Maple Donut Bars

I firmly believe that breakfast foods should be legally allowed at dinner. Also that desserts deserve to flirt with breakfast. There, I said it. The best way to prove both of those truths is to bake something that looks like a donut but behaves like a bar (yes, that is a sentence and it is accurate): Maple Donut Bars are the emotional support pastry I did not know I needed this decade. If you want nostalgic vibes but in a practical sheet-pan format, we’re doing that. Also, if you’re here because you loved that pancake donut recipe I wrote once — I promise this is just as dramatic but less messy. Maybe.

How I Completely Messed This Up (And Smelled It For Hours)

Once I overproofed the dough in my kitchen and the apartment smelled like a cinnamon-y yeast cult meeting for two days. It wasn’t glorious. The bars rose like sad soufflés and then collapsed with the sort of whimper that only baked goods can do (like me after a two-mile jog). I also used too much maple syrup because I was feeling free and then the texture turned into a dense, syrupy brick that hit your teeth with commitment. Sound? There was the tiny crackle when I cut into them, which I convinced myself was "artisan." My neighbor knocked and asked if I had started a pancake farm. Embarrassing. I baked them at the wrong temperature once (too hot) and they browned like they were trying to flee the pan. I have scars. Also, one batch smelled vaguely of burnt caramel and regret.

Why This Version Somehow Sticks (Even When I Doubt Myself)

What changed? I stopped being dramatic and started measuring things like a grown-up (for 12 minutes, then I relapsed). I learned that a little yeast + a bit of baking powder gives the best bounce — it’s the chemistry of second chances. Practically: temperature control, a gentle knead, and not drowning the dough in maple because novelty is not an ingredient. Emotionally: I accepted that perfection is a myth and that textured edges are charming. This recipe for Maple Donut Bars finally feels like a recipe that understands me: forgiving, slightly sticky, and unapologetically sweet. Also I stopped talking to the dough. Mostly.

Ingredients (Because Yes, You Need Them)

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon yeast
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1 cup powdered sugar (for glaze)
• 2-3 tablespoons milk (for glaze)
• 1/4 cup maple syrup (for glaze)

budget, texture, availability — sometimes I use more butter because I’m extra; sometimes I thin the glaze because I hate chewing powdered sugar (contradictions are allowed). Also, if you can’t find real maple syrup, at least fake it decently — but do we really live in a world where pancake syrup exists? (Apparently, yes.)

Cooking Unit Converter

If you need to eyeball cups to grams or ounces because measuring is boring today, there’s a tool for that right here:

How to Actually Put These Together (The Step List You’ll Pretend to Ignore)

1. In a bowl, combine the flour, sugar, yeast, baking powder, and salt.
2. In a separate bowl, mix the milk, melted butter, egg, vanilla, and maple syrup.
3. Combine the wet and dry ingredients, knead until smooth.
4. Let the dough rise for about an hour in a warm place.
5. Preheat the oven to 350°F (175°C).
6. Roll out dough and cut into bars.
7. Bake for about 15-20 minutes or until golden brown.
8. For the glaze, mix powdered sugar, maple syrup, and milk until smooth.
9. Drizzle the glaze over the warm bars before serving.

Also: don’t rush step 4 like I do sometimes. Or do—this recipe will forgive you but will also protest with denser crumb. If you’re impatient (guilty), try a slightly warmer spot for rising — but not a radiator, please? And if you forget the glaze, that’s okay, you can just eat them like cereal (I have).

A Little Household Chaos and Some Talking Back to You

Do your kids ask for donuts at 7 a.m. and then vanish when breakfast is ready? Mine do. Do you ever hide sweets in the pantry and then immediately forget where you put them? Yes, same. Who else pretends to be a French baker but owns zero baguette pans? Be honest. Also, would you rather a flaky top or a more cake-like center? I cannot decide and I will change my mind mid-sentence. If you try these and they remind you of something else (maybe those blackberry pistachio dream bars you made last summer), tell me. I like comparisons. I also like compliments.

Common Questions You’ll Definitely Ask (Even If You Don’t)

I keep thinking about how baking is like therapy (but cheaper) and also like a tiny science experiment that you get to eat. This started as a dare and now it’s my go-to because balance: a flaky-ish top, a tender inside, a glaze that snaps back to say hello. Also, if you make these and then make the maple Dijon chicken for dinner because you are me and can’t stop with maple everything, I will not be surprised. Now if you’ll excuse me, the timer is—

Maple Donut Bars

These Maple Donut Bars combine the nostalgic flavors of donuts with the practicality of a sheet-pan bake, offering a forgiving and delicious sweet treat.

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 bars

Calories 180 kcal

Ingredients

  

Main Ingredients

• 2 cups all-purpose flour
• 0.5 cups granulated sugar
• 1 teaspoon yeast
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt
• 0.5 cups milk
• 0.25 cups butter, melted
• 1 whole egg
• 1 teaspoon vanilla extract
• 0.25 cups maple syrup

Glaze Ingredients

• 1 cup powdered sugar for glaze
• 2-3 tablespoons milk for glaze
• 0.25 cups maple syrup for glaze

Instructions

 

Preparation

• In a bowl, combine the flour, sugar, yeast, baking powder, and salt.
• In a separate bowl, mix the milk, melted butter, egg, vanilla, and maple syrup.
• Combine the wet and dry ingredients, knead until smooth.
• Let the dough rise for about an hour in a warm place.
• Preheat the oven to 350°F (175°C).
• Roll out dough and cut into bars.
• Bake for about 15-20 minutes or until golden brown.

Glazing

• For the glaze, mix powdered sugar, maple syrup, and milk until smooth.
• Drizzle the glaze over the warm bars before serving.

Notes

Airtight container at room temperature for 1-2 days is fine; fridge if it's humid where you live. They’ll be slightly softer the next day. For a vegan version, substitute with plant-based milk and a flax egg. Adjust glaze thickness as needed.

Keyword Breakfast Bars, Donuts, Maple Donut Bars, Sweet Treats