Homemade Amish Sticky Buns Recipes

Steps:

• Dissolve yeast and 1 tbsp sugar in warm water.
• Scald milk, then add butter, sugar and salt.
• Cool to lukewarm.
• Add two cups flour.
• Add yeast and eggs.
• Stir in the remainder of the flour and knead lightly.
• Let rise until double.
• While dough is rising, boil all syrup ingredients for two minutes.
• Divide syrup into six 8-inch square pans (or I sometimes use 3- 9x13 pans).
• When dough is doubled, punch down and divide into two parts.
• Roll each part (one at a time) into a 12x18-inch rectangle on a well floured board or table.
• Sprinkle with brown sugar and cinnamon.
• Roll up tightly, beginning at the wide side.
• Cut into 1 inch slices, and lay slices on top of the syrup in the pans.
• Repeat with all dough.
• Bake at 375°F for 15 minutes.

Steps:

• Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

Steps:

• Soften the yeast in the warm water and let stand 5-10 minutes.
• Add milk to sugar and salt; mix thoroughly and cook to lukewarm.
• Add 1 cup of flour and mix until smooth.
• Stir in yeast mixture and add remaining flour gradually, mixing well.
• On a floured surface, knead dough until smooth.
• Place in a greased bowl and grease top of dough.
• Cover and let rise in a warm place until dough is doubled; about 45 minutes.
• Punch down and roll into a rectangle about 1/4 inch thick.
• Brush with softened butter and spread evenly with raisins, currants and citron, 1/4 cup brown sugar and cinnamon.
• Roll up, starting at long side, as for a jelly roll and cut into 1 inch slices.
• Place slices cut side down in a buttered 13x9x2 inch pan.
• Cover and let rise until doubled.
• Sprinkle top with remaining brown sugar and bake at 375* for 20 to 30 minutes.