Recipes Revealed: Sugar Bowl cinnamon buns
By Tina Faiz
An institution in Edmonton's food scene, the Sugar Bowl is known for its cinnamon buns and extensive craft beer menu. (Photo: Tina Faiz)
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If you have ever needed a reason to wake up early, behold the Sugar Bowl's sticky, sweet-scented cinnamon buns. They always sell out before noon, and worth giving up precious shut eye to get there in time.
Rest assured, these are not your typical overly-frosted, dense and gummy variety you get at the mall. Sugar Bowl's cinnamon buns are huge mounds of fluffy soft dough laced with the perfect amount of cinnamony goodness. They are not too sweet yet the crunchy brown sugar crust on top means you don't need (and it doesn' t come with) any frosting.
Baked fresh every day, these buns sell out by noon, so go early to get yours (Photo: Tina Faiz)
12 cups Flour
1 Tbsp Salt
1 Tbsp Sugar
2 Tbsp Instant yeast
3/4 cups Brown sugar
1 cup Cinnamon
1/2 cup Melted butter; more for inside buns
4 cups Tap water
Brown sugar and cinnamon to taste
In a small bowl dissolve 1 tablespoon sugar with the yeast in a bit of water. Let it stand until bubbles, about 10-15 minutes.
In a large bowl combine the yeast mixture with the eggs, flour, melted butter, water and salt. Mix well, using a mixer or spoon until dough forms.
Turn dough onto a lightly floured, flat surface. Roll out into a rectangle. The size really depends on how large or small you want to make the buns.
Brush the flattened dough with melted butter and sprinkle with brown sugar and cinnamon.
Starting at the long side, tightly roll up the dough and brush with a bit of melted butter. You can sprinkle the buns with brown sugar if you like, or omit this if you want it less sweet. You can also sprinkle extra cinnamon on top if you want.
With a serrated knife cut the dough into 12 pieces.Place the buns, cut side down, in greased rectangular baking pan.
Cover and let rise for one hour or until it doubles in volume. Keep in a warm place (like above your stove) to help with rising.
Pre-heat oven to 375F degrees and bake for 25 to 35 minutes, or until golden brown. Enjoy!
WEB EXTRA Recipe: Sugar Bowl Lamb Burger Recipe
Layers of flavour from the goat's cheese, carmelized onions and Guiness mustard make this the best lamb burger in the city. (Photo: Tina Faiz)
For a satisfying meal, the Sugar Bowl's lamb burger is unforgettable. Gail Hall agrees. She chose it as one of 25 things to eat in Edmonton in 2011 for Avenue Magazine.
1 kg Ground lamb
2 tbsp Rosemary, fresh, chopped finely
2 tbsp Thyme, fresh, chopped finely
2 tbsp Garlic, minced
1 lemon Zested
2 tbsp Coriander (powder)
1/2 cup Bread crumbs
Pinch of salt and pepper
Brioche buns from Popular Bakery
Organic spring mix or lettuce of your choice
Guinness mustard (here is a link to a spicy Guiness mustard recipe on Saveur.com. There are many versions of this online)
Place all ingredients in a large bowl and gently mix until everything comes together.
Form into thick patties/burgers. Heat your griddle pan or barbecue until it is hot and grill the burgers 3 minutes on each side.
Just before removing from grill, top the burger with a slice of goat's cheese and carmelized onions.
Spread one side of the brioche bun with mustard (at sugar bowl we use a homemade mustard made with Guinness beer), and spread the other side of the bun with garlic mayonnaise.
Layer the burger on the bun with pickle slices, tomato slices and a few leaves of organic spring mix. Enjoy!!!
Bonus: Beer pairing!
The cute bartender at Sugar Bowl recommends St. Ambroise Pale Ale to go with this delicious lamb burger. With that smile, why would we doubt him?!
Have you tried Sugar Bowl's lamb burger? Or tried making this recipe at home? Share your reviews in the comments section below.