Maple Nut Sticky Rolls
Maple Nut Sticky Rolls is a medium American (Midwestern Amish) recipe that serves 12. 350 calories per serving. Recipe by Lovina Zook on YouTube.
Prep: 3 hrs 2 min | Cook: 35 min | Total: 3 hrs 57 min
Cost: $6.32 total, $0.53 per serving
Ingredients
- 5 cups All-Purpose Flour (divided: 4 cups for dough, 1 cup added gradually)
- 0.5 cup Granulated Sugar (for dough)
- 2 teaspoons Baking Powder (optional leavening powder that makes dough softer)
- 0.5 cup Lard (homemade Amish lard, softened; does not have strong pork flavor)
- 1 cup Milk (lukewarm)
- 0.5 cup Unsalted Butter (melted for the maple‑nut filling)
- 1 cup Brown Sugar (for the filling)
- 1 teaspoon Salt (for the filling)
- 0.25 cup Maple Syrup (pure maple syrup)
- 1 teaspoon Maple Flavoring (optional for extra maple taste)
- 1 cup Peanuts (chopped; can substitute other nuts)
- 0.25 cup Unsalted Butter (softened for spreading on rolled dough)
- 0.5 cup Brown Sugar (sprinkled on top of butter layer)
- 2 teaspoons Ground Cinnamon (sprinkled on top of brown sugar)
Instructions
Combine dry ingredients
In a large mixing bowl, whisk together 4 cups of flour, 1/2 cup granulated sugar, and 2 teaspoons baking powder until evenly distributed.
Time: PT5M
Add lard and milk
Add 1/2 cup softened lard and 1 cup lukewarm milk to the dry mixture. Stir until a shaggy dough forms.
Time: PT5M
Incorporate remaining flour and knead
Gradually add the remaining 1 cup flour, mixing and kneading until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Time: PT10M
First rise
Form the dough into a ball, place it back in the bowl (no greasing), cover with a kitchen towel, and let it rise at room temperature until doubled in size, about 1 hour.
Time: PT1H
Second rise
Punch the dough down gently, reshape into a ball, cover again, and let it rise a second time until doubled, about 45 minutes.
Time: PT45M
Prepare maple‑nut filling
In a saucepan, melt 1/2 cup butter, then stir in 1 cup brown sugar, 1 tsp salt, 1/4 cup maple syrup, and 1 tsp maple flavoring (optional). Remove from heat and fold in 1 cup chopped peanuts.
Time: PT5M
Spread filling in pan
Evenly spread the warm maple‑nut mixture across the bottom of a greased 9x13‑inch baking pan.
Time: PT2M
Roll out dough
On a clean surface, roll the risen dough into a thin rectangle roughly the size of the pan; no extra flour is needed.
Time: PT5M
Add butter, sugar, and cinnamon
Brush the rolled dough with 1/4 cup softened butter, then sprinkle evenly with 1/2 cup brown sugar and 2 teaspoons ground cinnamon.
Time: PT3M
Form rolls and cut
Roll the dough tightly into a log, then cut into 1½‑inch pieces using a knife or a piece of kitchen thread pulled into a loop.
Time: PT5M
Second proof on top of filling
Place the cut rolls on top of the maple‑nut layer in the pan, cover with a towel, and let them rise until puffy, about 30 minutes.
Time: PT30M
Preheat oven
Preheat the oven to 350°F (175°C).
Time: PT10M
Temperature: 350°F
Bake rolls
Bake the pan of rolls for 25 minutes, or until the tops are golden brown and the filling is bubbling.
Time: PT25M
Temperature: 350°F
Rest and invert
Remove the pan from the oven, let the rolls rest for 5 minutes, then invert the entire pan onto a disposable serving tray so the sticky side faces up.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 6g
- Carbohydrates
- 45g
- Fat
- 18g
- Fiber
- 2g
Dietary info: Contains pork lard, Contains nuts, Vegetarian: No (contains animal fat)
Allergens: Peanuts, Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Lard: Unsalted butter, Vegetable shortening
- Instead of Milk: Buttermilk, Almond milk
- Instead of Unsalted Butter: Margarine
- Instead of Maple Syrup: Maple‑flavored syrup
- Instead of Peanuts: Walnuts, Pecans
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Rolling Pin
- 9x13-inch Baking Pan
- Kitchen Towel
- Oven
- Knife
- Measuring Cups and Spoons
- Pastry Brush (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Knead dough until elastic (Step 3)
- First rise until doubled (Step 4)
- Second rise until doubled (Step 5)
- Roll dough thin for layered texture (Step 8)
- Cut rolls evenly (Step 10)
- Bake until golden and bubbling (Step 13)
Chef Tips from the Video
- Use parchment paper in the pan for easy release.
- Chill the butter for the topping slightly; it spreads easily without melting the dough.
- For extra caramel flavor, drizzle a thin stream of additional maple syrup over the rolls right after baking.
Troubleshooting
Dough is too sticky and hard to handle.
Add flour a tablespoon at a time while kneading until the dough pulls away from the bowl but remains soft.
Dough does not rise.
Check that the lard was not too cold and that the milk was lukewarm; a warm environment (70‑75°F) helps activate the leavening.
Rolls are dense after baking.
Do not over‑knead; ensure both rises reach full double size before shaping.
Filling is watery.
Cook the butter‑sugar mixture a minute longer to dissolve the sugar fully, and let it cool slightly before adding the nuts.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat gently before serving.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge and reheat.
Room temperature: Best eaten the same day; can sit out for up to 12 hours if covered.
Make-Ahead Tips
- Prepare the dough a day ahead, refrigerate after the first rise, and bring to room temperature before the second rise.
- The maple‑nut filling can be made up to 2 days ahead and kept refrigerated.
- Unbaked rolls can be frozen on a baking sheet; transfer to a freezer bag and bake from frozen, adding 5‑7 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of Maple Nut Sticky Rolls in Amish cuisine?
Maple Nut Sticky Rolls are a traditional Amish treat baked during winter butchering days, when families gathered to share food and labor. The use of maple syrup and locally harvested nuts reflects the Amish emphasis on seasonal, home‑grown ingredients.
What are the traditional regional variations of Maple Nut Sticky Rolls in Midwestern Amish cooking?
Some Amish families add raisins or use walnuts instead of peanuts, while others incorporate a thin layer of cream cheese frosting. The core technique—using homemade lard and maple syrup—remains consistent across the region.
How are Maple Nut Sticky Rolls authentically served in Amish households?
They are typically served warm, directly from the pan, often with a cup of black coffee. The sticky underside is placed on a disposable tray so guests can take pieces without handling the pan.
What occasions or celebrations are Maple Nut Sticky Rolls traditionally associated with in Amish culture?
The rolls are most commonly made on butchering days, which are community events in the winter. They also appear at church gatherings, weddings, and harvest festivals as a sweet, comforting staple.
How does Maple Nut Sticky Rolls fit into the broader Midwestern American cuisine tradition?
The rolls blend classic Midwestern comfort food—rich butter, simple dough, and maple sweetness—with the Amish tradition of using pantry staples like lard and nuts. They sit alongside other hearty breads and pastries that celebrate local ingredients.
What are the authentic traditional ingredients for Maple Nut Sticky Rolls versus acceptable substitutes?
Authentic ingredients include homemade Amish lard, pure maple syrup, and peanuts. Acceptable substitutes are unsalted butter or vegetable shortening for lard, maple‑flavored syrup for pure maple, and walnuts or pecans for peanuts.
What other Midwestern dishes pair well with Maple Nut Sticky Rolls?
They pair beautifully with a hearty bowl of chicken noodle soup, a side of scrambled eggs, or a simple green salad dressed with apple cider vinaigrette. A glass of cold milk or black coffee completes the meal.
What makes Maple Nut Sticky Rolls special or unique in Amish cuisine?
The combination of a soft, buttery dough, a caramel‑rich maple‑nut filling, and the use of homemade lard creates a uniquely moist and sticky texture that is rarely found in commercial baked goods.
What are the most common mistakes to avoid when making Maple Nut Sticky Rolls at home?
Common mistakes include over‑kneading the dough, not allowing the dough to double during both rises, and using cold lard which prevents proper incorporation. Also, cutting the rolls too thick can lead to under‑baked centers.
Why does this Maple Nut Sticky Rolls recipe use lard instead of butter for the dough?
Lard has a higher melting point than butter, giving the dough a tender crumb and a softer texture without the buttery flavor that can become overly rich. It also reflects the traditional Amish method of using rendered pork fat.
Can I make Maple Nut Sticky Rolls ahead of time and how should I store them?
Yes. After the first rise, you can refrigerate the dough overnight, then proceed with the second rise and baking the next day. Store baked rolls in an airtight container in the refrigerator for up to three days or freeze for longer storage.
What does the YouTube channel Lovina Zook specialize in?
The YouTube channel Lovina Zook specializes in sharing traditional Amish and Midwestern family recipes, focusing on hearty, home‑cooked dishes that use simple, locally sourced ingredients.
How does the YouTube channel Lovina Zook's approach to Amish cooking differ from other cooking channels?
Lovina Zook emphasizes authentic Amish techniques—such as using homemade lard and seasonal nuts—while providing clear, step‑by‑step guidance and cultural context, unlike many channels that adapt recipes to modern shortcuts.
Last updated: September 5, 2026
