Cinnamon Buns (Famous PA Dutch Sticky Buns)

READY IN: 2hrs 20mins
Recipe by Karen=^..^=

This is a wonderful Amish recipe. I sometimes add chopped walnuts in with the filling. YUMMY :)

Top Review by Heather Sullivan

I think the reviewer that had a problem with crumbly dough must have left out the 1cup of milk as I found the dough quite sticky, as it should be for the ratio of flour to liquid written in the recipe. The only problem I had with this was it wasn't as sticky as the sticky buns I've had in PA Dutch country, otherwise it is nice. Quite similar to a British Chelsea Bun with the addition of dried fruit to filling mixture.

Ingredients Nutrition

Directions

  1. Soften the yeast in the warm water and let stand 5-10 minutes.
  2. Add milk to sugar and salt; mix thoroughly and cook to lukewarm.
  3. Add 1 cup of flour and mix until smooth.
  4. Stir in yeast mixture and add remaining flour gradually, mixing well.
  5. On a floured surface, knead dough until smooth.
  6. Place in a greased bowl and grease top of dough.
  7. Cover and let rise in a warm place until dough is doubled; about 45 minutes.
  8. Punch down and roll into a rectangle about 1/4 inch thick.
  9. Brush with softened butter and spread evenly with raisins, currants and citron, 1/4 cup brown sugar and cinnamon.
  10. Roll up, starting at long side, as for a jelly roll and cut into 1 inch slices.
  11. Place slices cut side down in a buttered 13x9x2 inch pan.
  12. Cover and let rise until doubled.
  13. Sprinkle top with remaining brown sugar and bake at 375* for 20 to 30 minutes.

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