Our Favourite Cinnamon Buns

Recipe by Chef Dee
READY IN: 50mins




  • Stir 3/4 c sugar, oil and salt into the boiling water.
  • When the mixture has cooled, stir in the eggs and 1 c flour.
  • Stir the warm water, 1 teaspoons sugar and the yeast together.
  • In a large mixing bowl, combine the oil mixture with the yeast mixture.
  • Add the remaining flour, working it in one cup at a time, mixing the dough until it is soft, and no longer sticky.
  • Knead the dough, place in a large oiled bowl,covered, then let rise until at doubled in bulk.
  • Punch down, cover and let rise again.
  • When I get to this step, I cut enough dough out to make 9 dinner rolls, then set them in an 8x8 oiled pan to rise.
  • On a floured surface, roll the dough into a rectangle, about 1 1/2" thick.
  • With a rubber spatula, spread the 1/2 cup softened margarine over the dough.
  • Sprinkle with the brown sugar and cinnamon.
  • You may adjust the sugar and cinnamon amounts according to your taste.
  • In a bowl, stir the 1/2 cup melted margarine, corn syrup, cream and brown sugar together.
  • Pour into well oiled pans, I like to use cake pans.
  • Roll the dough up tightly, sealing the seam by pinching the dough together.
  • With a sharp knife, slice the dough into 2" slices.
  • Place the slices into the pans, then let rise until doubled.
  • Bake at 350 for 20 min's.
  • Let the buns sit in the toffee sauce for 5 min's, then invert pans onto cookie sheets.
  • Enjoy while warm, these will stay soft for several days.
  • Note: I would not advise using a citrus based filling as it will change the flavour and texture of the dough and sauce.