For the dough:

INGREDIENTS

1⅓ cups milk
4 cups flour, plus extra for dusting
2½ tsp instant yeast
¼ cup sugar
¾ tsp salt
2 eggs, beaten
¼ cup (½ stick) butter, melted
Oil, for greasing

METHOD

Warm milk in a small saucepan to a temperature of 110℉. This is warm enough to activate the yeast, but not hot enough to kill it or cause it to overproof.

Using a stand mixer fitted with a paddle attachment, combine flour, yeast, sugar and salt and mix until well combined.

In a separate bowl, combine eggs, warmed milk and butter and whisk together.

Add wet mixture to the dry mixture. Using a dough hook, mix dough on low speed for 90 seconds, until just combined. Increase speed to medium and mix for another 5 minutes. The dough will be sticky and may not completely clear the bottom of the bowl—this is to be expected.

Transfer dough to an oiled bowl, then cover with a dish towel. Set aside for 1 to 1½ hours, until dough has doubled in size.

For the cinnamon-sugar filling:

INGREDIENTS:

1¼ cups golden yellow brown sugar
1½ tsp ground cinnamon

METHOD: 

In a small bowl, combine sugar and cinnamon and mix well. Set aside.

For the cinnamon buns:

INGREDIENTS:

Non-stick cooking spray, for greasing (optional)
Flour, for dusting
½ cup (1 stick) butter, room temperature
Dough (see here)
Cinnamon-sugar filling (see here)
½ cup sliced almonds

METHOD:

Prepare a 9-inch square pan with cooking spray or line it with parchment paper. 

Place dough on a floured work surface. Roll dough into an 18 x 10-inch rectangle. Using a spatula, spread butter evenly across the surface of the dough. Sprinkle cinnamon-sugar on top. Scatter almonds evenly on top. Starting at one long side, roll up the dough into an 18-inch log.

Cut the log into 9 pieces, each 2 inches wide. Place cinnamon rolls face up into the prepared pan in 3 x 3 rows, evenly spaced. Cover with a dish towel and set aside for 30 minutes to rise.

Preheat oven to 350℉. 

When the oven is ready, uncover the pan—the rolls will have risen and filled it—and place on the middle rack in the oven. Bake for 36 minutes in a convection oven (or 45 minutes in a regular one), until buns are lightly golden on top and the centre springs back when gently pressed. Set aside for 3 minutes to rest.

Carefully invert pan onto a baking sheet, being mindful that the sugar is very hot. Set aside for another 10 minutes to cool slightly.

For the cream cheese frosting:

INGREDIENTS:

½ cup cream cheese (half a 250 g package)
3 Tbsp butter, room temperature
¾ cup icing sugar
½ tsp vanilla extract

METHOD:

Using an electric mixer, combine all ingredients and mix until smooth and fluffy. 

Ice buns and serve immediately.

Excerpted from Island Eats: Signature Chefs’ Recipes from Vancouver Island and the Salish Sea by Dawn Postnikoff and Joanne Sasvari. Photographs by Gabriel Cabrera and Danika McDowell. Recipes copyright © 2021 by individual restaurants. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.