Maple Walnut Sticky Buns – Gooey, Nutty & Irresistible
Introduction
These Maple Walnut Sticky Buns are the ultimate comfort bake. Soft, pillowy brioche dough is swirled with cinnamon sugar, baked over a buttery maple‑walnut topping, and flipped to reveal a glossy, sticky glaze that drips down every roll. They’re decadent, festive, and guaranteed to impress at brunch, holidays, or any time you want to treat yourself.
Why You’ll Love This Recipe
Rich brioche dough: Soft, buttery, and tender.
Sticky maple topping: Sweet, nutty, and perfectly gooey.
Cinnamon swirl: Warm spice in every bite.
Show‑stopping presentation: Inverted buns reveal a glossy walnut glaze.
Ingredients
Brioche Dough
3¼ cups all‑purpose flour
¼ cup granulated sugar
1 packet (2¼ tsp) active dry yeast
¾ cup warm whole milk
½ cup unsalted butter, softened
1 large egg, room temperature
½ tsp salt
Maple Walnut Topping
¾ cup unsalted butter, melted
¾ cup pure maple syrup
½ cup light brown sugar, packed
1½ cups walnut halves, toasted
¼ tsp salt
Cinnamon Filling
½ cup light brown sugar, packed
1½ tbsp ground cinnamon
¼ cup unsalted butter, very soft
Garnish (Optional)
Flaky sea salt
Extra maple drizzle
Step‑by‑Step Instructions
Step 1: Make the Dough
Whisk warm milk, sugar, and yeast in a large bowl. Let sit 5 minutes until foamy. Mix in egg, softened butter, salt, and flour. Knead 8–10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise 1 hour or until doubled.
Step 2: Prepare the Topping
Whisk melted butter, maple syrup, brown sugar, and salt. Pour into a greased 9×13‑inch pan. Scatter toasted walnuts evenly over syrup.
Step 3: Shape the Rolls
Punch down dough. Roll into a 12×18‑inch rectangle. Spread soft butter over dough. Mix cinnamon and brown sugar; sprinkle evenly. Roll tightly from long edge into a log. Cut into 12 rolls.
Step 4: Second Rise
Place rolls in prepared pan over maple‑walnut mixture. Cover and let rise 45 minutes.
Step 5: Bake
Preheat oven to 350°F. Bake 25–30 minutes until golden brown.
Step 6: Invert & Serve
Cool in pan 5 minutes. Place tray over pan and invert carefully so sticky walnut glaze coats the buns. Serve warm.
Tips & Tricks
Dental floss hack: Use unflavored floss to cut rolls cleanly.
Extra gooey: Double the maple syrup for more glaze.
Nut swap: Pecans or hazelnuts work beautifully.
Storage: Best eaten fresh, but can be reheated gently the next day.
Variations
Maple Pecan Sticky Buns: Swap walnuts for pecans.
Apple Cinnamon Version: Add diced apples to filling.
Holiday Twist: Sprinkle dried cranberries into the topping.
Mini Sticky Buns: Bake in muffin tins for individual servings.
Serving Ideas
Serve warm with coffee or tea.
Drizzle extra maple syrup for indulgence.
Sprinkle flaky sea salt for sweet‑savory contrast.
Pair with fresh fruit for a balanced brunch spread.
FAQs
Q: Can I make these ahead of time?
Yes—assemble rolls, cover, and refrigerate overnight. Bake the next morning.
Q: Can I freeze them?
Yes, freeze baked buns up to 2 months. Reheat in oven before serving.
Q: Can I use instant yeast?
Yes, skip the proofing step and mix directly with flour.
Recipe Details
Prep Time: 30 minutes
Rise Time: 1 hour 45 minutes
Bake Time: 25–30 minutes
Total Time: ~2 hours 45 minutes
Yield: 12 sticky buns
Nutrition (per serving):
Calories: 465 kcal
Protein: 6g
Carbohydrates: 54g
Fat: 26g
Fiber: 2g
Sugar: 28g
Sodium: 180mg
Final Thoughts
These Maple Walnut Sticky Buns are gooey, nutty, and downright irresistible. With their glossy maple glaze and soft brioche base, they’re a bakery‑worthy treat you can make at home.