Introduction: Pull-Apart Cinnamon Sticky Buns

These sticky buns are reminiscent of the ones you can buy from the Amish folk in Intercourse, Pennsylvania. These buns are best served hot out of the oven. They’re sweet on their own, but if you need that extra sugar boost, you can top them with the simple icing that follows the recipe.

Prep time:  30 mins
Cook time:  20 mins
Total time:  50 mins
  • For the dough:
  • 2 envelopes (¼ ounce, or 7 g each) active dry yeast
  • 1 cup (235 ml) warm water
  • ½ cup plus 1 tablespoon (113 g) evaporated cane juice or granulated sugar, divided
  • 3 cups (375 g) all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons (28 g) nondairy butter, melted
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon canola oil
  • For the cinnamon filling:
  • 2 cups (440 g) firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 stick (4 ounces, or 112 g) nondairy butter, softened
  1. To make the dough: Dissolve the yeast in the warm water and 1 tablespoon (13 g) of the cane juice. Let sit until bubbly and foamy, about 5 minutes.
  2. Meanwhile, mix together the flour and cinnamon.
  3. In a separate bowl, mix together the remaining ½ cup (100 g) of cane juice, and the melted butter, vanilla, and yeast mixture.
  4. Add the wet ingredients to the dry and begin to knead until a nice elastic dough forms, adding a touch more flour if it is too sticky or a touch more water if it is too dry. Turn out onto a well-floured surface and knead for about 5 minutes.
  5. Form into a ball, lightly coat with a thin layer of the oil, place on the center of a plate, and lightly cover with plastic wrap. Let rise for 1 hour.
  6. To make the filling: Mash together the brown sugar and cinnamon with the softened butter until uniform. Set aside.
  7. Have ready a 9 × 12-inch (23 × 30.5-cm) glass baking dish.
  8. Punch down the dough. On a flat floured surface, press out the dough into a rectangle about 9 × 12 inches (23 × 30.5 cm) using your hands.
  9. Spread the cinnamon filling evenly all over, leaving about ½-inch (1.3-cm) border on both of the short edges.
  10. Starting at the short edge, roll up. When you get to the end, crimp the dough to seal.
  11. Using a serrated or very sharp knife, cut the rolled-up dough into 12 equal pieces.
  12. Place the dough, cut side up, equally spaced in the baking dish. Let sit for an additional 45 minutes to 1 hour for the second rise. They will be touching in the baking dish.
  13. Preheat the oven to 400°F (200°C, or gas mark 6).
  14. Bake for 15 to 20 minutes, or until golden brown. Let rest (and soak up the juices) for about 5 minutes before serving.
  15. Serve upside down so that all of the juices are on top and ooze down the sides. Top with icing, if desired (recipe follows).