Black Walnut Sticky Buns
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Soft, buttery rolls swirled with warm cinnamon sugar and baked in a glossy black walnut caramel sauce. These sticky buns rise high, pull apart beautifully, and bring an irresistible holiday aroma to your kitchen.
Recipe Overview
Yield: 12 large sticky buns
Prep Time: 25 minutes
Rise Time: 1 hour 45 minutes (2 rises)
Bake Time: 25–30 minutes
Total Time: ~2 hours 40 minutes
Skill Level: Moderate
Best For: Holiday mornings, brunch, gifts, weekend baking
Texture: Soft and fluffy interior, gooey caramel top, crunchy black walnuts
Flavor Profile: Brown sugar, cinnamon, butter, earthy black walnut, caramel
Black Walnut Sticky Buns
These Black Walnut Sticky Buns are everything a holiday morning should feel like—warm, comforting, sweet, and nostalgic. The dough is pillowy and enriched with butter, eggs, and milk. The filling runs deep with cinnamon and brown sugar, and the bottom (which becomes the top) bakes into a bubbling caramel glaze loaded with chopped black walnuts.
When you flip the pan after baking, the caramel cascades over the rolls, and the toasted black walnuts cling to the glossy topping like jewels. They’re perfect for Christmas breakfast, cozy winter brunches, or gifting to neighbors straight from the pan.
Ingredients
For the Dough
1 cup whole milk, warmed to 110°F
2 ¼ teaspoons instant yeast (1 standard packet)
⅓ cup granulated sugar
4 tablespoons (½ stick) unsalted butter, melted
1 large egg
1 teaspoon salt
3 ½–4 cups all-purpose flour
For the Filling
¾ cup packed brown sugar
2 tablespoons cinnamon
4 tablespoons (½ stick) unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon black walnut extract (optional)
For the Black Walnut Sticky Caramel
1 cup packed brown sugar
½ cup (1 stick) unsalted butter
⅓ cup heavy cream
¼ cup light corn syrup (prevents crystallization; maple syrup also works for a deeper flavor)
½ teaspoon salt
1 teaspoon vanilla extract
1 cup chopped black walnuts (lightly toasted if desired)
Instructions
1. Make the Dough
In a large bowl or stand mixer, whisk warm milk, yeast, and sugar.
Let sit 5–10 minutes until foamy.
Add melted butter, egg, salt, and 3 ½ cups flour.
Mix with dough hook for 6–8 minutes until smooth and elastic.
Add more flour as needed—dough should be soft but not sticky.
First Rise
Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.
2. Prepare the Sticky Caramel
In a saucepan over medium heat, melt butter, brown sugar, cream, and corn syrup.
Add salt and bring to a gentle simmer for 2–3 minutes until glossy.
Remove from heat and stir in vanilla and chopped black walnuts.
Pour the caramel into a 9×13 baking dish, spreading evenly.
3. Make the Filling
Mix brown sugar, cinnamon, and vanilla in a bowl.
Cream softened butter onto the rolled dough later (don’t melt it).
4. Roll Out the Dough
Turn risen dough onto a floured surface.
Roll into a 12×18-inch rectangle.
Spread softened butter evenly over the surface.
Sprinkle the cinnamon-brown sugar mixture all over the dough.
5. Shape the Rolls
Starting from the long side, roll the dough tightly into a log.
Trim ends if uneven.
Cut into 12 equal rolls using a sharp knife or floss.
Place rolls cut-side down into the caramel-coated baking dish.
Second Rise
Cover and let rise 35–45 minutes, or until puffy and touching.
6. Bake
Preheat oven to 350°F (175°C).
Bake sticky buns for 25–30 minutes, until golden brown.
If the top browns too quickly, tent lightly with foil.
7. Flip & Serve
Let the rolls sit 5 minutes after baking.
Place a large baking sheet or cutting board over the pan.
Quickly (but carefully!) flip the whole thing over.
Lift the baking dish off to reveal the shiny caramel walnut topping.
Serving & Storage
Best served warm.
Store covered at room temp up to 2 days, or refrigerate up to 5 days.
Reheat in the microwave or oven to re-soften caramel.
For freezer prep: Freeze unbaked rolls after shaping; thaw and rise overnight before baking.
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