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Maple Sticky Buns

 Maple Sticky Buns
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.
30 ServingsPrep: 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 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 the 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 16-in. x 10-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

2 of 2

Maple Sticky Buns (continued)

Directions (continued)

  • 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.
  • Bake at 350° for 25-30 minutes or until golden brown. Cool in
  • pans for 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.
Nutritional Facts: 1 serving (1 each) equals 224 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 187 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.