Pennsylvania Dutch Easy Cinnamon Sticky Buns Recipes

CHEF JOHN'S STICKY BUNS

Steps:

• Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
• Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
• Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
• Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
• Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
• Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
• Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
• Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
• Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.

PA DUTCH STICKY BUNS (AUTHENTIC)

Steps:

• 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.

PENNSYLVANIA DUTCH EASY CINNAMON STICKY BUNS

Steps:

• Combine 2 tablespoons melted butter, brown sugar, nuts, water, and place in bottom of a 10-inch Bundt pan.
• Mix sugar and cinnamon together.
• Dip each biscuit lightly into remaining melted butter then into sugar/cinnamon mixture.
• Place each biscuit on end in Bundt pan.
• Pinch tips or sides of biscuits slightly together (this helps prevent ring from falling apart when served).
• Bake at 400 degrees F for 20 to 25 minutes.
• After baking, turn out on plate and serve immediately.