Maple Sticky Buns Recipe

5 1 1
Maple Sticky Buns Recipe
Maple Sticky Buns Recipe photo by Taste of Home
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Maple Sticky Buns Recipe

Read Reviews
5 1 1
Publisher Photo
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
Featured In: Maple Recipes
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min.

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, about 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 25-30 minutes or until golden brown. Cool in pans 5 minutes; invert onto serving plates. Yield: 2-1/2 dozen.
Editor's Note: 11-in. x 7-in. baking pans may be substituted for the 9-in. round pans.
Originally published as Maple Sticky Buns in Country February/March 1998, p49

Nutritional Facts

1 each: 224 calories, 6g fat (2g saturated fat), 13mg cholesterol, 187mg sodium, 39g carbohydrate (19g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16x10-in. rectangle.
  3. 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.
  4. 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.
  5. Preheat oven to 350°. Bake 25-30 minutes or until golden brown. Cool in pans 5 minutes; invert onto serving plates. Yield: 2-1/2 dozen.
Editor's Note: 11-in. x 7-in. baking pans may be substituted for the 9-in. round pans.
Originally published as Maple Sticky Buns in Country February/March 1998, p49

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JacquieRR User ID: 6215681 46128
Reviewed Nov. 15, 2014

"I made these and they were so easy and delicious! I will make them again."

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