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Dulce and Maple Sticky Cinnamon Buns


1/2 cup warm water
2 tablespoons dry yeast
1 cup warm milk
1/2 cup unsalted butter, softened
2 eggs
3/4 cup granulated sugar
1 teaspoon salt
1 teaspoon vanilla
5 to 6 cups all-purpose or bread flour
Sticky Glaze
1 cup brown sugar, firmly packed
1/4 cup pure maple syrup
1/2 cup unsalted butter, softened
1 teaspoon cinnamon
1 14-oz. can dulce de leche caramel sauce
1/3 cup unsalted butter, softened
1 teaspoon cinnamon
1 cup chopped pecans, optional
White fondant
2 cups confectioners sugar
4-6 tablespoons water
1 teaspoon vanilla or maple extract


Spray two 9x13-inch baking pans with non-stick cooking spray. Place on a baking sheet lined with parchment paper; set aside.

For the dough, in the mixing bowl of an electric mixer, hand whisk together the water and the yeast and let stand a couple of minutes until the yeast swells or dissolves. Stir in milk, butter, sugar, salt, eggs and vanilla. Fold in most of the flour. Mix to make a soft, kneadable dough and then, with dough hook, knead 6-8 minutes on low speed, until dough is smooth and elastic. Place in a greased bowl and insert in a plastic bag and seal loosely. Let rise until almost doubled, about 45-60 minutes.

For the Sticky Glaze, in a small saucepan, heat the butter and stir in brown sugar, maple syrup and cinnamon. Spread glaze on bottom of prepared pans.

Gently deflate the dough and let rest 10 minutes. Then, on a floured board, roll out to an 18-20 inch square, between 1/4 and 1/2 inch thick.

Smear the softened butter on the dough, and then spread out the dulce de leche as evenly as possible. Top with the cinnamon, nuts and raisins. Roll up, starting with edge of dough closest to you, into a snug roll or jellyroll. Cut in 1-inch slices - you should have about 24-28 slices. Place cinnamon buns in prepared baking pan and cover with a large sheet of plastic and allow to rise until almost doubled in size, about 30-45 minutes.

For fondant, in a medium bowl, hand whisk ingredients together to make a thick but pourable glaze. Drizzle half the glaze in each prepared pan.

Preheat the oven to 350 degrees F. and bake about 30-40 minutes until buns are medium brown. Invert onto a large serving tray. Drizzle syrup remaining in muffin tins over tops of buns. Smear or drizzle the White Fondant over the buns.

Makes 24-28 buns

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine


These sticky buns can be made a day ahead and left for a slow, cool rise in the fridge. Cinnamon buns alone are additive but this combination of cinnamon, dulce de leche and a touch of pure maple syrup is over the top. As usual, a bread machine is a great helpmate to make the dough for this recipe. This makes two trays of buns. You can freeze one batch unbaked, or baked.