Cinnamon rolls are ubiquitous in Amish kitchens and bakeries, but "sticky buns" are not far behind. And we have a great sticky buns recipe today! Over the years since this post was first written, I've seen sticky buns showing up more and more places. I almost bought some the other day when I was visiting an Amish bakery. "Sticky buns" are a common confection in Amish kitchens, although they seem more prevalent in Pennsylvania. They remind me of a cross between a cinnamon roll and a coffeecake.
Either way, they are quite decadent. These are some homemade sticky buns I picked up at a Mennonite bakery in Brown County, Ohio. Didn't take long for half a pan to disappear in this household:) All I can say: YUH-UM! This is a recipe from the archives similar to the one used to make these sticky buns.
I’ve made these sticky buns before and they’re surprisingly easy, despite the laborious instructions. You just have to have patience and allow time for the dough to do a full rise. Now, of course, those who know me know that I would probably add more cinnamon than what is listed here. I just love the taste of cinnamon. I might also forgo the nuts, but that’s up to you
The sticky buns are really popular as an item to sell in Amish bakeries, they might also be served after church on a Sunday morning. Once you get these sticky buns going, the smell that will fill your house is incredible. It’s almost worth making these buns for the smell as much as for the taste. And the smell is calorie free. Unfortunately, the buns are not, so, how many you eat is up to you!
I like this recipe because the ingredients are very basic.
Basic ingredients, plenty of cinnamon,sugar, and butter, how can you go wrong?
This is the part where you make a "well" in the bowl of flour and add some of the ingredients.
This recipe does take some time, so it's not something you whip out in 10 minutes. There are some steps that require letting the dough rise. But the work is worthwhile, because you eventually get this delicious sticky bun!
🍩 Ingredients
- 1 cup milk
- 6 plus 2 tablespoons sugar
- 1 teaspoon salt
- 1 envelope active dry yeast
- ½ cup warm water
- 5 plus ¼ cups flour
- 4 plus 3 plus 1 tablespoons butter, softened
- 1 egg
- ⅔ cup light brown sugar
- ½ plus 1 teaspoon cinnamon
- ½ cup light corn syrup
- ½ cup nuts, chopped (optional)
📋 Instructions
- In a small saucepan heat the milk. Stir 6 tablespoons of the sugar and the salt into the milk until dissolved.
- Remove milk from heat and set aside to cool.
- Sprinkle yeast over the warm water and set it aside.
- Put 5 cups flour in a large bowl and make a well in the center.
- When the milk is cool, pour it into the center of the flour.
- Add the yeast mixture, 4 tablespoons of the butter and the egg. Stir with a wooden spoon until a soft dough forms.
- Sprinkle your counter top or a cookie sheet with the remaining flour. Place the dough on the floured surface and knead until smooth.
- Oil a large bowl. Place the dough in the bowl, turning it until it is coated with oil.
- Cover the bowl with a towel and set aside in a warm place until the dough doubles in size, about 50 minutes.
- In a small bowl combine 3 tablespoons of the butter, the brown sugar, ½ teaspoon of the cinnamon and corn syrup.
- Pour the brown sugar mixture into a 13”x9” baking pan. Sprinkle nuts, if using, over the sugar mixture.
- Combine the 1 teaspoon cinnamon with the remaining 2 tablespoons sugar.
- Divide the dough in half and roll out each half to make a 12” square.
- Spread half of the remaining 1 tablespoon butter and sprinkle half the cinnamon-sugar on each square of dough.
- Roll up each square like a jelly roll and cut into 6 pieces.
- Place the pieces in the pan, swirl-side up. Cover the pan with a towel and set aside in a warm place to let the buns rise to double in size, about 1 hour.
- When ready to bake, preheat oven to 350º.
- Bake the buns until they are nicely brown, about 25 minutes.
- Remove them from the oven and let sit for 5 minutes.
- Then turn the pan upside down onto a tray to remove the buns while still hot.
👩🍳 Endless Amish Cinnamon Roll Recipes
Uncle Stutzman's Favorite Cinnamon Rolls
Amish Sour Creme Frosting for Cinnamon Buns
The Amish Cook's Infamous Cinnamon Rolls
🖨️ Homemade Amish Sticky Buns
Homemade Amish Sticky Buns
Ingredients
- 1 cup milk
- 8 tablespoon sugar
- 1 teaspoon salt
- 1 envelope active dry yeast
- ½ cup warm water
- 5 ¼ cups flour
- 8 tablespoon butter softened
- 1 egg
- ⅔ cup light brown sugar
- 1½ teaspoon cinnamon
- ½ cup light corn syrup
- ½ cup nuts chopped (optional)
Instructions
- In a small saucepan heat the milk. Stir 6 tablespoons of the sugar and the salt into the milk until dissolved.
- Remove milk from heat and set aside to cool. Sprinkle yeast over the warm water and set it aside.
- Put 5 cups flour in a large bowl and make a well in the center. When the milk is cool, pour it into the center of the flour. Add the yeast mixture, 4 tablespoons of the butter and the egg. Stir with a wooden spoon until a soft dough forms.
- Sprinkle your counter top or a cookie sheet with the remaining flour. Place the dough on the floured surface and knead until smooth.
- Oil a large bowl. Place the dough in the bowl, turning it until it is coated with oil. Cover the bowl with a towel and set aside in a warm place until the dough doubles in size, about 50 minutes.
- In a small bowl combine 3 tablespoons of the butter, the brown sugar, ½ teaspoon of the cinnamon and corn syrup.
- Pour the brown sugar mixture into a 13”x9” baking pan. Sprinkle nuts, if using, over the sugar mixture.
- Combine the 1 teaspoon cinnamon with the remaining 2 tablespoons sugar.
- Divide the dough in half and roll out each half to make a 12” square.
- Spread half of the remaining 1 tablespoon butter and sprinkle half the cinnamon-sugar on each square of dough.
- Roll up each square like a jelly roll and cut into 6 pieces. Place the pieces in the pan, swirl-side up. Cover the pan with a towel and set aside in a warm place to let the buns rise to double in size, about 1 hour.
- When ready to bake, preheat oven to 350º.
- Bake the buns until they are nicely brown, about 25 minutes.
- Remove them from the oven and let sit for 5 minutes. Then turn the pan upside down onto a tray to remove the buns while still hot.
Thomas
I loved going to the Amish area ..I would get peanut butter rolls or buns .. they were just like a cinnamon roll but had a peanut butter base inside and a peanut butter icing .. but I can never find a recipe for them .. I found 1 place that still carries them , but its a 2 hr drive to get there . can anyone please help with finding this recipe ?
Kevin
This sounds amazing and I'm not sure I've seen that recipe before, but I can look in my archives...what Amish community was this?
Lynn kopsie
This is for Thomas, I found a peanut butter cinnamon roll recipe from Mrs. Groves in Altoona pa that has a pnb icing at a blog spiced.blog. Just google peanut butter cinnamon roll.
Kevin
Thanks, good advice! Peanut butter cinnamon roll sounds amazing!
New England Grandma
I made these yesterday and they are absolutely delicious!! The recipe is easy and I had all of the ingredients in the house.
Wonderful!
Kevin
Glad it turned out well for you, it is a delicious recipe!
Sue
You really should not begin with 5 cups of flour. Maybe start with 4 1/2 cups and add flour as needed. My dough was so stiff I had to add 3 tablespoons of milk just to work it. I won't be making these again from your recipe.