This is a Cinnamon Bun recipe created by Travis Anderson, as a adapted from the Sugar Bowl here in Edmonton. The Sugar Bowl is known for their great cinnamon buns, and recently “released” their secret recipe. That being said, after following the instructions exactly, I couldn’t help but notice my results were nothing like there own. Anyway, I think Travis has cracked the code and come up with his own tweaks the work quite well.
Modifications to the Recipe:
Use 1440 Grams of flour
3 cups of Milk at room temperature instead of Water
3/4 TBS of salt
3 eggs at room temperature
1 1/2 TBS of instant yeast
1/2 melted butter
Mix up the wet ingredients add 1 tbs white sugar and the yeast
leave for like 5 mins
Combine flour and salt in another bowl
Add the wet stuff and mix until integrated.
Add a bit of water if necessary, knead until a fairly firm dough forms. You may need to knead, let it relax, knead again. Let bulk fermentation go for like a half hour or so.
Mix 3/4 cup cinnamon with 1 1/4 cup brown sugar.
Melt about 1/4 cup of butter and spread it in the bottom of the two pans you will use. Sprinkle the crap out of them with the cin/sugar mix.
Divide the dough and roll out like baguettes into long ropes. Look it up on you tube if you need advice on baguette rolling.
Take room temperature butter and smear on the ropes before rolling in more cinnamon mix. Tie into knots and place in the pan. Let rise for an hour and then retard the dough overnight in the fridge.
Take out in the morning and while the oven pre-heats, melt butter and brush the tops of the buns. Sprinkle more cinimix on top and bake.