My family has a small sugaring operation in our backyard. This recipe makes good use of the maple syrup we make. It's a family tradition to serve these sticky buns on Thanksgiving every year. —Priscilla Rossi, East Barre, Vermont
Maple Sticky Buns
Maple Sticky Buns
Prep Time
30 min
Cook Time
25 min
Yield
2-1/2 dozen
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm water (110° to 115°)
- 1/4 cup shortening
- 1/2 cup sugar
- 1 large egg
- 2 teaspoons salt
- 6 to 6-1/2 cups all-purpose flour
- 6 tablespoons butter, softened
- 3/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 3/4 cup chopped walnuts
- 1-1/2 cups maple syrup
- Additional brown sugar
Directions
- In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours.
- Punch dough down. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16x10-in. rectangle.
- On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar.
- Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Cool in pans 5 minutes; invert onto serving plates.
Nutrition Facts
1 sticky bun: 224 calories, 6g fat (2g saturated fat), 13mg cholesterol, 187mg sodium, 39g carbohydrate (19g sugars, 1g fiber), 4g protein.
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