Maple Syrup Sticky Buns
The ultimate comfort food, Maple Syrup Sticky Buns are soft, sweet, and incredibly satisfying. With a rich glaze and a fluffy texture, they make an easy weeknight treat or a special weekend breakfast. Trust me, you’ll be craving these delightful buns all week long!
Equipment
- Frying Pan
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup warm water (105-115º)
- 4 teaspoons dry yeast
- ⅔ cup sugar
- ½ cup butter (one stick), at room temperature
- ½ cup nonfat dried milk powder
- 1 teaspoon salt
- 2 eggs
- 4 ¼ cups flour plus more for dusting work surfaces
Instructions
- Start by mixing the warm water, yeast, and a pinch of sugar in a small bowl. Allow it to sit for about 5 minutes until it becomes foamy. This shows that your yeast is active and ready to go.
- In a stand mixer fitted with the paddle attachment, combine the remaining sugar, butter, milk powder, and salt. Beat until well combined, ensuring that the butter is fully incorporated for a creamy mixture.
- Add the eggs, one at a time, mixing well after each addition. This will create a rich, cohesive batter.
- Stir in the yeast mixture that you set aside earlier, followed by 3 cups of the flour, one cup at a time. Make sure to scrape down the sides of the bowl as needed to keep everything blended.
- Gradually mix in the final cup of flour and let the mixer run for about 5 minutes. The dough will be sticky, which is great for achieving that fluffy texture.
- Butter a large bowl and add the dough, turning it so that the exterior is coated with butter. This prevents sticking as it rises.
- Cover the bowl with plastic wrap and let the dough rise in a warm area until it doubles in size, which should take about 2 and a half hours. You can also use a warm oven to speed up the process.
- While waiting, prepare the glaze by beating together brown sugar, ½ cup of butter, maple syrup, corn syrup, and water until well combined. Divide this glaze between two greased 9-inch cake pans.
- In a separate bowl, mix together cinnamon and sugar. Set this aside for later use.
- Once the dough has risen, punch it down and divide it in half. Roll each half into a 9 x 12-inch rectangle on a lightly floured surface. Spread each rectangle with the remaining butter, dividing it equally, and then sprinkle each with half of the cinnamon sugar mixture.
- Starting from the long side, roll each rectangle tightly into a log. Cut one log into 12 even pieces and place them cut side down into one of the prepared pans. Repeat with the second log, ensuring even placement in the pan.
- Cover with plastic wrap and let the buns rise in a warm area until they double in size again, about an hour.
- Preheat your oven to 375º and prepare to bake! Once fully risen, bake the buns until golden brown, about 30 minutes. If they start browning too quickly, you can lower the temperature to 325º for the last 10 minutes to ensure even cooking.
- After baking, run a knife around the perimeter of the pans and carefully invert them onto serving dishes. Allow them to cool for about 30 minutes before serving, letting the glaze soak in.
Notes
If you’re lucky enough to have any leftovers, they taste just as good the next day. Simply reheat them for that fresh-baked flavor, and they will still be soft and gooey. They also freeze well, so you can enjoy them at a later time, making them a great make-ahead option for busy mornings.