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Maple Cinnamon Sticky Buns

5 from 1 reviews
  • Author: Sarah | Broma Bakery
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 minutes
  • Yield: 12 buns 1x
  • Category: brunch
  • Method: baked
  • Cuisine: american
  • Author: Sarah | Broma Bakery
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 minutes
  • Yield: 12 buns 1x
  • Category: brunch
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sarah | Broma Bakery
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 minutes
  • Yield: 12 buns 1x
  • Category: brunch
  • Method: baked
  • Cuisine: american

Ingredients

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

  1. 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.
  2. 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.
  3. Continue to knead for 5 minutes. Dough should have a smooth but slightly sticky surface and be stretchy to the touch.
  4. 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.
  5. In a small bowl, combine the inner maple ingredients– butter, maple syrup, and cinnamon. Set aside.
  6. 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.
  7. 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.
  8. 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.
  9. Allow dough to rise a second time. Cover the pan with a cloth and let rest in a warm place for 1 hour.
  10. 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.
  11. 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.
  12. Once out of the oven, allow the buns to cool for 10 minutes, then top with maple cream cheese frosting and serve!

Keywords: sticky, fluffy, holiday, brunch, crowd pleasing, yeasted, holiday

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.