Maple Walnut Sticky Buns Recipes

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MAPLE-WALNUT STICKY BUNS



Maple-Walnut Sticky Buns image

Mmm! These ooey-gooey goodies will have everyone licking maple syrup from their fingers-and reaching for seconds. The yeast dough chills overnight. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup mashed potatoes (without added milk and butter)
1 large egg, room temperature
2 tablespoons shortening
2 tablespoons sugar
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
TOPPING:
1 cup maple syrup
3/4 cup coarsely chopped walnuts
FILLING:
1/3 cup sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons butter, softened

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.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 114mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

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.
  • 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 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!

SUGARHOUSE MAPLE STICKY BUNS



Sugarhouse Maple Sticky Buns image

No yeast, no rise time, and no canned rolls make these homemade sticky buns a fast family favorite! From the Oct 2012 edition of "Relish" magazine - adding here for safe keeping! I didn't have pure maple syrup on hand so I used regular pancake syrup and they were still delicious!

Provided by moose_kristi

Categories     Quick Breads

Time 45m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 9

3/4 cup walnuts, finely chopped
3/4 cup brown sugar, packed
3/4 teaspoon cinnamon
1/2 cup pure maple syrup
12 tablespoons butter, divided
2 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk

Steps:

  • Preheat oven to 400°F Mix together walnuts, brown sugar, and cinnamon.
  • Bring maple syrup and 4 Tablespoons butter to boil in a small saucepan. Pour into an ungreased 10" cast iron or heavy skillet or pan. Top with 1/3 of walnut mixture.
  • Combine flour, baking powder, and salt in a large bowl. Add 7 Tablespoons butter and cut together until mixture resembles small peas. Add milk slowly while stirring gently, just until mixture comes together.
  • Melt remaining 1 Tablespoon butter.
  • Turn dough onto a lightly floured surface and knead gently 5 or 6 times. Roll into a 9x12" rectangle. Brush with melted butter.
  • Cover dough with remaining walnut mixture, patting gently. Roll up dough to form a 12" log, pinching seam to seal. Cut into 12 (1 inch) slices and place into pan. Bake 25 minutes. Remove from oven and immediately invert onto a large plate (do this quickly, but carefully - the syrup is very hot!). Scrape any syrup from the pan and spread over buns. Best served warm or hot.

Nutrition Facts : Calories 335.3, Fat 17.3, SaturatedFat 8.2, Cholesterol 33.4, Sodium 353.5, Carbohydrate 42.5, Fiber 1.2, Sugar 21.5, Protein 4.3

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-PECAN STICKY BUNS



Maple-Pecan Sticky Buns image

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

2 teaspoons/6 grams active dry yeast
1 cup buttermilk/240 grams, warmed to 100 degrees
2 tablespoons/25 grams granulated sugar
4 1/4 cups/544 grams all-purpose flour, plus more as needed
1 1/4 teaspoons kosher salt (Diamond Crystal)
8 tablespoons/113 grams unsalted butter, softened and cut into large pieces, plus more for greasing bowl
3 large eggs, lightly beaten
1/2 cup/170 grams/maple syrup
1/2 cup/100 grams packed light brown sugar
6 tablespoons/85 grams unsalted butter
1/2 teaspoon kosher salt (Diamond Crystal)
2 cups/200 grams toasted chopped pecans
2/3 cup/133 grams packed light brown sugar
1 tablespoon cinnamon
1 teaspoon ground cardamom
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons/85 grams unsalted butter, very soft

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.

MAPLE STICKY BUNS



Maple Sticky Buns image

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

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/4 cup shortening
1/2 cup sugar
1 large egg
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
6 tablespoons butter, softened
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
3/4 cup chopped walnuts
1-1/2 cups maple syrup
Additional brown sugar

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.

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2019-05-07 Remove from heat and allow to cool to 110F or lukewarm. In a small bowl, combine 1/4 cup warm (110F) water with yeast. Let stand 5 minutes. …
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Category Snack
Calories 383 per serving
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2021-04-05 While the dough is resting, mix up the filling and add the maple syrup, brown sugar, walnuts and butter to a greased 8x8-inch baking pan. …
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Sprinkle the brown sugar (or maple sugar) and toasted walnuts atop the glaze. To toast walnuts, see tips, at left. Transfer the dough to a lightly greased work …
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Total Time 3 hrs 15 mins
Servings 20
Calories 240 per serving
  • To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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From bakingmad.com


MAPLE STICKY BUNS - FARM BELL RECIPES
2010-07-25 Heat and stir the 2/3 cup brown sugar, 1/4 cup butter, and 2 tablespoons pure maple syrup in a small pan. Pour into baking pan. Sprinkle with 1/2 cup chopped walnuts. Place slices in pan on top of walnuts and brown sugar/maple syrup mixture
From farmbellrecipes.com


MAPLE STICKY BUNS - FULLER'S SUGARHOUSE
Cover and refrigerate overnight or up to 24 hours. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16×10-in. rectangle. On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon ...
From fullerssugarhouse.com


MAPLE WALNUT STICKY BUNS – LORRAINE'S GLUTEN FREE
Place in a baking pan and toast the walnuts in 350ºF oven for 5-8 min stirring hallway to prevent from burning. Set aside. In a small sauce pan, add the brown sugar, maple syrup, butter and corn syrup. Set in medium heat and stir until is dissolved and butter is melted. Simmer for 2 min and remove from the heat.
From lorrainesglutenfree.com


WALNUT STICKY BUNS - WHAT'S GABY COOKING
2019-12-02 Warm milk over medium high heat. Once warm, add sugar, salt and butter and stir to dissolve the sugar. Set aside to cool until lukewarm. In another bowl, combine the warm water and yeast and stir to combine until dissolved. Once the yeast has dissolved, add the milk mixture, eggs and ½ of the flour. Mix until smooth.
From whatsgabycooking.com


MAPLE CARAMEL PECAN STICKY BUNS - PLUM STREET COLLECTIVE
2021-11-26 Set aside. In a small saucepan, combine the maple syrup, vanilla, 1/2 cup of brown sugar, 4 tablespoons of butter, and 1/2 teaspoon of salt. Cook the mixture over medium heat, stirring often, until it comes to a boil. Boil for 30 seconds, then remove from heat and pour into the bottom of the 9×13" pan.
From plumstreetcollective.com


MAPLE WALNUT STICKY BUNS - YOUTUBE
Homemade maple sticky buns recipe. Full recipe here - https://www.seasonsandsuppers.ca/maple-walnut-sticky-buns/
From youtube.com


MAPLE PECAN STICKY BUNS RECIPE - DAVID LEBOVITZ
2015-11-09 Spread the softened butter over the dough and sprinkle evenly with the filling mixture. Roll up the dough as tightly as possible and using a serrated knife, cut the dough into 8 or 9 slices. If using a square pan, cut into 9. If using a round pan, cut into 8. Place them in the pan with the cut side up.
From davidlebovitz.com


MAPLE-WALNUT STICKY BUNS - BIGOVEN
This recipe makes a dozen large buns, so if you aren't serving a group, you can freeze some to bake later. Or you can make smaller buns for a crowd. - Maple-Walnut Sticky Buns
From bigoven.com


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