Maple Cinnamon Sticky Buns

A tasty treat that is easy to make, this recipe for homemade cinnamon sticky buns can be made in under 30 minutes. A cross between a sweet and savory breakfast pastry, these delectable treats are the perfect addition to any brunch menu or meal!

The “overnight pecan sticky buns” is a recipe that requires just 5 ingredients and takes about 4 hours. They are perfect for a weekend breakfast or brunch.

Sticky buns hold a special place in my heart. They’re the first yeasted baked item I’ve ever made, and they’re still the only one I make on a regular basis. Because one of life’s greatest joys is bread curled into a cinnamon swirl. 

I’ve begun doing something different with my dough: I mash 1/2 cup of boiled potato into it. It softens and moistens the sticky bun dough. It also keeps the dough taste fresher for longer. So your dough is still fluffy and not dried out at the end of the day.

Seriously. These maple cinnamon sticky buns have my heart. They have all of the deliciousness of a traditional cinnamon sticky bun, but with an extra maple taste that is wonderfully autumnal.

If you want to prepare these maple cinnamon sticky buns for a weekend breakfast or brunch, start at Step 8 (the second rise before they go into the oven) and finish the night before. The dough should then be placed in the freezer overnight to prevent it from rising. Take them out in the morning, let them come to room temperature, and then bake them. It will make your morning a lot simpler, and you’ll get equally excellent buns as a result.

You could technically store them frozen for a few weeks before baking them. Buns on demand, if you will. HA.

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The best way to prepare sticky buns is to follow this recipe.

This maple cinnamon sticky bun recipe is divided into four sections. These handmade sticky buns take around three hours to make in total, but the majority of that time is spent waiting for the dough to rise. So, if you’ve never cooked sticky buns before, don’t be frightened by this recipe! The following are the four components of this recipe:

Getting the dough ready

You must first activate the yeast before preparing a yeasted dough. In the bowl of your standing mixer, add buttermilk, sugar, and yeast and let rest for 5 to 10 minutes, or until the buttermilk appears somewhat foamy on top. (Your sticky buns may not rise if you don’t take the time to activate the yeast!)

After that, stir in the salt, flour, and mashed potato until everything is well incorporated. Allow the dough hook to do all of the work for you by adding the butter 1 tablespoon at a time. Knead the dough for at least 5 minutes, or until it smooths out and gets somewhat sticky. At this stage, you should be able to stretch the dough without ripping it.

Allow the dough to rise for an hour in an oiled basin, or until it has doubled in size. Cover the bowl with plastic wrap to aid in the rising of the dough. It’s important to remember that this is the first of two rising times!

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Making the ooey-gooey maple sauce

Make the maple gooey sauce (aka the delightful thing that makes these sticky buns, sticky buns!) while the dough is rising. Melted butter, heavy cream, maple syrup, and brown sugar are required for this recipe. Stir everything together, then pour the gooey sauce directly onto the pan where the handmade sticky buns will be baked.

Filling with maple syrup

Softened butter, maple syrup, and cinnamon make up the filling for these maple cinnamon sticky buns. Mix it all together until it becomes a butter paste, then spread it all over the sticky bun dough once it has risen and been smoothed out. The maple filling seems to puddle in certain spots, but that’s OK! You won’t notice it till you’ve rolled up the sticky buns.

To make the maple cream cheese frosting, combine all of the ingredients in a mixing bowl.

Softened butter and cream cheese form the foundation of this delicious frosting. The frosting will not whisk up correctly if the ingredients are not at room temperature. Powdered sugar, maple extract, and a touch of salt are also required. Combine all of the ingredients in a mixer until light and frothy, then frost the maple cinnamon sticky buns while they’re still warm.

Unlike cakes and cupcakes, sticky buns should be frosted while still warm, allowing the icing to flow a little. That’s why they’re so tasty!

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I hope you’ve all had a wonderful start to November. Isn’t this weather just perfect? My mother is coming to visit us in Detroit this weekend, and I am beyond thrilled to be hosting her! Let me know if you’re acquainted with the region and have any great ideas for activities or walks around here—we’d love to hear from you.

People, have a wonderful Thursday. I wish you a wonderful remainder of your week!

Brownies and love, Sarah

Print

  • Sarah wrote this article.
  • Time to Prepare: 25 minutes
  • 30 minutes to prepare
  • Time spent: 55 minutes
  • 1 batch yields 12 buns.
  • Brunch is a category that includes a wide range of
  • Baked method
  • American cuisine
  • Sarah wrote this article.
  • Time to Prepare: 25 minutes
  • 30 minutes to prepare
  • Time spent: 55 minutes
  • 1 batch yields 12 buns.
  • Brunch is a category that includes a wide range of
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sarah wrote this article.
  • Time to Prepare: 25 minutes
  • 30 minutes to prepare
  • Time spent: 55 minutes
  • 1 batch yields 12 buns.
  • Brunch is a category that includes a wide range of
  • Baked method
  • American cuisine

Ingredients

To make the dough, combine the flour, baking powder, and salt.

  • 1 cup warmed buttermilk (110°F)
  • 3 tbsp. sugar (granulated)
  • 2 1/4 tablespoons yeast (active)
  • 1 teaspoon kosher salt
  • 3 cups flour (all-purpose)
  • 1/2 cup mashed cooked potato
  • 6 tablespoons room temperature butter

For the inner maple bit, follow these instructions:

  • 2 teaspoons melted butter
  • a quarter cup of maple syrup
  • 1 teaspoon of cinnamon

For the ooey-gooey maple sauce, combine the following ingredients.

  • 2 teaspoons melted butter
  • a couple of teaspoons of heavy cream
  • a quarter cup of maple syrup
  • a quarter cup of brown sugar

To make the maple cream cheese frosting, combine the following ingredients in a mixing bowl.

  • 1/2 cup softened butter
  • 4 ounces room temperature cream cheese
  • 2 c. sugar (powdered)
  • a quarter teaspoon of maple extract
  • salt (1/4 teaspoon)

Instructions

  1. In a standing mixer equipped with a dough hook, combine buttermilk, sugar, and yeast. Allow for a 5-minute rest period. The yeast should froth, indicating that it is active.
  2. Combine the mashed potatoes, salt, and flour in a mixing bowl. Reduce the speed of the mixer to low and let the mixture come together. Once the mixture is well blended, add the butter 1 tablespoon at a time, mixing on low speed the whole time.
  3. Knead for another 5 minutes. The dough should be flexible and have a smooth yet somewhat sticky surface.
  4. Coat a large mixing bowl with oil and add the dough. Cover with plastic wrap and place in a warm place for 1 hour to proof.
  5. Combine the inner maple ingredients–butter, maple syrup, and cinnamon–in a small bowl. Remove from the equation.
  6. Combine the butter, heavy cream, maple, and brown sugar to produce the maple gooey sauce. Mix well, then pour into a 9′′x 13′′ pan. Remove from the equation.
  7. Prepare a broad work surface with flour. Make a 12′′x 18′′ rectangle out of the dough. Cover the dough with the inner maple mixture, evenly covering it. It may not entirely adhere to the dough and may pool in certain areas, but this is just normal.
  8. Roll the dough into a log starting at one end and squeezing the ends together to keep it together. Cut the dough into 12 equal buns with a serrated knife or dental floss (even better!). Place over the sticky sauce in the pan.
  9. Allow the dough to rise again. Cover the pan with a towel and set aside for 1 hour to rest.
  10. Preheat the oven to 350 degrees Fahrenheit. Preheat the oven to 350°F and bake for 30 minutes, or until the top is golden brown. Because the surface of the loaf might be baked while the middle is still doughy, you’ll want a rich golden hue. Please use caution.
  11. Make the maple cream cheese icing while the buns are baking. Whip the butter and cream cheese in a standing mixer until light and fluffy. Whip for another minute after adding the powdered sugar, maple extract, and salt.
  12. Allow the buns to cool for 10 minutes after taking them out of the oven, then top with maple cream cheese frosting and serve!

Keywords: yeasted, sticky, fluffy, holiday, brunch, crowd pleasing

Notes

*Here’s how I make the potato part: Using a fork, poke an uncooked potato all over, then put in the microwave on the “potato” setting. Cook for approximately 5 minutes, or until the potato is fully cooked. Remove the potato skin from the potato and let it aside to cool somewhat before removing it altogether. Mash the potato until it is smooth and lump-free, then scoop off 1/2 cup of the mash. This is what you’ll use to make the dough.

Recipes for sticky buns from:

Cranberry Pecan Sticky Buns with Triple Glaze

Raspberry Dark Chocolate Sticky Buns

Sticky Lemon Poppyseed Buns

Maple syrup buns are a delicious treat that can be found in many bakeries across the world. These sticky buns are typically made with cinnamon, sugar, and maple syrup. Reference: maple syrup buns.

Frequently Asked Questions

What is the difference between sticky buns and cinnamon rolls?

A: Sticky buns are doughy rolls that are typically made with milk, butter and sugar. Cinnamon Rolls however can be sweet or savory depending on what ingredients you add to the batter before baking it.

How do you store sticky buns?

A: Sticky buns are typically stored in a container, such as a box or plastic bag.

Can you freeze sticky buns?

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