Walnut Sticky Buns

Walnut Sticky Buns
  • 15 servings
  • 0:25 Preparation
  • 0:25 Cooking
  • 0:50 Total Time


Add all
  • 1 cup
    (250 mL)


  • 1 1/2 cups
    (375 mL)

    granulated sugar

  • 2 cups
    (500 mL)

    california walnuts, toasted and chopped

  • 1 Tbsp.
    (15 mL)


  • 2 tsp.
    (10 mL)

    orange zest

  • 1 1/2 lb
    (680 g)

    pizza dough


Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.

In small saucepan, melt 3/4 cup (175 mL) butter with 3/4 cup (175 mL) sugar over medium heat. Pour into greased 13 x 9-inch (3 L) baking dish. Sprinkle with 1/2 cup (125 mL) of the walnuts; set aside.

Stir together remaining butter, sugar, walnuts, cinnamon and orange zest.

Roll dough out on a lightly floured surface to make a 18 x 12-inch (45 x 30 cm) rectangle. Sprinkle with walnut mixture. Starting at long side, tightly roll up, pinching seam to seal. With serrated knife, cut into 15 pieces; place cut side down in prepared dish. Cover and let rise 15 minutes.

Bake in the centre of a 375°F (190°C) oven for 25 minutes or until golden and tops sound hollow when tapped. Let stand 5 minutes before serving and invert onto platter to serve.

Makes 15 buns.

Variation: Festive Sticky Buns - Add 1/2 cup (125 mL) dried cranberries to the walnut mixture. Arrange buns into the shape of a tree for a fun festive holiday brunch.

Source: California Walnuts