Maple Bubble Bread
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
Total TimePrep: 45 min. + rising Bake: 30 min. + cooling
- 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 large egg
- 1 large egg yolk
- 1/2 teaspoon salt
- 5 cups all-purpose flour
- 2/3 cup maple syrup
- 2 tablespoons butter
- 1 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter, melted
- 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, 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.
Nutrition Facts1 piece: 258 calories, 7g fat (4g saturated fat), 37mg cholesterol, 117mg sodium, 45g carbohydrate (21g sugars, 1g fiber), 4g protein.
Originally published as Maple Bubble Bread in Country Woman Christmas 2010
Follow along as we show you how to make these fantastic recipes from our archive.