Maple Cinnamon Sticky Buns
- Prep Time 25 mins
- Cook Time 30 mins
- Total Time 55mins
- Yield 12 buns
- Category brunch
- Method baked
- Cuisine american
Maple Cinnamon Sticky Buns
- Prep Time 25 mins
- Cook Time 30 mins
- Total Time 55mins
- Yield 12 buns
- Category brunch
- Method baked
- Cuisine american
Ingredients
Units
For the dough:
- 1 cup buttermilk, warmed to 110°F
- 3 tablespoons granulated sugar
- 2 1/4 teaspoons active yeast
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1/2 cup cooked potato, mashed*
- 6 tablespoons butter, room temperature
For the inner maple bit:
- 2 tablespoons butter, melted
- 1/4 cup maple syrup
- 1 tablespoon cinnamon
For the gooey maple sauce:
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 1/4 cup maple syrup
- 1/4 cup brown sugar
For the maple cream cheese frosting:
- 1/2 cup butter, softened
- 4 oz cream cheese, room temperature
- 2 cups powdered sugar
- 1/2 teaspoon maple extract
- 1/4 teaspoon salt
Instructions
- Pour buttermilk, sugar, and yeast into a standing mixer fitted with a dough hook. Allow to sit for 5 minutes. The mixture should foam, signaling that the yeast is active.
- Add in the mashed potato, salt, and flour. Turn mixer to low and allow to come together. Once mixture is combined, add in butter 1 tablespoon at a time, letting the dough hook run on low speed the entire time.
- Continue to knead for 5 minutes. Dough should have a smooth but slightly sticky surface and be stretchy to the touch.
- Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and set in a warm area to proof for 1 hour.
- In a small bowl, combine the inner maple ingredients– butter, maple syrup, and cinnamon. Set aside.
- To make the maple gooey sauce, combine the butter, heavy cream, maple, and brown sugar. Mix to combine, then pour into a 9″x 13″ pan. Set aside.
- Flour a large work surface. Roll the dough out into a 12″x 18″ rectangle. Spread the inner maple mixture over the dough, coating it evenly. It may not stick completely to the dough and might pool a little in some places, but this is totally fine.
- Working from the long edge, roll the dough into a log, pinching the ends so it stays together. Using a serrated knife or dental floss(even better!), cut the dough into 12 equal buns. Place into the the pan over the gooey sauce.
- Allow dough to rise a second time. Cover the pan with a cloth and let rest in a warm place for 1 hour.
- Preheat the oven to 350°F. Bake for approximately 30 minutes, until the top is nicely golden brown. You’ll want a deep golden color, as the outside of the loaf can be cooked and the inside still doughy. Use your discretion.
- While the buns are baking, make the maple cream cheese frosting. In a standing mixer, whip the butter and cream cheese until light and fluffy. Add in the powdered sugar, maple extract, and salt, whipping for an additional minute.
- Once out of the oven, allow the buns to cool for 10 minutes, then top with maple cream cheese frosting and serve!
Notes
*For the potato part, here’s what I do: pierce an uncooked potato with a fork all over, then place in the microwave and set on the “potato” setting. Cook until the potato is cooked through, about 5 minutes. Remove from oven, allow to cool slightly, then remove potato skin completely. Mash the potato until no lumps remain, then measure out 1/2 cup of the mash. This is what you’ll put into your dough.