Special Equipment: 13 x 9-inch pan (preferably metal), stand mixer (for the Sweet Yeast Dough)

To make the Walnut-Maple Sticky Buns: In a food processor, pulse the walnuts until coarsely chopped. Transfer to a large bowl. Add the maple syrup, vanilla seeds or extract, brown sugar, 6 tablespoons of the butter, salt, and orange zest. Stir together until well mixed. Set aside.

On a lightly floured surface, roll out the dough into a rectangle approximately 16 x 12 inches. Spread the remaining 2 tablespoons butter over the surface of the dough, stopping ¼ inch from the edges. Sprinkle the light brown sugar evenly over the butter. Distribute the Walnut-Maple mixture over the sugar, leaving a 1-inch border on the long edges. Roll up the dough along the long edge.

Cut the dough log crosswise into sixteen 1-inch-thick buns. Place the buns, cut side down, into the prepared pan, spacing them evenly apart. Cover the pan loosely with plastic wrap and let the buns rise in a warm place until they have expanded to nearly fill the pan, about 2 hours.

Position a rack in the center of the oven and preheat to 375°F. Bake the buns until they are puffed and golden brown, about 25 minutes. Transfer the pan to a rack and let cool slightly. Unmold the buns onto a serving platter or individual plates, scooping any sticky syrup from the bottom of the pan over the buns. Serve warm.