Maple Nut Sticky Buns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup coarsely chopped pecans or walnuts½ cup maple syrup3 cups all-purpose flour¼ cup granulated sugar1 package quick-rising active dry yeast1 teaspoon salt1 cup warm water (120oF-130oF)6 tablespoons softened butter, divided1 egg, at room temperature½ cup packed light brown sugar, divided1 teaspoon cinnamon
prep time: 10 minutes plus rising
bake time: 25-30 minutes
1. Grease a 13x9 inch baking pan and spread pecans and maple syrup evenly over the bottom.
2. Combine 2 cups flour, granulated sugar, yeast and salt in a large bowl. Stir in water, 2 tablespoons butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Cover with plastic wrap; let rise until doubled, about 30 minutes.
3. On lightly floured surface, roll dough to 15-12 inch rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a 12-inch side, roll up tightly.
4. Cut into 12 slices; place cut side down in prepared pan. (To easily cut the rolled dough into equal pieces, use the string method. Loop kitchen twine around the rolled dough, cross the ends and pull tightly to cut off each roll.) Cover with plastic wrap; place on wire rack set over large pan of hot water. Let rise until buns double, 30-45 minutes. Preheat oven to 375oF. Uncover buns. Bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges; invert onto a serving plate. Serve warm.
Other ideas:
For cinnamon rolls, omit syrup and pecans; glaze with a mixture of 1 ½ cups confectioner’s sugar, 2-3 tablespoons milk and 1 teaspoon vanilla.
Number of Servings: 12
Recipe submitted by SparkPeople user SUNKISTBLNDE.
bake time: 25-30 minutes
1. Grease a 13x9 inch baking pan and spread pecans and maple syrup evenly over the bottom.
2. Combine 2 cups flour, granulated sugar, yeast and salt in a large bowl. Stir in water, 2 tablespoons butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Cover with plastic wrap; let rise until doubled, about 30 minutes.
3. On lightly floured surface, roll dough to 15-12 inch rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a 12-inch side, roll up tightly.
4. Cut into 12 slices; place cut side down in prepared pan. (To easily cut the rolled dough into equal pieces, use the string method. Loop kitchen twine around the rolled dough, cross the ends and pull tightly to cut off each roll.) Cover with plastic wrap; place on wire rack set over large pan of hot water. Let rise until buns double, 30-45 minutes. Preheat oven to 375oF. Uncover buns. Bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges; invert onto a serving plate. Serve warm.
Other ideas:
For cinnamon rolls, omit syrup and pecans; glaze with a mixture of 1 ½ cups confectioner’s sugar, 2-3 tablespoons milk and 1 teaspoon vanilla.
Number of Servings: 12
Recipe submitted by SparkPeople user SUNKISTBLNDE.
Nutritional Info Amount Per Serving
- Calories: 207.9
- Total Fat: 12.7 g
- Cholesterol: 33.3 mg
- Sodium: 205.3 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 0.8 g
- Protein: 2.1 g
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