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PA Dutch Sticky Buns (Authentic)

Authentic Pennsylvania Dutch cinnamon buns. These are a bit time-consuming to make, but so yummy you'll be glad you took the time! They have been a cherished family recipe."

Ingredients

YEAST DOUGH:
1 C. milk
¾ C. sugar
1 ½ tsp. salt
¾ C. butter
¼ C. water
3 packages or 6-¾ tsp. dry yeast
3 eggs
7 ½ C. flour

FILLING:
½ C. butter
Cinnamon and sugar
1 C. raisins

TOPPING:
1 C. butter
¾ C. brown sugar
1 ½ C. pecans or walnut halves
1 ½ tsp. cinnamon


Instructions

Prepare dough: Heat milk until bubbles form around edge of pan. Remove from heat. Add sugar and butter, stirring to mix. Cool to lukewarm and add yeast stirring until dissolved. Mix other dough ingredients in large mixing bowl and slowly add milk while beating. Knead 5-10 minutes. Place in greased bowl. Grease top of dough and cover with plastic wrap. Keep in warm place to rise for 1-½ hours. Punch dough down and knead for several more minutes. Cover again and allow to rise for another hour. Punch dough down and knead for a few minutes. Divide dough in half. Roll each half out to form a rectangle approximately 18 inches long and 12 inches wide. Brush with melted butter. Sprinkle with cinnamon and sugar and ½ C. raisins. Roll dough width-wise (So it is 18 inches long) and seal edges.

Prepare pans: Melt ½ C. butter in each of two 9x13x2 inch pans. (Or you can use 4 9-inch pans.) Sprinkle brown sugar and cinnamon on butter and smooth evenly. Sprinkle ¾ C. nuts in each pan.

Slice dough rolls into 15 pieces each and arrange on topping 3 buns wide by 5 buns long. Cover pans with plastic wrap and place in warm area to rise for 45 minutes. Remove plastic wrap and bake at 350 degrees for 25-30 minutes or until lightly browned. Remove from oven and immediately turn pans over onto platter, leaving pan in place for a few minutes so topping can drizzle down onto buns. Allow to cool. Serve warm or cool.

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Servings

30

Nutritional Information
Per Serving

no nutrition information available