Cinnamon Maple Walnut Buns (Printable Version)

Soft cinnamon buns topped with maple walnut caramel and a smooth maple glaze, perfect for warm indulgence.

# Everything 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

→ Caramel and Topping

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

→ Glaze

16 - 1 cup powdered sugar
17 - 2 tablespoons pure maple syrup
18 - 1 to 2 tablespoons milk

# Steps to Cook:

01 - Combine lukewarm whole milk, granulated sugar, and active dry yeast in a large bowl. Let it sit until foamy, about 5 minutes. Mix in melted unsalted butter, eggs, and salt thoroughly. Gradually add all-purpose flour and stir until a soft dough forms. Knead on a floured surface for 6 to 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size, approximately 1 hour.
02 - Melt unsalted butter in a medium saucepan over medium heat. Stir in packed brown sugar, pure maple syrup, and salt until fully dissolved. Cook for 2 to 3 minutes, ensuring the caramel is smooth and bubbling. Pour evenly into a greased 9x13-inch baking dish. Sprinkle chopped walnuts over the caramel layer.
03 - Combine packed brown sugar and ground cinnamon in a small bowl until fully blended.
04 - Roll dough on a floured surface into a 16x12-inch rectangle. Spread softened butter evenly over the surface. Sprinkle the cinnamon-sugar filling uniformly on top. Starting from a long edge, roll the dough tightly into a log. Cut into 12 equal slices.
05 - Place buns cut-side up atop the walnut caramel in the prepared baking dish. Cover loosely and let rise in a warm place until puffy, about 30 to 40 minutes.
06 - Preheat oven to 350°F. Bake buns for 25 to 30 minutes until golden brown on top and caramel bubbles at the edges.
07 - Remove the dish from the oven and cool for 5 minutes. While warm, invert the baking dish onto a serving platter so the caramel and walnuts form the topping.
08 - Whisk powdered sugar, pure maple syrup, and milk until smooth and pourable. Drizzle generously over the warm sticky buns before serving.

# Extra Suggestions:

01 - Ensure the milk is lukewarm to properly activate the yeast.
02 - Pecans may be substituted for walnuts as preferred.
03 - Serve sticky buns warm for best flavor and texture.

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