I had a day off last week, so I thought it would be a fun project to tackle Claire’s Walnut Maple Sticky Buns. While I’ve made Cinnamon Buns a couple of times over the years, I’ve never made Sticky Buns. I just don’t gravitate towards treats with nuts in them, so this isn’t really something I was ever interested in or craved.

I knew I would make one big ingredient swap for this recipe. Pecans are a far superior nut to walnuts (in my opinion), so that substitution was definitely happening. I was also intrigued by the addition of orange zest in the dough. Normally I don’t like citrus in anything, but when I had the iconic Tartine Morning Bun in LA a couple of years ago, I loved the hint of orange in it. Other than that, Claire talks a lot in her video about how she wanted to make a breakfast treat that wasn’t a sugar bomb, and didn’t leave you needing a nap after you ate it. I was excited to try all of this out!

This recipe starts out with a sweet yeast dough that you make the night before and let rise slowly in the fridge overnight. Claire says you need a stand mixer, but we all know by now that you definitely do not. In the morning, you toast your nuts and make the sticky maple topping (which goes in the bottom of the pan because you will flip them out when done), then form the buns and bake.

They turned out perfectly and tasted INCREDIBLE! I shouldn’t have been sleeping on Sticky Buns over the years, but I’m glad I’m enlightened now. I totally loved the orange zest in here as well. I saved a few of these for myself, and dropped off the rest at my brother’s house. He said my niece and nephew had each finished a bun before I even made it out of the driveway!

I can’t wait to start having people over for brunch, and these will definitely make an appearance!

You can find the ingredient listing + directions in Claire’s video here!

More Planet Byn x Dessert Person posts here!

Note: I ordered a gigantic 3lb box of Diamond Crystal Kosher Salt online, but if you don’t have it, just use regular salt and cut the measurement in half for these recipes.