Oh, I have made these maple pecan sticky buns so many times and somehow something always goes a little wrong yet they still turn out delicious every single time. One time I forgot to toast the pecans and I thought I ruined everything, but the buns still came out warm and gooey and perfect in their own messy way. These maple pecan sticky buns are kind of like life because they are sticky and sweet and a bit unpredictable yet that is exactly what makes them so good. When they bake the smell that fills the kitchen is pure heaven and I always find myself peeking into the oven every few minutes like a kid waiting for magic to happen because once that golden maple topping starts bubbling, you just know it is going to be amazing.
I still remember the first time I made these maple pecan sticky buns for my family on a Sunday morning after church when everyone was tired and cranky and the weather was cold so I wanted to make something cozy. I did not have enough brown sugar so I mixed in a little honey and whispered a tiny prayer that it would still work and at first the dough did not rise much so I almost gave up but after waiting a little longer it puffed up like a soft pillow. I can still see how proud I felt when my kids came running to the kitchen, yelling that it smelled like pancakes and candy and that moment made all the sticky fingers and messy counters worth it.
Sometimes I mess up the flip at the end because that is the tricky part as you have to turn the whole pan upside down while it is still warm and one time I flipped too soon so the syrup went everywhere on the counter on my apron and even on the cat’s tail yet we laughed so much afterward. These little imperfections always make the memory sweeter and these sticky buns do not have to look perfect to taste perfect. The maple syrup makes them rich and buttery and the pecans give a crunchy surprise in every bite so it feels like a warm hug on a plate.
I usually eat mine with a big mug of coffee because that combination can fix any bad day yet if you want to make it a full treat you can try them with scrambled eggs and crispy bacon for that salty-sweet mix that feels just right. On a chilly day they are perfect with hot chocolate, and sometimes I even serve them with a scoop of vanilla ice cream while they are still warm so the ice cream melts into the maple glaze like magic. I have also tried them with whipped cream or Chocolate Chip Banana Bread Muffins or even a little peanut butter on top and believe me it is amazing. One time I even made a small brunch plate with maple pecan sticky buns banana pancakes and mini apple hand pies and that combination was pure happiness on one table. Everything tasted cozy and sweet and just right.
Every time I bake these maple pecan sticky buns I remind myself that food does not need to be perfect to be wonderful. Sometimes the buns turn a little darker or the syrup gets too thick or someone sneaks a bite before I serve them and all of that is fine because those little moments and little messes are where the love hides. Baking is not about showing off but about sharing something that makes people stop smile and say that it tastes so good and honestly that is all I ever want from a recipe.
Ingredients
For the dough:
- 2 and ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 and ¼ teaspoons instant yeast (one packet)
- ½ cup whole milk (warm, not hot)
- ¼ cup unsalted butter (melted)
- 1 large egg
- ½ teaspoon vanilla extract
For the maple pecan filling:
- ½ cup unsalted butter (softened)
- ½ cup brown sugar (packed)
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup chopped pecans
For the sticky maple topping:
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup maple syrup
- ½ cup heavy cream
- 1 cup pecan halves
For optional glaze (if you want them extra sweet):
- ½ cup powdered sugar
- 1 tablespoon maple syrup
- 1–2 teaspoons milk (add slowly)
Ingredients notes
- Flour: Use all-purpose flour, not bread flour. It makes the buns soft but still holds shape.
- Yeast: instant yeast helps the dough rise faster and easier. If using active dry yeast, let it sit in warm milk for 5 minutes before mixing.
- Butter: use real butter, not margarine. It gives that rich, buttery bakery taste.
- Maple syrup: pure maple syrup is best. It gives that deep, caramel-like sweetness that makes these buns special.
- Brown sugar: it adds the gooey, sticky sweetness in the filling and topping.
- Pecans: toast them slightly in a pan before using. This makes them crunchy and extra flavorful.
- Milk: warm milk helps yeast wake up and make your dough rise tall and fluffy.
- Cinnamon and nutmeg: they give the sticky buns that cozy smell and taste like a warm hug.
How to make Maple Pecan Sticky Buns ?
Step 1: Mix the dough
In a big bowl, mix flour, sugar, salt, and yeast. Then add warm milk, melted butter, egg, and vanilla extract. Stir with a spoon until it looks messy, then knead it by hand or with a mixer for about 8 minutes. The dough should feel soft and smooth but not sticky. If it’s sticky, sprinkle in a little more flour.
Step 2: Let the dough rest
Put the dough in a greased bowl, cover it with a clean towel, and let it rest for about 1 hour in a warm place. It should puff up and almost double in size. You can peek at it—it’s like watching bread magic!
Step 3: Make the sticky topping
While the dough rests, melt butter, brown sugar, and maple syrup together in a small pot over low heat. Stir until smooth and glossy. Then pour in heavy cream and mix again. Let it bubble for 1 minute, then take it off the heat. Pour this sweet, golden topping into a greased baking pan, spreading it out evenly. Sprinkle pecan halves all over the top.
Step 4: Make the filling
In another bowl, mix softened butter, brown sugar, maple syrup, cinnamon, and nutmeg. Stir until creamy. Add chopped pecans and mix again. This is your sticky filling—it smells amazing already!
Step 5: Roll the dough
When your dough is ready, punch it down gently to release the air (like a soft balloon). Roll it out on a floured surface into a big rectangle, about the size of a baking sheet. Spread your filling evenly all over the dough, leaving a tiny border on the edges.
Step 6: Roll it up and slice
Start from one long edge and roll the dough tightly, like making a big cinnamon roll log. When you reach the end, pinch the seam to seal it. Use a sharp knife or floss (yes, floss works great!) to cut the log into 12 even rolls.
Step 7: Assemble and rise again
Place each roll on top of the sticky topping in your baking pan. Leave a little space between each roll because they’ll grow. Cover the pan again and let the rolls rise for another 30–40 minutes. They should puff up and fill the pan nicely.
Step 8: Bake the sticky buns
Preheat your oven to 350°F (175°C). Bake the rolls for about 25–30 minutes, or until they turn golden brown and smell like heaven.
Step 9: Flip them while warm
When you take them out, let them rest for 5 minutes (not longer). Then place a big plate or tray over the pan and flip it carefully so the sticky topping is on top and drips down over the buns. Be careful—it’s hot and sticky!
Step 10: Optional glaze
If you want them extra sweet, mix powdered sugar, maple syrup, and milk together. Drizzle over the warm buns.
Storage options
You can keep the sticky buns at room temperature for 2 days in a closed container. If you want them fresher longer, keep them in the fridge for up to 5 days. To make them soft again, warm them in the microwave for 10–15 seconds. You can also freeze them for up to 2 months—just wrap each bun in plastic wrap and then foil. When you’re ready to eat, let them thaw overnight and warm them in the oven for 5–10 minutes at 300°F (150°C).
variations
- Cinnamon swirl sticky buns: skip the maple syrup and use extra cinnamon and brown sugar. It’s simple but still gooey.
- Caramel apple sticky buns: add small apple chunks to the filling for a fruity twist that tastes like fall.
- Chocolate pecan sticky buns: sprinkle mini chocolate chips into the filling for a sweet surprise.
- Honey walnut sticky buns: replace maple syrup with honey and pecans with walnuts for a golden, nutty flavor.
- Orange maple sticky buns: add orange zest to the filling and topping. It gives a bright, citrusy kick that goes perfectly with maple.
Kitchen equipment
- Large mixing bowl
- Small saucepan
- Rolling pin
- Measuring cups and spoons
- Whisk
- Rubber spatula or spoon
- Baking pan (9×13 inch)
- Knife or dental floss
- Clean kitchen towel
- Plate or tray for flipping
FAQ
What is this Maple Pecan Sticky Buns recipe made of?
These maple pecan sticky buns are made of soft, fluffy dough filled with butter, brown sugar, maple syrup, and crunchy pecans. On top, there’s a gooey maple caramel sauce that makes everything sticky and sweet. It’s like a big, warm, nutty hug from the oven.
What does it taste like?
They taste buttery, sweet, and nutty. The maple syrup gives a deep caramel flavor, and the pecans add crunch. The dough is soft, kind of like a cloud, and the topping is sticky and shiny. Every bite melts in your mouth.
How do you make rise so fluffy?
You let the dough rest twice—once before shaping and once after rolling. The yeast loves warmth, so it puffs up and makes the buns soft and airy. If your kitchen is cold, you can set the bowl near a warm oven or cover it with a warm towel.
Can I use store-bought dough?
Yes! If you’re in a hurry, you can use ready-made bread or pizza dough. Just roll it out and follow the filling and baking steps. It won’t be exactly the same, but it’ll still taste amazing.
Can I make them overnight?
Yes, you can make the rolls, put them in the pan, cover, and refrigerate overnight. In the morning, let them rest at room temperature for 30–40 minutes before baking. Perfect for breakfast without the early prep!
Are they super sweet?
They’re sweet but not too much. The maple syrup adds a smooth sweetness, and the pecans balance it out with a nutty crunch. If you like them less sweet, use a little less brown sugar or skip the glaze.
Can I make these without nuts?
Sure! Just leave out the pecans. You’ll still get gooey maple buns that are soft and sticky. You can replace the nuts with raisins, chocolate chips, or just keep them plain.
Why flip them after baking?
Flipping makes the sticky maple topping drip down over the buns, covering them completely in that golden syrup. It’s what makes them sticky buns instead of just rolls. That upside-down flip is the magic step!
Maple Pecan Sticky Buns
Course: DessertCuisine: AmericanDifficulty: Medium12
servings25
minutes30
minutes300
kcal55
minutesSoft, fluffy maple pecan sticky buns loaded with buttery maple filling, topped with a gooey caramel maple glaze and crunchy pecans. Sweet, nutty, and perfectly sticky!
Ingredients
For the dough:
2 and ¾ cups all-purpose flour
¼ cup granulated sugar
1 teaspoon salt
2 and ¼ teaspoons instant yeast (one packet)
½ cup whole milk (warm, not hot)
¼ cup unsalted butter (melted)
1 large egg
½ teaspoon vanilla extract
For the maple pecan filling:
½ cup unsalted butter (softened)
½ cup brown sugar (packed)
2 tablespoons maple syrup
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup chopped pecans
For the sticky maple topping:
½ cup unsalted butter
¾ cup brown sugar
¼ cup maple syrup
½ cup heavy cream
1 cup pecan halves
For optional glaze (if you want them extra sweet):
½ cup powdered sugar
1 tablespoon maple syrup
1–2 teaspoons milk (add slowly)
Directions
- In a big bowl, mix flour, sugar, salt, and yeast. Then add warm milk, melted butter, egg, and vanilla extract. Stir with a spoon until it looks messy, then knead it by hand or with a mixer for about 8 minutes. The dough should feel soft and smooth but not sticky. If it’s sticky, sprinkle in a little more flour.
- Put the dough in a greased bowl, cover it with a clean towel, and let it rest for about 1 hour in a warm place. It should puff up and almost double in size. You can peek at it—it’s like watching bread magic!
- While the dough rests, melt butter, brown sugar, and maple syrup together in a small pot over low heat. Stir until smooth and glossy. Then pour in heavy cream and mix again. Let it bubble for 1 minute, then take it off the heat. Pour this sweet, golden topping into a greased baking pan, spreading it out evenly. Sprinkle pecan halves all over the top.
- In another bowl, mix softened butter, brown sugar, maple syrup, cinnamon, and nutmeg. Stir until creamy. Add chopped pecans and mix again. This is your sticky filling—it smells amazing already!
- When your dough is ready, punch it down gently to release the air (like a soft balloon). Roll it out on a floured surface into a big rectangle, about the size of a baking sheet. Spread your filling evenly all over the dough, leaving a tiny border on the edges.
- Start from one long edge and roll the dough tightly, like making a big cinnamon roll log. When you reach the end, pinch the seam to seal it. Use a sharp knife or floss (yes, floss works great!) to cut the log into 12 even rolls.
- Place each roll on top of the sticky topping in your baking pan. Leave a little space between each roll because they’ll grow. Cover the pan again and let the rolls rise for another 30–40 minutes. They should puff up and fill the pan nicely.
- Preheat your oven to 350°F (175°C). Bake the rolls for about 25–30 minutes, or until they turn golden brown and smell like heaven.
- When you take them out, let them rest for 5 minutes (not longer). Then place a big plate or tray over the pan and flip it carefully so the sticky topping is on top and drips down over the buns. Be careful—it’s hot and sticky!
- If you want them extra sweet, mix powdered sugar, maple syrup, and milk together. Drizzle over the warm buns.
