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    Home » Top Amish Recipes » Pies, Cakes & Breads

    Maple Cinnamon Sticky Buns

    Published: Apr 17, 2013 · Updated: Feb 2, 2021 by Kevin Williams | 1 Comment

    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!

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Anita Butler

      April 20, 2013 at 5:59 pm

      Your Maple Sticky Buns remind me of something from my hometown Archbold, Ohio called Belly Stickers. I think the recipe originated in Archbold. You can order them at the Barn Restaurant or the Dough Box Bakery, but our family recipe is even better because it has more 'goo' and uses a sweet dough with cardamom.

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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