Sticky Walnut Buns are a tasty take on traditional cinnamon rolls. They are oozing in a delicious brown sugar, honey-walnut glaze.
If you love sweet breakfast foods like our delicious Spudnut Cinnamon Rolls, German Pancakes, and Eggnog French Toast than you will LOVE Sticky Walnut Buns. They are a crowd-pleaser and sure to be a new fav!
Finger-Licking Good
We are well into December which means more parties and family gatherings are right around the corner. Previously I shared with you a fun new way to make French Toast. I loved the idea, as a guest, to offer making something for breakfast. I think this is a great way to say “Thank You” (assuming you clean up your kitchen mess!).
Today I am sharing another great recipe that would be fun to offer up as a “Thanks for having us!.” Or… just make it for your family to wake up to on a cold morning.
These Cinnamon Walnut Sticky Buns are a different twist to the traditional Cinnamon Rolls like these. The brown sugar and honey topping gives it such yummy taste. You’ll be licking your fingers with these, for sure!! Hope you enjoy as much as we did.
Making Sticky Walnut Buns
MIX. Dissolve yeast in a small bowl with warm water. In a large bowl, combine and beat mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour, until smooth. Stir in enough remaining flour to form a soft dough.
KNEAD. On a floured surface knead dough for about 6-8 minutes, until smooth and elastic. Turn in a greased bowl, so all sides are coated. Cover with plastic wrap and let rise in a warm place for about an hour, until dough has doubled in size.
TOPPING. Melt butter in a small saucepan. Stir in brown sugar, honey and cinnamon. Spread mixture evenly among three greased 9″ round baking pans. Sprinkle with walnuts.
FILLING. Mix sugar and cinnamon in a small bowl, set aside. Punch down and divide dough in half on a lightly floured surface. Roll one portion into an 18×12-in. rectangle. Brush with one tablespoon melted butter and sprinkle with half of your sugar mixture.
SHAPE. Starting with a long side, roll up jelly-roll style and pinch seam to seal. Cut into 12 slices. Repeat steps with remaining dough, butter and sugar mixture. Cut side down, place eight slices in each pan. Cover with kitchen towels let rise about 30 minutes, or until doubled in size.
BAKE + SERVE. Bake at 350 for 30-35 minutes or until golden brown. Immediately remove rolls from pan onto a serving plate. Serve warm.
Serving Suggestions
Looking for some more wonderful breakfast ideas to serve with these sticky buns? Here are a few we think you will love!
Cheesy Hashbrown Breakfast Casserole
Recipe Tips
This recipe makes great use of those leftover mashed potatoes from a holiday dinner, but if you don’t have any on hand, never fear! You can use instant mashed potatoes instead of regular, just be sure to use the plain variety and not any that are buttered or have seasoning.
If all you have is instant yeast, substitute with 3⅓ tsp instant (RapidRise) yeast. Just be sure to combine your instant yeast with the flour instead of adding it to the warm water like you would the active dry yeast.
Save yourself a little bit of an arm workout and use a stand mixer to knead the dough for this recipe instead of doing it by hand. There are a few things to keep in mind if you choose to do it this way. First of all make sure to use a dough hook in the stand mixer. Second, you don’t want to overwork the dough otherwise it might become too dense. A good way to tell if your dough is ready is if it’s smooth and holds its shape well.
Walnut Tips:
- It is easiest to use walnut pieces in this case, but you can always use halves and give them a little chop, or mix the two together if you’d like.
- It’s best to store walnuts in the fridge, or even in the freezer – they will stay fresh so much longer! If you have any in an opened bag in your pantry go grab them now and put them in an airtight container in your fridge. You’ll be glad you did!
Storing Info
STORE leftover buns covered with plastic wrap. They can be left on your counter top for up to 2 days. They can also be kept covered and fresh in the fridge for up to a week. We don’t recommend freezing this recipe.
If you are trying to plan ahead, this is a great recipe to make the day before! Assemble the buns as directed and allow them to rise in the fridge overnight. Just pop them in the oven the next morning and bake as usual. You will be enjoying these in no time!
Sweet Roll Recipes:
Sticky Walnut Buns Recipe
Ingredients
Dough
Topping
- 1/4 cup butter
- 1 cup brown sugar packed
- 1 cup honey
- 1 tsp ground cinnamon
- 1 cup chopped walnuts
Instructions
- Dissolve yeast in a small bowl with warm water. In a large bowl, combine and beat mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour, until smooth. Stir in enough remaining flour to form a soft dough.
- On a floured surface knead dough for about 6-8 minutes, until smooth and elastic. Turn in a greased bowl, so all sides are coated. Cover with plastic wrap and let rise in a warm place for about an hour, until dough has doubled in size.
- Topping: Melt butter in a small saucepan. Stir in brown sugar, honey and cinnamon. Spread mixture evenly among three greased 9" round baking pans. Sprinkle with walnuts.
- Filling: Mix sugar and cinnamon in a small bowl, set aside. Punch down and divide dough in half on a lightly floured surface. Roll one portion into an 18x12-in. rectangle. Brush with one tablespoon melted butter and sprinkle with half of your sugar mixture.
- Starting with a long side, roll up jelly-roll style and pinch seam to seal. Cut into 12 slices. Repeat steps with remaining dough, butter and sugar mixture. Cut side down, place eight slices in each pan. Cover with kitchen towels let rise about 30 minutes, or until doubled in size.
- Bake at 350 for 30-35 minutes or until golden brown. Immediately remove rolls from pan onto a serving plate. Serve warm.
Adapted from www.tasteofhome.com
Sticky Buns are my favorite, and these look delicious!
Love them, too!! Thank you for stopping by!
these look wonderful and nice twist with honey sweetener! Thank you for sharing this!
Thanks so much!! Hope you like them!
My dad is going to love this recipe, thanks!