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Third part:
Dissolve 1 tablespoon sugar in water and add yeast to soften.
Blend the boiling water, margarine, salt, sugar, eggs and flour. Let cool, and then add softened yeast. Beat the mixture hard for 5-8 minutes to form a smooth dough. Cover and let stand in a warm place to rise for about one hour or until dough has doubled in bulk.
Melt margarine or butter in a flat dish. Set aside to cool.
Mix cinnamon and sugar in another flat dish.
Turn raised dough on to lightly floured board. Cut dough into pieces the size of an orange. Dip first in melted butter/margarine, then into cinnamon mixture. Stretch dough to about 4-5 inches and tie in a knot. Place in a 9"x13"x2" baking pan. Let rise for 45 minutes. Bake at 375°F-400°F degrees for 30-40 minutes.
Poster's Notes: These rolls were first served in 1919 in the Tuck Shop at the University of Alberta in Edmonton. The Tuck Shop was demolished in the late 1960s to make room for new buildings, but the cinnamon buns still live on at the Central Academic Building (or CAB as we all called it) cafeteria. There were always huge lineups at around 10 AM when the buns came out of the ovens.
Beware...these are not your traditional cinnamon buns, and are somewhat sticky and messy to make. But if you try them you will see why they have been popular with students for over 80 years!
This is a very sticky dough, but do not add extra flour as it spoils the buns. Using a heavy duty mixer with a beater blade would work well, although when I made them we beat them by hand. It was tiring...but they still turned out fine.
Posted by Susan Binnington
Nutritional Info Per Serving: N/A
2 packages instant yeast
1/2 cup warm water
1 tablespoon sugar
2 cups boiling water
2 tablespoons margarine or butter
1 teaspoon salt
2 tablespoons sugar
2 eggs, beaten
4-1/2 cups flour
1 cup butter or margarine
2 cups sugar
4 teaspoons cinnamon