Maple Sticky Buns Recipe

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    • 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces, plus more for greasing the bowl
    • 2/3 cups whole milk
    • 1 large egg, lightly beaten
    • 2-1/2 cups (11 1/4 ounces) bread flour, plus more for the work surface, if necessary
    • 3 tablespoons granulated sugar
    • 1-3/4 teaspoons active dry yeast
    • 1/2 teaspoon kosher salt


    • 6 tablespoons (3/4 stick) unsalted butter, plus more for greasing the pan
    • 1/4 cup packed dark brown sugar
    • 1/4 cup maple syrup
    • 1/2 teaspoon kosher salt
    • 2 ounces (1/2 cup) pecans, coarsely chopped
    • 2 ounces (1/2 cup) walnuts, coarsely chopped
    • 1/3 cup (11/2 ounces) raisins


    • 1/4 cup packed dark brown sugar
    • 2 tablespoons ground cinnamon
    • 1/2 teaspoon kosher salt
    • 3 tablespoons unsalted butter, at room temperature


    • Lightly grease a large bowl and set aside.
    • To prepare the dough, in a small pot, bring the milk just to a boil over medium heat. Watch closely to ensure that the milk doesn’t boil over. Remove from the heat and add the butter to the pot to melt. Add the mixture to a small bowl and let it cool to 105 degrees F to 110 degrees F. (It should be warm to the touch but not too hot.) Add the egg and stir to combine.
    • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a wooden spoon, combine the flour, sugar, yeast, and salt. Add the warm milk mixture and mix just until combined.
    • Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 6 minutes. Or, tip the dough onto a work surface and knead by hand for about 12 minutes. You shouldn’t need to add flour. Form the dough into a ball, put it in the prepared bowl, and cover with plastic wrap. Leave it in a warm, draft-free spot until it has doubled in size. This could take 30 minutes or 2 hours depending on the temperature. Keep an eye on the dough rather than the clock.
    • Meanwhile, make the topping. Butter a 9 by 2-inch round cake pan. In a small saucepan, combine the butter, brown sugar, maple syrup, and salt. Cook over medium heat, stirring occasionally, until the mixture reaches a full boil and looks foamy with large bubbles. (It should register 212 degrees F on a candy thermometer.) Pour the caramel into the prepared pan. Sprinkle pecans, walnuts, and raisins evenly over the top. Set aside.
    • To prepare the filling, mix together the brown sugar, cinnamon, and salt in a small bowl. Cover with plastic wrap and set aside.
    • When the dough has doubled, tip it out onto a very lightly floured work surface. Knead it once or twice to expel the air and then roll it into a 10-inch square. Spread the 3 tablespoons butter evenly over the surface and sprinkle with the reserved filling. Tightly roll up the dough and pinch the top seam closed. With a serrated knife, cut the roll crosswise into 8 equal pieces. Set them in the pan with the topping, spirals facing upward. Cover loosely with plastic wrap, and let them rest until the dough has almost doubled again, about 1 hour. They should look pillowy and all of the rolls will be touching.8 Preheat the oven to 375 degrees F. Uncover the rolls and bake until deep golden brown and puffed, 25 to 30 minutes. (Set a piece of aluminum foil on the rack beneath the buns to catch any caramel that may drip out.) Give the center roll a wiggle—if it’s set in place, the buns are ready to come out. If the middle of that center roll feels soft, give them another few minutes. Let cool on a rack for 5 minutes then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate. Let cool slightly before eating, if possible. These are best the day they’re made, served warm and gooey.
    • Store leftovers in an airtight container at room temperature up to 2 days. To reheat them, wrap them in foil and pop them in a low oven until warm.Looking for more subtly, naturally sweet desserts? Try Salt & Pepper Caramel Brownies, also from The New Sugar and Spice.
      Reprinted with permission from The New Sugar and Spice, by Samantha Seneviratne, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Erin Kunkel.