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Walnut-Caramel Sticky Buns


  • 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


  • 1. 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.
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes. Invert onto a serving platter.

Nutrition Facts

1 each: 460 calories, 22g fat (8g saturated fat), 33mg cholesterol, 336mg sodium, 62g carbohydrate (35g sugars, 2g fiber), 7g protein.


Average Rating: 4.666666
  • mrenda
    Jun 16, 2014

    Yummy! We loved these sticky buns. I did cut the brown sugar in half and used more honey in place of the corn syrup. The buns were so soft and spongy. They were really good hot but we thought they got better once they sat for awhile. This will be my new sticky bun recipe.

  • katshakes
    Dec 7, 2010

    These are amazingly good. I leave out the walnuts and corn syrup.

  • meganshakes
    Mar 11, 2010

    I have made these several times for company, and once they took the rest of the pan home with them because they liked them so much! I leave out the nuts, and add about a half teaspoon of cinnamon to the caramel sauce for a little extra flavor. The sauce is nice and rich and the rolls themselves are very soft and yummy.

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