Nancy J. Patrykus


These are the very best CINNAMON Buns I have ever made. Bar none.There is a great history behind them.From the ALBERTA CA. UNIVERSITY TUCK SHOP.
See site below for more info.My cousin Bill in Canada sent me this delicious recipe 8or9 years ago. All my friends love it when I bake them! Seeing that it makes 18 large ones.I am able to share them. Your friends will line up for a taste..you will not be able to keep them away! They want me to enter them in our WA.State Fair..It is sure winner. Problem is..THey do not last! LOL


★★★★★ 3 votes

1 Hr 25 Min
30 Min


  • 2 pkg
    instant yeast.....in 1 cup of warm water
  • 2 Tbsp
    sugar.....add to the yeast & water above
  • 2 c
    boiling water
  • 3 Tbsp
  • 2 c
  • 3
  • 3-1/2 c
    more flour
  • 1 c
    white sugar
  • 2 to 4 tsp

How to Make TUCK SHOP"CINNAMON BUNS" Voted the best!


  1. Make the above yeast and water mix ...
    to start this recipe.
    Then in a large bowl put in 2 cups of boiling water, add the margerine and 2 cups of flour.
    Let the margerine melt, and cool a bit.
    Then add the 2 cups of flour.
    Beat this mixture hard until very smooth and creamy, about 5 minutes.
    Then add the softened yeast mixture ..from above,
    3 beaten eggs, 3-1/2 cups more of the flour.
    Continue beating until the dough is very smooth, again.
    It should be a very soft dough.
    Cover and stand in a warm place, until the dough is doubled in size. About 1 hour.
  2. While the dough is rising: In a flat pan melt 1/3 cup of margerine and set aside.... to cool.
    Now in a flat dish mix together 1 cup of sugar and the cinnamon.
    Turn the raised dough onto a lightly floured work surface.
    Let the dough set for 5 minutes to " firm up"
    Cut the dough into pieces the size of a small orange.
    Dip each piece of dough first the melted margerine, then coat it well with the cinnamon mixture.
    Stretch each dough piece until it is 4-5 inches long!
    Then form it into a knot.
    Place the knots side by side in a 9x12x2 inch pan.
    Be sure the pan is 2 inches deep and allow a 3 inch square for each bun.
  3. Let the buns rise for about 45 minutes.
    Bake at 375 for 30 minutes.
    This recipe makes 18 good sized buns!
    Needs no frosting..trust me,but your choice.
    An electric mixer is needed for this recipe as it requires a lot of beating. I mix it by hand,
    "strong like bull"...LOL
    NOTE: If the dough is to soft to handle...add a little more flour. However the less flour used the better the buns will be.
    I made these many times, even for my group of ladies!
    ALL bUN fotos are mine that I baked.
    The last foto is on my birthday during a RED HAT birthday luncheon.We wear a purple hat on our birthday).....Nancy..3/15/13

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