cinnezo: childhood cream cheese frosting

when i was a kid, cinnezo cinnamon bun samples were my favourite about going to metrotown. they were the perfect bite size to really enjoy the sweet and delicious cream cheese frosting and thick cinnamon filling. fast forward to today and they no longer do that but the entertainment book does offer a buy one get one free deal! 

original cinnamon bun (regular ~$5 each): cinnezo is like the cinnabon of canada and they are just as delicious! these are actually best eaten right when you buy them but the instructions on the side help you with reheating. 

4.25/5

they do not skimp on the filling or cream cheese and they are quite heavy but super ooey and gooey in the middle chock full of cinnamon and sugar. super indulgent dessert but a tiny piece (like the one i had below) was just the right amount. 

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.