You Won’t Mind The Sticky Fingers Once You’ve Had A Taste Of This!
active dry yeast, Amish sticky buns, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden milk, brown sugar, Campbell’s soups, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, egg, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, light corn syrup, McCormick spices, Morton salt, nuts, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sugar, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Worth Every Extra Napkin You’ll Use Along The Way
When it comes to recipes, I know I can always trust the Amish-inspired ones. Whenever a recipe says “Amish”, it’s going to be delicious – whether it’s a dessert or a casserole, it doesn’t really matter! I have a stash of favorite recipes (all of them approved by my family) and I think of a hundred recipes probably 50% are based on an original Amish recipe. What can I say – they’re just really delicious recipes and I’m always eager to find even more!
I don’t think I know a single person who doesn’t like Amish cinnamon rolls. Yum! They were my favorite Sunday breakfast – until I tried this recipe. These sticky buns are so tasty that I would rather eat them all by myself than share with anyone!
I know that’s a very selfish thing to say but I’m just being honest here. Once you sink your teeth into these, you’ll know exactly what I mean! Of course you could always make a double batch (one for you, one for sharing) or just make these when no-one else is home…
But if you do decide to share, I’m sure your family and friends will be very happy about it!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve with a cup of your favorite coffee, or a tall glass of milk!
13 Comments
Thought of you Doug. For those cold winter mornings 🙂 Happy eating!
Luv, Natalie
Is this Borden’s Eagle Brand milk (the thick sweet), or just regular whole milk?
Just regular milk 🙂
Thank you so much!
Are you using all purpose flour?
When it says, flour, it’s always All Purpose Flour–some recipes just put APF in short form too.. Otherwise the recipe would say different.
Great recipes. Thank you?
6 plus 2 tablespoons Domino sugar ? You mean 8 tablespoons of sugar ?
6 plus 2 tablespoons is also equal to half a cup, 4ozs. Takes 4 tbsp., to make 2ozs. which equals 1-4 of a cup. This recipe should just use the proper measures as some people just don’t understand. Like a woman wanted to know what type of flour, flour always means, All Purpose Flour. Not to be wrong but maybe some people are not used to baking or Imperial measures.
And this one too…….”4 plus 3 plus 1 tablespoons Land O’ Lakes butter, softened”……..what am I missing ?
You’re not missing anything the person who put the measures down is missing something, in more ways than ones. There are always weird measures and measures missing on these recipes. You also need a candy thermometer to see how hot the milk is, too hot, the yeast will die. Has to be in between 110-120 Fahrenheit at the most.
can you translat your recepece in french? they look so good
Ridiculous! This should have been translated into whatever measurements these are into plain English. A lot of recipes now feature metric and American measurements side by side. I have NEVER seen this sort of measurement!