Maple Syrup Sticky Buns have a soft, tender dough plus a gooey brown sugar topping flavored with maple syrup!
Maple Syrup Sticky Buns

Maple Syrup Sticky Buns

My youngest mentioned a cinnamon roll craving and I knew he’d love these maple syrup sticky buns as much as I would. The last new recipe I tried was good, but not any better than a couple I’d already posted.

I looked online and found the Ultimate Sticky Buns from Bon Appetit. Except for swapping out the honey for some pure maple syrup and eliminating the pecans,I stayed relatively true to the recipe. I used some Amber Grade A Canadian maple syrup. Oh, my gosh, these are spectacular buns. I could eat the caramel topping by the spoonful. A big winner!!!

Maple Syrup Sticky Buns
Maple Syrup Sticky Buns

Thanks for all your sweet messages of condolence. My aunt Martha was a remarkable woman, and I was inspired to bring home some of her spirit of generosity and joie de vivre. Of course, being away for a few days has left me quite behind, and I realized I had no post for today. Bill was in the midst of making “chippy bars” (what my kids dubbed chocolate chip pan cookies when they were wee ones) when I arrived home.

I have had reports that his version was never as good as mine and now I know why. He had all the dry ingredients in a bowl: flour, sugars, baking soda, salt, and was getting set to mix in some still pretty solid butter. Hmmmmm….I just had to take over. You cookie makers will understand. There is a certain order for dough preparation that begins with creaming the butter and sugar. But he gets brownie points for doing the laundry and cooking while I was in Michigan. I scooped the sugar out of his bowl and finished them up for him.

With these pan cookies in the oven, I knew I’d have to whip up something other than dessert. Ta, da! You get maple syrup sticky buns!

Maple syrup sticky rolls

Maple Syrup Sticky Buns

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 12

Sticky buns with a brown sugar, maple syrup glaze.



  • 1 cup warm water (105-115º)
  • 4 teaspoons dry yeast
  • ⅔ cup sugar
  • ½ cup butter (one stick), at room temperature
  • ½ cup nonfat dried milk powder
  • 1 teaspoon salt
  • 2 eggs
  • 4 ¼ cups flour plus more for dusting work surfaces


  • 1 ¼ cups brown sugar
  • ¾ cup butter (1 ½ sticks), at room temperature
  • ¼ cup pure maple syrup
  • ¼ cup dark corn syrup
  • ¼ cup water


  • 4 teaspoons sugar
  • 4 teaspoons ground cinnamon


  1. Mix warm water, yeast, and a pinch of sugar in a small bowl.  Let sit for about 5 minutes, till foamy. 
  2. With a stand mixer fit with the paddle attachment, beat sugar, butter, milk powder, and salt till well combined. 
  3. Beat in eggs, one at a time.
  4. Stir in the yeast mixture, then 3 cups of the flour, one cup at a time, scraping down the sides of the bowl as needed. 
  5. Mix in the last cup of flour and let the mixer run for about 5 minutes (may also knead by hand if you don't have a stand mixer). The dough will be sticky.
  6. Butter a large bow, add the dough, and turn the dough so all of the exterior is coated with butter. 
  7. Cover with plastic wrap and allow to rise in a warm area till doubled in size, about 2 ½ hours.
  8. For the glaze, beat brown sugar, ½ cup butter, maple syrup, corn syrup, and water till well combined. Divide between two greased 9-inch cake pans. Mix together cinnamon and sugar.
  9. Punch down the dough and divide it in half. 
  10. Roll each half into a 9 x 12-inch rectangle on a lightly floured surface.  Spread each half with the remaining butter (divide equally), then sprinkle each with half the cinnamon sugar mixture. 
  11. Starting with the long side, roll each rectangle tightly into a log.  Cut one log into 12 even pieces and place cut sides down into one of the prepared pans.  Repeat with the second log. 
  12. Cover with plastic wrap and let rise in a warm area till doubled in size, about an hour.
  13. Preheat oven to 375º. 
  14. Bake till golden brown, about 30 minutes.  I turned down the oven temp to 325º for the last 10 minutes as mine were getting quite brown.
  15. Run a knife around the perimeter of pans and invert onto serving dishes. Cool about 30 minutes before serving.


These finger licking good sticky buns were adapted from Bon Appetit.

Nutrition Information:

Serving Size:

2 rolls

Amount Per Serving: Calories: 516Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gCholesterol: 82mgSodium: 245mgCarbohydrates: 74gFiber: 2gSugar: 39gProtein: 8g


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Maple Syrup Sticky Buns
Maple Syrup Sticky Buns

Disclosure: I received samples of pure maple syrup courtesy of The Federation of Quebec Pure Maple Syrup Producers, but the opinions stated in this post are my own. I was not compensated in any way for writing this post.