Mrs. Mast's Best-Ever Sticky Cinnamon Buns

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