Maple Sticky Buns

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 7/20/2020

No yeast is required to make these walnut-studded maple breakfast buns with the heady flavor of cinnamon.

Prep: 15 minutes Cook: 25 minutes
Serves: 12 Save

Ingredients (9)

  • 3/4 cup finely chopped walnuts
  • 3/4 cup firmly packed brown sugar
  • 3/4 teaspoon cinnamon
  • 1/2 cup pure maple syrup
  • 12 tablespoon butter, divided
  • 2 1/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup milk

Ingredient Facts and Health Benefits

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Directions

  1. Preheat oven to 400F. Mix together walnuts, brown sugar and cinnamon in a small bowl.
  2. Bring maple syrup and 4 tablespoons butter to boil in a small saucepan over medium heat. Boil 30 seconds, then scrape into a 10-inch cast iron or heavy skillet of pan. Top with one-third of walnut mixture.
  3. Combine flour, baking powder and salt in large bowl. Add 7 tablespoons butter and mix until the mixture resembles small peas. Add milk; stir gently, just until the mixture comes together.
  4. Melt remaining 1 tablespoon butter in a small saucepan.
  5. Turn dough onto a lightly floured surface and knead gently 5 or 6 times. Roll into a 9 x 12-inch rectangle. Brush with melted butter.
  6. Cover dough evenly with remaining walnut mixture, patting gently. Roll up dough to for a 12-inch log, pinching seam to seal. Cut into 12 (1-inch) slices and place in pan. Bake 25 minutes. Remove from oven and immediately invert onto a large plate (do this quickly, but carefully — the syrup is very hot). Scrape any syrup from pan and spread over buns. Serve warm or hot.