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Walnut-Caramel Sticky Buns

 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.


  • 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
  • 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
  • 2 tablespoons butter, melted
  • 3/4 cup finely chopped walnuts
  • 1/3 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon


  • 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

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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.
Nutritional 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.