Fullers Sugarhouse

Maple Sticky Buns


  • 2 packages Active dry yeast
  • 2 cups Warm water (110° to 115°)
  • 1/4 cup Shortening
  • 1/2 cup Sugar
  • 1 Egg
  • 2 tsp Salt
  • 6 cups All-purpose flour
  • 6 tbsp Butter, softened
  • 3/4 cup Brown sugar
  • 1 tbsp Ground cinnamon
  • 3/4 cup Chopped walnuts
  • 1 1/2 cups Fuller's Sugarhouse Pure Maple Syrup
  • Additional brown sugar


  1. In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours.
  2. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16×10-in. rectangle.
  3. On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour Fuller’s Sugarhouse pure maple syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar.
  4. Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes.
  5. Preheat oven to 350°. Bake 25-30 minutes or until golden brown. Cool in pans 5 minutes; invert onto serving plates.