Maple Loaded Sticky Buns


½ cup walnuts, finely chopped

¼ cup brown sugar, firmly packed

½ tsp cinnamon

½ cup maple syrup

½ cup plus 1 Tbsp cold butter

2¼ cups flour

1 Tbsp baking powder

¾ tsp salt

1 cup milk

Directions: Preheat oven to 400˚. Mix together walnuts, brown sugar, and cinnamon in a bowl. Set aside. In a small saucepan, bring maple syrup and 4 Tbsp of butter to a boil over medium heat. Boil for 30 seconds, then scrape into a 9-inch square baking pan. Set aside. Combine flour, baking powder, and salt in a large bowl. Toss to mix. Cut 4 Tbsp of butter into ½-inch pieces, add to the flour mixture, and cut it in until the butter is roughly the size of split peas. Make a well in the mixture and add the milk. Stir gently, just until the mixture forms a damp cohesive mass. If the dough seems a bit wet, work in more flour. Melt the remaining Tbsp butter in a small saucepan.

Turn the dough onto a lightly floured surface and knead gently 5 or 6 times. Using a rolling pin, roll the dough into a 9×12-inch rectangle. Brush surface with melted butter. Cover dough evenly with brown sugar mixture, patting down gently. Starting at the 9-inch edge, roll up the dough like a carpet, pinching at the seam to seal. Cut into nine 1-inch slices and lay them flat in the syruped pan.

Bake 25 min. Remove from oven and invert onto a large plate. Scrape any leftover syrup from pan and spread over buns. Serve hot or warm.