Tuck Shop Cinnamon Buns

 

When I was attending the University of Alberta in the 1980s most days began in the CAB Cafeteria lining up for a cinnamon bun. You couldn't be late or they would be sold out. Later I found out that they bake as many as 70 dozen every morning and very rarely do they not sell out.

Instead of icing on top, these have a crust of melted butter, sugar and cinnamon that is SO good!

This version of the original Tuck Shop recipe was adapted for home kitchens by Joyce Kerr, former U of A food services manager, and published in New Trail in 1982.

Soften2 packages instant yeast
OR (not both)1 oz Fleischmann’s fresh yeast
In½ cup warm water
And2 tbsp sugar

 

Let this mixture set until the yeast is dissolved (about 10 minutes).

In a large bowl put2 cups boiling water
Add3 tbsp margarine
2 tsp salt
And3 tbsp sugar

 

Let the margarine melt and the mixture cool a bit.

Then add2 cups all-purpose flour

 

Beat this mixture hard until very smooth and creamy (about 5 minutes).

Then addsoftened yeast mixture
3 eggs
And3¼ cups more flour

 

Continue beating until dough is very smooth. (It should be a very soft dough.) Cover and let stand in a warm place to rise until the dough is doubled in bulk (about 1 hour).

While the dough is rising:

In a flat pan, melt⅓ cup margarine

 

Set aside to cool.

In a flat dish, mix1 cup white sugar
And1½ tsp cinnamon

 

Turn the raised dough onto a lightly floured work surface. Let the dough set 5 to 10 minutes to “firm up.” Cut the dough into pieces about the size of an orange. Dip each piece of dough first into the melted margarine, then coat it well in the cinnamon-sugar mixture. Stretch the dough piece until it is 4 to 5 inches long and form it into a simple knot.

Place the knots side by side in a 9" x 12" x 2" pan. (Be sure the pan is 2" deep, and allow a 3" square for each bun.) Let the finished buns rise for about 45 minutes. Bake at 375 F for 30 minutes. This recipe makes 18 good-sized buns.

Note: An electric mixer is needed for the recipe as it requires a lot of beating. If the dough is too soft to handle, add a bit more flour. However, the less flour used the better the buns will be.

While we don't want to mess with the original recipe, we've heard from some readers that their versions needed alterations such as more sugar and cinnamon. We leave it to you to experiment. Enjoy!  



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