This recipe for pull-apart Amish Friendship Bread sticky buns are a great way to use up your starter AND make the whole family happy!
Amish Friendship Bread Sticky Buns
This recipe for pull-apart Amish Friendship Bread sticky buns are a great way to use up your starter AND make the whole family happy!
Instructions
- In a large bowl, mix starter and milk.
- Warm mixture in microwave.
- Add in yeast and ¼ cup sugar. Mix well and let rest 5 minutes.
- Add in melted butter, egg and salt. Mix well.
- Add in 1½ cups of flour and mix well. Keep mixing in flour until a soft dough is formed.
- Turn onto a lightly floured surface and knead dough until smooth and elastic. This takes about 7 minutes.
- Grease a clean bowl and add in kneaded dough.
- Cover with towel and let rise 1 hour.
- Punch down down.
- Roll out onto a floured surface into a 8″ x 13″ inch rectangle.
- Spread softened butter on top and sprinkle on ½ cup of sugar and cinnamon.
- Begin at narrow side and roll up dough. Seal the seam.
- Cut nine 1¾-inch thick slices.
- In a greased 9" x 9" pan, spread out ½ cup packed brown sugar.
- Pour half of the milk over the sugar in pan.
- Place each cinnamon roll in the pan.
- Sprinkle remaining brown sugar over the rolls and pour remaining milk over the top.
- Preheat over to 375° F (190° C).
- Let rise for 30 minutes in a warm place.
- Bake for 25 minutes.
- Cool for 5 minutes in pan and then invert onto a serving platter.
- ENJOY!
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I have made my mom’s sticky bun recipe many times but this was different. No really “sticky” but the most amazing soft rich buns I have ever had. I will guard this recipe close. I will be making it more times than I should🥳
How much is one package of yeast?
one package of yeast is 2 and 1/4 teaspoons.
I have made this recipe many times. I would like to make them and freeze them. Is it better to cook them and freeze or freeze them before they are cooked? I know if uncooked frozen I would have to thaw and bring them to room temperature before cooking.
Can you let the dough rise overnight on the counter versus an hour?
Hi Nicole! If you are using an active starter, you can let it rise overnight in the fridge. It may not rise much, but when you take it out, let it come to room temp before baking. It should make up for it once it’s in the oven.
Do you use regular yeast or the rapid rise yeast?
Either is fine for this recipe, Nicole!
The sauce for this recipe is fabulous! However, when I made this recipe, I did so immediately after feeding/splitting the starter while it was still “quiet,” and my kitchen was a bit cool. I didn’t get a very good rise from my dough in the bowl or before putting in the oven. However, they poofed nicely while baking, while they were extremely dense. I think next time I will use bread flour (and bake on a warmer day when my starter is a bit bubblier), rather than all-purpose. This is a great recipe with a lot of potential!
Can you make them a couple days before & put in the fridge then bring them out to raise & cook?
Hi Nancy! You can do them overnight or up to 24 hours in the fridge, but it may need more time to rise again when it comes out of the fridge, before it goes into the oven.
They were delicious! Will definitely make again.
These are so delicious but the last two times I’ve made them, the cream and brown sugar mix has curdled. Any idea why?
Hi Amber! Curdling is like a scientific experiment: when you beat fats and water together, globs of fat sometimes appear. This usually gets resolved when you add in the flour mixture, so unless you feel like it’s changing the end result of your recipe, it should be fine — it just doesn’t look pretty, LOL. It also helps to let ingredients come to room temperature before you mix everything together, rather than using them straight from the fridge.
Is 1/2 cup of butter i really correct for the filling? I had butter everywhere.
Hi Eliza! How did they turn out? If you feel like it’s too much, you can reduce to 4 tablespoons (or work your way down from 8 tablespoons to 4). The recipe was developed by a community member, so hopefully she’ll see this comment as well and be able to add to it!
I think it will be nice to make these ahead of time and have them ready to pop in the oven on Christmas morning. Yum!
I haven’t made these yet, but my girls are after me to make them, so we will be making them soon. I have made the sourdough buns so I imagine that these would be awesome.
Cut 9 103/4 slices? Is this Correct? Sounds awful thick?
And is the cream/milk heated up? How would the dough rise again with cold milk poured over it? This recipe is not very clear and doesn’t make sense.
Should be 1¾ each, Stacey! And this recipe was submitted by a Kitchen reader, so I can’t answer the question about heating up the cream or milk, but it seems like others have had success with it. I’ll put this on my list to test and update, but in the meantime I would go with your gut and have the milk at room temp.
No problem following the instructions for this recipe. The end results were delicious. When baking I always put milk & eggs on the counter so that they will be room temperature when I add them to the recipe.
I don’t own a mirowave. Can I warm milk on stove top dissolve sugar heat to 100°-110° add pour into bowl add yeast let set 10 mins. THEN add into AFB starter?
What does “warm” in the microwave mean? How long?
I know if it gets too warm the heat will kill the yeast beast. I don’t own a microwave so I can’t tell you how long to cook it for. I commented below … I’m pretty sure I’m gonna use those steps. But the milk and starter mixture should probably be around 100° to 110°
I made these and they are delicious. Shared some with my neighbor. They loved them. I am
now the sticky bun lady.
LOL, so glad they worked out for you, Lisa!
I would love to make these for my husband and kids.
this sounds delicious! I would love to make it for my 2 daughters 🙂
This sticky bun recipe was perfect for my grandsons!! They love when I have ‘caramel rolls’ for them.
Ahh, every year for Christmas breakfast I make sticky buns from the recipe in my mom’s old Better Homes and Gardens Cookbook from the ’50’s. I’ll have to try this recipe!
I would like to make these for a church luncheon, but I have an egg yolk allergy and cannot touch it. I make my own pastries, etc., for myself and my friends have no problems with it being “yolk-less”. However, people at these events like “the real thing”. How do you think wearing a pair of “latex” (or whatever they are made of now) gloves would work? Do you have any idea on what to do about the rolling pin? Any suggestions? I appreciate your help.
Have a great Thanksgiving!
I have family with food allergies not to your extent, but they do make a food safe gloves. If it were me i would double the gloves. Worked in a deli and found i was allergic to the seasoning used to batter the fried chicken. I used these gloves and the helped. Hope this helps.
No mistake in the recipe. Step 3 tells you to add the yeast and 1/4 cup of sugar to the mixture.
mistake in recipe, what do you do with the yeast?
Does not need yeast. It’s already in the starter.
Read steps 1 & 2
In a large bowl, mix started and milk. 2 Warm mixture in microwave. 3 Add in yeast and 1/4 cup sugar. Mix well and let rest 5 minutes.