Maple Sticky Buns
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min.
YIELD: 2-1/2 dozen.
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
Ingredients
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2 packages (1/4 ounce each) active dry yeast
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2 cups warm water (110° to 115°)
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1/4 cup shortening
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1/2 cup sugar
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1 large egg
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2 teaspoons salt
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6 to 6-1/2 cups all-purpose flour
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6 tablespoons butter, softened
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3/4 cup packed brown sugar
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1 tablespoon ground cinnamon
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3/4 cup chopped walnuts
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1-1/2 cups maple syrup
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Additional brown sugar
Directions
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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.
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2.
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.
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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.
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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.
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5.
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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