Maple Bubble Bread Recipe

Maple Bubble Bread Recipe photo by Taste of Home

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This is my family's favorite breakfast bread. With a scrumptious topping of maple syrup and brown sugar, it's the perfect start to a special day.—Hannah Cobb, Owings Mills, Maryland

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Maple Bubble Bread Recipe

Prep: 45 min. + rising Bake: 30 min. + cooling

Yield: 20 Servings

40 30 70

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/3 cup butter, melted
1/4 cup sugar
1 egg
1 egg yolk
1/2 teaspoon salt
5 cups all-purpose flour
TOPPING:
2/3 cup maple syrup
2 tablespoons butter
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter, melted

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside.
Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture.
Place eight rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 20 servings.

Nutritional Facts 1 roll equals 258 calories, 7 g fat (4 g saturated fat), 37 mg cholesterol, 117 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Maple Bubble Bread in Country Woman Christmas Annual 2010, p39