• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Amish 365
  • About
  • Amish Recipes
  • Amish Culture
  • Amish Marketplace
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • YouTube
menu icon
go to homepage
  • Amish Recipes
  • Amish Culture
  • About
    • Email
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Amish Recipes
    • Amish Culture
    • About
    • Email
    • Facebook
    • YouTube
  • ×

    Home » Everything Amish » Plain Culture

    Mrs. Mast's Best-Ever Sticky Cinnamon Buns

    Published: May 15, 2019 · Updated: May 15, 2019 by Kevin Williams | Leave a Comment

    Amish sticky buns

    Holy cow, nothing like some amazing cinnamon sticky buns and these melt-in-your-mouth ones are absolutely worth a try.  The original recipe calls for a couple tablespoons of currants but that doesn't sound very appealing to me, so no currants in this recipe.   It also called for ½ cup raisins, no thanks. If you really want them, add them.  Everything else combines to create a sticky bun of deliciousness.  This recipe, right down to the wording, is pretty common in Amish cookbooks from the 1970s and early 80s, so it definitely was a popular recipe in its prime.

    Mrs. Mast's Best-Ever Sticky Cinnamon Buns
     
    Print
    Ingredients
    • 1 package dry yeast
    • 1 /4 cup warm water
    • 1 cup milk, scalded
    • 3 tablespoons sugar
    • ½ teaspoon salt
    • 3 1 /4 cups flour
    • 3 tablespoons softened butter
    • ¼ cup brown sugar
    • ½ teaspoon cinnamon
    • another ¼ cup brown sugar
    Instructions
    1. Dissolve yeast in warm water.
    2. Combine with milk, sugar, and salt and allow to cool.
    3. Add one cup flour and stir until smooth.
    4. Add yeast.
    5. Gradually add remaining flour until thoroughly mixed.
    6. Turn dough out onto floured surface and knead 5-8 minutes or until dough is smooth.
    7. Place in a greased bowl, cover, and let rise till doubled in bulk.
    8. Punch down. Roll up as you would for a jelly roll and cut into slices one inch thick.
    9. Place in buttered pan cut side down.
    10. Cover and let rise until doubled in size.
    11. Top with remaining brown sugar.
    12. Bake in 375 oven for 20 minutes.
    Wordpress Recipe Plugin by EasyRecipe
    3.5.3226

     

     

    « Amish in the News: Banking on the Amish, Scrambled Eggs with Vanilla Sauce, Banana Creme Dessert, and More!
    Homemade Play-Dough, Part II »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    Primary Sidebar

    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

    Latest Amish Recipes

    • Homemade Chocolate Crunch Easter "Eggs"
      Homemade Coconut Crunch Easter Eggs
    • 5 Amish Copycat Recipes (Fast-Food Favorites: Big Mac Dressing, Pizza Hut, and More!)
    • Amish Wedding Customs and Traditions
    • Amish Wedding Cake
      Amish Wedding Cake Recipe
    dutchcrafters

    Download The "Almost Amish" Ebook

    Footer

    Footer

    About

    • About The Amish Editor
    • Download "Almost Amish" Ebook
    • Amish Communities
    • Amish Marketplace

    Contact

    • Work With Us
    • Contact

    *As a member of various affiliate programs I earn from qualifying purchases.

    Copyright © 2000 - 2020 Amish 365 | Powered by Touch The Road