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Sticky Buns

Sticky Buns

This new recipe is a winner for two reasons – they were easy and quick to make, and the roll is as soft as can be!  Melt in your mouth – if you can get them away from Loren.


1-1/4 cups milk

½ stick butter

3-1/4 cups flour

¼ cup maple syrup

1 teaspoon salt

2 packages active dry yeast – quick rise

1 large egg, beaten


Heat milk and butter to 120 degrees (1 minute 30 seconds in microwave).  Meanwhile, add flour, salt and yeast to a mixing bowl with paddle attachment.  Add milk and butter to flour and start mixing on low.  Add syrup and eggs and beat until dough is smooth – about 3 minutes.  Put into greased bowl and let rise until doubled, about 45 minutes to 1 hour. 




1 stick butter

1-1/2 cups dark maple syrup

1 package vanilla pudding (not instant)

5 tablespoons milk

1-1/2 teaspoons cinnamon


Put all ingredients into a saucepan.  Heat and stir with a whisk to make smooth, until it comes to a rolling boil.  Remove from heat and pour into a greased 9 x 13 cake pan.  Add nuts if desired and space equally around the topping. 


When dough has doubled, stir it down and pour onto a floured board.  Cut or break into 20 equal pieces.   With your hands roll or fold each piece into a ball.  Don’t work it too much it doesn’t have to be perfect rounds.  Use as little flour as possible to work it.  Place in baking pan over the topping.  Cover and let rise 30 minutes.  Bake at 350 degrees for 25 to 30 minutes until brown.  Invert onto a sheet pan immediately after removing from oven.  Serve warm! 


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