Walnut Cinnamon Buns, Walnut, Brown Sugar Topping

Walnut Cinnamon Buns

Now I ask you, who doesn’t like a warm sticky cinnamon bun? It only takes a short time to put together the dough and then it’s just a quick matter to put together the filling and the mixture for the bottom of the pan that becomes the topping of the buns when turned out of the pan. These cinnamon buns are so light and the topping is so good! I think you’ll love them! And they freeze very well. What a nice thing to have on hand!

For the Dough:

½ cup each homogenized milk & water
¼ cup granulated sugar
¼ cup unsalted butter
1 tsp. salt
2 large eggs, beaten
1 Tbsp. instant yeast, not traditional (an 8 g. package)
3 ¾ to 4 cups unbleached flour

For the Topping:

½ cup butter, melted
¾ cup lightly packed brown sugar
2 Tbsp. corn syrup
1 cup coarsely chopped walnuts
1 ½ tsp. cinnamon

For the Filling:

2 Tbsp. butter, melted
¾ cup lightly packed brown sugar
1 ½ tsp. cinnamon
¾ cup finely chopped walnuts

Make the Dough: (using a stand mixer)

Heat the milk, water, sugar, butter and salt in a medium-size pot until lukewarm, stirring to dissolve the sugar and melt the butter. Place the mixture into the bowl of the mixer and immediately beat in the beaten eggs and yeast, then add 1 cup of flour to the mixture, beating well. Attach the dough hook and gradually work in enough of the remaining flour so the dough is smooth, elastic and just slightly bit sticky, approximately 4 minutes. Remove the dough to a floured work surface and knead for a minute or so, adding a little more flour until the dough is no longer sticky but not so much as to make a stiff dough. Place the dough in a lightly oiled bowl, cover with greased wax paper and a towel; place in a warm spot and allow to rise for 40 minutes or until doubled.

Make the Topping:

Combine all the topping ingredients; spray a 9 x 13” metal baking pan with non-stick cooking spray and pour the topping mixture into the pan, spreading evenly. Set aside.

Make the Filling:

Combine the brown sugar, cinnamon and walnuts; set aside.

Punch the dough down and turn out onto a lightly floured surface. Roll out to a 18” x 14” rectangle. Brush with the melted butter, leaving a 1/4” border. Sprinkle the filling ingredients over the dough, very lightly pressing in. Starting with the long end closest to you, tightly roll up the dough jelly-roll fashion. Pinch the seam to seal. Cut the roll into thirds; then cut each third into 5 equal slices. Place the slices into the prepared pan, spacing evenly. Cover with a tea towel and allow to rise in a warm spot until doubled, about 40 minutes.

Meanwhile preheat the oven to 375 F.

Place the risen buns in the oven and bake for 20-30 minutes, or until golden brown &andsound hollow when tapped; leave in the pan for 4 minutes then invert onto a cookie sheet and allow to cool to warm before enjoying!



  1. What about the yeast?? It’s listed but then you don’t mention it when tI Ellington how tto o make them.

    • Hi Tonya! Please accept my apologies for the omission in the instructions as to when to add the yeast! I have corrected it now and can’t tell you how much I appreciate you letting me know. My editor must have been drifting off dreaming about cinnamon buns or something. I hope, that you do make them and enjoy as much as we do. Funny thing…I’ve just been thinking about making them again!

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