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Maple Cranberry Pecan Sticky Buns 
 
INGREDIENTS:
  • 3 1/3 - 3 3/4 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 cup  cornmeal
  • 1/2 cup  nonfat dry milk powder
  • 2 teaspoons salt
  • 1 package active dry yeast
  • 1 1/2 cups warm water (120 to 130 degrees F)
  • 1/2 cup maple syrup
  • 2 tablespoons butter, softened
  • 2/3 cup dried cranberries
  • 6 tablespoons butter, softened
  • 1/2 cups Maple Grove Farms Pure Mpale Sugar
  • 1/2 cup Maple Grove Farms Pure Mpale Syrup
  • 1 cup chopped, toasted pecans
DIRECTIONS:
In a large mixing bowl, stir together 3 cups of the all purpose flour, the whole wheat flour, cornmeal, non fat dry milk powder, salt and the yeast.

Add the warm water, the 1/2 cup maple syrup and the 2 tablespoons butter. Stir with a wooden spoon until combined.

Turn dough out onto a floured surface. Knead in enough of the remaining all purpose flour to make a moderately still dough that is smooth and elastic (6 to 8 minutes total).

Shape dough into a ball. Place dough in a lightly greased bowl. Turn once to grease the surface of the dough. Cover and let rise in a warm place until double in size (about 1 hour).

Punch the dough down. Turn dough out onto a lightly floured surface.

Divide in half. Cover and let rest for 10 minutes.

Place the dried cranberries in a small bowl. Add enough hot water to cover. Cover cranberries an let stand while preparing the baking pan and rolling out the dough.

Meanwhile, place 2 tablespoons of the remaining butter in a 13 x 9 x 2 inch baking pan. Place in a 350F oven for 3 to 5 minutes or until melted. Sprinkle evenly with half of the brown sugar/maple sugar; set aside.

Roll half the dough to 12 inch square. Spread with 2 tablespoons of the remaining butter.

Combine the remaining brown sugar and 1/2 cup maple syrup. Spread half of the maple syrup mixture over the dough.

Drain the cranberries. Sprinkle half of the cranberries an half of the pecans over dough. Roll up dough into a spiral; seal seam. Cut into 3/4 inch thick slices. Arrange rolls in the prepared pan, overlapping slightly.

Repeat with remaining dough, butter, maple syrup mixture, cranberries and pecans.

Cover and let rise in a warm place until nearly double in size (about 45 minutes).

Bake rolls, uncovered in a 350F oven about 30 minutes or until golden. Cool slightly in pan on a wire rack. Invert onto a large tray or serving platter. Serve rolls warm.
 
YIELD:  Makes 26 rolls