PEAR AND WALNUT STICKY BUNS

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These delectable pear and walnut sticky buns have the perfect pillowy consistency, and the pear and walnut filling is crunchy, sweet, and oh so flavorful!

Prep Time20

Cook Time1

proofing time2

Total Time3 20

Course: Breakfast Breads, Yeast Bread, yeast rolls

Cuisine: American

Keyword: fruit and nut sticky buns, homemade sticky buns, pear and walnut sticky buns

Servings: servings

Calories: 213kcal

Author: Renee Goerger

Equipment

Ingredients

For the dough:

¾ cup warm water 110 - 115 degrees
1 package (2¼ teaspoons) active dry yeast
1 teaspoon honey
½ cup warm milk 110 degrees
2 tablespoons butter
3 ½ - 4 cups all-purpose flour
½ cup packed brown sugar
1 ½ teaspoon kosher salt
⅔ cup quick-cooking oats

For the filling:

1 medium pear, not overly ripe I used Bartlett, diced small with the peel on
1 ½ cups roughly chopped walnuts divided
1 tablespoon butter
½ teaspoon cinnamon
2 tablespoons honey for drizzling
⅛ teaspoon kosher salt

For the caramel:

1 stick (8 tablespoons) butter I use salted
1 cup packed brown sugar
2 tablespoons pure maple syrup
2 tablespoons milk
The remaining 1 cup of walnuts
1 teaspoon pure vanilla extract

Get Recipe Ingredients

Instructions

To make the dough:

-In a small bowl, dissolve the yeast in the warm water. Stir in the honey, then allow the mixture to sit for 5 minutes, until foamy.
-In another small bowl, warm the milk and butter in the microwave on low power until warm, not hot.
-In the bowl of a stand mixer, whisk together the flour, brown sugar, and salt.
-Use the dough hook and with power on low, add the yeast and water mixture to the flour and knead until incorporated.
Add the milk and butter mixture, and knead until the dough comes together into a ball.
-Add in the oatmeal and knead the dough until all the oatmeal is incorporated throughout the dough.
-Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft-free place until doubled in size (approximately 1 hour).

To make the filling:

-Place the diced pears in a bowl and set them aside.
-In a large skillet over medium/low heat, sauté the walnuts in the butter and cinnamon for about 5 minutes, stirring occasionally.
Remove from the heat and allow to cool. Divide the nuts into 2 bowls (1 cup and ½ cup).

To roll the buns:

-Once the dough has risen, punch it down to deflate.
-On a lightly floured surface, roll the dough to form an approximate 12" x 15" rectangle.
-Sprinkle ½ cup of the walnuts evenly over the dough, leaving a 2" border around the edges.
-Spread the diced pears evenly over the walnuts, leaving the same border.
-Drizzle the 2 tablespoons of honey over the pear and walnuts, and sprinkle the pear and walnuts with a little pinch of salt. (no measurements here...use your best judgment).
-Roll the dough lengthwise, as evenly as possible, making sure the seam is on the bottom when complete.
-Use a serrated knife to carefully slice the log into 18 uniformly sized slices.
*Note - you may need to slice off a segment from each end to make the roll even. *see photo*
-Carefully place each slice into a 9" x 13" casserole dish that has been prepared with baking spray.
*Note - place the end segments on a parchment-lined baking sheet so they don't go to waste.
-Allow the buns to rise again, loosely covered) until doubled (about 1 hour) in a warm, draft-free place.

To make the caramel:

-In the same large skillet, melt the butter over medium heat.
-Stir in the remaining ingredients (except vanilla) and stir and cook until the sugar is completely dissolved and the caramel starts to get thick.
-Turn off the heat and stir in the vanilla.
-Preheat the oven to 350 degrees F (175 degrees C).
-When the buns have risen the second time, spoon the caramel and walnut sauce evenly over the buns.
-Bake in a preheated oven for approximately 60 minutes or until the buns are puffy and a deep golden brown.
-Cool for 15 minutes and then loosen the buns from the bottom of the pan while still warm to prevent sticking.
Serve warm and enjoy!!!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Sticky buns may be frozen after baking. Cool completely. Add the buns to an airtight freezer container. Label and date. Freeze for up to two months. Thaw in the refrigerator overnight.

Nutrition