For Chef Devon Leys-Wall (Culinary Careers 2010; Cook Apprentice 2011), cooking has always been about bringing people together. “Some of my fondest memories are helping my parents with home-cooked meals and holiday treat-making with my grandparents,” he recalls. “I love to have family and friends over for a good night of food and games.”
And there’s nothing he likes better after a night of fun with family and friends than a morning with fresh cinnamon rolls. The recipe he is sharing in this issue of Wider Horizons is one of his partner’s favourite breakfasts, and he likes that he can make them the day before for a quick and fresh weekend breakfast – and it works well with lactose-free substitutes if needed.
Chef Leys-Wall, who was named the province’s top Cook Apprentice in 2011, worked in the industry after graduation, and came back as an instructional assistant in the Bakeshop in 2022. The most satisfying part of his work teaching is “seeing the growth in my students. It’s amazing to see them go from ‘I don’t know if I can do this,’ to ‘This is fun!’ in the few short weeks we have them in the Bakeshop.”
FOR THE DOUGH
INGREDIENTS
1 c. ................. milk, warmed ½ tbsp. .............. dry active yeast 4 tbsp. .............. white sugar, divided 3 c. ................. all-purpose flour, divided 1 .................... egg 1 tbsp. .............. butter, melted ½ tsp. ............... salt
FOR THE FILLING
6 tbsp. ............ butter, softened ¼ c. ............... granulated sugar 1 tbsp. ............ ground cinnamon
FOR THE ICING
¼ c. .............. butter, softened 115 grams ......... cream cheese, softened ½ tbsp. ........... vanilla 1 c. .............. powdered sugar
METHOD
- Whisk together warm milk and yeast. Let stand uncovered for seven minutes. Add ½ cup flour and 2 tbsp. sugar. Whisk, cover with plastic wrap, and let rise at room temperature for 45 minutes.
- Whisk in eggs, remaining sugar, melted butter and salt. With a dough hook, add remaining flour ½ cup at a time. Once combined, knead on counter for 10 minutes. Do not add extra flour to counter. Cover. Let rise for two hours.
- Grease a 9” x 13” pan. Set aside. Fold dough onto lightly floured counter. Roll into a 17” x 10” rectangle. Spread softened butter evenly across dough. Leave a 1” edge at top of dough with no butter to allow roll to seal.
- Combine sugar and cinnamon. Sprinkle evenly over dough. Tightly roll dough, ending with unbuttered edge. Slice into 12 pieces. Place in pan and wrap tightly. Refrigerate overnight or up to 18 hours.
- The next day, pull dough out. Let it sit at room temperature for 90 minutes. Preheat oven to 350°F.
- Brush tops of buns with melted butter and bake for 22 to 24 minutes. Allow to cool for 15 minutes.
- While buns bake, mix softened butter and cream cheese. Cream together until smooth. Add vanilla and powdered sugar. Mix until well combined.
- Once buns have cooled, cover with icing, and serve warm. Enjoy!
To enjoy the baking of Chef Leys-Wall and his students, make a reservation at the Garden Court Restaurant by calling 403-320-3230. Bon appétit!
