When I was about 11, I remember pulling out the Joy of Cooking cookbook to decipher recipes (often) and decide what to bake next. One recipe fail I recall rather vividly is the first time I ever made cinnamon buns.
It was an event. They were tough as rocks, sweet, and somehow edible to my family. I followed the recipe, and perhaps not paying attention to the time it takes to let dough ferment, or kneading the dough as little as possible to avoid too much gluten development and all that technical stuff I was naive to. I was a kid in the kitchen, standing barely above the counter level having a blast with a new recipe. No fear of failure, just pure excitement at the thought of baking amazing cinnamon buns. Who doesn’t love Cinnamon buns? Filled with a gooey cinnamon centre, and covered in that sweet cream cheese frosting. They are decadent and deadly.
Fast forward a couple decades, and I’ve learned a thing or two about bread making.
Now with this rainy weather in Vancouver, we could call it cinnamon bun season year round really. Despite spring being around the corner, today was a fairly cold day. I love this time of year.
In the winter months, it is my baking season and I love to test out new recipes and see how they work for me.
One coveted recipe on my list to try has been the UBC Cinnamon Bun recipe, which I found online last year. I have been meaning to test it for quite some time, after hearing other bakers rave about it. Finally I got down to business and made the recipe happen in my own kitchen. Continue reading