MAPLE STICKY BUNS
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
Provided by Taste of Home
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- 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. , 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. , 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. , 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. , Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Cool in pans 5 minutes; invert onto serving plates.
Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 187mg sodium, Carbohydrate 39g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
STICKY BUNS
Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven.
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
- Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 70.5 g, Cholesterol 67.6 mg, Fat 19.5 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 9.4 g, Sodium 586.3 mg, Sugar 22.9 g
MAPLE-PECAN STICKY BARS
Categories Milk/Cream Mixer Nut Dessert Bake Pecan Chill Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 30
Number Of Ingredients 13
Steps:
- For crust:
- Preheat oven to 350°F. Butter 9x9x2-inch metal cake pan. Using electric mixer, beat butter, sugar, and egg yolk in bowl to blend. Add flour and salt; beat until moist clumps form. Gather dough together. Press dough over bottom and 1/2 inch up sides of pan. Bake crust until golden, about 20 minutes. Cool.
- For filling:
- Combine first 4 ingredients in medium saucepan. Bring to boil, stirring until butter melts and mixture is smooth. Boil filling 30 seconds. Remove from heat; mix in vanilla, then nuts.
- Pour hot filling into crust. Bake bars until filling is bubbling in center, about 15 minutes. Cool bars completely in pan on rack (filling will become firm). Chill at least 1 hour and up to 2 hours. (Can be made 3 days ahead. Cover and keep chilled.) Cut into 30 bars.
PULL-APART MAPLE PECAN STICKY BUNS
Discover hints of maple syrup and cinnamon in the creamy cream cheese centers of these decadent Pull-Apart Maple Pecan Sticky Buns. Fun to pull apart and eat, these are sure to be a huge hit.
Provided by My Food and Family
Categories Home
Time 45m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Sprinkle nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.
- Melt remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar until evenly coated; place 1 on center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in remaining cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
- Bake 30 min. or until golden brown. Cool buns in pan 1 min.; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.
Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
MAPLE STICKY BUNS
Provided by Food Network
Time 2h
Yield 12 servings
Number Of Ingredients 10
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.
- 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!
- 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:.
MAPLE NUT STICKY BUNS
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
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-PECAN STICKY BUNS
Categories Bread Food Processor Breakfast Bake Vegetarian Kid-Friendly Pecan Bon Appétit Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 26
Steps:
- To make dough:
- Place water in small bowl. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 8 minutes.
- Combine oats, 1/3 cup sugar, butter, lemon peel and salt in large bowl. Heat milk in small saucepan until bubbles from around edge of pan. Pour hot milk over oat mixture and stir until butter melts and sugar dissolves. Cool mixture to 105°F to 115°F, about 10 minutes.
- Add egg, egg yolk, vanilla and dissolved yeast to oat mixture; stir to blend. Mix in 3 cups flour. Using firm spatula or large wooden spoon, beat batter 100 strokes. Cover bowl with plastic wrap; let batter rest 10 minutes.
- Using spatula, mix enough flour into batter, 1/4 cupful at a time, to form soft dough. Turn dough out onto floured surface. Knead gently until smooth and slightly sticky dough forms, adding more flour if very sticky, about 8 minutes.
- Lightly oil large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then with towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Meanwhile, prepare syrup and filling.
- To make syrup:
- Butter two 13 x 9 x 2-inch glass baking dishes. Combine maple syrup and butter in heavy medium skillet. Stir over medium heat until butter melts. Remove from heat. Mix in brown sugar. Pour half of syrup into each prepared dish; tilt to coat of bottom of dishes evenly. Sprinkle each with half of nuts; cool.
- To make filling:
- Combine all ingredients in processor. Using on/off turns, blend until pecans are finely chopped. Transfer mixture to bowl.
- To assemble and bake:
- Carefully turn doubled dough out onto floured surface (do not punch down dough). Roll dough gently to flatten slightly. Using hands, pull and stretch dough to 12 x 18-inch rectangle. Brush dough with all of melted butter. Sprinkle filling evenly over dough, leaving 1/2-inch plain border on 1 long side. Starting at long side opposite uncovered border, roll up dough jelly roll style, forming log. Pinch seam to seal.
- Using heavy large knife, score log into 12 equal pieces. Cut log at scores. Arrange 6 pieces, cut side up and evenly spaced, in each prepared baking dish. Lightly press down on buns with palm of hand. Cover pans tightly with plastic wrap. (Can be prepared 1 day ahead. Refrigerate overnight.)
- Let buns rise in warm draft-free area until light and puffy, about 50 minutes if buns are at room temperature or 1 hour 15 minutes if refrigerated.
- Position rack in center of oven and preheat to 375°F. Bake buns uncovered until tops are golden brown and syrup bubbles thickly, reversing dishes halfway through baking, about 25 minutes.
- Remove dishes from oven. Immediately place large baking sheet over 1 baking dish. Using oven mitts as aid, grasp dish and baking sheet together and turn over, releasing buns and topping onto sheet. Turn second dish of buns onto another sheet. Cool buns 5 minutes. (Can be made ahead. Cool buns completely. Wrap buns tightly with foil on baking sheet. Freeze up to 2 weeks. Bake frozen buns covered 375°F until heated through, about 15 minutes.) Serve buns hot.
STICKY BUNS
It's impossible to eat just one of these soft, yummy sticky buns-they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. -Dorothy Showalter, Broadway, Virginia
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.
Nutrition Facts : Calories 314 calories, Fat 15g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE SPICE NUTS
Found this recipe in November 1996 Family Circle Magazine. I make these for gift baskets during the holidays, I used my Amber Maple syrup and found it was a great additon. The recipe says to allow to cool, but I'll bet you won't be able to resist a few warm from the oven, they are soooo doggone good.
Provided by Chabear01
Categories Fruit
Time 45m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Heat oil in large skillet (I use cast iron) over high heat. Add almonds; saute, stirring 2 to 3 minutes, until almonds begin to brown. Add pecans; saute 1 minute. Add peanuts; saute 1 minute more.
- Lower heat to medium-high. Sprinkle nuts with salt, coriander, black pepper and cayenne pepper; toss to coat nuts.
- Pour maple syrup over nuts, saute until syrup is evaporated and nuts are lightly caramelized, 1 minute. Spoon into 15 x 10 x 1 inch baking pan or cookie sheet.
- Bake in 350 degree oven, tossing occasionally, for 30 minutes or until no longer sticky. Cool completely.
Nutrition Facts : Calories 892.9, Fat 79.9, SaturatedFat 7.9, Sodium 591.7, Carbohydrate 33.8, Fiber 13.8, Sugar 15.4, Protein 25.6
MAPLE-PECAN STICKY BUNS
These rich and cozy sticky buns packed with warm spices, caramel and plenty of toasted pecans are just the thing for a special-occasion brunch. You can make the dough up to a day in advance, but if you'd rather prepare and bake the rolls on the same day, make sure to leave some time for the dough to chill - it is much easier to roll into a nice and tidy spiral when cold. Walnuts would work just as well as pecans, and a little bit of orange zest in the filling would add a nice citrusy punch, too.
Provided by Yossy Arefi
Categories breads
Time 3h45m
Yield 12 rolls
Number Of Ingredients 17
Steps:
- Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar, and let sit until foamy, about 5 minutes.
- To the bowl of a stand mixer fitted with a dough hook, add the flour, salt and remaining 1 tablespoon sugar. Stir to combine, then add the butter and toss to coat in the flour. Add the eggs and buttermilk mixture, then mix on low to combine, about 1 or 2 minutes.
- Increase speed to medium, and mix the dough until it is soft, billowy and clearing the sides of the bowl, but still sticking to the bottom, 8 to 10 minutes. If the dough seems very, very soft and still sticks to the sides of the bowl, add more flour, a tablespoon at a time (up to about 4 tablespoons).
- Lightly grease a separate large bowl with butter and transfer the dough to it. Turn the dough to coat with butter, then cover the bowl with a kitchen towel. Let the dough rise in a warm spot until almost doubled in size, about 1 hour, then refrigerate the dough for 1 hour more. (Alternately, refrigerate the dough for up to 24 hours after the first rise, then proceed with the recipe as written.)
- When you are ready to bake the rolls, make the topping: In a medium saucepan (to prevent boiling over), combine the maple syrup, brown sugar, butter and salt. Bring to a boil over medium and cook for 1 minute. The mixture will thicken slightly. Pour the mixture into a metal 9-by-13-inch baking pan and tilt the pan to evenly cover the bottom with the syrup. Sprinkle the pecans evenly over the top, and set aside.
- Make the filling: In a small bowl, combine the brown sugar, cinnamon, cardamom and salt.
- Assemble the rolls: Turn the dough out onto a floured surface and pat or roll it into a 12-by-16-inch rectangle that's 1/4-inch thick. Gently spread the softened butter over the dough, leaving about 1 inch of unbuttered dough on the long edge furthest from you. Sprinkle the sugar mixture evenly over the top of the butter. From the long end closest to you, roll the dough into a tight log. With the seam side down, use a serrated knife or length of floss to cut the log into 12 even pieces.
- Place the rolls spiral side up into the prepared pan, cover and let rise until puffy but not quite doubled in size, about 45 minutes. (This may take a little longer if you refrigerated the dough for longer than 1 hour after the first rise.) If you'd like to bake them later, you can refrigerate the rolls in the pan before this second rise for up to 24 hours. Let the rolls rise at room temperature until almost doubled in size before baking. They will take longer to rise after chilling, depending on the ambient temperature.
- Heat oven to 350 degrees and bake rolls for 30 to 35 minutes, or until the rolls are golden brown and the caramel is bubbling a bit around the edges. Carefully run an offset spatula or thin knife around the edges of the pan. Let the rolls cool in the pan on a rack for about 5 minutes, then flip them out onto a serving tray or sheet pan. Let cool for a minute or two, then enjoy warm.
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