Best Cinnamon Buns Famous Pa Dutch Sticky Buns Recipes

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.

ZEEUWSE BOLUS - DUTCH STICKY CINNAMON BUNS

Steps:

• Sift all of the flour into a bowl and add some salt. Heat the milk until it is lukewarm. Dissolve the yeast together with the butter in a littlebit of the lukewarm milk. Make a depression in the flour and add the yeast solution that has just been created. Now break the egg and put it into the same depression together with the yeast solution. Pour the rest of the lukewarm milk one bit at the time into the flour, start making a nice smooth dough. Let the dough rise for about 1 hour under a damp cloth in a warm place. Mix the cinnamon and brown sugar together. After rising for one hour knead the dough well.
• Cut the dough into small pieces of about 60 grams each. Let the dough rise for about 15 minutes under a plastic bag or tarp. After 15 minutes you can roll the dough through the sugar-cinnamon mixture for a first subtle coating. Then let it rise for another 15 minutes.
• Now for the real work. Roll the dough pieces throug the sugar, making long strings about an 1,5 cm in diametre. Twist the strings around your vinger like a turban (or like that obvious thing it looks like). It is very simple, get one end between your thumb and forefinger and turn the string in 2 times around your finger. If that fails, try it on a counter, that should be easier. Put the boluses on equal distances on a buttered baking sheet (or use bakery paper). Put the boluses under a plastic sheet for another half hour of rising.
• Preheat the oven to 250 degrees Celsius. Bake for 10 minutes until the boluses and brown. After baking turn the bolusses immediatly. Be careful, the molten sugar is HOT!Let the bolusses cool down but do not let them dry out.
• Best served warm and sticky!

AMISH STICKY BUNS, SWEET ROLLS--WOW WOW WOW!

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.