A trip back home to Canada wouldn’t be complete without Nana’s decadent cinnamon buns (also known as Chelsea buns if you add nuts and cherries).

This time, I had the honour of watching her make them and take pictures/videos at each step (although, I’m not sure she was entirely thrilled with that 😉).

The recipe Nana uses is from First(‘s) Good Cook Book prepared by members from her Mennonite church back in 1990. Arlene Kehl contributed this recipe and Nana follows it pretty much to a tee—except for adding more sugar. Those who know Nana well won’t be surprised by that.

Most of the recipes from this cookbook are hand-written, and I’m certain Nana knows every person who contributed. Such a wonderful gem to have after 34 years.

These cinnamon buns are sweet, gooey, and best eaten fresh from the oven.

Ingredients (two dozen rolls):

• ¼ cup lukewarm water
• 1 tsp sugar
• 1 pkg yeast (1 Tbsp)
• 1 cup scalded milk (cooled to lukewarm)
• 1 ½ Tbsp oil
• ¼ cup sugar
• 1 tsp salt
• 1 ¾ cups all purpose flour
• 1 egg
• 1 ¾ cups all purpose flour (second amount)
• Butter
• Cinnamon QB
• Sugar QB
• ¼ cup (57g) melted butter
• ½ cup brown sugar
• 2 Tbsp corn syrup or honey
• ¼ cup (57g) melted butter (second amount)
• Raisons or pecans QB (if desired)

Instructions:

1. Combine water and sugar
2. Sprinkle with yeast
3. Allow to stand in a warm place for 10 minutes
4. Meanwhile, combine milk, oil, sugar, salt, flour, and egg
5. Add yeast mixture and beat with an electric mixer for 5 minutes using a dough hook
6. Stir in the second amount of flour
7. Combine thoroughly. Dough will be very soft and sticky.
8. Turn dough into a greased bowl more than twice the size of the dough
9. Cover and let dough rise until double I bulk in a warm place – a warmed oven works well
10. Turn oven on until lukewarm then turn it off. Leaven oven light on to maintain warmth
11. Add melted butter in bottom of two 8” square or round pans. Sprinkle evenly with ½ cup brown sugar and corn syrup or honey.
12. Turn dough out on a well floured board. Coat dough with flour for ease in handling but try not to incorporate more flour than necessary.
13. Divide dough in half and again flour the cut surface.
14. Roll each half into a 12” x 8” rectangle. Brush with second amount of melted butter and sprinkle with cinnamon. Nana adds extra sugar at this point.
15. Roll each half into a jelly roll and cut each into 12 slices using a serrated knife.
16. Sprinkle with raisins or pecans (if desired)
17. Place 12 rolls cut side up into each pan
18. Allow to rise in a warm oven again until double in size
19. Bake at 375°F/190°C for about 25 minutes or until lightly browned
20. Cool for 3 minutes then invert for 5 minutes before removing pan.

Tips:

• These freeze and reheat well.
• Serve these for breakfast, brunch, or anytime of the day.

Notes:

• In case you have the cookbook the original title of this recipe is “No Knead Sweet Rolls”.
• Arlene commented at the end of the recipe: “This has been a family favourite since I was shared by Delphine Zehr years ago.” Thank you, Arlene and Delphine, for making this recipe also a family favourite for us.