Homemade Amish Sticky Buns
"Sticky buns" are a common confection in Amish kitchens, although they seem more prevalent in Pennsylvania.
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.
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