Maple Cinnamon Sticky Buns

It is still maple syrup season in many areas.  As warm air and constant sunshine sets in the sap will begin flowing more freely and that'll put an end to the syrup harvest.  This is a photo of a sap collection bucket on a tree in the Conewango Valley of New York, a prime Amish syrup area.

The fresh maple syrup is used often as a sugar substitute in Amish recipes or sprinkled over homemade cereal.  This is a wonderful recipe. Thanks to recipe tester Susan for giving this a whirl. Don't these look delicious?  Ready to make your own? Here is this amazing Amish recipe!

Maple Cinnamon Sticky Buns

Dough:

1 1 /2 cups warm water (115 degrees Fahrenheit)

1 Tablespoon plus 2 teaspoons dry active yeast (.65 ounces)

⅓ cup granulated sugar

4-5 cups all purpose flour, divided

⅓ cup vegetable oil

1 /2  teaspoon salt

1 egg

2 tablespoons maple syrup

This continues to be maple season in Amish settlements across the country.  As the days become warmer and the sap begins to flow more freely

Filling:½ cup light brown sugar

2 tsp. ground cinnamon

2 Tablespoons maple syrup

3 Tablespoons softened butter

For syrup:

1 /2 cup maple syrup

4 1 /2 tablespoons unsalted butter

1 /2 cup light brown sugar

Pour warm water into a large mixing bowl.  Sprinkle the yeast and the sugar into the water.  Stir to combine and let sit until foamy, at least 3 minutes.

When yeast is foamy, mix in 1 cup of the flour until incorporated.  Add the oil, salt, egg, and maple syrup.  Add remaining flour using just enough until the dough is no longer sticky.  Mix with a dough hook attached to mixer on medium speed for 2-3 minutes or knead by hand for 3-5 minutes.  Place in a greased bowl, cover with plastic wrap and let rise for one hour in a warm place.

While the dough is rising, combine the light brown sugar and ground cinnamon in a small bowl.  Set aside.

Prepare syrup.  Begin by buttering a 13x9x2 inch baking pan.  Combine maple syrup and butter in saucepan.  Stir over medium heat until butter melts.  Remove the saucepan from the heat.  Mix in the brown sugar.  Pour syrup into prepared dish; tilt to coat bottom of dish evenly.

After an hour, punch down dough and roll out into a rectangle on a well-floured surface.  The dough should be about ¼ inch thick or a rectangle about 13x18 inches.  Spread the softened butter with clean hands all over the rectangle leaving a narrow strip free of butter along one long edge.  Using your hands, spread the cinnamon sugar mixture over the dough gently pressing until evenly distributed.  Drizzle the maple syrup over the filling.  Starting with the buttered long edge, roll up the dough and pinch the edges to secure.  Cut the dough with a sharp, serrated knife into 12 equal pieces.  Place in the prepared baking pan.   Cover and let rolls rise for 30-45 minutes.

Bake rolls in a pre-heated 350 degree oven for 20-25 minutes or until lightly golden brown.  Remove from the oven and immediately invert rolls onto a baking sheet.  Cool for 5 minutes.  Serve warm.  Enjoy!