Cinnamon Maple Walnut Sticky Buns

Cinnamon Maple Walnut Sticky Buns deliver a glorious fusion of cinnamon-swirled bread, luscious maple caramel, and a crunchy walnut crown. These pillowy buns turn any weekend into a celebration and make a morning feel extra special with their bakery-style aroma and gooey decadence.

My favorite part is how the maple caramel bubbles up through the buns and glazes the entire pan I first served these for a holiday brunch and the plate vanished in minutes now they are a family tradition

Ingredients

• All-purpose flour: Essential for a sturdy but tender dough Choose an unbleached brand for best rise
• Granulated sugar: Adds gentle sweetness to the dough Go for fine-grain for even mixing
• Active dry yeast: Makes the dough airy and light Ensure it is fresh for a reliable rise
• Whole milk: Supplies richness and moisture Use whole for a plush interior
• Unsalted butter: Brings flavor and softness to both dough and caramel Always choose high quality for best taste
• Eggs: Add structure and height Room temperature eggs blend more smoothly
• Salt: Lifts flavors in both dough and caramel Use fine sea salt for balance
• Brown sugar: Delivers deep sweetness to the caramel and filling Choose dark brown for extra caramel notes
• Pure maple syrup: The soul of the caramel and glaze Always select real maple not imitation
• Walnuts: Create crunch and nutty depth Toast first for even more flavor
• Ground cinnamon: The spice heart of each swirl Use fragrant freshly bought if possible
• Powdered sugar: Makes silky glaze Sift before whisking to avoid lumps
• Milk: Adjusts glaze consistency Whole milk works best for richness

Instructions

Prepare the Dough:

Pour warm milk into a large bowl and sprinkle in sugar and yeast Let this stand until noticeably foamy about five minutes Then whisk in melted butter eggs and salt Begin adding flour bit by bit mixing until a shaggy soft dough forms Knead for six to eight minutes on a floured surface working until the dough feels smooth and stretchy Transfer to a greased bowl cover and leave in a cozy spot to rise until doubled in size about one hour

Make the Maple Walnut Caramel:

Set a saucepan over medium heat Add butter and let it melt completely Stir in brown sugar maple syrup and salt Keep stirring as the mixture grows smooth and starts bubbling after two or three minutes Pour this caramel carefully into a greased nine by thirteen inch baking dish Scatter the roughly chopped walnuts evenly on top

Make the Filling:

In a small bowl combine brown sugar and ground cinnamon Stir together until they look uniform and fragrant

Assemble the Buns:

Take the risen dough and lay it on a floured surface Roll into a rectangle about sixteen by twelve inches Spread every bit of softened butter evenly on the surface Next scatter your cinnamon sugar filling from edge to edge Begin at a long side and roll up tightly into a log Cut into twelve even rounds

Arrange and Second Rise:

Nestle each cut round cut-side facing up over the walnut caramel in the pan Arrange snugly but leave a little room for expansion Cover loosely and let rise in a warm place until noticeably puffed about thirty to forty minutes

Bake:

Place the dish in a preheated oven at three hundred fifty degrees Fahrenheit Bake for twenty five to thirty minutes until the buns are a deep golden brown and the kitchen smells irresistible

Invert and Cool:

Allow the pan to cool for five minutes then carefully invert onto a serving platter so the caramel cascades over the buns

Maple Glaze:

Whisk together powdered sugar maple syrup and just enough milk to form a pourable glaze Drizzle over the warm buns for a glossy irresistible finish

Save

Every time I toast the walnuts for this recipe their aroma fills my kitchen with nostalgia I remember baking these on snow days for my kids and the look of delight when the buns flip out perfectly caramel-crusted

Storage Tips

Once cooled store sticky buns in an airtight container at room temperature for up to two days For longer storage refrigerate and gently reheat in the oven wrapped in foil to restore softness The maple glaze will sink in and keep the buns moist

Ingredient Substitutions

You can swap pecans for walnuts for a sweeter buttery crunch For a dairy-free version use plant-based milk and vegan butter but keep in mind rising time may vary If pure maple syrup is scarce use half honey and half dark brown sugar for a similar effect but the flavor profile will change slightly

Serving Suggestions

Serve sticky buns straight from the oven alongside bold coffee or masala chai For special occasions pair with fresh berries or a citrus salad They also make a decadent holiday breakfast with scrambled eggs and fruit

Cultural and Historical Context

Sticky buns first became popular in America through Pennsylvania Dutch baking traditions Combining cinnamon sugar with gooey topping they evolved from humble yeasted breads to the showstopping breakfast treat we know today My take with maple syrup gives a nod to classic flavors and adds a uniquely North American twist

Seasonal Adaptations

Replace walnuts with toasted pecans or hazelnuts for autumn Swirl in a touch of orange zest to reflect winter holidays Top with a few fresh berries in summer once the buns are glazed for a burst of color

Save

These buns have been a comfort breakfast in my family especially on chilly mornings Sharing them warm from the oven always brings everyone to the table and starts the day with sticky fingers and happy smiles

Recipe FAQ

→ What makes the buns extra soft?

The dough features milk, butter, and eggs, lending it a tender, pillowy texture after rising and baking.

→ Can I substitute walnuts with other nuts?

Pecans work well as a replacement for walnuts, offering a similar crunch and flavor profile.

→ How do I achieve gooey caramel underneath?

Pour homemade maple-walnut caramel into the baking dish before placing the dough for a moist, sticky bottom.

→ How long does the dough need to rise?

The dough should rise twice: first for about 1 hour until doubled in size, then again for 30–40 minutes after assembly.

→ Can these buns be made ahead?

Yes, you can assemble and refrigerate overnight. Bake fresh in the morning for warm, soft buns.

→ Which glaze works best?

Maple glaze combines powdered sugar, pure maple syrup, and milk for a smooth, shiny finish atop warm buns.