"Always Rilla liked to watch them blooming out, here and there all over then Glen, but tonight she was interested in nothing.  She had never been so unhappy in her life.  She just didn't see how she could live.  The evening deepened to purple and she was still more unhappy.  A most delectable odour of maple sugar buns drifted out to her...Susan had waited for  the evening coolness to do the family baking...but maple sugar buns, like all else, we just vanity."
-Anne of Ingleside, Chapter 34.

If you've heard of Moravian Sugar Cake, these buns will be similar. A buttery yeast dough cuddles up to brown sugar nuggets. The sugar takes on a maple-like flavor during baking and it forms lovely pockets.

1 cup warm water
5 teaspoons yeast
1/2 cup warm milk
1/2 cup unsalted butter -melted
1 teaspoon vanilla
1 teaspoon salt
2 eggs
4 to 6 cups bread flour
1 1/2 cup brown sugar cubes - coarsely crushed

melted unsalted butter and / or sugar for garnish (to taste)

In a bread machine or mixer, whisk together water and yeast . Stir in milk, then butter, eggs, sugar, salt, vanilla, and flour (start with 4 cups and adjust to make a manageable dough). Blend then knead to make a soft dough (or use dough cycle). Cover and let rise 30 minutes. Gently deflate.

Roll dough into a 10 by 12 inch rectangle. Distribute crushed brown sugar cubes over dough. Roll dough, jelly roll fashion, and flatten slightly with your hands. Cut roll into 8 to 10 sections. Place buns on a parchment-lined baking sheet. Make slits in each bun. Insert entire baking sheet into a large plastic bag and let buns rise for about 30 minutes.

Brush buns with melted butter and sprinkle with sugar.

Preheat oven to 350 F.

Bake until nicely browned (about 25 minutes).

Thanks to ParkCornerPEI for the reference.