Cinnamon Maple Walnut Buns (Printable Version)
Soft, sweet buns with cinnamon filling and maple walnut caramel glaze for a delightful flavor combination.
# What 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
# Step-by-Step Guide:
01 -
In a large bowl, combine lukewarm whole milk, granulated sugar, and active dry yeast. Let sit until foamy, about 5 minutes.
02 -
Add melted unsalted butter, eggs, and salt to the yeast mixture. Stir thoroughly. Gradually incorporate all-purpose flour until a soft dough forms. Knead on a floured surface for 6 to 8 minutes until smooth and elastic.
03 -
Place the dough in a greased bowl, cover, and allow it to rise in a warm place until doubled in size, about 1 hour.
04 -
Melt unsalted butter over medium heat in a saucepan. Stir in packed brown sugar, pure maple syrup, and salt. Cook until smooth and bubbling, 2 to 3 minutes. Pour evenly into a greased 9×13-inch baking pan and scatter chopped walnuts over the caramel.
05 -
Combine packed brown sugar and ground cinnamon in a bowl until well blended.
06 -
On a floured surface, roll dough into a 16×12-inch rectangle. Spread softened butter evenly across the surface. Sprinkle cinnamon sugar mixture uniformly over the buttered dough. Roll tightly from a long edge into a log.
07 -
Cut the rolled dough into 12 equal pieces.
08 -
Place the sliced rolls cut-side up into the prepared caramel and walnut pan. Cover lightly and let rise in a warm spot until puffy, approximately 30 to 40 minutes.
09 -
Preheat oven to 350°F (177°C). Bake the buns for 25 to 30 minutes until golden on top and caramel bubbles at the edges.
10 -
Allow the baked buns to rest in the pan for 5 minutes. Then carefully invert the pan onto a serving platter so the caramel walnut topping is on top.
11 -
Whisk together powdered sugar, pure maple syrup, and enough milk to attain a smooth, pourable consistency. Drizzle generously over the warm buns before serving.
# Additional Notes:
01 -
Use room temperature eggs for optimal dough texture and rise.