According to Toronto Life, the best cinnamon buns in Toronto can be found in Leslieville at Sweet Bliss. After two failed attempts, C&I finally got to taste them a few weeks ago and they were pretty damn good. I think, however, that I have found an even better spot- in my very own kitchen.
I've been searching for the recipe that I wanted to try for sometime and last night I found one and decided that I would make them for breakfast. Then, morning came and I decided I would make then as an afternoon snack.
This is the first time I've made a dough with egg and the texture is so satisfying to work with that I think I'll be making these again and experimenting with others.
1 t white sugar
1 (.25oz) package active dry yeast
1/2c warm water
In a small bowl, dissolve 1 t sugar and 1 package active dry yeast in 1/2 c warm water until it's creamy.
1/2 c milk
1/4 c white sugar
1 t salt
Warm the milk in a small saucepan until it bubbles, then remove from heat and mix in 1/4c sugar, 1/4c butter and the salt. Stir until it's all melted and let it cool a bit.
2 eggs, beaten
4 c all purpose flour
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1-1/2c flour, stirring well. Stir in the remaining flour, a bit at a time until the dough comes together. Turn it out and knead gently until smooth and elastic and luxurious.
Let rise in a warm spot for an hour or so.
3/4 c butter
1-1/2c brown sugar
1c chopped pecans
While the dough is raising,melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 c brown sugar and whisk til smooth. Pour into buttered baking pan and sprinkle with nuts.
Combine remaining sugar and pecans and set aside.
Turn dough out and roll into a rectangle. Brush with 2T melted butter and sprinkle with sugar/nut mixture. Roll up the dough and pinch the seam shut. Cut into 15 pieces and place in prepared pan.
Cover and let rise for an hour or so. Then bake in a preheated oven (375/190) for about 25 minutes or until golden brown.