No Yeast Apple Walnut Sticky Buns

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
9 Buns
1 hr 5 min

The perfect Apple Walnut Sticky Buns that come together in no time, because you don't need yeast! Perfect for weekend morning breakfast!

My name is Sara and I am a baker who is scared of yeast. There. I admitted it. I’ve only attempted bread a handful of times in my life, and although my life’s goal is to make the perfect donut, I’m terrified to actually make them. Every year at Christmas, my brother in law shows up with these absolutely stunning sticky buns, and I just quietly hang my head in shame. And while I won’t say that these sticky buns have the same bread as a traditional sticky bun, they are delicious and you don’t have to wait for hours for the dough to rise. Score! And the sauce, a sweet brown sugar based ooey gooey sauce is a must must must.

Overhead view of No Yeast Apple Walnut Sticky Buns

Side View of No Yeast Apple Walnut Sticky Buns

Fresh baked No Yeast Apple Walnut Sticky Buns

No Yeast Apple Walnut Sticky Buns
Recipe details
  • 9  Buns
  • Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min
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No Yeast Apple Walnut Sticky Buns
  • 2 tart apples; peeled, cored and sliced 1/4 inch thick
  • 1 1/4 cups packed dark brown sugar, plus 1 tablespoon
  • 1 1/2 sticks unsalted butter, softened and divided into tablespoons
  • 2 cups flour
  • 1/4 cup white sugar
  • 1 tablespoon baking powdeer
  • 3/4 teaspoons salt, divided
  • 2 large eggs
  • 1 cup heavy cream
  • 1 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon
To Make
Preheat oven to 400 degrees and grease a 9 inch square baking pan.
Line a baking sheet with parchment paper, and in the middle of the sheet, mix together the apples, the tablespoon of brown sugar and 1 tablespoon of the butter. Tent that mixture with a piece of foil, and roast in the oven for 15 minutes. Once removed, lower the heat to 350.
While the apples are cooking, use an electric mixer to combine the flour, white sugar, baking powder and 1/4 teaspoon of the salt on low speed. Add 5 tablespoons of the butter, and mix until crumbly. In a small bowl, whisk together the eggs, and 1/2 cup of the heavy cream. Mix that into the dry ingredients.
On a lightly floured surface, turn the dough out and roll into a 9 inch rectangle.
In a small bowl, mix together 1/2 cup of the brown sugar, the chopped pecans, and the cinnamon.
Take two tablespoons of the butter, and cut into small cubes, and dot the surface of the rolled out dough. Sprinkle the brown sugar/walnut mixture evenly around the dough, and then top with the baked apple mixture. Roll up the dough jelly-roll style, and cut into 9 even slices. Place those slices in the prepared baking dish. Bake 35-45 minutes, or until golden brown. Place on a wire rack to cool.
While the buns are cooling, place a saucepan over medium high heat, and add the remaining 4 tablespoons of butter, 3/4 cup of brown sugar, 1/2 cup heavy cream, and 1/2 teaspoon of salt to a boil, stirring frequently. Whisk until reduced - about 2-3 minutes. Let the sauce cool slightly, and then drizzle the sauce over the warm buns.
Sara's Tiny Kitchen
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