Maple cinnamon sticky buns

Name: Maple cinnamon sticky buns
Cuisine: American, Southern
Ingredients: 237 ml buttermilk, warmed to 110°F; 3 tablespoons granulated sugar; 2 1/4 teaspoons active yeast; 1 teaspoon salt; 375 grams all-purpose flour; 75 grams cooked potato, mashed*; 6 tablespoons butter, room temperature; 2 tablespoons butter, melted; 59 ml maple syrup; 1 tablespoon cinnamon; 2 tablespoons butter, melted; 2 tablespoons heavy cream; 59 ml maple syrup; 50 grams brown sugar; 114 grams butter, softened; 113 grams cream cheese, room temperature; 240 grams powdered sugar; 1/2 teaspoon maple extract; 1/4 teaspoon salt

12 steps

Updated at: Thu, 17 Aug 2023 12:00:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories5184.3 kcal (259%)

Total Fat243.4 g (348%)

Carbs705.3 g (271%)

Sugars386.3 g (429%)

Protein61.4 g (123%)

Sodium3592.1 mg (180%)

Fiber17.8 g (64%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

Step 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.

Step 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.

Step 3

Continue to knead for 5 minutes. Dough should have a smooth but slightly sticky surface and be stretchy to the touch.

Step 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.

Step 5

In a small bowl, combine the inner maple ingredients– butter, maple syrup, and cinnamon. Set aside.

Step 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.

Step 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.

Step 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.

Step 9

Allow dough to rise a second time. Cover the pan with a cloth and let rest in a warm place for 1 hour.

Step 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.

Step 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.

Step 12

Once out of the oven, allow the buns to cool for 10 minutes, then top with maple cream cheese frosting and serve!