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Have you made Cinnamon Buns (The Famous Dutch Sticky Buns)?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 291
% Daily Value**
Total Fat 7g
Saturated Fat 4g
Unsaturated Fat 1g
Cholesterol 15mg
Sodium 196mg
Total Carbohydrate 51g
Dietary Fiber 3g
Sugars 3g
Protein 9g
Vitamin A  3%Vitamin C  3%
Calcium  5%Iron  7%
Potassium  8%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cinnamon Buns (The Famous Dutch Sticky Buns)

Date Added: July 22, 2009


1/2 Teaspoon Salt 1 t.
3 Tablespoons Butter or margarine Softened
1/2 Teaspoon Cinnamon (generous)
2 Tablespoons Currants or raisins soaked in 2 tablespoons rum
1/2 Cup Yeast (use yeast only to speed action)
3 Cups Flour seasoned with
1/4 Cup Water warm
1 Cup Milk scalded
1/2 Cup Raisin chopped
2 Tablespoons Citron finely chopped
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1. Dissolve yeast in warm water and add to milk which has been allowed to become lukewarm.

2. Add sugar (about 3 Tbsp), salt and flour, and knead thoroughly until it becomes a soft dough.

3. Place the dough in a buttered bowl and butter the top of the dough.

4. Cover bowl and put in a warm place. Permit it to stand until the dough becomes three times its original size.

5. Roll until it is one fourth of an inch in thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon.

6. Roll as a jelly roll and cut into slices 3/4 inch thick.

7. Place slices in buttered pans, spread well with brown sugar, and bake at 400-F for 20 minutes.

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Dietary Notes:
This recipe is low-cholesterol with 14.5mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Yeast, Butter, Gluten, Fructose Malabsorption allergies.
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