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Calgary Dental Office Holiday Break.

Calgary Dental Office Holiday Break.

We hope everyone has had a chance to sneak in some relaxation during the hustle and bustle of the holiday season.

To give our hard-working and dedicated staff some time for some relaxation, the office of our Calgary dentist, Dr. Dirk A. Thompson at Advance Your Health Dental, will be closed for a holiday break from December 25th to January 3rd 2021, and will re-open on January 4th, 2021 at 7:30 am. 

In the meantime, if you or a family member are experiencing a dental emergency or wish to make a dental appointment with our Calgary dentist, Dr. Dirk Thompson, or a dental hygiene appointment, Dr. Dirk Thompson can be reached at 403.818.9099.  You may also send us an email to and one of our friendly dental team members will get back to you as soon as possible.

And, if you do have some time on your hands and wish to try an AMAZING cinnamon bun recipe, here is a fabulous one to try from Ambitious Kitchen.  If you have aspiring young bakers at home, this recipe would be a great one for them to try on their own (with help with the hot oven, of course).  It’s been test baked by Dr. Dirk Thompson’s 12 year old son, Jax, many times and these cinnamon buns always turn out wonderfully delicious!  Baking tip from Jax: Using dark brown sugar makes for a sweeter, stickier and yummier cinnamon bun. Happy baking and don’t forget to brush your teeth after eating!


For the cinnamon bun dough:

  • ¾ cup of milk, whole milk or 2% is best, warmed slightly 
  • 2 ¼ teaspoons quick rise or active yeast (this amounts to approximately 1/4-ounce package yeast)
  • ¼ cup of granulated sugar
  • 1 egg plus 1 egg yolk (room temperature is best)
  • ¼ cup of melted unsalted butter or margarine
  • 3 cups of flour, bread flour works the best but we’ve had great success with regular white flour too
  • 3/4 teaspoon of salt – don’t skip this!

    For the delicious cinnamon and sugar filling:

  • 2/3 cup of light or dark brown sugar – add more or less depending upon how sweet and gooey you like your cinnamon buns (dark brown sugar gives the cinnamon rolls a much richer flavour – this is our favourite!)
  • 1 ½ tablespoons of ground fine cinnamon
  • ¼ cup unsalted butter, softened

    For the tasty cream cheese frosting:

  • one block of cream cheese, softened, approximately 4 ounces
  • 3 tablespoons unsalted butter or margarine, softened (makes it easier to combine)
  • ¾ cup of powdered sugar (or less, again depending upon how sweet you like your icing)
  • ½ teaspoon of vanilla extract (real vanilla extract is tastiest, but artificial vanilla extract will work too)


  1. Warm the whole or 2% milk to about 110 degrees farenheit.  The easiet way to do this is by placing the milk in the microwave for about 40-45 seconds, depending upon your microwave.  Make sure to use a microwave safe bowl. Pour the  warmed milk into a large bowl (the one you will use to mix with an electric mixer) and sprinkle all of the yeast on top of the milk. Next, add in the white sugar, the egg and egg yolk, as well as the melted butter or margarine. Mix until well combined and then carefully stir in the flour and salt until a dough begins to form, similar to baking bread.
  2. With the dough hook mixer, knead the dough on medium for about 6-8 minutes, depending upon your mixer.  When the dough forms into a ball, it is ready.  If you find that the dough is too sticky, slowly add in more flour, one tablespoon at a time.  This dough can also be mixed and kneaded by hand for about 8 to 10 minutes if you do not have an electric mixer.  Make sure to knead on a well-floured surface, otherwise your dough will stick.
  3. After a nice dough ball has formed, go ahead and transfer it to a well-oiled bowl (to prevent sticking to the bowl) and cover the bowl with plastic wrap and a warm towel.  Depending upon your home’s humidity, the dough should rise for approximatly 1 to 1 1/2 hours, or until the dough ball has doubled in size. Again, the time it takes for the dough to double in size will vary depending upon the humidity in your home.
  4. Prepare a well-floured surface to roll out your dough in a rectangle, approximaty 1/2 inch thick after your dough has at least doubled in size.  Pour your melted or softened butter or margarine over the rolled out dough.  You may wish to leave about a ¼ inch margin around the edges of the dough but this is not necessary.
  5. Take another small bowl and mix the light or dark brown sugar with the cinnamon. Sprinkle the cinnamon mixture over the buttered dough then rub it in.
  6. This is the fun part!  Starting from the smallest side, carefully but tightly beging to roll the dough.
  7. After the dough has been rolled, cut it into one inch sections with a serrated knife or dental floss (this is a perfect recipe for our Calgary dentist!). You should get 8 large or to 9 medium-sized pieces, depending upon how large you want your rolls.
  8. Grease a 9×9 inch baking pan and place the cinnamom buns into the pan. Cover the baking pan with plastic wrap and a warm, slightly moistened towel.  Let these beautiful buns rise again for at least 30-45 minutes, until they have increased in size by about 50%.
  9. Place the buns into an oven that has been preheated to 350 degrees farenheit.  Don’t forget to remove the plastic wrap and towel!  Although baking times vary, bake the cinnamon rolls for approximately 20-25 minutes.  We like them best when they are just slightly golden brown at their edges.  Yummy! 
  10. To make the frosting, simply combine all of the frosting ingredients listed above and beat with your electric mixer until smooth and fluffy.  Add more or less icing sugar to taste.  
  11. Lastly, eat, enjoy, brush then floss!

(Recipe from


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