Go Back

Caramel Walnut Sticky Buns

Yield: 6 buns
Author: Maryanne Cabrera


Brioche Dough:

  • 2 tsp active dry yeast
  • 1/3 cup whole milk , warmed to 110 degrees F
  • 3 Tbsp + 1 tsp granulated sugar
  • 2 1/4 cup all-purpose flour
  • 1 tsp fine sea salt
  • 3 large eggs , room temp, whisked
  • 1/2 cup unsalted butter , softened, cut into tableespoons


  • 1 cup heavy cream
  • 1 cup light brown sugar , packed
  • pinch fine sea salt


  • 1/3 cup granulated sugar
  • 2 Tbsp light brown sugar , packed
  • 2 tsp ground cinnamon
  • 3 Tbsp unsalted butter , softened
  • 1 1/2 cup walnut , lightly toasted, roughly chopped
  • zest of half an orange


  • To make dough: In a small bowl, whisk together yeast, warm milk, and 1 tsp sugar.  Let sit for 5-8 minutes until mixture is cloudy and foamy.  Transfer to the bowl of a stand mixer fitted with a dough hook attachment.
  • In a large bowl, whisk together remaining 3 Tbsp sugar, flour, and salt. Set aside.
  • Add whisked eggs to stand mixer. Mix to combine. Add flour mixture in three additions and mix on low for about 2 minutes until incorporated. Dough will be sticky, do not be tempted to add additional flour.
  • With the mixer running on low speed, add softened butter 1 tablespoon at time. Continue to mix until butter has been incorporated. Continue to knead for 3-5 minutes until dough is soft, smooth, and pulls away cleanly from the bowl. Transfer to a lightly oiled large bowl. Cover with plastic wrap and let rest for 1 hour at room temperature. Remove plastic wrap, punch dough and knead for 3-5 minutes. Return to oiled bowl, cover, and let chill in the fridge overnight.
  • To make caramel: In a medium sauce pot, combine cream and brown sugar. Stir to combine. Set over medium heat and bring to a boil. Once boiled, let simmer for 3-5 minutes. Remove from heat and add pinch of salt. Stir and let cool. Store in fridge until ready to use. Reheat as necessary.
  • To make filling: Whisk together sugar, brown sugar, and cinnamon. Set aside.
  •  Assembly: Lightly grease a giant 6-cup muffin tin. Add about 2 tablespoons of caramel sauce into each muffin cavity. Add enough walnuts to line bottom of muffin cavity. Set aside.
  • Remove dough from fridge and allow to sit at room temperature for 5 minutes. Place on a lightly floured work surface and roll into a 12 x 16-inch rectangle. (Dough will be cold, that's okay.)
  • Spread 3 tablespoons of softened butter evenly over dough. Sprinkle cinnamon sugar mixture over butter. Evenly distribute orange zest and remaining walnuts over dough. Roll dough into a tight log, starting at the long end. Once dough is rolled, arrange it so that the seam is at the bottom. Slice the log into 6 equal portions. Place slices into prepared muffin tin. Cover with plastic wrap and let rolls rise for 30-45 minutes until rolls expand to fill the muffin tin. Preheat oven to 350 degrees F.
  • Remove plastic wrap and bake rolls for 35-40 minutes until golden brown and the internal temperature of bread hits 190 degrees F. Let rolls sit in muffin tin for 3 minutes and then invert into a parchment lined baking sheet. Serve warm with warmed caramel sauce and additional toasted walnuts, if desired.


I used this 6-cup giant muffin tin
Sticky buns are best enjoyed the same day they're baked.  However, these can last up to 3 days at room temperature.  Keep uneaten sticky buns tightly wrapped in plastic wrap.  Reheat in the microwave as necessary.