Pennsylvania Dutch Easy Cinnamon Sticky Buns Food

CINNAMON STICKY BUNS

Steps:

• In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.

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.

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.

STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

PHILADELPHIA STICKY BUNS

Steps:

• Yeast Dough:.
• In a small pan, heat milk just until bubbles form around edge of pan; remove from heat.
• Add sugar, salt and butter; stir to melt butter, then cool to lukewarm.
• Sprinkle yeast over water in large bowl; stir to dissolve then stir in lukewarm milk mixture.
• Add the egg and 2 cups of the flour; beat with electric mixer until smooth.
• Add the remaining 1/2 Celsius flour and mix by hand until dough is smooth and leaves sides of bowl.
• Turn dough onto lightly floured surface ; knead until dough is smooth and blisters appear.
• Place in lightly greased bowl; turn to grease all over.
• Cover with towel and let rise in warm, draft-free place until double, about 1 to 1 1/2 hours.
• Topping:.
• While dough rises, in a small bowl with spoon cream the butter and brown sugar.
• Spread on bottom and sides of 9X9X2-inch square baking pan.
• Place pecans evenly on top, flat sides up.
• When dough has risen, roll dough into a 16X12 inch rectangle; spread with butter,sprinkle with brown sugar, the raisins and cinnamon.
• Roll up from long side, jelly-roll fashion; pinch edge to seal.
• Cut crosswise into 12 pieces.
• Place, cut side down, into prepared pan.
• Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours.
• Preheat oven to 375 degrees.
• Bake sticky buns 25 to 30 minutes, or until golden brown.
• Invert on plate, let stand 1 minute then remove pan.
• Serve warm.

CINNAMON BUNS (FAMOUS PA DUTCH STICKY BUNS)

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.

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.