Tuck Shop Cinnamon Buns

If you attended the U of A you most likely remember the Tuck Shop Cinnamon Buns either served in the CAB cafeteria, in the early years at the Tuck Shop and........if my memory serves me right I remember these cinnamon buns from my res year at Lister Hall.

This version of the original recipe was adapted for home kitchens by Joyce Kerr, former U of A food services manager.  The original recipe by Joyce is in the link below.  Grandmaman made a couple of small changes to suit her kitchen.

https://sites.ualberta.ca/ALUMNI/history/traditions/82autrecipe.htm

Made the cinnamon buns today but a few disappeared before I had a chance to get a photo.  Yummy!

Recipe

Soften 2 packages instant yeast or 1 oz Fleischmann's fresh yeast in 1/2 cup warm water with 2 tbsp of sugar.  Let this mixture set for about 10 minutes.

In a large bowl put 2 cups boiling water.  Add 3 tbsp. butter, 2 tsp. salt and 3 tbsp. sugar.

Let the butter melt and the mixture cool a bit.

Then add 2 cups of all-purpose flour.  Beat this mixture hard until very smooth and creamy (about 5 minutes).  Grandmaman used the dough hook on the Kitchen Aid mixer.

Then add yeast mixture, 3 beaten eggs and 3 1/ 4 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 melt 1 /3 cup butter

Set aside to cool.

In a flat dish, mix 1 cup white sugar and 1 1/2 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 butter, 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" pan.  (I used my 10" x 10" inch corelle 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 size buns.

(The first time I made the recipe I got 15 good size buns but have to admit lost a bit of dough in the bowl as it was really soft.)

Note:  An electric mixer is needed for this 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.