Preparation Info

Sticky Buns

Made With Our

Our Pure Maple Cream

Base $17.95
Item: 551845


  • 1, 1-pound ball refrigerated pizza dough
  • 2 Tablespoon unsalted butter, melted
  • 2 Tablespoon granulated sugar
  • ¼ teaspoon cinnamon
  • ½ cup Stonewall Kitchen Pure Maple Cream
  • ½ cup pecans, chopped and toasted


  1. Thaw frozen dough according to package directions.
  2. Preheat oven to 350° F.  Grease a deep-dish 9-inch pie pan.
  3. Roll dough into a rectangle approximately 10 inches by 6 inches.
  4. Brush surface of the dough with melted butter.
  5. Combine the sugar and cinnamon and sprinkle over dough.
  6. Roll up the dough forming a 10-inch long roll.  Carefully cut into ten rounds, each about 1-inch thick, with a sharp knife.
  7. Sprinkle toasted pecans over the bottom of the pie plate.  Warm maple cream in the microwave briefly and drizzle over the nuts.
  8. Place the dough rounds, spiral side up about an inch apart, over the sauce.  Let the dough rise in a warm place for approximately 30 minutes or until they have doubled in size.  Bake in the preheated oven for 30 minutes or until cooked through and golden brown.
  9. Remove from oven and cool 5-10 minutes.  Turn pie pan over onto a serving dish.  Scrape any additional sauce onto the buns and serve warm.