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PA Dutch sticky bun with nuts on top.

Amish Sticky Buns Recipe

Soft cinnamon buns, topped with a gooey caramel glaze and pecans, are a popular PA Dutch treat that goes great with a cup of coffee.
5 from 2 votes
Prep Time 30 minutes
Cook Time 25 minutes
resting time 2 hours
Total Time 2 hours 55 minutes
Course Breakfast, Dessert
Cuisine American, Amish
Servings 24 rolls
Calories 655 kcal

Ingredients
  

Dough:

  • 1/2 c. warm water
  • 2 pkg. (equals 2 scant Tbsp.) active dry yeast
  • 2 c. lukewarm whole milk, scalded then cooled
  • 1/3 c. sugar
  • 1/2 c. canola or vegetable oil
  • 2 tsp. salt
  • 1 large egg
  • 6 1/2 - 7 c. bread flour or all-purpose flour

Filling:

  • 2/3 c. brown sugar (or white sugar)
  • 3 Tbsp. ground cinnamon
  • 1/2 c. butter, softened

Caramel Topping:

  • 2 c. brown sugar
  • 2 sticks butter (1/2 lb.)
  • 2 Tbsp. water
  • 1/4 c. Karo corn syrup
  • 2 - 4 c. pecans (halves or chopped)

Instructions
 

  • Begin by scalding the milk. (Heat it in a saucepan until a skin forms on the top.) Remove from the heat and set it aside to cool. It needs to be lukewarm before adding it to the yeast (approx. 110°).
    2 c. lukewarm whole milk, scalded then cooled
  • In a large mixing bowl, dissolve the yeast in warm water. Let it set for a few minutes until frothy.
    1/2 c. warm water, 2 pkg. (equals 2 scant Tbsp.) active dry yeast
  • Add the warm milk, sugar, oil, salt, egg, and 4 c. flour. Beat until smooth.
    1/3 c. sugar, 1/2 c. canola or vegetable oil, 2 tsp. salt, 1 large egg
  • Continue adding the remaining flour, 1/2 c. at a time. Knead with a dough hook (or your hands) for several minutes until the dough pulls away from the sides of the bowl and it is smooth and elastic.
    6 1/2 - 7 c. bread flour or all-purpose flour
  • Place the dough into a greased bowl and cover lightly. Set in a warm place to rise for about an hour or until doubled in size.
  • Punch the dough down, knead for a bit, and divide it in half.
  • Place one half onto a floured surface and roll it into approx. 12 1/2 x 14" rectangle.
  • Spread half of the butter over the top. Then spread with half of the brown sugar and cinnamon.
    2/3 c. brown sugar (or white sugar), 1/2 c. butter, softened, 3 Tbsp. ground cinnamon
  • Starting with the long side, roll the dough like a jelly roll. (You can moisten the outside edge with wet fingertips to create a better seal.)
  • Repeat the process with the second half of the dough.
  • Using a sharp serrated edge knife, cut each roll into approx. 12 pieces (about 1" wide).
  • Place the rolls, slightly apart, on top of the caramel and pecans.
  • Cover lightly, and set in a warm place to rise again (about 50 minutes to an hour) until about doubled in size.
  • Preheat the oven to 350° and bake the rolls for approx. 25-30 minutes or until the tops are golden brown.
  • Remove from the oven and place a slightly larger pan or heat-proof tray on top of the rolls and carefully invert the pan to flip out the buns. Let it rest for a moment to allow the caramel glaze to drizzle over the rolls.
  • Serve the rolls warm. Or cover tightly and store at room temperature for up to three days.
  • I recommend that you wrap and freeze any buns that won't get eaten within two days, to keep them fresh.

Caramel Topping:

  • Heat butter, brown sugar, and water in a saucepan until melted and bring to a rolling boil. Remove from the heat and add the corn syrup. Stir to mix.
    2 c. brown sugar, 2 sticks butter (1/2 lb.), 2 Tbsp. water, 1/4 c. Karo corn syrup
  • Divide the caramel sauce into two greased 9 x 13" baking pans or 4 round cake pans.
  • Sprinkle with pecans, and place the rolls over the top.
    2 - 4 c. pecans (halves or chopped)

Notes

These sticky buns can be refrigerated overnight and baked the next morning. Remove from the refrigerator in the morning and allow them to come back to room temperature and rise before baking.
 You can use walnuts or raisins (or both) instead of pecans.
And you can also use this recipe to make cinnamon rolls. Bake them without the nuts and caramel topping, then cover them in frosting after baking.

Nutrition

Serving: 1sticky bunCalories: 655kcalCarbohydrates: 85gProtein: 10gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 40mgSodium: 272mgPotassium: 229mgFiber: 5gSugar: 33gVitamin A: 417IUVitamin C: 1mgCalcium: 93mgIron: 4mg
Keyword Amish Sticky Buns Recipe, PA Dutch sticky buns
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