Pennsylvania Maple Sticky Buns

There's just something about warm, homemade sticky buns that makes a morning feel a little more special. These Pennsylvania Maple Sticky Buns are soft, gooey, and full of rich maple flavor thanks to Graves Pure Maple Syrup.

Whether you're making breakfast for the family, hosting a holiday brunch, or enjoying a slow weekend morning, this recipe brings a little homemade comfort to the table. The buttery cinnamon filling and sticky maple pecan topping make these a treat worth sharing.

Ingredients

For the dough:

• 1 cup whole milk, warmed to approximately 105–110°F
• 2¼ teaspoons active dry yeast
• ¼ cup granulated sugar
• 2 large eggs
• ⅓ cup unsalted butter, melted and cooled
• 1 teaspoon salt
• 4 to 4½ cups all-purpose flour

For the filling:

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 teaspoons ground cinnamon
• ¼ cup Graves Pure Maple Syrup

For the maple pecan topping:

• ½ cup unsalted butter
• ¾ cup brown sugar
• ⅓ cup Graves Pure Maple Syrup
• 1 cup chopped pecans (optional)
• Instructions

1. Prepare the dough. Combine the warm milk, yeast, and granulated sugar in a large bowl. Let stand for 5–10 minutes until foamy. Add the eggs, melted butter, and salt. Gradually mix in 4 cups of flour, adding more as needed until a soft, slightly tacky dough forms.
2. Let the dough rise. Knead for 6–8 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise for approximately 1 hour or until doubled in size.
3. Make the maple topping. Melt the butter in a saucepan over medium-low heat. Stir in the brown sugar and Graves Pure Maple Syrup until combined. Pour into a greased 9 × 13-inch baking dish and sprinkle with chopped pecans.
4. Prepare the filling. Roll the dough into a rectangle approximately 12 × 18 inches. Spread the softened butter evenly over the dough. Mix the brown sugar and cinnamon, then sprinkle over the butter. Drizzle with maple syrup.
5. Roll and slice. Roll the dough tightly from the long side and cut into 12 equal pieces. Place the rolls cut-side down over the maple pecan topping. Cover and let rise for another 30–45 minutes, until noticeably puffy.
6. Bake. Preheat the oven to 350°F. Bake for 30–35 minutes, or until the buns are golden brown and the centers are cooked through. If the tops brown too quickly, loosely cover with foil.
7. Serve warm. Allow the buns to rest for 5 minutes before carefully inverting them onto a large serving platter. Spoon any remaining maple pecan topping over the buns and enjoy!

Tips

• Make ahead: Prepare the rolls the night before, cover, and refrigerate after shaping. Allow them to warm up and become puffy before baking the next morning.
• Add extra flavor: Substitute some of the brown sugar in the filling with Graves Maple Sugar for an extra touch of maple.
• Skip the nuts: Leave out the pecans for a simple maple cinnamon sticky bun.
• Enjoy leftovers: Store covered in the refrigerator for up to 3 days and reheat before serving.

Why We Love It

There's nothing quite like the smell of cinnamon and fresh-baked sticky buns filling the kitchen. The rich sweetness of Graves Pure Maple Syrup brings a little something extra to a classic homemade favorite. It's the kind of recipe that makes any morning worth slowing down for.

From Our Sugarhouse to Your Kitchen

Looking for more ways to enjoy real Pennsylvania maple syrup? Explore our growing collection of homemade recipes featuring Graves Maple Products, proudly made in Shinglehouse, Pennsylvania.