Cinnamon-Walnut Sticky Buns Recipe
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 1 cup mashed potatoes (without added milk and butter)
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 2 teaspoons salt
- 6 to 6-1/2 cups all-purpose flour
- 1/4 cup butter
- 1 cup packed brown sugar
- 1 cup honey
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons butter, melted
- 1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
- 2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- 3. For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among three greased 9-in. round baking pans, spreading evenly. Sprinkle with walnuts.
- 4. For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x12-in. rectangle. Brush with 1 tablespoon melted butter to within 1/2 in. of edges; sprinkle with 1/4 cup sugar mixture.
- 5. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough, butter and sugar mixture. Place eight slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°.
- 6. Bake 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm. Yield: 2 dozen.
1 bun equals 328 calories, 10 g fat (5 g saturated fat), 35 mg cholesterol, 257 mg sodium, 55 g carbohydrate, 2 g fiber, 5 g protein.
Reviews for Cinnamon-Walnut Sticky Buns
"I used corn syrup so brown sugar would melt better. Yum these were good!"
"The 5 star rating is for the dough only, as I have used this dough recipe for years. I can't rate the topping, as I have not tried it. However, I used this recipe for dough with different filling for something called Moravian Orange Cake. You make the dough using these directions, then butter 3 cake pans. Mix together 1/2 cup soft butter, 2 cups light brown sugar, 1 tsp. cinnamon, 3 tablespoons orange juice and 1-2 tsp. grated orange rind. Divide and roll out the dough as this recipe suggests, spreading half the filling on each of the 12X10 inch halves. Roll up and use thread to slice into 1 inch slices, placing 8 in each of the cake pans, cover and let raise as per recipe. Bake 30 minutes, then let rest 2 minutes before inverting onto serving platters. Out of this world!"
"Too much honey taste, so I used 1/2 cup of honey and 1/2 cup of molasses. Perfection!! The dough is so delicious and the topping is so gooey and yummy!! My family loves them!"