Sticky Walnut Bread sweet and easy

Sticky Walnut Bread sweet and easy

Gooey walnut bread is a delicious addition to traditional cinnamon rolls. They ooze a delicious brown sugar, honey and walnut glaze.

If you love sweet breakfast items like our delicious Spudnut Cinnamon Rolls, German Pancakes and Eggnog French Toast, then you’ll love Sticky Walnut Bread. They are a hit and will definitely be a new favorite!

good finger licking

We’re already into December, which means more parties and family gatherings to come.

Earlier I shared with you a fun new way to make French toast. As a guest, I love the idea of ​​serving breakfast to make something. I think it’s a great way to say “thank you” (assuming you clean up the mess in your kitchen!).

Today I’m sharing another great recipe, it would be fun to serve it as a “Thank you for the invitation!” Or…wake up your family on cold mornings.

These cinnamon walnut sticky buns are different from traditional cinnamon rolls. The brown sugar and honey topping makes it taste delicious.

You will definitely be finger licking with these!

Make Sticky Walnut Bread

mix. Dissolve yeast in a small bowl with warm water. In a large bowl, combine and beat the mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour until smooth. Add enough remaining flour and stir to form a soft dough.

rub. Knead dough on a floured surface for about 6-8 minutes, until smooth and elastic. Put a greased bowl in, so all sides are coated. Cover with plastic wrap and let rise in a warm place for about an hour, until the dough doubles in size.

ingredients. Melt butter in a small saucepan. Add brown sugar, honey and cinnamon. Evenly distribute mixture among three greased 9-inch round baking pans. Sprinkle with walnuts.

filling. Combine sugar and cinnamon in a small bowl and set aside. Punch holes in a lightly floured surface and divide dough in half. Roll out one serving to 18×12 inches. Rectangle. Brush with a tablespoon of melted butter and sprinkle with half of the sugar mixture.

shape. Starting on the long side, roll up the jelly roll and pinch the seam to seal. Cut into 12 slices. Repeat these steps with the remaining dough, butter and sugar mixture. Cut side down, place eight slices in each pan. Cover with a kitchen towel and let rise for about 30 minutes, or until doubled in volume.

Bake + serve. Bake at 350 degrees for 30-35 minutes or until golden brown. Immediately remove rolls from pan onto a plate. Serve hot.

Service suggestion

Looking for some more fabulous breakfast ideas to go with these sticky buns?

Since these are sweet, we like to serve up our favorite savory dishes. Here are some we think you’ll like:

Recipe Tips

Potato: This recipe makes great use of leftover mashed potatoes from holiday dinners, but if you don’t have one on hand, fear not! You can replace regular mashed potatoes with instant mashed potatoes, be sure to use regular mashed potatoes and not buttered or seasoned mashed potatoes.

yeast: If you only have instant yeast, use 3⅓ teaspoons of RapidRise yeast instead. Be sure to mix the instant yeast with the flour and not add it to warm water like active dry yeast.

Knead: Save yourself a little arm exercise and use a stand mixer to knead the dough for this recipe instead of doing it by hand. If you choose to do it this way, there are a few things to keep in mind. First make sure to use the dough hook in the stand mixer. Second, you don’t want to overwork the dough or it might get too dense. A good way to tell if the dough is ready is if it is smooth and holds its shape.

Walnut Tips:

• In this case, sliced ​​walnuts are easiest to use, but you can always use half and chop, or mix the two together if you prefer.
• It’s best to keep walnuts in the freezer or even in the freezer – they’ll last longer! If you have any open bags in your pantry, grab them now and store them in an airtight container in the refrigerator. You’ll be glad you did!

store information

shop Cover remaining bread with plastic wrap. They can sit on your countertop for up to 2 days. They also keep covered and fresh in the refrigerator for up to a week. We do not recommend freezing this recipe.

If you want to plan ahead, This is a great recipe to make the day before! Assemble the buns as directed and let them rise overnight in the refrigerator. Pop them in the oven the next morning and bake as usual. You will enjoy these in no time!

For more sweet roll recipes, try:

Course bread, breakfast

American food

Prep time 10 minutes

Cook Time 30 minutes

Wake up 1 hour 30 minutes

Total time 2 hours 10 minutes

Serving Size 24

Calories 336 kcal

by Lil’ Luna

dough

• 2 packets of active dry yeast
• 1 1/2 cups warm water
• 1 cup plain mashed potatoes
• 1/2 cup sugar
• 1/2 cup softened butter
• 2 large eggs
• 2 teaspoons salt
• 6-6 1/2 cups all-purpose flour

Ingredients

• 1/4 cup butter
• 1 cup brown sugar packed
• 1 cup honey
• 1 teaspoon ground cinnamon
• 1 cup chopped walnuts

• Dissolve yeast in a small bowl with warm water. In a large bowl, combine and beat the mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour until smooth. Add enough remaining flour and stir to form a soft dough.

• Knead dough on a floured surface for about 6-8 minutes, until smooth and elastic. Put a greased bowl in, so all sides are coated. Cover with plastic wrap and let rise in a warm place for about an hour, until the dough doubles in size.

• Topping: Melt butter in a small saucepan. Add brown sugar, honey and cinnamon. Evenly distribute mixture among three greased 9″ round baking pans. Sprinkle with walnuts.

• Filling: Combine sugar and cinnamon in a small bowl and set aside. Punch holes in a lightly floured surface and divide dough in half. Roll out one serving to 18×12 inches. Rectangle. Brush with a tablespoon of melted butter and sprinkle with half of the sugar mixture.

• Starting on the long side, roll up the jelly roll and pinch the seam to seal. Cut into 12 slices. Repeat these steps with the remaining dough, butter and sugar mixture. Cut side down, place eight slices in each pan. Cover with a kitchen towel and let rise for about 30 minutes, or until doubled in volume.

• Bake at 350 degrees for 30-35 minutes or until golden brown. Immediately remove rolls from pan onto a plate. Serve hot.

Adapted from www.tasteofhome.com

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