Best Maple Nut Sticky Buns Recipes

Maple Nut Sticky Buns image

Provided by ChristianNurse

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 (120-130F)
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 NUT STICKY BUNS image

Yield 12

Number Of Ingredients 11

1 cup coarsely chopped pecans OR walnuts
1/2 cup maple syrup
3 cups all-purpose flour
1/4 cup granulated sugar
1 package quick-rising active dry yeast
1 tsp salt
1 cup warm water (120-130 degrees)
6 TBSP softened butter, divided
1 egg, at room temperature
1/2 cup packed light brown sugar, divided
1 tsp cinnamon

Steps:

Grease a 13x9-inch baking pan and spread pecans and maple syrup evenly over the bottom. Combine 2 cups flour, granulated sugar, yeast and salt in a large bowl. Stir in water, 2 TBSP 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. On lightly floured surface, roll dough to 15x12-inch rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a 12-inch side, roll up tightly. Cut into 12 slices; place cut side down in prepared pan. 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 375 degrees. Uncover buns. Bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges; invert onto a serving plate. Serve warm.