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Nutrition Facts
Serving Size 1 (82g) Recipe makes 12 servings The following items or measurements are not included below: citron
Calories 228
Calories from Fat 36		(15%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 132mg		5%
Potassium 166mg		4%
Total Carbohydrate 43.9g		14%
	Dietary Fiber 1.4g	5%
	Sugars 15.6g
Protein 4.7g		9%
detailed view... how is this calculated?

Cinnamon Buns (Famous PA Dutch Sticky Buns)

Recipe #48523 | 2½ hours | 2 hours prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Karen=^..^=
Dec 12, 2002

This is a wonderful Amish recipe. I sometimes add chopped walnuts in with the filling. YUMMY

SERVES 12 -15 (change servings and units)

Ingredients

1 package active dry yeast
1/4 cup water
1 cup milk, scalded
3 tablespoons sugar
1/2 teaspoon salt
3 1/4 cups sifted flour
3 tablespoons butter, softened
1/2 cup chopped raisins
2 tablespoons currants
2 tablespoons finely chopped citron
1/4 cup firmy packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons brown sugar

Directions

1
Soften the yeast in the warm water and let stand 5-10 minutes.
2
Add milk to sugar and salt; mix thoroughly and cook to lukewarm.
3
Add 1 cup of flour and mix until smooth.
4
Stir in yeast mixture and add remaining flour gradually, mixing well.
5
On a floured surface, knead dough until smooth.
6
Place in a greased bowl and grease top of dough.
7
Cover and let rise in a warm place until dough is doubled; about 45 minutes.
8
Punch down and roll into a rectangle about 1/4 inch thick.
9
Brush with softened butter and spread evenly with raisins, currants and citron, 1/4 cup brown sugar and cinnamon.
10
Roll up, starting at long side, as for a jelly roll and cut into 1 inch slices.
11
Place slices cut side down in a buttered 13x9x2 inch pan.
12
Cover and let rise until doubled.
13
Sprinkle top with remaining brown sugar and bake at 375* for 20 to 30 minutes.

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Featured Reviews for This Recipe

From: Heather Sullivan

On Mar 21, 2007

I think the reviewer that had a problem with crumbly dough must have left out the 1cup of milk as I found the dough quite sticky, as it should be for the ratio of flour to liquid written in the recipe. The only problem I had with this was it wasn't as sticky as the sticky buns I've had in PA Dutch country, otherwise it is nice. Quite similar to a British Chelsea Bun with the addition of dried fruit to filling mixture.

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From: Alison of the North Country

On Dec 17, 2006

I had very little luck with this recipe. While I am not exactly sure what the issue was, it seemed to involve both the yeast and the quantity of flour. The dough was incredibly dry by the time I had added even half of the flour and all the manipulation/kneading/mixing I could muster never seemed to get the dough to be moist enough to stick together (very dry and crumbly). I think this may have been what did in the yeast because the dough never rose the first time and I abandoned my efforts, opting instead to tear off chunks, roll them in cinnamon sugar and bake cookie style.

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