This is my great-aunt’s method, which is so easy that even kids can help! When I was young, it was always my job to grease the pan with butter before the buns went into the oven.
• flour for dusting
• ready-made dough, homemade or store-bought
• rolling pin
• 3/4 cup (175 mL) packed brown sugar
• 1/2 cup (125 mL) soft butter
• 1 to 2 tbsp (15 to 30 mL) cinnamon
• pastry brush
• butter for greasing
• sharp knife
• tea towel
1. Roll Out Dough
On a floured work surface, using rolling pin, roll out dough to about 1/2-inch (1 cm) thickness, forming a rectangle.
2. Brush on Cinnamon Mixture and Roll
Mix together brown sugar, butter and cinnamon until very soft but not melted. Using pastry brush, brush dough with brown sugar mixture. Gently roll up dough, jelly roll–style, ending with seam side down.
3. Cut Into Buns
Using a sharp knife, cut dough into 1-inch (2.5 cm) thick slices.
4. Assemble in Pan and Let Rise
Place, cut side down, in a well greased 13×9-inch (3 L) baking dish. (Aunt Lucy would hand me an empty butter foil to scoop up soft butter with and smear inside the pan.) Cover with a tea towel; let rise until doubled in size, about 25 to 30 minutes.
5. Bake and Turn Out
Bake in 350°F (180°C) oven until golden, 25 to 30 minutes. Let cool slightly. Carefully turn buns out onto parchment or waxed paper. They should come out as one piece with gooey cinnamon-sugar sauce resting on top.
Click here to see the full recipe for Aunt Lucy’s Cinnamon Buns.
By Colleen Fisher Tully