Dave Ellenwood, City of Burnaby
director of parks and recreation
Cinnamon rolls
Half cup hot water
2 tbsp sugar
2 packets (10 grams) fast rising yeast
2 cups milk
1 pack (four servings) instant vanilla pudding
2 sticks (2 x 125 grams) butter or margarine
2 eggs
1 tsp salt
8 cups flour
2 cups brown sugar
2 tbsp cinnamon
1 brick cream cheese
1 tsp vanilla extract
You will need two nine-by-13-inch baking pans.
First, make a yeast mixture by adding two yeast packets to a half cup hot water and 2 tbsp. sugar. Set the mixture aside.
Combine two cups milk with the vanilla pudding, one stick melted butter, two eggs and 1 tsp salt. Mix in eight cups of flour, one cup at a time, until it forms a thick dough.
Knead the dough and put it in a large greased bowl to rise for one hour; cover with plastic wrap. After an hour, punch down the dough and let it rise for another 30 minutes.
Grease two nine-by-13-inch baking pans.
After it has risen a second time, knead and roll out the dough into a large 34-by- 21-inch rectangle. Brush the dough with melted butter.
Combine two cups of brown sugar with 2 tbsp cinnamon. Spread the cinnamon mixture evenly over the surface of the dough.
Roll the dough into a log. Cut the log into 12 sections. Place the sections into the pans; cover with plastic wrap and let rise for another 20 minutes.
Make the frosting by combining one stick of butter with one brick of cream cheese and 1 tsp. of vanilla extract. Cream with an electric mixer. Add three cups of icing sugar, one cup at a time, and add 1 tbsp. milk until it is light and creamy.
After the dough sections have risen in the pans for the last time, bake them at 350 F for 20 minutes. Take them out of the oven and slather them with icing while they are still hot.
These buns are the best I've tasted, but they're really large, so bring an appetite.
It also makes your house smell great for a long time!
