Cinnamon Buns (Famous PA Dutch Sticky Buns)

Submitted by Karen=^..^=

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

 

• Ready In: 2hrs 20mins
• Ingredients: 13
• Serves: 12-15

ingredients

• 1 package active dry yeast
• 1⁄4 cup water
• 1 cup milk, scalded
• 3 tablespoons sugar
• 1⁄2 teaspoon salt
• 3 1⁄4 cups sifted flour
• 3 tablespoons butter, softened
• 1⁄2 cup chopped raisins
• 2 tablespoons currants
• 2 tablespoons finely chopped citron
• 1⁄4 cup firmy packed brown sugar
• 1⁄2 teaspoon cinnamon
• 3 tablespoons brown sugar

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.

Reviews

[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.

 

[Alison of the North]

I had very little luck with this recipe. While I am not exactly sure what the issue was, it seemed to involve both the yeast and the quantity of flour. The dough was incredibly dry by the time I had added even half of the flour and all the manipulation/kneading/mixing I could muster never seemed to get the dough to be moist enough to stick together (very dry and crumbly). I think this may have been what did in the yeast because the dough never rose the first time and I abandoned my efforts, opting instead to tear off chunks, roll them in cinnamon sugar and bake cookie style.