Apple Walnut Sticky Buns

Apple Walnut Sticky Buns


"Popular television chef Sandra Lee developed this easy five-ingredient recipe that gets a quick start from Pillsbury® refrigerated cinnamon rolls."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 308 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Heat oven to 375 degrees F. Generously butter 8 regular muffin cups with softened butter.
  2. In bowl, mix apples, walnuts and brown sugar; divide evenly among muffin cups. Separate cinnamon rolls; reserve icing. Place 1 cinnamon roll in each cup.
  3. Bake 12 to 14 minutes or until tops are golden brown. Cool 5 minutes. Place cookie sheet upside down over muffin pan; turn over. Remove pan.
  4. Remove lid from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm buns. Serve warm.