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Philadelphia Sticky Buns

Philadelphia Sticky Buns

This is the famous bun of the Quaker City.


  • 1 1/4 cups milk
  • 1 package active dry yeast
  • 1/4 cup warm, not hot, water
  • 5 cups sifted flour, or more
  • 1 1/2 teaspoons salt
  • 1 tablespoon granulated sugar
  • 1/2 cup shortening
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/4 cup butter or margarine
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins or currants
  • 1 cup dark or light corn syrup


  1. Scald milk; cool to lukewarm.
  2. Dissolve the yeast in water for 10 minutes and combine with milk.
  3. Make a sponge by adding 2 cups of flour, salt and 1 tablespoon sugar, beating until smooth. Set aside in a warm place.
  4. Beat shortening until light. Whip in 3/4 cup sugar and add eggs one at a time, beating each in thoroughly. When the sponge is bubbly, gradually beat in shortening mixture, then stir in remaining 3 cups flour. Cover and let rise in warm place until double in bulk.
  5. Divide dough in half and roll each portion to 1/4-inch thickness. Spread with softened butter or margarine. Sprinkle with mixture of brown sugar and cinnamon. Scatter on nuts, raisins or currants; dribble with part of syrup. Roll as a jellyroll and cut in 1 1/2-inch lengths.
  6. Stand buns in 2 deep 9-inch pans that have been well buttered and filled with syrup to a depth of 1/4 inch. Cover. Let rise until double in bulk.
  7. Bake at 350 degrees F until brown, about 45 minutes.
  8. Turn out of pans immediately.

Yield: 2 dozen sticky buns

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