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
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
- Dissolve yeast in warm water.
- Combine with milk, sugar, and salt and allow to cool.
- Add one cup flour and stir until smooth.
- Add yeast.
- Gradually add remaining flour until thoroughly mixed.
- Turn dough out onto floured surface and knead 5-8 minutes or until dough is smooth.
- Place in a greased bowl, cover, and let rise till doubled in bulk.
- Punch down. Roll up as you would for a jelly roll and cut into slices one inch thick.
- Place in buttered pan cut side down.
- Cover and let rise until doubled in size.
- Top with remaining brown sugar.
- Bake in 375 oven for 20 minutes.
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