The University of Alberta's Fabulous Tuck Shop Cinnamon Buns

Author : Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

Bun Dough

Yeast Mixture:

1 package instant yeast (½ tablespoon/ roughly 8 gms)
¼ cup warm water
1 tablespoon sugar


1 cup boiling water
1½ tablespoons margarine
1 teaspoon salt
1½ tablespoons sugar
1 + 1¾ cups all purpose flour + ¾ cup extra
2 medium eggs, lightly beaten

Cinnamon Sugar Coating

¼ cup margarine, increase as required
½ cup white sugar, increase as required
¾ teaspoon ground cinnamon, increase as required


To make the yeast mixture, soften 1 package instant yeast (usually about ½ tablespoon) in ¼ cup warm water and 1 tablespoon sugar. Let this mixture set until the yeast is dissolved (about 10 minutes)

Meanwhile, in a large bowl place the 1 cup boiling water, and add the margarine, salt and sugar.

Let the margarine melt and the mixture cool a bit, and then add 1 cup all purpose or plain flour.

Beat this mixture hard until very smooth and creamy (about 5 minutes), then add the softened yeast mixture, 2 medium eggs and 1¾ cups more flour.

Continue beating until the dough is very smooth, adding a little more flour, if required (it should be a very soft dough - NB: I used up almost all of my extra ¾ cup to make it into a workable texture, and its still a very sticky dough). Cover and let stand in a warm place to rise until the dough is doubled in bulk (about 1 hour.)

When dough is rising:

In a flat pan melt ¼ cup margarine, set aside to cool. In a flat dish mix ½ cup white sugar and ¾ teaspoon ground cinnamon. Keep aside.

Preheat oven to 375 F.

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 an oiled baking 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 C for 30 minutes.

This recipe makes 8 - 10 good-sized buns.


Ideally, an electric mixer is needed for this recipe as it requires a lot of beating (I used my dough hooks to beat the flour). If the dough is too soft to handle, add a bit more flour. However, the less flour used the better the buns.

The student in the video uses butter (how very modern... ancient... modern!) but I went with the original recipe that uses margarine. You can certainly use butter if you wish. I will be using butter the next time I make it, but wanted to stick to the recipe this time round.