Cinnamon Maple Walnut Buns

These cinnamon maple walnut sticky buns are a truly indulgent treat perfect for special breakfasts or lazy weekend brunches. The combination of rich caramel, crunchy walnuts, and a sweet maple glaze creates layers of flavor that will keep you coming back for more. This recipe has become my go-to whenever I want to impress guests or just indulge in a comforting homemade pastry.

Ingredients

• All-purpose flour: the base for a soft but sturdy dough, choose unbleached for better flavor
• Granulated sugar: activates the yeast and lightly sweetens the dough
• Active dry yeast: is what makes these buns fluffy and well risen, proof it in lukewarm milk to ensure it’s alive
• Whole milk: adds richness and helps create a tender crumb, lukewarm temperature is key
• Unsalted butter: both melted for the dough and softened for the filling, gives that rich buttery taste
• Eggs: provide structure and a slight richness
• Salt: balances the sweetness throughout
• Packed brown sugar: used both in the filling and caramel adds deep molasses notes
• Pure maple syrup: is essential for the real deal sweet maple flavor in the caramel and glaze, avoid artificial syrups
• Chopped walnuts: add a satisfying crunch and earthiness to contrast the sticky sweet topping
• Ground cinnamon: for that classic warm spice note in the filling
• Powdered sugar: for the maple glaze ensures a smooth, sweet, and easy-to-drizzle finish
• Milk: in the glaze adjusts texture so it’s just the right consistency for drizzling

Step-by-Step Instructions

Prepare the Dough:

In a large mixing bowl, combine lukewarm whole milk, granulated sugar, and active dry yeast. Let this sit until foamy, about 5 minutes, which means the yeast is activated. Stir in melted unsalted butter, eggs, and salt until fully combined. Gradually add all-purpose flour, mixing well. Transfer the dough to a floured surface and knead for 6 to 8 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour.

Prepare the Maple Walnut Caramel:

Melt unsalted butter in a saucepan over medium heat. Stir in packed brown sugar, pure maple syrup, and salt, cooking until everything dissolves and the mixture bubbles gently for 2 to 3 minutes. Pour this caramel evenly into a greased 9 by 13-inch baking dish. Sprinkle the roughly chopped walnuts over the caramel layer to create a sticky, nutty base.

Prepare the Filling:

In a bowl, mix together the packed brown sugar and ground cinnamon until well combined. This mixture is what will give your buns that signature spicy-sweet swirl.

Assemble the Buns:

Roll out the dough on a floured surface into a rectangle approximately 16 by 12 inches. Spread the softened butter evenly over the surface. Sprinkle the cinnamon sugar filling on top, distributing it evenly. Beginning at one of the longer edges, roll the dough tightly into a log shape. Use a sharp knife to cut the log into 12 uniform pieces.

Arrange and Second Proof:

Place the bun slices cut-side up in the baking dish on top of the walnut caramel layer. Cover loosely and let the buns rise in a warm spot until visibly puffy, around 30 to 40 minutes.

Bake:

Preheat your oven to 350 degrees Fahrenheit. Bake the buns for 25 to 30 minutes until the tops are golden brown and you see the caramel bubbling at the edges.

Invert and Cool:

Remove the buns from the oven and let them 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.

Finish with Maple Glaze:

Whisk together powdered sugar, pure maple syrup, and 1 to 2 tablespoons of milk in a small bowl until you get a smooth pourable glaze. Drizzle this generously over the warm sticky buns before serving.

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Storage Tips

Store any leftovers in an airtight container at room temperature for up to two days. Reheat gently in the microwave or oven to bring back the soft texture. You can also freeze the baked buns wrapped well and thaw them before reheating to enjoy fresh.

Ingredient Substitutions

If you are not a fan of walnuts, pecans work beautifully providing a similar crunch and flavor profile. For a dairy-free option use plant-based milk and butter substitutes but keep them at room temperature for best dough texture. Brown sugar in the caramel and filling can be swapped with coconut sugar for a more subtle flavor.

Serving Suggestions

Serve these buns warm with a pat of butter or even a dollop of cream cheese frosting if you want to go extra indulgent. They go beautifully with a strong cup of coffee or a lightly sweetened chai tea to balance the richness.

Cultural and Historical Context

Sticky buns have origins dating back to European settlers where sticky, sweet breads were common for celebrations and gatherings. This cinnamon maple version is a nod to the North American love for maple syrup and nuts, marrying traditional pastry with regional flavors.

Pro Tips

Always proof your yeast with lukewarm milk to ensure your dough rises correctly. Do not skip letting the buns rise a second time after shaping or they will be dense. I learned the hard way to toast the walnuts lightly before adding to the caramel for an even deeper nutty flavor.

Recipe FAQs

→ What type of nuts work best in the caramel topping?

Walnuts are traditional here providing a rich, slightly bitter crunch, but pecans can be used as a substitute for a sweeter, buttery flavor.

→ How do I know when the dough has properly risen?

The dough should double in size and feel light and airy. When gently pressed, an indentation should remain without springing back immediately.

→ Why is lukewarm milk important in the dough preparation?

Lukewarm milk helps activate the yeast without killing it, ensuring proper fermentation and a soft, airy dough texture.

→ Can I prepare the buns ahead of time before baking?

Yes, after shaping and arranging, you can refrigerate the buns overnight, then allow them to come to room temperature and finish rising before baking.

→ What is the best way to achieve a smooth maple glaze?

Whisk powdered sugar, pure maple syrup, and milk gradually until the glaze is pourable yet thick enough to coat, then drizzle over the warm buns.