Amish Sticky Buns

Amish sticky buns - old fashioned, soft, warm, gooey, sticky cinnamon rolls. Yep, they are definitely something you're going to want to try, if you haven't had the opportunity, yet.

this recipe!

If I were to compose a list of the top 10 baked good items that the Amish and Mennonite community is known for, these would be right near the top. And for good reason. They are amazing!

Have you ever had the opportunity to stop by an Amish or Mennonite roadside stand selling delicious baked things? Or, perhaps, you have strolled through a farmer's market and found an Amish run bakery type booth with all their mouthwatering, yumminess. Chances are, plates gooey of sticky buns are one of their best-selling, cultural favorites they had to offer.

In my growing up years, this is the main way my grandma and my mom would make cinnamon rolls. (These and a browned butter iced type cinnamon roll that, if you give me some time, I will be sharing with you all.)

Making Amish Sticky Buns

If you have ever made cinnamon rolls from scratch, you will find Amish Sticky buns extremely easy to make. The buns are made like "normal" cinnamon rolls. However, instead of baking them and icing them once cooled, a syrup is poured into the baking dish and the buns baked right in the sauce.

Serve these sticky buns warm, fresh from the oven and you will be in food heaven! They are the perfect to serve up for breakfast, brunch, or even mid-afternoon with a cup of coffee or a glass of ice-cold milk.

And bonus - they freeze well!

To freeze, you can wrap them individually, or just put them all in one large, airtight container. When you want to eat them, get them out ahead of time and thaw at room temperature. When thawed, warm them for a few seconds in the microwave (or a few minutes in an oven) and your warm, gooey deliciousness is ready to be devoured!

Ingredients

Flour. I recommend using occident, unbleached flour, bread flour, or a combination of the two.

Yeast. One p

Milk. Scalded.

Butter. ½ cup, divided. ¼ cup melted, ¼ cup at room temperature.

Brown Sugar.

Egg.

Salt.

White Sugar.

Cinnamon.

Table Syrup. Please note: This is a molasses style syrup but do not try using a black strap style molasses - it will not taste very good at all. I recommend using King syrup, Dutch Barrel table syrup, or a similar type of table syrup. I have successfully used sorghum syrup for this, as well.

Directions

Making the Sticky Bun Dough

Scald 1 c. milk. To scald milk, heat milk in a small saucepan on your stovetop or pour the milk into a microwave safe bowl and heat. When the milk begins to steam, it is considered scalded.

Cool slightly. Once the milk is scalded, remove from heat and allow to cool to about 115 degrees.

Next, add yeast and brown sugar. Pour your scalded milk into your mixing bowl, as well as 1 Tbsp. yeast and ¼ c. brown sugar. Stir, then allow mixture to rest for about 5 minutes. This will activate the yeast.

Melt butter. While the milk/yeast mixture is resting, melt ¼ c butter and set aside.

Add egg. When the milk/yeast mixture has rested, add 1 egg. Using the dough hook attachment on your mixer, begin mixing on a slow speed.

Add salt and melted butter.

Add flour and knead. Slowly, add flour, while continuing to knead dough at a slow speed for about 5 minutes.

Let Rise. Let the dough rest in the mixing bowl. Cover with a clean kitchen towel and let rise until it has doubled in size. Punch down and let it rise a second time, until it doubles in size once more.

Creating the Sticky Buns

Roll dough. First, sprinkle a little bit of flour onto a large, clean surface (like a table or countertop). Next, using a rolling pin, roll out dough into an oval shaped rectangle. You'll want it to be rolled out thinly and evenly - about ¼ inch thick.

Spread with butter. Spread room temperature butter onto the entire dough rectangle.

Sprinkle with cinnamon & sugar. Finally, mix together ⅓ cup sugar with 1 Tbsp. cinnamon. Sprinkle mixture evenly over the buttered dough.

Roll up the dough and cut. Carefully, roll up the dough and slice it into approximately 1 ½ inch pieces.

Put in pan. Pour syrup into either a 9 x13 baking dish, or 2, 9 inch pie pans. Place cinnamon rolls directly onto the syrup. Be sure to leave plenty of room between each roll, as they will grow quite a bit as they rise!

Rise. Cover the pan of sticky buns with a clean kitchen towel and allow to rise until doubled in size a final time.

Baking Instructions

Bake. Preheat oven to 325 degrees about 25 minutes, or until browned nicely.

Flip! As soon you take the sticky buns out of the oven, flip the pan upside down onto parchment paper (or a large, flat plate if using a pie pan for baking). Helpful tip: I like to put parchment paper on a baking sheet, put it like a lid over the top of the pan of sticky buns, then holding onto the baking sheet and the pan together. It is important to do this step while the sticky buns are hot out of the oven. Otherwise, as they cool, the syrup will want to harden onto the pan and you may have a difficult time removing them.

Enjoy! By now, your house will smell fantastic, and your family may be ready and waiting with forks and plates. Allow the sticky buns to cool a bit and they are ready to be devoured! These are wonderful served with a glass of cold milk and iced or hot coffee.

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