Print Options

Back to Walnut-Caramel Sticky Buns >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Walnut-Caramel Sticky Buns

With filbert and walnut trees on the land of my childhood home, I learned to include nuts in a variety of recipes. No one can resist these caramel rolls with walnuts in both the filling and topping.

12 ServingsPrep: 1 hour + rising Bake: 25 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/4 cup sugar
2 tablespoons butter, melted
4-1/2 teaspoons nonfat dry milk powder
1 teaspoon salt
3 to 3-1/4 cups all-purpose flour
CARAMEL SAUCE:
1/2 cup butter, cubed
1 cup packed brown sugar
3 tablespoons light corn syrup
2 tablespoons honey
2 tablespoons sour cream
1 cup walnut halves, toasted
FILLING:
2 tablespoons butter, melted
3/4 cup finely chopped walnuts
1/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, butter,
milk powder, salt and 2 cups flour; beat until smooth. Stir in
enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about

2 of 2

Walnut-Caramel Sticky Buns (continued)

Directions (continued)

6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a small saucepan, melt butter. Add the brown sugar,
corn syrup, honey and sour cream. Cook and stir over medium heat
until sugar is dissolved. Pour into a greased 13-in. x 9-in. baking
pan. Sprinkle with walnut halves.
Punch dough down. Turn onto a lightly floured surface; roll into a
16-in. x 12-in. rectangle. Brush with melted butter. Combine the
chopped walnuts, brown sugar and cinnamon; sprinkle over dough.
Roll up jelly-roll style, starting with a long side; pinch seam to
seal. Cut into 12 slices. Place cut side down over caramel sauce.
Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool for 5
minutes. Invert onto a serving platter. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 460 calories, 22 g fat (8 g saturated fat), 33 mg cholesterol, 336 mg sodium, 62 g carbohydrate, 2 g fiber, 7 g protein.