UBC Cinnamon Buns

Ingredients

Dough:
3 cups of 2% milk
90 mL butter
90 mL granulated sugar
15 mL salt
5 mL sugar
1/2 cup warm water
8 g active dry yeast
2 eggs
9 cups all purpose flour

Filling:
300 mL sugar
30 mL cinnamon
3/4 cup butter, melted

Directions

Dough:

1. Scald milk. Stir in butter, 90 mL sugar and 15 mL salt. Cool to lukewarm. Dissolve the 1 teaspoon (5 mL) sugar in lukewarm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes; stir. In large bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast. Add 4 to 5 cups flour and beat well for 10 minutes. With wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn dough out on to lightly floured surface and knead until smooth and elastic, adding additional flour as needed. Place in well greased bowl and roll dough over to grease the top. Cover with a damp cloth and let rise in warm place for 1 hour or until double in size. 
2. Meanwhile prepare filling: In small bowl, combine sugar and cinnamon; set aside. 
3. Punch down dough and turn out on to lightly floured surface. Divide dough in half. Roll out each piece of dough into 18x9-inch (46x23 cm) rectangle. Brush each rectangle generously with melted butter. Place remaining melted butter in bottom of 161/2 x111/2 x21/2-inch (42x29x6 cm) pan. Sprinkle an equal portion of sugar-cinnamon mixture evenly over each rectangle. Roll each dough rectangle up tightly like a jelly roll, starting from the long side; pinch seam to seal. With sharp knife, cut into 2-inch (5 cm) slices. Arrange slices, cut-side down, in prepared pan and cover loosely with greased wax paper. Let rise in warm place for 45 to 60 minutes or until doubled in size. 
4. Bake at 350 F (180 C) for 35 to 45 minutes or until baked. Remove from oven and immediately invert on to serving tray.