Maple nut sticky buns

A great recipe for breakfast. Make these the night before and let them rise in the refrigerator over night and take them out while the oven is preheating then just pop them in! This will be our yummy treat come Christmas morn.... and good any other time of year to!

Maple Nut Sticky Buns

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
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1 cup nuts -- coarsely chopped
1/2 cup maple syrup
3 cups all-purpose flour
1/4 cup granulated sugar
1 package yeast
1 teaspoon salt
1 cup water -- warm
6 tablespoons butter -- softened
1 whole egg -- room temp
1/2 cup packed brown sugar
1 teaspoon cinnamon

1. Grease 13 x 9 inch baking pan and spread nuts and syrup evenly over the bottom.

2. Combine 2 cups flour, granulated sugar, yeast and salt in a large bowl. Stir in water, 2 tbs. butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Cover with plastic wrap; let rise until doubled, about 30 minutes.

3. On lightly floured surface, roll dough to 15 x 12 inch rectangle. Spread with remaining butter. Mix brown sugar with Cinnamon; sprinkle over surface. Starting with a 12" end, roll up tightly.

4. Cut into 12 slices; place cut side down, evenly spaced in prepared pan (they will rise to fill the gaps). Cover with plastic wrap and let rise until buns double. 30-45 minutes. Preheat oven to 375º F. Uncover buns. Bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges;
invert onto serving plate. Serve warm.

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Per Serving (excluding unknown items): 280 Calories; 7g Fat (23.5%
calories from fat); 6g Protein; 49g Carbohydrate; 2g Dietary Fiber; 18mg
Cholesterol; 191mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1
Fat; 1 1/2 Other Carbohydrates.

NOTES : You can place yeast doughs in a slightly warm oven to provide a dry, warm place to rise. To easily cut dough, use string by wrapping it around the dough and pulling it through.

Mix 'n' Match
For cinnamon rolls, omit syrup and nuts; glaze with a mixture of 1 1/2 cups confectioners sugar, 2-3 tablespoons milk and 1 teaspoon vanilla.

It is best to judge rising by size and not be concerned by the time it takes.