Have you ever wondered what makes certain breakfast treats absolutely irresistible? These Gooey Maple Walnut Breakfast Buns were born from that very question. During a weekend retreat with friends in Vermont, I was introduced to Grade B maple syrup (now called “Dark Robust”) by a local sugar maker. Its intense flavor inspired me to reimagine traditional sticky buns with a distinctly New England twist. Now they’ve become my signature make-ahead offering when hosting overnight guests – there’s nothing like waking up to the aroma of these baking in the oven.
Gooey Maple Walnut Breakfast Buns
Pillowy cinnamon buns drenched in rich maple-walnut sauce create an indulgent make-ahead breakfast worth waking up for.
Make the Dough
In a large bowl or the bowl of a stand mixer, whisk together 3½ cups of flour, sugar, yeast, and salt. In a separate bowl, combine warm milk, Greek yogurt, melted butter, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix on low speed until combined.
Knead the Dough
With the mixer running on medium-low speed, gradually add remaining ½ cup of flour until the dough pulls away from the sides of the bowl. Knead for 5-7 minutes until smooth and elastic. The dough should be soft and slightly tacky, but not sticky. If it's too sticky, add a little more flour, 1 tablespoon at a time.
First Rise
Transfer dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size, about 1-1½ hours.
Prepare the Maple Sauce
While the dough is rising, make the maple sauce. In a medium saucepan over medium heat, combine maple syrup, butter, heavy cream, brown sugar, and salt. Bring to a simmer, stirring occasionally, and cook for 3-4 minutes until slightly thickened. Remove from heat, stir in vanilla extract, and let cool slightly.
Prepare the Baking Dish
Pour about two-thirds of the maple sauce into a 9x13-inch baking dish, tilting to coat the bottom evenly. Sprinkle half of the toasted walnuts over the sauce. Reserve the remaining sauce for serving.
Make the Filling
In a medium bowl, mix together softened butter, maple sugar, maple syrup, cinnamon, and salt until well combined. Set aside.
Roll the Dough
After the dough has risen, punch it down and transfer to a lightly floured surface. Roll into a 16x12-inch rectangle with the long side facing you.
Add Filling
Spread the filling mixture evenly over the dough, leaving a ½-inch border along the edges. Sprinkle remaining toasted walnuts over the filling.
Shape the Buns
Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, approximately 1½ inches wide.
Arrange and Refrigerate
Place the rolls cut-side up in the prepared baking dish, spacing them evenly. Cover tightly with plastic wrap and refrigerate overnight (8-12 hours).
Second Rise
The next morning, remove the baking dish from the refrigerator and let the rolls sit at room temperature until puffy, about 1-1½ hours. Towards the end of this time, preheat the oven to 350°F (175°C).
Bake
Bake the rolls for 22-25 minutes until golden brown. If they start to brown too quickly, tent loosely with aluminum foil.
Make the Maple Glaze
While the rolls are baking, prepare the glaze. In a medium bowl, whisk together powdered sugar, maple syrup, milk or cream, and maple extract (if using) until smooth. Adjust consistency by adding more liquid or powdered sugar as needed.
Finish and Serve
Allow rolls to cool in the pan for 5-10 minutes. Drizzle with maple glaze and serve warm with the reserved maple sauce on the side.
Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person
Learn how to make decadent walnut maple sticky buns with this detailed tutorial showing every step of the process for perfect results every time.
The genius of this recipe lies in its overnight preparation. By refrigerating the assembled buns before their final rise, the yeast slowly develops complex flavors while you sleep. This not only enhances the taste but means minimal morning effort – just remove from the fridge, let rise, and bake. The dough contains Greek yogurt which creates an incredibly tender texture, while the filling’s combination of maple sugar and cinnamon offers depth beyond standard sticky buns. And unlike many breakfast pastries that dry out quickly, these stay moist and gooey for days thanks to the maple-butter sauce.
When you bite into one of these buns, you first encounter the crisp caramelized exterior, which gives way to pillowy layers of buttery dough wrapped around the maple-cinnamon filling. The toasted walnuts provide a satisfying crunch against the soft bread, while the maple sauce creates pockets of gooey sweetness. There’s a subtle tanginess from the fermented dough that balances the richness, preventing it from becoming cloying even with the generous glaze.
Consider serving these buns with a dollop of slightly tangy crème fraîche to cut through the sweetness, or pair with fresh berries for a colorful contrast. For an extra special touch, top each warm bun with a small scoop of vanilla bean ice cream and watch it melt into the crevices. If you’re serving a crowd with varying preferences, you can easily divide the dough and make half with pecans instead of walnuts, or add orange zest to part of the filling for a citrusy variation that’s equally delicious.
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