Cinnamon Maple Walnut Buns

These cinnamon maple walnut sticky buns have become my go-to treat for weekend mornings or special occasions. The combination of soft, pillowy dough with a rich, buttery maple caramel and the slight crunch of walnuts creates a perfect balance that feels both decadent and comforting.

I first baked these during a chilly fall morning and the whole house smelled like a cozy bakery. Now whenever I make them, they bring everyone running to the kitchen with warm smiles.

Ingredients

• All-purpose flour: 3 1/4 cups provides structure and softness choose unbleached for better texture
• Granulated sugar: 1/4 cup feeds the yeast and adds sweetness to the dough
• Active dry yeast: 2 1/4 teaspoons ensures a good rise fresh and active yeast is key here
• Whole milk: 3/4 cup lukewarm activates the yeast and keeps the dough tender
• Unsalted butter melted: 1/4 cup adds richness without extra salt
• Large eggs: 2 room temperature help with moisture and binding
• Salt: 1/2 teaspoon balances flavors in the dough
• Unsalted butter for caramel: 1/2 cup creates that luscious base for the maple walnut topping
• Packed brown sugar for caramel: 2/3 cup adds deep molasses flavor and sweetness
• Pure maple syrup for caramel: 1/3 cup brings natural sweetness and complexity
• Salt for caramel: 1/4 teaspoon enhances the caramel notes
• Walnuts: 1 cup roughly chopped add crunch and nuttiness lightly toast for extra flavor if you like
• Packed brown sugar for filling: 1/2 cup sweetens the cinnamon layer perfectly
• Ground cinnamon: 2 teaspoons essential warm spice for the filling
• Unsalted butter softened: 1/4 cup helps the filling spread smoothly
• Powdered sugar: 1 cup for a smooth sweet glaze
• Pure maple syrup for glaze: 2 tablespoons adds a rich note to finish
• Milk: 1 to 2 tablespoons adjusts glaze consistency for drizzling

Instructions

Prepare the Dough:

In a large mixing bowl, combine lukewarm whole milk, granulated sugar, and active dry yeast. Let the mixture sit for about 5 minutes until it becomes foamy. Add melted unsalted butter, eggs, and salt, mixing thoroughly. Gradually add all-purpose flour while stirring until the dough starts forming a soft but cohesive ball. Transfer dough to a floured surface and knead for 6 to 8 minutes, working until it is smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm spot until doubled in size, about 1 hour.

Prepare the Maple Walnut Caramel:

Melt the unsalted butter in a saucepan over medium heat. Stir in packed brown sugar, pure maple syrup, and salt, allowing the mixture to dissolve and bubble for 2 to 3 minutes to develop a smooth caramel. Pour this evenly into a greased 9 by 13-inch baking dish. Sprinkle chopped walnuts over the warm caramel to create the sticky nutty base.

Prepare the Filling:

Combine packed brown sugar and ground cinnamon in a small bowl until mixed well. This filling will give the buns their signature sweet spice.

Assemble the Buns:

On a floured surface, roll out the risen dough into a 16 by 12-inch rectangle. Spread the softened butter evenly over the surface. Sprinkle the cinnamon sugar filling evenly across the buttered dough. Starting from one long edge, roll the dough into a tight log. Cut into 12 even slices.

Arrange and Second Proof:

Place the sliced buns cut side up in the baking dish on top of the maple walnut caramel layer. Cover loosely and let rise again in a warm spot until the buns are puffy, about 30 to 40 minutes.

Bake:

Preheat your oven to 350 degrees Fahrenheit. Bake the buns for about 25 to 30 minutes, watching for golden tops and bubbly caramel edges.

Invert and Cool:

Remove from oven and let the pan rest for 5 minutes. While still warm, carefully invert the baking dish onto a serving platter to reveal the gooey caramel walnut topping on the buns.

Finish with Maple Glaze:

In a small bowl, whisk powdered sugar, maple syrup, and enough milk to create a smooth glaze. Drizzle generously over the warm sticky buns for the final touch of sweetness.

My favorite part is the caramel walnut layer. I remember the first time I sliced into these and watched the sticky syrup ooze as I flipped the pan over. It felt like a little magical moment that everyone at the table shared with eager forks and smiles.

Storage Tips

Store leftover buns in an airtight container at room temperature for up to two days to keep them fresh and moist. If you want to hold onto them longer, popping them in the fridge for a few more days works though they might need a few seconds in the microwave or oven to revive softness. These sticky buns also freeze well. Wrap them tightly in foil or plastic wrap and place them in a freezer-safe bag for up to three months. Thaw overnight in the fridge or at room temperature before reheating.

Ingredient Substitutions

You can swap walnuts for pecans if you prefer a different nut flavor and texture. If you do not have maple syrup, honey or a mild light corn syrup can work in the caramel though it changes the flavor profile slightly. Use whole milk powder mixed with water as a substitute if fresh milk is unavailable. Brown sugar can be replaced with coconut sugar for a healthier option, though the final taste will be less molasses-rich.

Serving Suggestions

These sticky buns are heavenly warm straight from the oven with a cup of coffee or hot tea. They also make a fantastic dessert paired with vanilla ice cream or a drizzle of extra maple syrup. Perfect for holiday mornings or sharing around a brunch table.

These sticky buns are a delightful blend of sweet and nutty flavors that bring warmth to any gathering. Enjoy baking and sharing this cozy treat!

FAQs about Recipes

→ How do I get the dough soft and elastic?

Knead the dough for 6 to 8 minutes until it feels smooth and elastic. Using lukewarm milk helps activate the yeast for better rise.

→ Can I use a different type of nut?

Yes, pecans or hazelnuts work well as substitutes for walnuts, adding a similar crunch and flavor.

→ How long should the buns rise before baking?

Allow the dough to rise until doubled in size, about 1 hour for the first rise, and 30–40 minutes after shaping to ensure fluffiness.

→ What temperature is best for baking these buns?

Baking at 350°F (175°C) ensures the buns cook evenly while caramelizing the topping without burning.

→ How do I make the maple glaze smooth and pourable?

Whisk powdered sugar with maple syrup and add milk gradually until you reach a smooth, pourable consistency.