Amish Style Sticky Buns

 This is what happens when at 8:00 pm you are still craving the Amish Sticky buns that you have been craving for three days…. 🥰

Ingredients

1 1/2 cup warm milk (110 degrees F/45 degrees C)

1/2 cup butter, melted

4 - 41/2cups all purpose flour

1 teaspoon salt

1/2 cup white sugar

2 Tablespoons dry active yeast

Filling:

1 cup brown sugar, packed

1 tablespoons ground cinnamon

1/3 cup butter, softened

1/2 cup of pecan halves, broken or rough chopped (optional, if you like lots of pecans)

Gooey Caramel Sauce for bottom of pan:

2/3 cups brown sugar

1/3 cup butter

1 teaspoon vanilla

2 tablespoons heavy cream

1/2 cup pecan halves, rough chopped

Directions:

Thick coat a 9×13 inch baking pan with butter or shorting.

Place warm milk and yeast into your mixing bowl and let it sit until the mixture becomes bubbly and active. This usually takes about 5 minutes. Add melted butter, salt, and white sugar into your mixer or bowl. Mix together until smooth and silky looking about 2 mins. Add half the flour and mix with a large spoon. If you are using a kitchenaid mixer, you can knead the dough on the dough hook for 5 minutes.  Now add 2 more cups of flour, stir until blended, If you are using a regular bowl, remove the dough from the bowl and knead it on a floured surface for 5 minutes, if using mixer, knead dough another 5 minutes. Add the other 1/2 cup Flour only if dough is still really sticky. Place dough under a large bread towel and let it rise for about 20 minutes, or until it has doubled in size.  

 While dough is rising, make the filling by combining brown sugar and cinnamon, melt or soften butter and set aside. 

To Make your gooey caramel sauce for the bottom.  Place the brown sugar, heavy cream, vanilla and butter into a saucepan over low heat.  Mix until the sugar has melted and you have a smooth sauce, about 5-6 minutes.  Spread over the bottom of a 9×13 inch pan and sprinkle with the pecan halves, roughly chopped.

On a floured surface, roll dough into a 16×21 inch rectangle. The key to these buns is to leave your dough thick. About 1/2 inch to 3/4 inch in thickness. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. (Sprinkle with crushed pecans, optional if you love pecans, we don’t add peacans here) Roll up dough, jelly roll style, pinch seam and ends to seal and cut into 8-12 rolls. Place each roll in the prepared pan on top of the gooey caramel sauce and pecans.

Cover and let rise until nearly doubled, about 30-40 minutes. preheat oven to 350 degrees F.

Bake rolls in preheated oven until golden brown and not doughy in the center… about 30 minutes.  Invert pan onto a tray and serve warm. Enjoy!