Maple-Walnut Sticky Buns
Mmm! These ooey-gooey goodies will have everyone licking maple syrup from their fingers—and grabbing seconds. The made-from-scratch yeast dough chills overnight.—Nancy Foust, Stoneboro, Pennsylvania
Total TimePrep: 45 min. + rising Bake: 30 min.
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 1/2 cup mashed potatoes (without added milk and butter)
- 1 large Nellie’s Free Range Egg
- 2 tablespoons shortening
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
- 1 cup maple syrup
- 3/4 cup coarsely chopped walnuts
- 1/3 cup sugar
- 1-1/2 teaspoons ground cinnamon
- 3 tablespoons butter, softened
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine potatoes, egg, shortening, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
- Turn dough 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 with plastic wrap and refrigerate overnight.
- Pour syrup into a greased 13x9-in. baking dish; sprinkle with walnuts. In a small bowl, mix sugar and cinnamon. Punch down dough; turn onto a lightly floured surface. Roll into a 24x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with cinnamon-sugar. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 24 slices.
- Place in prepared baking dish, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°.
- Bake 30-35 minutes or until golden brown. Cool 5 minutes before inverting buns onto a platter.
Nutrition Facts1 bun: 159 calories, 5g fat (1g saturated fat), 13mg cholesterol, 114mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 3g protein.
Originally published as Maple Sticky Buns in Taste of Home Christmas Annual 2014
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