Sugarhouse Maple Sticky Buns |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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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! Ingredients:
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 |
Directions:
1. Preheat oven to 400°F Mix together walnuts, brown sugar, and cinnamon.
2. 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.
3. 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.
4. Melt remaining 1 Tablespoon butter.
5. Turn dough onto a lightly floured surface and knead gently 5 or 6 times. Roll into a 9x12 rectangle. Brush with melted butter.
6. 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.
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