Cinnamon Maple Walnut Sticky Buns

Cinnamon Maple Walnut Sticky Buns are for mornings when you crave something special and a little over the top. Each fluffy roll has a swirl of cinnamon sugar and sits in a puddle of maple-walnut caramel that turns gloriously sticky as it bakes. These buns are most at home on a chilly weekend or for a brunch you want everyone to remember.

When I first made these on a snowed-in December morning, the aroma filled the whole house. Now friends text me asking for them at every holiday brunch.

Ingredients

• All-purpose flour: Three and one quarter cups for structure and tenderness opt for unbleached for best texture
• Granulated sugar: Adds just enough sweetness to the light dough pick a fine-grain brand
• Active dry yeast: Ensures a steady rise Double check the expiration date for reliable proofing
• Whole milk: Lukewarm milk softens the dough and brings moisture
• Unsalted butter: Melted and softened for silky crumb and rich filling Always use unsalted so you control the salt
• Large eggs: Bind and enrich the dough Room temperature is best for even mixing
• Salt: Enhances the flavor of every other ingredient
• Brown sugar: Adds caramel notes to the filling Choose a soft and non-clumpy brand
• Pure maple syrup: Real syrup gives signature flavor Go for Grade A dark for robust taste
• Walnuts: Provide crunch and nutty complexity Use fresh walnuts avoid anything rubbery or bitter
• Ground cinnamon: The heart of any sticky bun aroma Pick a fresh jar for bold warmth
• Powdered sugar: Ensures a smooth maple glaze Sift for the glossiest finish
• Optional Milk: For thinning the glaze Whole milk gives best texture

Instructions

Prepare the Dough:

In a large bowl combine warm milk sugar and yeast Let this mixture sit until foamy usually about five minutes This is your proof that the yeast is lively and ready Add melted butter eggs and salt Gradually work in the flour until you have a very soft dough Transfer it to a floured surface and knead for about six to eight minutes until the dough turns silky and elastic Put it in a greased bowl cover and place in a warm spot to rise until doubled about one hour

Make the Maple Walnut Caramel:

In a saucepan over medium heat melt the butter and stir in the brown sugar maple syrup and salt Let this bubble gently for two to three minutes until the mixture is smooth and beginning to thicken Pour into a well greased nine by thirteen inch baking dish then scatter the chopped walnuts evenly over the caramel base This will turn into the gooey bottom that ends up on top

Make the Filling:

Mix brown sugar and cinnamon in a small bowl This becomes the signature swirl flavor of the buns

Assemble the Buns:

Roll the dough on a floured surface into a sixteen by twelve inch rectangle Spread softened butter all over then dust generously with your cinnamon sugar mixture Roll up tightly starting from the long edge Slice into twelve equal rounds using a sharp knife or dough cutter for clean spirals

Arrange and Second Rise:

Nestle buns cut side up on top of the walnut caramel in the baking dish Allow these to rest uncovered for thirty to forty minutes so they get puffy and rise once more This is the secret to that tender bakery style texture

Bake:

Place into a preheated oven at three hundred fifty degrees Fahrenheit for twenty five to thirty minutes until the buns are a rich golden brown

Invert and Cool:

Once out from the oven let the pan sit for five minutes only Invert onto a serving platter so the sticky walnut caramel covers every bun This step has always been my favorite reveal

Make Maple Glaze:

Whisk powdered sugar with maple syrup and just enough milk for a thick but pourable glaze Drizzle generously over warm sticky buns letting it run into all those walnut crags

Save

My favorite part is watching the maple caramel ooze around the nuts as you flip the pan My family always sneaks a taste before the glaze even hits and those sticky fingers are half the fun

Storage Tips

Store leftovers in an airtight container on the counter for up to two days Reheat gently in the oven or microwave for fresh baked texture If you plan to keep them longer freeze individually wrapped buns and thaw overnight before reheating and glazing

Ingredient Substitutions

Pecans work beautifully if you do not have walnuts For dairy free swap in oat milk and vegan butter The dough can also be made with bread flour for extra chew though the result will be a little less soft

Serving Suggestions

These are a showstopper at any brunch tray Serve with strong coffee or spiced chai and fresh berries Sometimes I drizzle with a touch of extra maple syrup for extra gloss

Save

This is a recipe you can make together with friends or family, and it reliably brings everyone to the kitchen with anticipation. A drizzle of extra maple syrup and a scattering of fresh walnuts make each bun memorable.

Recipe FAQ Section

→ What is the best way to toast walnuts for this dish?

Toast walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned. Let cool before using.

→ Can whole wheat flour be substituted for all-purpose?

Whole wheat flour may be used, but the buns will be denser and less pillowy. For best texture, use all-purpose flour.

→ How do I prevent the caramel from sticking to the pan?

Grease the baking dish well before pouring the caramel and inverting the buns promptly after baking helps prevent sticking.

→ Can pecans be used instead of walnuts?

Yes, you may substitute chopped pecans for walnuts to add a different nutty flavor and crunch.

→ Is it possible to prepare the buns ahead of time?

Assemble the buns and refrigerate overnight after the second rise; bake fresh in the morning for best results.

→ How do I store leftovers?

Store cooled buns in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.