Maplenutstickybuns Recipes

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MAPLE NUT STICKY BUNS



Maple Nut Sticky Buns image

Super easy to make, the kiddos got purples at the county fair with these buns, also has a cinnamon roll version. Found this recipe on a 'easy to bake, easy to make' card.

Provided by ChristianNurse

Categories     Yeast Breads

Time 1h25m

Yield 12 buns, 12 serving(s)

Number Of Ingredients 11

1 cup coarsely chopped pecans or 1 cup walnuts
1/2 cup maple syrup
3 cups flour
1/4 cup granulated sugar
1 (2 1/2 ounce) package fast-rising active dry yeast
1 teaspoon salt
1 cup warm water (120*-130*F)
6 tablespoons soft butter, divided
1 egg, room temp
1/2 cup packed light brown sugar, divided
1 teaspoon cinnamon

Steps:

  • Grease a 13x9 baking pan and spread pecans and maple syrup evenly over the bottom.
  • Combine 2 cups flour, sugar, yeast and salt in large bowl. Stir in water, 2 Tbsp butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Place in greased bowl and cover with greased plastic wrap to prevent sticking; let rise until doubled, about 30 minute.
  • On lightly floured surface, roll dough to 15x12 rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a short side, roll up tightly.
  • Cut into 12 slices; place cut side down in prepared pan. Cover with greased plastic wrap; place on wire rack set over stove while oven preheats to 375*F. Let rise until buns double, 30-45 minutes. Uncover buns and bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges; invert onto serving plate, serve warm.
  • For cinnamon rolls, omit syrup and pecans; glaze with a mixture of 1 1/2 c powdered sugar, 2-3 Tbsp milk and 1 tsp vanilla.

Nutrition Facts : Calories 337.2, Fat 13.3, SaturatedFat 4.4, Cholesterol 32.9, Sodium 249.3, Carbohydrate 49.6, Fiber 3.1, Sugar 21.4, Protein 6.9

MAPLE STICKY BUNS



Maple Sticky Buns image

Provided by Food Network

Time 2h

Yield 12 servings

Number Of Ingredients 10

1 tablespoon yeast
2 cups warm water
2 tablespoons Vermont maple sugar (grade B)
2 tablespoons light oil
2 teaspoons salt
5 cups unbleached white flour
1/2 cup nonfat dry milk
2 tablespoons wheat germ
1 1/2 cups Vermont maple syrup (either grade A medium or grade B dark)
2 cups walnuts, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Dissolve the yeast in the warm water and add maple syrup. Let the mixture sit for a few minutes until it builds a froth. When frothy, add oil, salt and 2 cups flour. Beat well. Add dry milk and wheat germ and mix, then add 2 to 3 more cups flour a little at a time. Knead dough for about 10 minutes. Let dough rise until it doubles in size and punch down.
  • Roll dough to about 1/4 to 1/2-inch thickness and spread butter and sprinkle maple sugar onto dough. Roll dough up like a jelly roll. Slice rolls about 1 inch thick and arrange into 2 (8-inch) round pan that have been prepared as follows:
  • In each pan, melt about 1 tablespoon butter. Add 3/4 cup grade A (medium) or grade B (dark) maple syrup and 1 cup chopped walnuts. Let the dough rise again until doubled in size. Bake until golden, about 30 minutes.
  • Serve warm and enjoy!

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