There is nothing better than waking up to the smell of sticky buns cooking in the oven on a Sunday morning.
Mom and Pops Worlds Best Vermont Maple Syrup located in Rochester, VT was happy to share their take on the sticky buns. The Gendron family has been making maple syrup since 1918.
Easy Maple Sticky Buns
2 cups warm water (110° to 115° F)
2 pkgs. Active dry yeast
1/2 cup sugar
2 tsp. salt
1/4 cup shortening
6-1/2 to 7 cups flour
Dissolve yeast in water, then stir in sugar, salt, shortening and eggs. Mix in flour until dough is no longer sticky. Place in a greased bowl, cover, and place in the refrigerator to rise. Dough can be kept refrigerated for up to 2 weeks.
About 2 hours before baking, remove dough from the refrigerator. Flatten dough into a large rectangle and brush with 2 Tbsp. melted butter or margarine. Sprinkle with 1/2 cup of our maple sugar and 1/2 cup chopped walnuts.
Starting at one end, roll the dough into a “jelly roll” and cut into 1-1/2″ wide pieces. Place in a greased pan, cut side up. Cover and let rise for about 40 minutes. Bake at 350° for 15-20 minutes.
When rolls come out of the oven, spread our maple cream on top to frost.
Grab a plate and fork and dig into this sticky maple sensation.
For the following events and more visit Vermont.com Calendar of Events Page.
Maple Open House Weekend: April 2-3, 2016
Vermont Maple Festival: April 22-24, 2016
Thanks to Joyce at Mom and Pops Worlds Best Vermont Maple Syrup for sharing their Maple Sticky Bun Recipe!