Caramel Walnut Sticky Buns

Sticky buns baked on top of the most delicious walnut-studded caramel is the treat of all treats. Warning: These are incredibly addictive!!

Ingredients

Full sticky buns recipe can be found in the recipe card. 

For the dough: 

• Water. Lukewarm water allows the yeast to come alive quickly. If the water is too hot though it will kill the yeast. To make sure the temperature is right, dip your finger into the water and if it feels like nothing, the temperature is perfect (this is called blood temperature).
• Instant yeast. 
• Sugar. 
• Flour. All purpose flour, cake flour or bread flour will all work for this. Bread flour will just need to be allowed a longer rising time.
• Salt. 
• Butter. Softened butter.

For the filling: 

• Brown sugar. 
• Cinnamon. 
• Salt. 
• Melted butter. 

For the caramel:

• Brown sugar. 
• Butter. 
• Golden syrup / Corn syrup. 
• Salt. 
• Walnuts.

How to make sticky buns

1. Make the dough: Combine the water, sugar and yeast in the bowl of a stand mixer. Allow to stand for 5 minutes until foamy. Add the flour and salt and allow to knead with the dough hook until the dough starts coming together. Add the butter, one tablespoon at a time, and allow to knead in. Knead the dough on low speed for 5 minutes. The dough will be soft, slightly sticky and smooth. Cover and allow to rise for 1 hour (or cover with plastic and allow to rise overnight in the fridge).
2. Make the caramel: In a pot or Dutch oven set over medium high heat, melt the sugar, butter, syrup and salt together. Allow to cook until golden brown and smooth. Pour into the bottom of a casserole dish (32cm/13inch) then add the walnuts.
3. Make the filling: Combine the brown sugar, cinnamon, salt and melted butter together. Once the dough has risen, turn it out onto a lightly floured surface and roll out into a rectangle. The dough should be approximately 1cm thick. Spread the filling onto the dough then roll into a tight roll. Using a sharp knife (or dental floss – this is the BEST trick to get clean slices through the dough), cut the dough into 8 large (or 12 medium) buns. Place the buns on top of the caramel then cover and allow to proof for 30 minutes in a warm spot while you preheat the oven.
4. Bake: Preheat the oven to 180ºC/350ºF then place the buns in the oven. Allow to bake for 20-25 minutes until risen and golden brown on top. Remove from the oven then carefully invert onto a cooling rack and allow to cool for 10 minutes before serving.

Can sticky buns be made before?

Absolutely. The dough can be made and kept in the fridge overnight. Similarly, the buns can be fully assembled and covered then refrigerated overnight before baking in the morning.