UBC Cinnamon Rolls - Recipe

Hello food lovers (: 
So this weekend was August long weekend and i decided to celebrate with a little baking! 
Unfortunately, I didn't take as many pictures as I liked but here's the end result of my UBC CINNAMON BUNS!  

It wasn't as delicious as the ones at UBC because I decided to cut down on the sugar and butter but overall, the dough was very fluffy. In the recipe below, I changed a couple things from the original and have written in more details to the instructions but there is a link to access the original recipe!  Remember to leave a whole chunk of the day to prepare these because there is a lot of rising time and I hope you have a chance to try this one and then the ones at UBC because they are absolutely AMAZING. 

Until next time bakers! 

UBC Cinnamon Rolls: (Adapted from http://www.alumni.ubc.ca/about/faq/ ) 

(1/2 of the original recipe)

Dough

1.5 cups milk
2 tablespoons butter
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon sugar
1/4 cup warm water 
1 package active dry yeast
1 large egg
2.5 cups all purpose flour (about)
2 cups whole wheat flour

Filling
1/2 cup sugar
2 tablespoons brown sugar
1 tablespoon ground cinnamon
1/4 cup (1/2 stick) melted butter, divided

Heat milk. Stir in butter, 2 tablespoons sugar and salt. Cool to likewarm

Dissolve 1/2 tsp sugar in lukewarm water. Sprinkle yeast over water mixture and let stand in warm place for ~ 10 minutes; stir. 

In a large bowl, combine milk mixture and egg. Stir in dissolved yeast. Add 1 cup flour and 1 cup whole wheat flour. Beat well for ~ 10 minutes. Gradually add enough of the remaining flour to create soft dough mixing with wooden spoon. Turn dough out on a light floured surface and knead until smooth and elastic, adding additional flour as needed. Place in a greased bowl and roll dough over to grease top. Cover with damp cloth and let rise ~ 1 hour or double in size. 

Meanwhile, in a small bowl, combine sugars and cinnamon. Set aside.

Punch down dough and turn out onto light floured surface. 

Roll out dough into 18x9-inch rectangle. Brush with melted butter. Place remaining butter in bottom of a 11x7x2 inch pan. 

Sprinkle sugar-cinnamon mixture evenly over dough then roll up tightly starting from the long side. Pinch seam to seal. Cut into 2-inch slices and arrange cut side down into prepared pan. Cover loosely with greased wax paper and let rise ~ 45-60 minutes or until double in size.

Bake at 350 F for 35-45 minutes or until golden brown. Remove from oven and immediately invert on to serving tray. 

Makes 9 large cinnamon buns.