Sticky Bun Recipes Hit Harder In The Old Days
From Kitchen in the Shire.
Watch this video on YouTube ↗
This isn’t the “modern” sticky bun recipe that has pecans piled on top of corn syrup. This is the Old Fashioned Sticky Bun recipe that's made from scratch with a soft cardamom yeast dough that is packed with cinnamon, raisins, walnuts, butter, brown sugar, and molasses.
FREE Recipe Card Download:
👉https://www.kitchenintheshire.com/public-recipe-library/old-fashioned-sticky-buns
These are the dark, rich, syrupy sticky buns that were once common in American bakeries... loaded with filling and baked over a buttery molasses mixture that becomes the sticky glaze on top when the pan is turned out.
In this video, I’ll show you how to make Old Fashioned Sticky Buns step by step, from making the enriched yeast dough and letting it rise to preparing the traditional sticky mixture, filling and rolling the dough, cutting the buns, and baking them in a 9 x 13-inch pan. If you’re looking for a homemade sticky bun recipe, traditional sticky buns, molasses sticky buns, German Schnecken, or an old fashioned bakery style sticky bun, this recipe shows the entire process from the first bowl of dough to that glorious moment when the finished pan gets flipped over.
Sticky buns came to America with German immigrants nearly 250 years ago, where their ancestors were known as Schnecken... German for “snails.” Over time they became an American bakery staple, but the composition gradually changed. This older style is far more decadent than many modern sticky buns, with plenty of butter, a dark brown sugar and molasses glaze, and cinnamon, raisins, and walnuts rolled inside. Apparently our grandparents were not exercising much restraint.
The finished sticky buns bake at 375°F (190°C) for about 25–30 minutes. Once turned out of the pan, the butter, brown sugar, and molasses mixture becomes a deep, glossy syrup that coats the buns while the raisins, walnuts, cinnamon, and cardamom stay tucked inside the soft yeast dough.
No snails were harmed in the making of this video.
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Discover the Schooner Mary Day in Camden, Maine:
👉 https://www.schoonermaryday.com
Renee’s Cinnabombs cinnamon bun recipe video:
👉https://youtu.be/LYMpaMMEPjM
Real Life Human Narrator: Damon Webb
Timestamps:
00:00 - Intro
01:01 - How to make the Sticky Bun Dough
06:23 - How to Knead the Dough by Hand
10:18 - How to Make Sticky Bun Glaze
12:33 - How to Roll Out the Dough
14:36 - How to Make Sticky Bun Filling
17:18 - How to Roll and Cut Sticky Buns
21:37 - Bake temps and times
22:16 - Removing from the Oven and the “FLIP”
23:51 - The Big Reveal and Close Up shots
25:13 - Taste test and Renee’s Out of this World Reaction
27:13 - QR code to the free recipe card
#StickyBuns #StickyBunsRecipe #OldFashionedRecipes #Schnecken #BakingFromScratch
Kitchen in the Shire, specializing in the preservation of 20th-century American and international recipes, providing accessible step-by-step tutorials for novice and experienced bakers alike.
FREE Recipe Card Download:
👉https://www.kitchenintheshire.com/public-recipe-library/old-fashioned-sticky-buns
These are the dark, rich, syrupy sticky buns that were once common in American bakeries... loaded with filling and baked over a buttery molasses mixture that becomes the sticky glaze on top when the pan is turned out.
In this video, I’ll show you how to make Old Fashioned Sticky Buns step by step, from making the enriched yeast dough and letting it rise to preparing the traditional sticky mixture, filling and rolling the dough, cutting the buns, and baking them in a 9 x 13-inch pan. If you’re looking for a homemade sticky bun recipe, traditional sticky buns, molasses sticky buns, German Schnecken, or an old fashioned bakery style sticky bun, this recipe shows the entire process from the first bowl of dough to that glorious moment when the finished pan gets flipped over.
Sticky buns came to America with German immigrants nearly 250 years ago, where their ancestors were known as Schnecken... German for “snails.” Over time they became an American bakery staple, but the composition gradually changed. This older style is far more decadent than many modern sticky buns, with plenty of butter, a dark brown sugar and molasses glaze, and cinnamon, raisins, and walnuts rolled inside. Apparently our grandparents were not exercising much restraint.
The finished sticky buns bake at 375°F (190°C) for about 25–30 minutes. Once turned out of the pan, the butter, brown sugar, and molasses mixture becomes a deep, glossy syrup that coats the buns while the raisins, walnuts, cinnamon, and cardamom stay tucked inside the soft yeast dough.
No snails were harmed in the making of this video.
Would you like to get perks and support the channel by becoming a CHANNEL MEMBER?
👉 https://www.youtube.com/channel/UCb5YYf2X6N-gNn9QyqV7V7w/join
Would you like to VISIT OUR WEBSITE FOR MORE RECIPES, MERCH and MORE?
👉https://www.kitchenintheshire.com
As an Amazon Associate, I earn from qualifying purchases.
Would you like to explore my entire Kitchen Collection on Amazon?
👉 https://amzn.to/3ZFdl4B
Discover the Schooner Mary Day in Camden, Maine:
👉 https://www.schoonermaryday.com
Renee’s Cinnabombs cinnamon bun recipe video:
👉https://youtu.be/LYMpaMMEPjM
Real Life Human Narrator: Damon Webb
Timestamps:
00:00 - Intro
01:01 - How to make the Sticky Bun Dough
06:23 - How to Knead the Dough by Hand
10:18 - How to Make Sticky Bun Glaze
12:33 - How to Roll Out the Dough
14:36 - How to Make Sticky Bun Filling
17:18 - How to Roll and Cut Sticky Buns
21:37 - Bake temps and times
22:16 - Removing from the Oven and the “FLIP”
23:51 - The Big Reveal and Close Up shots
25:13 - Taste test and Renee’s Out of this World Reaction
27:13 - QR code to the free recipe card
#StickyBuns #StickyBunsRecipe #OldFashionedRecipes #Schnecken #BakingFromScratch
Kitchen in the Shire, specializing in the preservation of 20th-century American and international recipes, providing accessible step-by-step tutorials for novice and experienced bakers alike.
