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FOOD AT UBC VANCOUVER

UBC Cinnamon Bun Recipe

By Angelina Tagliafierro
/
Chef Recipes,UBC History
UBC Cinnamon Bun in a to-go container

The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954 at the old UBC Bake Shop. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.

Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.

A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.

Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. Harvest even sells them hot from the oven. But go early – they often sell out!

For the crafty home bakers out there, here’s the recipe used in our campus bakery, and a helpful how-to video made by the Alumni UBC team!  

Make your own UBC cinnamon buns

A few weeks ago we posted the famous UBC cinnamon bun recipe from the Trek archives. In addition to reading nostalgic stories about all of your daily routines as students, we also heard from many people who felt inspired to try it out. One of our team members, who is also an alumna, was so excited to read about everyone’s baking plans that she spent her Saturday making a step-by-step video to help you out. If you’re looking for a fun Saturday baking project, and if you have flour and yeast in your home (since they’re in short supply in stores), why not try this out? Share your cinnamon bun photos in the comments.

Posted by alumni UBC on Friday, April 3, 2020

UBC Cinnamon Bun Recipe

Yield: 18 Large Cinnamon Buns

Ingredients

Dough

3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour

Filling

¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon

Method

  1. Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
  2. Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
  3. In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
  4. Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
  5. Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
  6. Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
  7. Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
  8. To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
  9. Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
  10. Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
  11. Let rise in pan until doubled in size, about 45-60 minutes.
  12. Preheat oven to 350°F (180°C).
  13. Bake for 35-40 minutes.
  14. Remove from oven and immediately invert onto a serving tray.
By Angelina Tagliafierro

Angelina Tagliafierro

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