Baking Claire Saffitz’s Walnut Maple Sticky Buns

I’ve made Claire Saffitz’s Walnut Maple Sticky Buns maybe eight or nine times now, and it is an absolute favorite. It’s a joy to make, not easy but not too hard either, and it usually takes me two days. Whenever I make these buns, I feel like a proper baker. Put me on the Great British Bake Off. I make the dough the night before, then make the buns the next day when the dough has rested and the yeast and flavor have had time to do its thing.

I used to watch Claire Saffitz on Bon Appétit, and then when she moved to her own channel, I watched her there. Here she is on YouTube making them. I have both her books Dessert Person and What’s For Dessert and have made a lot more out of Dessert Person so far, the recipes feel foundational but still layered and special. 

focused but relaxed baking

Claire’s approach to baking works for me because she is, and if you watch Claire you know, very particular. She is down to the science about the way she bakes, and my brain works the same. I find her recipes very detailed—sometimes overly detailed, but in the best way. I’m able to follow it to the “T”, to the metaphorical and literal pie crust inch. I know not everyone loves that way of baking, but I am into it.  It’s cozy, and I’m in the zone. I don’t have to think about anything else—I’m not worried about anything; I’m just baking and enjoying the process.

The only change I make to this recipe is that I double the filling. I made the recipe the first two times as is, but I prefer it with double. The dough is rich and thick, and the cardamom-brown sugar-orange filling is so delicious that I think it just deserves a little bit more. The brioche-esq dough and pecan maple topping shine brightly, and I like making the cardamom citrus also the star. Like a little trio. 

The hardest part of this recipe is getting the dough right, but I find that’s usually the situation for me. Double checking the texture, and proof are right, and that it doesn’t get too soft when you roll it and cut it, does feel like something you have to be extra mindful of. My stand mixer is not that strong, so by the time we get to the sort of sweet yeast dough that we need, my mixer is moving all around the countertop but it still works! The mise en place is necessary in this recipe because some of the steps do move a little quickly, and you want to have things measured out and ready to go.

I try to balance out the baking journey. When things get particular and require more attention from me, I’ll get focused, put on the music from the Great British Bake Off like I’m in the technical challenge, and get to work. Then, as I start to clean up while the buns are baking, I feel relaxed, I’ll play some Samara Joy and get excited about the final reveal.

It feels like magic. 

There is no better feeling than pulling the buns out of the oven, and it’s the perfect golden-brown color. They came out huge this time —maybe I over-proofed them a little bit, but I don’t care. Still delicious. It is so rewarding after two days of effort. The smell of the cardamom, orange, and maple in the house makes any Saturday special.

eating & Sharing

Every time I make these sticky buns, they turn out delicious. I haven’t made a failed batch yet—knock on wood—even if I’ve over-proofed the dough or the filling is a little too cardamom-heavy, they still taste absolutely wonderful and are immediately devoured.

These taste like grown-up cinnamon rolls, and it feels appropriate to use the word “elevated” here. The sweet yeast dough is fluffy and buttery. The balance between the aromatic cardamom and the sweetness and crunch of the maple pecan topping makes for a wonderful sticky bun. It is always worth the effort every time I make this, and I will continue to. 

I would love to try different fillings and toppings with the same sort of intense spicy, nutty, and citrusy flavor. I’m sure there are tons of different combinations that could work like pistachio, hazelnut, and the filling could be an allspice or nutmeg.

You might’ve seen in my last blog that I started a YouTube series called Pockets of Joy, and I’m doing what I do here on the blog—pulling out little nooks and pockets of our lives where we experience a good laugh or feel a sense of joy and contentment. Those good signs of exhalation and relief that come from relaxing. I am hoping to keep both the blog and Youtube. I would love your feedback and comments.

Let me know if you’ve tried this recipe or if you have a dessert recipe to share. See you soon!