AMISH STICKY BUNS ( Caramel Pecan Rolls)
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- Опубліковано 15 кві 2021
- Sticky buns are as iconic to PA Dutch/Amish country as shoofly pie! Basically upside down cinnamon rolls, they can have nuts, or be plain, in the gooey caramel/nut topping. I like using pecans or walnuts, personally, the best. These can be frozen. I also don't overbake them, as we like ours nice and doughy.
AMISH STICKY BUNS
DOUGH:
3 1/2 C warm water
1 1/2 cakes yeast or packets active dry yeast or 1 1/2 tbs bulk yeast dissolved in a 1/2 C warm water
4 tbs melted crisco (not hot)
1 3/4 C sugar
1 1/2 Tablespoons of salt
Roughly 5-7 C flour (roughly 5#), enough to stiffen the dough to work with
Roughly 2 C brown sugar
1 stick soft butter
2 tbs cinnamon
1. Dissolve yeast in 1/2 C warm water fully. Make sure you have fresh yeast. Old yeast won't rise well.
2. In mixer, add the rest of the warm water, yeast water, melted crisco and sugar and mix well.
3. Start slowly adding flour and mixing in. I use a dough hook on my mixer to get the dough kneaded and smooth. Otherwise, I knead by hand about 50 times.
4.Place dough in a large greased bowl with a towel over the top in warm place to rise, double original size. Will take a couple of hours.
5, After dough has risen, divide and roll out in rectangular shape about 1/4 inch thick. Brush with soft butter, spread fine layer of brown sugar and then sprinkle with desired amount of cinnamon.
6. Roll long ways like a jelly roll. Cut in 1-2 in wide slices. Set aside.
SYRUP/TOPPING
2 1/2 C brown sugar
5 tbs light corn syrup
1 1/4 C butter
3 C chopped nuts (if using nuts)
Heat slowly in nonstick pan over medium heat until all is melted, stirring constantly. This is the caramel and will be very hot and sticky.
Have pans ready, add crushed nuts thinly on bottom, then add enough syrup to just cover the bottoms.
Place rolls on the mixture. .
Let rise in a warm place until doubled, about 45 minutes.
Bake at 350F in preheated over roughly 30 minutes for doughy rolls, 40 or so for more done ones. (They tend to be dryer.)
When removed from the oven, wait about 3 minutes, then turn over and out onto wax or parchment paper. Any extra syrup and nuts, spoon back over the top before it fully cools and sets. Enjoy.
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I lived in PA at the foot of the Poconos in Lehighton from 1978 to 1982. The two things I miss the most from there is sticky buns and mothers bread. Those look amazing and really took me back. Thank you.
You're so welcome!
OMG !! I'm drooling they look so delicious ..ty
Thank you!
Now that looks wonderful Helga. Yes I will be making these. Thank you so much for the conversions and suggestions. You are a good Teacher.
You are so welcome! Thank you!
How sweet to share such a sweet video. Now I'm mighty hungry.
Lol, thank you!
I really like watching you bake and your recipes. You just have a pleasant easy way about you. I might make these today for Easter brunch.
Thank you so much! I appreciate it!
They look delicious!❤️
Thank you 😋
Yes Mam!! Been looking for a recipe close to my mom's for years, I think this is it!! Thank you so much! Cheryl from Port Royal, Pa.
looks great Thank you
Thank you!
New subscriber. Yummylicious. Love your video and the recipe. You're a good teacher. I like the fact that you go straight to the point and you show the end result. Watching you from San Juan, Puerto Rico. ❤
Thanks so much and thanks for telling me where you're from!
I have actually had these before. I love it.
Awesome! Thank you!
These look fantastic!! Thanks for this recipe, Helga, going to give it a try! Have a lovely day here in eastern Pennsylvania!
Thank you, you too!
My husband is from PA . He loves PA Dutch food . I'm from the south so have learned a lot of things. Yes my husband feels the same as missing his grandmothers sticky buns.
Thanks for sharing!!
Looks awesome Helga! I’m going to make these. Will add some apple in my bun mixture!
Sounds great!
Haven't made these since I was a kid making them with my dad. Recipe & directions seem the same, but I don't recall ever using Karo syrup. Yum. Thanks for the video. THUMBS UP for taking the time to provide the directions and recipe. That makes all the difference to subscribers and it says something very good about the person responsible for this channel. I don't know how much time, $, and resources I've wasted by following recipe videos where the leave steps out &/or the results are horrible and the people on the video don't let you know their recipe failed. Having instructions (and in this case I'm familiar with the ingredients and the process) lessens the risk that the end product will be a disaster. THANK YOU SO MUCH!
You're welcome! I want folks to be able to make it and it has to be good or why else share it? So glad you found it helpful!
My mom always made sticky buns for holidays. She'd make them the night before so we could have them for breakfast. I never mastered the 'sticky' part of her recipe, so I just always made the rolls with a cream cheese frosting similar to Cinabons. This Easter my husband said 'I'd really love to have some of your mom's sticky buns'. I said 'then go to my mom's' But bound and determined I made it for him and I didn't let it conquer me this time. Needless to say 2 teenagers and a husband that hadn't had them in 20 yrs, they didn't last long at all.
That's awesome! Good for you!
I was lucky enough to be able to stay home and raise my kids until they were 10 and 8. I made my grandma's bread and sticky buns while at home with them. Then getting a job intervened. Now I'm retired and cake yeast has disappeared. Thanks so much for the conversion chart. Love your channel.
You can make your own yeast starter, you know! It's not hard! Never be out again! Mine is named Harvey! 😬 ua-cam.com/video/ykagvUxI9ss/v-deo.html Thanks so much!
Excellent.
Thank you! Cheers!
Honey I love your sticky buns! They taste awesome!
Thank you 😋 😘
I think I have a puddle of drool on my lap.
They're reallllyyyyy good!
Wonderful Wonderful Wonderful Helga. Thank you so much for sharing a family favorite. I got so tickled at you laughing about the different dialects of how " sticky buns " are called.....😀. Helga I love your beautiful creative channel so very much. Such a huge wonderful collection of excellent recipes. Love you Helga. Love Tamson 😇💗
Thank you, Tamson! I appreciate it!
Hi Helga, I love sticky buns and yours looks so sweet and delicious.
Thank you so much 🤗
Really anything Amish is so good keep the recipes coming my dear friend
Thank you, I will
Hi Helga! I’ve tried so many sticky bun recipes and I have to tell you this one is by far the best! I’ve tossed the rest out. They are so moist and stay moist the next day and the day after that if There aren’t any around. They go fast! Thanks so much for all your great recipes! I’m from the Lancaster area and I know a good sticky bun lol
I'm so glad you liked it! It took me a long time to get this one, as we didn't have Mike's grandmother's anymore. Thankfully, my work buddy's aunt makes them the same way!
Thanks for sharing 😊
You're welcome!
Yummy thanks for sharing
Thanks for watching!
Another great memory!
Thank you!
I always used to add too much flour. Those looked awesome, Helga. I put this on the CIW play list. Stay safe and stay cool
Thanks, Sean! I know it's tempting to do that with these, which why the 5# or roughly 7 C guideline helps, I think.
The sticky buns look delicious!
They do look delicious! I adore Pecans & Caramel. I am not a good bread maker. Helga makes it look easy, (but she makes everything look easy). It’s a pleasure to watch her in the kitchen.
@Maryland Monroe. Thank you!
@Becks Stuff. Thank you so much for the kind words! But believe me, I have my flops, too! I'm. Always impatient waiting for them to rise! Lol!
They’re so delicious, this is a Fun Day 💛
Did you make them, Lisa?
@@PennsylvaniacookingBlogspot Yes, and they turned out so good - they only lasted 20 minutes- thanks so much for this one - my Aunt made these way back 💛
That's awesome, I'm so glad! 💜
My Mom made the best sticky buns but never passed on her recipe. Never found a recipe that could duplicate my Mom's.
Well, I've been searching for one to match his grammy's for a while and this is the closest we've gotten. He's pretty happy with this and I have to say I think it's the best recipe I've used by far!
My oldest sister was a fantastically fun person and a great cook...proudest accomplished her life was her Blue Ribbon at the county fair in PA for her stic!y buns....I never got her recipe, dang it, before she died suddenly, about 12 yrs ago
Well sticky buns can be bad when they are hard or overcooked. Yes people have over cooked them but this is awesome. Thank you for sharing this.
Well, that's true, but you knew I wasn't going to do that, LOL! But yes, I don't like dry hard sticky buns. WE like ours soft and doughy! Thanks Mel Mel!
It has been forever since I have made sticky buns. Love them. Helga I could smell how amazing they are all the way here to Michigan. LOL Big hugs
Angie! How the heck are you? I haven't seen you on much, hope you are OK! Thanks so much and Hugs!
Yummy, I need to make some sticky buns. 🙂❤
Lol, thank you!
My grandmother supported herself in Punxsutawney through the Depression both teaching and as a baker. As you mentioned, she never wrote down her recipe. Then again, she didn't measure anything but the flour, so.... To watch her make them, the only thing we cousins remember was 5-7 cups of flour, dark brown sugar, and maple syrup (not Karo). The bottom of the pan was covered with brown sugar, and the syrup was poured over the top before baking. She had a note in an Altoona local recipe book that her dinner roll recipe was the same one she used for cinnamon rolls. She never called them stick buns, but at least we have her bread recipe preserved. We're still working on the filling ingredients.
Many years ago I watched a Cinnabon worker making their rolls. I noticed that their proprietary cinnamon had red spots in it. I pointed it out to the worker, and she had never noticed it before. I'm thinking it was crushed red hot candies, and that might be what makes theirs so cinnamoney. Do you have any thoughts on that? I realize that red hots are not going to be on the traditional Amish bill of fare, but have you ever tried other kinds of cinnamon?
Also when I see a recipe for "sticky buns" and it is covered with an icing, I pass it by. It's not going to be authentic. Those people don't get it, or their trying too hard.
Yummmmm!!!
Thank you!
I'm from Lancaster Pennsylvania...I've always known them as sticky buns
In our region, yes. But outside of our region, they get different names, as i've discovered, LOL!
Thank you thank you thank you I’m gonna be in trouble with this recipe I can tell you that right now I’m going to be good though
That's a good trouble, lol!
I love these. Thank u for the video. Do you have a recipe for soft and fluffy donuts?
Thank you. The donuts I've made on here are my mom's PA Dutch potato donuts which are some of my favorites! Not super light, but delicious! ua-cam.com/video/TBVMVWzHEGM/v-deo.html You are most likely thinking of fasnachts which are the lighter yeast version donut and German in origin. I may need to make them this year!
these look like my Mom's and I had a request yesterday, so I'm making them right now ;-)
Hiope you liked them, they're really good!
Thanks Helga.
I’ve really been enjoying your channel. It seemed like it was time for a video. I thought maybe you didn’t produce a video on a regular basis. I was so excited when I sat down with my iPad and there you were. I’m told Mom made sticky buns. I never had them. My dad died when I was a baby and she stopped making them. She said it was all she could do to take care of the necessities forget the niceties. Now it’s only me and as I’ve said in the past I don’t make things like this for just me. This looks so good I may need to adjust that proclamation.
Thank you! I try to get them out regular, but life has been getting in the way of how I like to schedule stuff lately, LOL! I like doing one a week, and if life cooperates, 2 a week when I can handle it! That's sad about your mom, but I can understand. She was probably bone weary from just getting what needed done, done. Being a young widowed mom back in those days was even tougher than today. I bake for bake sales, local youth groups and churches, benefit dinners....often give away lots of my goodies, LOL. But, I enjoy it and it's worth it to me! These sticky buns are some of the best I've ever had, this recipe is quite good!
Mary- make these and many more things "JUST FOR YOU". I am single, retired and having so much fun learning how to masterpiece my cooking. The best thing is the food you make is there for you when you want it. I have learned how to make a Thyme and Port wine sauce from Chef Jean Pierre. Five star restaurant FABULOUS!!!. I have always wanted to make super gooey sticky buns. Now I have the time and am looking forward to making these.
Hi Helga. Just found your recipe and want to try it. Looks so good. My question is I only have one cast iron skillet. Can I use cake pans? or let the second batch wait til the first is finished cooking? thoughts?
You absolutely can use cake pans! They might take a little more time, just watch them! Hope this helps!
I grew up in Philly, They are Sticky Buns, but now in Chicago they're cinnamon rolls...
Sticky buns have a caramel topping. Cinnamon rolls have icing. AT least, that is the difference in our region. And the dough is a bit different.
THERE IS NOTHING BETTER THAN AMISH BREAKFAST WITH STICKY BUNS..... I KNOW THE DIFFERENCE MIDWESTERNS DON'T
@@PennsylvaniacookingBlogspot NO KIDDING, AMISH BREAKFAST WITH SCRAPPLE AND STICKY BUNS UNABLE TO GET IN THE MIDWEST ARE THE BEST
Helga!!! I love sticky buns!!!😁
So does Mike, I actually like cinnamon buns with the icing more! But all good! LOL! Hope you are well!
@@PennsylvaniacookingBlogspot Still above ground and breathing, thank Heaven! Had both my vaccination shots (Pfizer) and now I’m invulnerable.
Being a resident of PA, like me, I’m sure you’ve had enough of this Covid nonsense too. Makes you wonder how the human race survived prior to all this government intervention! 🤣
@@jimdeane3667 Glad you're still here, LOL! Yes, it's been tough at work. A lot got sick here. I've also lost friends and others are long haulers with severe long lasting complications like a collapsed lung. Mike got Pfizer, I and the rest of our families got Moderna. So Thankful. And in reading history texts from the small pox epidemic at the end of WWI, a LOT of people died. A lost also stayed cooped up for a while. And, thanks to the polio vaccine, you don't see that anymore. My great grandmother was crippled from polio. I'm so glad you are OK!
@@PennsylvaniacookingBlogspot Yes, I think many of us older folk related to this whole experience very differently than the younger people.
I have been reminded of a hand written diary my blessed Mother, May she rest in peace, showed me from one of her ancestors who grew up on a farm in the mid-west. As a young boy he wrote a complete newspaper with many years of editions including illustrations.
He reported on all the news on the farm, treating each living thing as a person, with names and back stories. But he also reported the actual news of the families in their surrounding community.
One thing that really made an impression on me was how the real cycle of life, including sickness and death was much more a part of their life. It was known intimately and wasn’t feared.
It troubles me greatly that the direction of the younger people in our country seems to be a complete rewriting of our history. It reminds me of when the Taliban in Afghanistan used bazookas to blow up an destroy those ancient carvings of Bhudda carved into the mountains because it disagreed with their current views.
The whole world, all mankind loses.
These are so good, but the best is "Grilled Stickies al a mode" ....with vanilla ice cream that is.
Helga, love your video. I noticed in your combinding of water, melted crisco, yeast, and sugar and flour. You added salt which is in the dough recipe, but in the (mix it all up) in the bowl instructions, that was omitted. I'm sure it was an oversight. But I just wanted to let you know.
Thank you!
can you make this with out butter, I cant eat butter, I would like to try to make this
Yes, you can. These are common substitutions, I use apple sauce the most. Applesauce. Applesauce significantly reduces the calorie and fat content of baked goods.
Avocados.
Mashed bananas.
Greek yogurt.
Nut butters.
Pumpkin purée
Oh MAN... I hate you right now. lol They look soooo good. I'm trying to not eat stuff like that for a bit. I want them so bad right now. Great stuff.
Everything in moderation, my friend, lol. I was down your way Friday! I ate 2 of these and the rest are given away or frozen for later. I've lost around 30# in the past year, and I still make the good stuff. Lol.
You are hallarious....😂. Nice buns lol, did you actually say "disgruntled one"? Lol 😂😂
LOl. I did. My other half is also on youtube, The Disgruntled Mechanic.
I have a question. you added 3 1/2 cups of water in the bowl and then added your yeast mixture of a 1/2 cup, but then didn't pour it all in but half of that. Is it near 4 cups of water or is it stricktly 3 1/2 cups if I use instant yeast that needs no proof? Thanks
It would be 4 cups total with the yeast water. If you have instant, I would omit the other half cup.
@@PennsylvaniacookingBlogspot cool
I live in San Diego and recently found sticky buns at Walmart, but they basically resemble a baked cinnamon roll with sticky dumped on top AFTER baking . . and they're yummy, but not nearly enough sticky
Those sound so......blah, lol. Try these, these will make your heart sing!
Well, I made the recipe. Took 12 cups of flower for 3 1/2 cups of water. At 7 cups it was pancake batter. But it turned out.
I guess I would ask 2 things...what kind of flour and are you high altitude? I've never needed that much.....😮
@@PennsylvaniacookingBlogspot i am in Kansas. I also down sized it two 2 cups of water and it came out to 7 cups flour. it's working out though.
All purpose enriched, bleached and pre sifted.
@@melvinkoch1290 Glad you got it to worked out, so sorry it seems off for you!
That's ok. I do understand climate and elevation has a lot to do with it. I'm really good at dead reckoning and intuition. Thanks for sharing your recipe.
My mom’s sticky buns always had raisen s
My husband is not a fan, LOL!
I don't see the salt listed above in your recipe or instructions but in video at 5:12 you say 1 1/2 Tablespoons of salt? So add salt or ? Thanks,,,want to make these so bad.
Yes, I missed putting that in the written recipe! Fixing now! Thank you and sorry!
😳
😋
Great recipe Helga but
Most are good, true. But, you have to watch, they don't all use spice! LOL! Thanks for watching, Tina!
What makes them Amish?
Sticky Buns originated from the Pennsylvania Dutch cultural group (originally Amish), based on the dessert Schnecken. While there are several takes on german sweetbreads, sticky buns are a doppleganger for modern day German Schnecken.
Thats what happens when brother Jeremiah and I be working all day in the hot sun?