View Recipe
Print friendly format
Title: Tuck Shop Cinnamon Buns University
Submitted by: sness - June 21, 2006
2 pkgs yeast
½ cup warm water
2 T sugar
Sprinkle yeast over water and sugar. Let sit for 10 minutes.
2 cups boiling water
3 T margarine
2 tsp salt
3 T sugar
Mix in a large bowl. Let the margarine melt and the mixture cool a bit.
2 cups flour
Stir in flour. Beat hard until very smooth and creamy (about 5 minutes), then add the softened yeast mixture.
3 eggs
3 ¼ cups flour
Add eggs and flour. Continue beating until the 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 margarine and set aside to cool.
In a bowl mix
1 cup white sugar
1 ½ 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 9x13" pan. Be sure the pan is 2" deep or more and allow a 3" square for each bun. Let rise for 45 minutes. Bake at 375° for 30 minutes.
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.
½ cup warm water
2 T sugar
Sprinkle yeast over water and sugar. Let sit for 10 minutes.
2 cups boiling water
3 T margarine
2 tsp salt
3 T sugar
Mix in a large bowl. Let the margarine melt and the mixture cool a bit.
2 cups flour
Stir in flour. Beat hard until very smooth and creamy (about 5 minutes), then add the softened yeast mixture.
3 eggs
3 ¼ cups flour
Add eggs and flour. Continue beating until the 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 margarine and set aside to cool.
In a bowl mix
1 cup white sugar
1 ½ 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 9x13" pan. Be sure the pan is 2" deep or more and allow a 3" square for each bun. Let rise for 45 minutes. Bake at 375° for 30 minutes.
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.