Maple Sticky Buns
User Reviews
5
Maple Sticky Buns
Description
This recipe starts with a dough combining milk, granulated sugar, butter, instant yeast, warm water, flour, and salt. It's mixed and kneaded until smooth yet slightly sticky, then allowed a short rise. The filling blends brown and granulated sugar with cinnamon and softened butter for a sweet cinnamon layer. The topping combines melted butter, brown and granulated sugar, maple syrup, salt, water, and optional maple flavoring and pecans for a sticky, flavorful glaze. The assembled buns are baked in a greased pan, where the topping melts and caramelizes, coating the buns with a maple-sweet crust.
The maple sticky buns offer a soft and tender texture contrasted by the sticky, sweet topping with subtle maple notes. Toasted pecans bring crunch if included. These buns pair well with coffee or tea for breakfast or brunch and make a rich treat to share.
Notes note that whole or skim milk works in the dough, and salted butter is recommended unless adjusting salt accordingly. Active dry yeast can be substituted for instant with proofing. Accurate measuring of flour ensures soft buns. Using pure maple syrup and optionally maple flavoring enhances the maple character. Toasting pecans amplifies their nuttiness but they can be substituted or omitted. Nutritional values are estimates.
Ingredients
DOUGH
- 1/3 cup milk
- 3 tablespoons granulated sugar
- 1/3 cup butter
- 3 ½ teaspoons instant yeast
- 3/4 cup water 105F - 115F, warm
- 3 cups all-purpose flour
- 1/2 teaspoon salt
FILLING
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter softened
TOPPING
- 6 tablespoons butter melted
- 2/3 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 2 tablespoons water
- 1/2 teaspoon maple flavoring optional
- 1 cup pecans optional, coarsely chopped
Instructions
- Grease a 9x13-inch metal baking pan; set aside.
- In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water.
- Add 2 cups flour and salt to the yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining flour, 1/4 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl. You may find that you don't need to use all of the flour.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top.
- Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 10 minutes.
- While dough is rising, prepare the topping.
- Whisk melted butter, brown sugar, granulated sugar, maple syrup, and salt together in medium bowl until smooth.
- Add water and whisk until combined.
- Pour mixture into prepared pan. If necessary, tilt pan to get mixture to cover pan.
- Sprinkle evenly with pecans, if using. Set aside.
- Turn the dough onto a floured surface, and roll into a 12x16-inch rectangle.
- Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
- Roll dough up lengthwise, pinching seam to seal.
- Cut into 12 pieces, and place over topping in prepared baking dish. I use a serrated knife to cut the dough.
- Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
- Meanwhile, preheat oven to 350 F.
- Bake at 20-25 minutes, or until the rolls are golden brown.
- Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through.
- Let the sticky buns cool in pan for 5 minutes.
- Place a serving dish over the pan, and carefully invert pan. Be careful as topping will be hot.
- Remove pan, and replace any topping that has fallen off.
- Let buns sit 10-15 minutes before serving.
Notes
- Whole milk creates a softer, richer dough, but skim milk can also be used.
- If using unsalted butter, add extra salt to balance the flavor.
- Active dry yeast can replace instant yeast; allow it to proof until foamy before mixing.
- Measure flour carefully to avoid dense rolls; weighing or spoonsifting and leveling is helpful.
- Pure maple syrup enriches the topping’s flavor; maple extract can boost the maple taste if desired.
- Toast pecans before adding for enhanced nuttiness, or use walnuts or omit nuts as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 475kcal | 24% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 288mg | 12% |
| Potassium | 166mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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