Maple Pecan Sticky Buns

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This recipe is for indulgent maple pecan sticky buns. Soft, pillowy, gooey cinnamon rolls covered in sticky maple caramel sauce and chopped pecans.

A Note About Indulgence:
These sticky buns are a true indulgent treat, not something you should eat every day! They’re a family favorite and perfect for special occasions like Thanksgiving or Christmas morning.

Sticky Buns Overview:
Sticky buns are like upgraded cinnamon rolls. You start by making a cinnamon roll, but before baking, you add a layer of maple syrup, butter, brown sugar, heavy cream, and pecans in the pan. As they bake, the buttery, sugary goodness caramelizes and seeps into each roll. After baking, you flip them over to reveal a sea of glossy maple caramel sauce and pecans on top. Absolutely mouth-watering!


  • Soft Dough: The dough is incredibly soft, like little pillows of buttery, sugary goodness.
  • Gooey Goodness: The maple caramel sauce coats each bun completely.
  • Fun to Make: Making these buns is an enjoyable process. Working with yeast and watching the dough rise is exciting and rewarding.
  • Unmatched Flavor: These might be the best dessert you’ll ever eat. Trust me on this!

Maple Pecan Sticky Buns

Prep Time 45 minutes
Cook Time 40 minutes
Proofing Time 2 hours 30 minutes
Course Breakfast, Dessert
Servings 12 sticky buns


**For the Dough:**

  • 1 ¼ cups milk 300 ml
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon sugar for blooming the yeast
  • 4 ¾ cups all-purpose flour spooned and leveled (593 g)
  • 1 ½ teaspoons salt
  • 2 tablespoons sugar
  • 2 eggs whisked
  • ½ cup unsalted butter softened (112 g)
  • 1 tablespoon vanilla

**For the Filling:**

  • ¾ cup unsalted butter softened (168 g)
  • 1 ⅓ cups brown sugar 293 g
  • 2 tablespoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt

**For the Maple Pecan Sticky Topping:**

  • ¾ cup unsalted butter softened (168 g)
  • 1 tablespoon vanilla
  • 1 ½ cups brown sugar 330 g
  • ½ cup maple syrup 120 ml
  • ¼ cup heavy cream 60 ml
  • ¼ teaspoon salt
  • 1 cup chopped pecans 112 g


**For the Dough:**

  • Heat the milk to 105-110°F. Bloom the yeast by mixing the yeast, sugar, and lukewarm milk together. Let it sit for 10 minutes until foamy.
  • In a stand mixer, mix the flour, salt, and sugar.
  • Add the eggs, softened butter, and vanilla. Mix until combined.
  • Add the milk and yeast mixture and blend until everything is well mixed. Switch to a dough hook and knead for 5-7 minutes on medium speed until the dough pulls away from the sides and forms a smooth, slightly sticky ball.
  • Form the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 ½ to 2 hours until doubled in size.

**For the Filling:**

  • Mix the softened butter, brown sugar, cinnamon, nutmeg, and salt together.

**For the Maple Pecan Sticky Topping:**

  • Mix the softened butter, vanilla, brown sugar, maple syrup, heavy cream, and salt together.
  • Spread the sticky topping evenly on the bottom of a greased 9 x 13-inch casserole dish. Sprinkle the chopped pecans on top.

**Assembling and Baking the Sticky Buns:**

  • Once the dough has risen, press it down to release the air and roll it out on a floured surface into an 18 x 12-inch rectangle.
  • Spread the filling evenly over the dough. Roll the dough into a long log and cut into 1 ½-inch wide buns, yielding about 12 buns.
  • Place the buns in the prepared dish with the sticky topping. Cover loosely with greased plastic wrap and let them proof in a warm place for about an hour until doubled in size.
  • Preheat the oven to 350°F.
  • Once proofed, bake the buns for 40-45 minutes until golden brown.
  • Let the buns cool for 5 minutes, then flip them onto a large serving tray to reveal the sticky topping.
  • Serve and enjoy! Store leftovers in an airtight container or Ziploc bag for up to three days. Rewarm before serving for the best taste!

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