Whether you’re hosting Sunday brunch or making a special breakfast, this maple-cinnamon sticky buns recipe is sure to delight. It delivers just the right amount of satisfying sweetness. The secret: We add maple syrup to the sauce, along with walnuts, cinnamon and raisins, and then drizzle even more syrup over the buns just before serving. The recipe is easy, too. You can whip it up first thing in the morning, and your house will smell incredible as it’s cooking! Give this recipe a try, and leave us a comment below .
Quick tip: It can be tricky to cut the log of sticky bun dough without squishing the filling. Instead of a knife, use unwaxed dental floss to create uniformly round buns. Simply place a piece of floss under the log, 1” from the end. Bring the ends up, cross them over the top and pull to slice off a perfect pinwheel.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1/4 c. brown sugar
- 1/4 c. maple syrup
- 1 tsp. cinnamon
- 1/4 c. chopped walnuts
- 1/4 c. raisins
- 2 8-oz. cans refrigerated crescent rolls
Instructions
PrintHeat oven to 375 degrees Fahrenheit. In saucepan over medium heat, simmer sugar, maple syrup, and cinnamon five minutes. Mix in walnuts and raisins.
On floured surface, roll out dough; press together perforations. Spread with raisin-nut mixture. Starting from long end, roll each into a log. Cut each log into 12 pieces; place in parchment-lined baking dish. Bake 25 min. Drizzle with maple syrup, if desired.
Nutrition
- Calories: 332
- Fat: 17 gram
- Saturated Fat: 4 gram
- Protein: 6 gram
- Carbohydrate: 43 gram
- Fiber: 1 gram
- Sugar: 16 gram
- Sodium: 513 mg
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