Maple Nut Sticky Buns
- 1 c. coarse chopped pecans or walnuts
- 1/2 c. maple syrup
- 3 c. flour
- 1/4 c. sugar
- 1 pkg. quick-rise dry yeast
- 1 tsp. salt
- 1 c. warm water
- 6 tbsp. soft butter, divided
- 1 egg, room temp
- 1/2 c. light brown sugar, divided
- 1 tsp. cinnamon
Grease a 13x9 baking pan and spread pecans and maple syrup evenly over bottom. Combine 2 c. flour, sugar, yeast, and salt in large bowl. Stir in water, 2 tbsp. butter and egg. Beat till smooth; gradually stir in remaining flour till soft dough forms. Cover with plastic wrap; let rise till doubled, about 30 mins.
On lightly floured surface, roll dough to 15 x 12 rectangle. Spread w/ remaining butter. Mix brown sugar w/ cinnamon; sprinkle over surface. Starting w/ a 12" side, roll up tightly.
Cut into 12 slices; place cut side down in prepared pan. Cover w/ plastic wrap; place on wire rack set over large pan of hot water. Let rise till buns double, 30-45 mins. Preheat oven to 375. Uncover buns. Bake 25-30 mins. Cool 1 min. Loosen edges; invert onto serving plate. Serve warm.