Categories: Sweet Breads - Coffeecake
Ingredients
- Sticky Bun Syrup:
- 2/3 cup powdered sugar
- 1/4 cup melted butter
- 2 Tbsp. maple syrup
- 1 egg white
- 1 (16 oz.) pkg. hot roll mix
- Tbsp. butter, melted
- 1/2 cup firmly packed dark brown sugar
- 1 tsp. ground cinnamon
- Maple Glaze:
- 3 Tbsp. butter
- 1/4 cup firmly packed dark brown sugar
- 2 Tbsp. maple syrup
- pinch of salt
- 3 Tbsp. milk
- 1/2 cup chopped toasted pecans
Directions
- Lightly grease 2 (8-inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
- Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
- Roll dough into an 18 × 10-inch rectangle. Spread with melted butter. Stir together brown sugar and cinnamon; sprinkle over butter.
- Roll dough up tightly, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
- Cover pans loosely with plastic wrap; let rise in a warm place (85 degrees), free from drafts, 30 to 45 minutes until doubled in bulk.
- Preheat oven to 350 degrees. Uncover rolls, and bake 15 to 20 minutes or until golden brown and done. Cool in pans on a wire rack 5 minutes. Prepare Maple Glaze, and brush over rolls. Top with toasted pecans.
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Sticky: Whisk together powdered sugar, melted butter, maple syrup and egg white until smooth.
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Maple Glaze: Melt butter in a small, heavy saucepan over medium heat. Whisk in brown sugar, maple syrup and salt until blended. Whisk in milk; bring mixture to a boil, whisking constantly. Reduce heat to medium-low simmer, whisking constantly, 3 to 4 minutes or until glaze is golden brown and glossy. Use immediately.
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makes 16 rolls