Frosted with maple cream and filled with melted maple sugar and walnuts, these classic Sticky Buns are so easy to make and so scrumptious for breakfast and dessert!

 

2 cups warm water (110º to 115º C)

2 pkgs. active dry yeast

1 cup Pure New York State Granulated Maple Sugar

2 tsp. salt

1/4 cup shortening

1 egg

6-1/2 to 7 cups flour

2 tbsp. melted butter or margarine

1/2 cup chopped walnuts

8 oz. jar New York State Maple Cream

 

Dissolve yeast in water. Stir in 1/2 cup of the sugar, salt, shortening, and eggs. Mix in flour until dough is no longer sticky. Place in greased bowl, cover and place in refrigerator to rise. (Dough can be kept refrigerated for up to 2 weeks.)

About 2 hours before baking, remove from refrigerator and flatten out dough into a large rectangle. Brush dough with 2 tbsp. melted butter or margarine. Sprinkle with the remaining 1/2 cup maple sugar and 1/2 cup chopped walnuts. Roll dough jelly roll style and cut into 1-1/2" wide pieces and place cut-side up in a greased pan. Cover and let rise for about 40 minutes. 

Bake at 350º for 15-20 minutes. When rolls come out of the oven, spread with maple cream on top to frost.