A couple of requests for the unadulterated recipe, so here it is...
UBC Cinnamon Rolls
3 c milk
6 T butter
6 T granulated sugar
1 T salt
2 envelopes instant dry yeast
2 large eggs
9 c all purpose flour
Filling
1 c melted butter divided
1 1/4 c granulated sugar
2 T cinnamon
Scald milk. Must be very hot.
Stir in butter, sugar and salt.
In large bowl, combine milk mixture and eggs.
Mix yeast and four to five cups of flour.
Add flour to milk mixture and beat well for 10 minutes.
Gradually add enough of the remaining flour to make a soft dough.
Turn onto floured surface and knead until smooth and elastic.
This will be a soft dough.
Place in well-greased bowl and roll dough over to grease top.
Cover with a damp cloth and let rise until double (~ 1 hr).
Punch down and turn out onto lightly floured surface.
Divide dough in half.
Roll out each piece of dough into 9 x 18 inch rectangle, spread with melted
butter and sprinkle cinnamon/sugar mixture on top.
Roll up like a jelly roll, starting at the long side.
Cut into 2 inch slices.
Place remaining melted butter in bottom of pan and arrange slices in pan
and cover loosely with greased waxed paper.
Let rise until double (45-60 minutes).
Bake at 350F for 35-45 minutes.
Remove from oven and immediately invert onto serving tray.
Makes 18 large cinnamon buns.
NOTE: Canadian all-purpose flour has the protein content of US bread
flour. I don't know if US all-purpose flour gives the desired results or not.