Lickety Split Maple Buns Recipes

MAPLE STICKY BUNS

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!

MAPLE STICKY BUNS

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.

MAPLE-WALNUT STICKY BUNS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine potatoes, egg, shortening, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Pour syrup into a greased 13x9-in. baking dish; sprinkle with walnuts. In a small bowl, mix sugar and cinnamon. Punch down dough; turn onto a lightly floured surface. Roll into a 24x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with cinnamon sugar. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 24 slices., Place in prepared baking dish, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Cool 5 minutes before inverting buns onto a platter.

PULL-APART MAPLE PECAN STICKY BUNS

Steps:

• Preheat oven to 400 degrees. Spray a 12-cup tube pan with cooking spray.
• Sprinkle pecans over the bottom of prepared pan; set aside.
• Melt 2 tbsp butter in the microwave. Add syrup and stir until well blended. Drizzle this over the pecans in the pan. Set aside.
• Melt the remaining 6 tbsp of butter; set aside. Mix the sugar and cinnamon; set aside.
• Separate the biscuit dough into 20 biscuits; press each to flatten to 1/4" thick.
• Roll the cream cheese cubes in the cinnamon sugar until coated. Place 1 cube on each biscuit, bringing up sides of biscuit to seal edges around the cheese cube. Lightly roll into a ball shape.
• Dip top of biscuit into the melted butter, then into the cinnamon sugar. Place sugar side up in the tube pan, making two layers. Drizzle with remaining butter and cinnamon sugar.
• Bake 30 minutes or until golden brown. Cool 1 minute in pan. Invert onto serving platter. Serve warm.

MAPLE-PECAN STICKY BUNS

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.

PULL-APART MAPLE PECAN STICKY BUNS

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.