Add the maple syrup and butter to a saucepan on medium to high heat until the butter melts. Add the rest of the ingredients - except the walnuts and bring it to a simmer until the sugars have melted completely. Now add the walnuts and stir until all of them are covered.

Add the yeast in luke warm milk and stir till it dissolves.

Add the egg yolks, sugar and salt and stir again. Add the flour.

With the dough hook attached to your kitchen machine, knead the dough on medium speed for 3-4 minutes and add the butter. Increase the speed and mix for 8-10 minutes on high until the dough slips the bowl.

Let the dough rise in a warm place for 1 hour.

After the dough has risen, it’s time to make the cinnamon buns. Dust some flour on the surface of your table and roll it into a 30x40’ish cm rectangle. Spread out the cinnamon filling and roll it up!

Add a piece of parchment paper into a 28x38 ish rectangle form and add your sticky caramel. Spread it around so it covers the whole bottom. Then cut the cinnamon roll into 12 equal rolls using some thread and line the buns in an oven pan that fits around 12 rolls.

Cover the tray with plastic foil and a dishtowel and let them rise again for 40 minutes to 1 hour.

Bake at 200 °C (fan) for around 20-25 minutes covered with aluminum foil to prevent the top from browning.

Let them cool down slightly before enjoying.