Tuesday, December 11, 2012

Maple Sticky Buns...



My Mom has taken to pulling recipes out of anything she finds for me.  Many of them come from an insert in our local newspaper, it is called Relish and can be accessed on line at Relish.com.  We find many interesting and yummy recipes from this insert and on line.  I have loved making sweet rolls and when Mom handed me this torn out recipes I was taken in.  A sticky bun that doesn't take yeast but looks so very good.  I had spent the day several weeks ago baking several batches of muffins for work and since I was in the kitchen I figured I should try them out.  This recipe was quite simple and I wouldn't hesitate to make it again or play with the filling. It was really good and we had them finished by breakfast.  They were definitely worth the try!!

Maple Sticky Buns

Ingredients

3/4 cup finely chopped walnuts
3/4 cup firmly packed brown sugar
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

Instructions

  1. Preheat oven to 400F. Mix together walnuts, brown sugar and cinnamon in a small bowl.
  2. Bring maple syrup and 4 tablespoons butter to boil in a small saucepan over medium heat. Boil 30 seconds, then scrape into a 10-inch cast iron or heavy skillet of pan. Top with one-third of walnut mixture.
  3. Combine flour, baking powder and salt in large bowl. Add 7 tablespoons butter and mix until mixture resembled small peas. Add milk; stir gently, just until the mixture comes together.
  4. Melt remaining 1 tablespoon butter in a small saucepan.
  5. Turn dough onto a lightly floured surface and knead gently 5 or 6 times. Roll into a 9 x 12-inch rectangle. Brush with melted butter.
   6.Cover dough evenly with remaining walnut mixture, patting gently. Roll up  dough to for a 12-inch log,     pinching  seam to seal. Cut into 12 (1-inch) slices and place in 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 pan and spread over buns. Serve warm or hot.

 Some day I may actually wake up early enough to have something this awesome for breakfast until then I am settled with enjoying it for dessert!


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