Cinnamon Rolls (The Famous Dutch Sticky Buns)

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Cinnamon Rolls The Famous Dutch Sticky Buns
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  • Total Time 90 min Ico-add
  • Yield 12 Servings
  • Level Medium

This cinnamon rolls recipe is a variation of the Philadelphia sticky bun supposedly dating back to before the Dutch and German immigrants came to the United States. The addition of the citron (or lemon) give...
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Ingredients

  • 1 cup milk, scalded
  • 1/2 cup dry yeast dissolved in:
  • 1/4 cup water, warm
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 3 cups flour
  • 3 tablespoons butter
  • 1/2 cup raisins, chopped
  • 2 tablespoons currants
  • 2 tablespoons citron (or substitute lemon), finely chopped
  • Brown sugar
  • 1/2 teaspoon cinnamon
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Directions

  1. 1. Warm the milk enough to bring it to a lukewarm temperature. Dissolve yeast in warm water and add to milk. Add sugar, salt and flour; knead thoroughly until it becomes soft dough.
  2. 2. Place the dough in a buttered bowl and butter the top of the dough. Cover bowl and put in a warm place permitting it to stand until the dough becomes three times its original size.
  3. 3. Preheat oven to 400 degrees F.
  4. 4. Roll out the dough until it is one fourth of an inch in thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon.
  5. 5. Roll as a jelly roll and cut into 3/4 inch thick slices. Place slices in buttered pans, top with brown sugar and bake for 20 minutes.
 
 
  • Did you know?

    Active dry yeast was developed during World War II by Fleischmann’s for the United States armed forces. Fresh yeast, which was the standard until then; required refrigeration, had a short shelf life and a low tolerance for temperature changes.