buns, especially if it’s going to be bare without any icing or cream cheese frosting. The only way to do that is to roll out the dough into a rectangle and sprinkle the cinnamon sugar mixture evenly, roll from the long side, and then cut and bake with the cut side down, as instructed in the CBC method. Sugarbowl’s cinnamon buns are clearly knotted though, which yields more dough to cinnamon sugar mixture ratio. I’m not sure if using melted butter vs. room temperature butter makes a big difference. Using an electric mixer, I could see the butter really incorporating into the dough quite well. I would think that all the kneading eventually just melts the butter anyways. Using small portions of room temperature butter incorporates more air into the dough though, which would theoretically making it fluffier. Whichever! You save an extra step by just using room temperature butter.
Overall, the Sugarbowl’s cinnamon bun recipe is great to try out and requires minimal hands-on prep time. The yeast pretty much takes care of things for you! You also can’t beat the impressive portions, plus your house will smell absolutely delicious after baking. Next time I do this, I think I’ll make smaller knots (12 portions) and amp up the cinnamon.