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

1. Lightly grease 2 (8-inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
2. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
3. Roll dough into an 18 × 10-inch rectangle. Spread with melted butter. Stir together brown sugar and cinnamon; sprinkle over butter.
4. 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.
5. 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.
6. 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.

7. Sticky: Whisk together powdered sugar, melted butter, maple syrup and egg white until smooth.

8. 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.

9. makes 16 rolls

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