Cinnamon Maple Walnut Sticky Buns (Printable Version)
Pillowy cinnamon buns layered with maple-walnut caramel, finished with a glossy maple glaze. Best served warm.
# The Ingredients You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 3/4 cup whole milk, lukewarm
05 - 1/4 cup unsalted butter, melted
06 - 2 large eggs, room temperature
07 - 1/2 teaspoon salt
→ Maple Walnut Caramel
08 - 1/2 cup unsalted butter
09 - 2/3 cup packed brown sugar
10 - 1/3 cup pure maple syrup
11 - 1/4 teaspoon salt
12 - 1 cup walnuts, roughly chopped
→ Filling
13 - 1/2 cup packed brown sugar
14 - 2 teaspoons ground cinnamon
15 - 1/4 cup unsalted butter, softened
→ Maple Glaze
16 - 1 cup powdered sugar
17 - 2 tablespoons pure maple syrup
18 - 1 to 2 tablespoons milk
# Step-by-Step Instructions:
01 - In a large mixing bowl, combine lukewarm whole milk, granulated sugar, and active dry yeast. Allow the mixture to sit until foamy, approximately 5 minutes. Incorporate melted unsalted butter, eggs, and salt, mixing thoroughly. Gradually blend in all-purpose flour until a soft, cohesive dough begins to form. Transfer to a floured work surface and knead for 6 to 8 minutes until the dough achieves a smooth and elastic texture. Place the dough in a greased bowl, cover, and allow it to rise in a warm environment until doubled in size, about 1 hour.
02 - Melt unsalted butter in a saucepan over medium heat. Stir in packed brown sugar, pure maple syrup, and salt until fully dissolved. Continue cooking for 2 to 3 minutes, ensuring the caramel is smooth and bubbling. Evenly pour the mixture into a greased 9x13-inch baking dish. Distribute chopped walnuts over the caramel base.
03 - In a bowl, mix the packed brown sugar and ground cinnamon until thoroughly combined.
04 - On a floured surface, roll the dough into a 16x12-inch rectangle. Gently spread softened butter over the entire surface. Evenly sprinkle the cinnamon-sugar filling across the buttered dough. Starting from a long edge, roll the dough tightly into a log. Slice into 12 uniform pieces.
05 - Place the sliced buns, cut-side up, into the baking dish, positioning them atop the walnut caramel. Cover lightly and let rise in a warm location until buns are visibly puffy, approximately 30–40 minutes.
06 - Preheat oven to 350°F. Bake the buns for 25 to 30 minutes, until the tops are golden brown and the caramel is bubbling at the edges.
07 - Remove the dish from the oven and let the sticky buns rest in the pan for 5 minutes. While still warm, carefully invert the baking dish onto a serving platter so the caramelized walnut topping becomes the crown.
08 - In a small bowl, whisk together powdered sugar, pure maple syrup, and enough milk to achieve a smooth, pourable consistency. Generously drizzle the glaze over the warm buns before serving.
# Additional Tips::
01 -
- Ready for brunch in a little over two hours so you can actually sleep in
- No weird ingredients just real maple syrup and everyday pantry staples
- Soft pillowy dough always comes out bakery-worthy even with simple kneading by hand
- Double hit of maple in both the sticky base and the dreamy glaze
- You can prep the buns the evening before and bake in the morning for ultimate ease
02 -
- Rich in fiber and protein from walnuts for a heartier start
- Perfect for freezing and reheating so you can have homemade buns on hand
- Makes any brunch table look bakery display ready
03 -
- Let your dough go until it almost feels airy to the touch for maximum fluff
- Spread the butter for the filling all the way to the edges so you get gooey cinnamon in every bite
- Always invert while still warm so the sticky caramel coats every swirl