Description
Indulgent cinnamon maple walnut sticky buns topped with a rich caramel and finished with a sweet maple glaze.
Ingredients
Scale
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3/4 cup whole milk, lukewarm
- 1/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (for caramel)
- 2/3 cup packed brown sugar (for caramel)
- 1/3 cup pure maple syrup (for caramel)
- 1/4 teaspoon salt (for caramel)
- 1 cup walnuts, roughly chopped (for caramel)
- 1/2 cup packed brown sugar (for filling)
- 2 teaspoons ground cinnamon (for filling)
- 1/4 cup unsalted butter, softened (for filling)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons pure maple syrup (for glaze)
- 1 to 2 tablespoons milk (for glaze)
Instructions
- Prepare the Dough: 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.
- Prepare the Maple Walnut Caramel: 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 9×13-inch baking dish. Distribute chopped walnuts over the caramel base.
- Prepare the Filling: In a bowl, mix the packed brown sugar and ground cinnamon until thoroughly combined.
- Assemble the Buns: On a floured surface, roll the dough into a 16×12-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.
- Arrange and Second Proof: 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.
- Bake: 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.
- Invert and Cool: 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.
- Finish with Maple Glaze: 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.
Notes
- Ensure the milk is lukewarm to activate the yeast properly.
- Feel free to substitute pecans for walnuts if desired.
- These sticky buns are best served warm.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 350
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg