Save It These Cinnamon Maple Walnut Sticky Buns are cloud-soft and ooey-gooey, exactly what you dream of pulling out of the oven on a cozy weekend morning. Every swirl is packed with sweet cinnamon, all crowned by puddles of maple walnut caramel that seep into each bite and make the kitchen smell like pure heaven. If I have overnight guests, this is the showstopper I bake, and somehow there are never any leftovers.
The moment I first inverted the pan and saw that glossy caramel river, I knew these would become my go-to holiday bake. The recipe feels special but not fussy which is just what I crave on lazy Sundays.
Ingredients
- All-purpose flour: gives structure and softness make sure it feels fresh by pinching a little
- Granulated sugar: brings barely-there sweetness to the dough if it clumps it is getting old
- Active dry yeast: ensures a high rise check the date so your buns do not fall flat
- Whole milk: for moisture and tenderness use milk just warm to touch not hot
- Unsalted butter: delivers that rich bakery flavor buy European butter if you want extra lush taste
- Eggs: in the dough keep it rich and fluffy room temperature eggs mix smoother
- Salt: sharpens the background flavor do not skip it
- Brown sugar: for both caramel and filling brings that molasses warmth choose dark for deeper taste
- Pure maple syrup: sets these buns apart use grade A or B for deep maple flavor
- Walnuts: toasted or not add crunch and nutty scent buy halves and chop yourself for fresher taste
- Ground cinnamon: the heart of the buns use a jar with a strong warm fragrance
- Powdered sugar: for the glaze make sure there are no lumps for a silky finish
- Milk: only enough to thin the glaze use your favorite dairy or non dairy
Instructions
- Prepare the Dough:
- Bloom the yeast by stirring it into warm milk and sugar in a large bowl Let this sit for about five minutes until you see thick bubbles forming on the surface which confirms the yeast is active and ready
- Build the Dough:
- Whisk in the melted butter eggs and salt until combined Then add the flour about a cup at a time mixing with a spoon or your hands until a shaggy dough comes together Turn onto a lightly floured surface and knead patiently for 6 to 8 minutes until smooth and stretchy
- First Rise:
- Place your dough in a lightly greased bowl cover with a damp towel or plastic wrap and leave in a warm spot for about one hour until it doubles in size Gently poke the dough it should feel airy not dense
- Make the Maple Walnut Caramel:
- Melt the butter in a saucepan over medium then add brown sugar syrup and salt Cook while stirring for roughly three minutes until the mixture bubbles and turns glossy Immediately pour this hot caramel into a greased 9 by 13 inch dish tipping the pan so it covers the bottom Sprinkle the walnuts evenly while the caramel is still warm
- Mix the Filling:
- Stir together the brown sugar and cinnamon in a small bowl until combined No need to add butter yet
- Shape and Fill the Dough:
- On a floured surface roll out dough to a 16 by 12 inch rectangle It will be about one quarter inch thick Use your hands or a spatula to gently spread the softened butter edge to edge Sprinkle all the cinnamon sugar over and gently press into the butter
- Roll and Slice:
- Working from the long edge roll the dough tightly into a neat log Try to keep it even then use a sharp knife or pastry cutter to slice into 12 rounds Each round should show a perfect cinnamon swirl
- Arrange and Second Rise:
- Set the buns cut side up on top of the caramel walnut layer in your baking pan Cover loosely and let them puff up for 30 to 40 minutes until noticeably larger but not doubled
- Bake the Buns:
- Bake in a preheated oven at 350 degrees Fahrenheit for 25 to 30 minutes until the buns are golden brown on top and bubbling around the edges
- Invert and Cool:
- Rest the pan for five minutes then confidently flip it over onto a large platter to reveal the sticky walnut caramel on top Let cool just long enough that no one burns their fingers
- Make and Drizzle the Maple Glaze:
- Whisk the powdered sugar maple syrup and a splash of milk together until smooth and pourable Spoon or drizzle over the still warm buns for that perfect glossy finish
Save It I have a soft spot for real maple syrup and always keep a stash just for these buns The aroma as it bakes reminds me of snowy weekends spent in fuzzy socks with my kids Each of them has mastered swirling the dough and scattering the nuts so it has turned into one of our coziest traditions
Storage Tips
Keep leftover buns loosely covered at room temperature for one day or in the fridge for up to four days Reheat briefly in a warm oven or microwave for that fresh out of the oven stickiness If you want to freeze bake completely let cool then double wrap in foil and plastic They come back to life after a quick reheat with fresh glaze
Ingredient Substitutions
If walnuts are not your favorite pecans or hazelnuts work beautifully Almond extract can boost sweet depth in the glaze and if you are out of whole milk go ahead and use two percent or even a barista oat milk for slightly different richness For the filling you can combine cinnamon with pumpkin pie spice for an autumn twist
Serving Suggestions
Try these with a hot espresso or make a cozy brunch board with fresh berries and thick Greek yogurt For a celebration add sparkling cider and crispy bacon The buns are also a special after school treat especially with a glass of cold milk
Cultural and Historical Context
Sticky buns have Pennsylvania German roots and are sometimes called schnecken The traditional version uses brown sugar and nuts just as in this recipe but the maple twist is a nod to North American syrup making Adding walnuts boosts crunch and echoes old world baking where nuts were treasured
Seasonal Adaptations
Swap in pecans or even a mix of hazelnuts and walnuts for winter holidays Add orange zest to the dough around springtime for extra brightness Use a pinch of cardamom or ginger in the filling for autumnal warmth
Success Stories
These buns have rescued more than one frazzled family brunch and friends always ask for the recipe My neighbor once knocked on my door to ask about the amazing smell and left with a plate I have also made these as a new baby gift and received texts for the recipe every single time
Freezer Meal Conversion
You can assemble the buns entirely then cover and refrigerate overnight in the pan Next day let them rise at room temperature for about an hour and bake as usual If freezing freeze after baking but before the glaze and add a fresh drizzle after reheating
Save It These sticky buns shine with maple and walnuts in every gooey swirl and always disappear fast. Make a batch and share with family for maximum weekend bliss.
Common Questions About Recipes
- → What makes these buns extra soft?
The dough uses milk, butter, eggs, and a good kneading routine to achieve a fluffy, pillowy texture.
- → Can I substitute walnuts with other nuts?
Pecans work well as an alternative to walnuts, offering a similar crunch and flavor profile.
- → How should I serve these buns?
Serve warm for best texture and flavor. They pair well with coffee or chai.
- → Is maple syrup necessary for the caramel?
Maple syrup delivers signature flavor and richness. You may substitute with honey, but it changes the taste.
- → How do I avoid sticky buns sticking to the pan?
Grease your baking dish thoroughly and invert the buns onto a platter soon after baking for easy release.
- → Are these buns vegetarian-friendly?
Yes, they contain no meat or gelatin, but include eggs and dairy ingredients.