This recipe is for indulgent maple pecan sticky buns. Soft, pillowy, gooey cinnamon rolls covered in sticky maple caramel sauce and chopped pecans.
I should preface this post with acknowledging that these sticky buns are in no way a healthy dessert or something you should eat on the regular LOL! These are a true indulgent treat! These are a family favorite and sure to bring lots of smiles and joy to your kitchen.
Sticky buns are basically a cinnamon roll that has been elevated to a whole new level of deliciousness. Essentially you make a cinnamon roll like usual, but before popping the rolls in the pan to proof you add a layer of maple syrup, butter, brown sugar, heavy cream and pecans. As the buns bake the layer of buttery sugary goodness caramelizes and seeps into each cinnamon roll. After they bake you turn them over to reveal a sea of glossy, maple caramel sauce and pecan pieces over each beautiful cinnamon roll. Literally mouth watering.
If you're looking for other pecan or caramel recipes check out my maple pecan layer cake, salted caramel sauce, salted caramel spice cake or salted caramel white chocolate cheesecake.
Why You'll Love These Maple Pecan Sticky Buns
-They are extremely soft. Seriously like little pillows of doughy, buttery, sugary goodness.
-They are so gooey. The maple caramel sauce completely coats each bun.
-They are really fun to make! They do take a little time, but making them is half the fun. There's something about baking with yeast that makes making the dessert even more exciting. I love to see the dough rise, and transform into a delicious treat. It really makes you feel like you've accomplished something!
-They will be one of the best, if not the best, dessert you'll ever eat. Take my word for it!
Ingredients for Maple Pecan Sticky Buns
- Active dry yeast- this is crucial for these sticky buns to be able to rise properly, not an optional ingredient
- Milk- I recommend using whole milk, half n half works too
- Flour- all purpose flour
- Eggs- make sure they're room temperature
- Butter- you'll need lots of butter to make these sticky buns, 1 lb in total (make sure it's very soft)
- Sugar- granulated white sugar is used to make the dough and light brown sugar is used in the filling and sticky topping
- Maple syrup- takes the sticky topping to a whole new level and really pairs nicely with the pecans
- Pecans- chopped pecans are used in the topping, but you can use a different kind of nut or leave them out all together if you prefer
- Vanilla- as always I recommend using vanilla bean paste for the best flavor
- Cinnamon- used in the filling
- Nutmeg- compliments the cinnamon adding yet another delicious flavor to these buns
- Rolling pin
- 9x13 casserole dish
Step by Step Instructions
STEP ONE: Make your dough
To start, bloom your yeast. This is just a fancy term for mix your active dry yeast, little bit of sugar, and lukewarm milk together and let sit for 10 minutes.
Next, in a stand mixer, mix flour, salt and sugar together. Add whisked eggs and butter and mix. Add milk and yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for about 5 minutes. Dough will be smooth and a little sticky.
STEP TWO: Let it rise.
Form the dough into a ball and place in a large, greased bowl. Cover with plastic wrap and place in a warm place to rise, (microwave or cold oven with the light on works well for this), for one and a half to two hours, or until the dough doubles in size.
STEP THREE: Make your filling.
While the dough rises make the filling by mixing butter, cinnamon, nutmeg and brown sugar together.
STEP FOUR: Make maple pecan sticky topping.
In a medium sized bowl mix together the softened butter, vanilla, brown sugar, maple syrup and heavy cream.
Evenly spread the sticky topping on the bottom of a greased 9 x 13" casserole dish. Sprinkle the chopped pecans on top.
STEP FIVE: Roll out your dough and spread filling.
Once the dough has had a chance to rise, remove from bowl, press down on the dough to release the air, and roll out on a floured surface. Roll the dough into a large rectangle, about 18 x 12" Next, sprinkle the prepared filling over the dough and spread it evenly.
STEP SIX: Roll up dough and cut buns.
Roll up the dough in to a long log shape. Cut the buns about 1 ½ inches wide. You should be able to get 12 buns out of the log.
STEP SEVEN: Let buns proof.
Place the sticky buns in the prepared casserole dish. Cover them and let them proof in a warm place for about an hour, or until they have doubled in size.
STEP EIGHT: Bake and then flip.
Once the buns have proofed, bake for 40-45 minutes at 350 degrees, or until golden brown. Let them cool for five minutes and then flip them over on to a large serving tray. (Don't wait too long to flip or the sticky topping will get hard and the buns won't be as sticky, which would be very sad!)
Take a moment to appreciate the delicious masterpiece you've just created, the serve! Enjoy!
Find full recipe with measurements below.
FAQs
Why didn't my dough rise? Check that your yeast is not expired. Secondly, perhaps the dough just needed more time. Some times it takes up to two hours for the dough to proof all the way to "doubled in size".
Do I have to use maple syrup? No, some substitutions you can use are honey or corn syrup.
Why did some of my sticky topping "crystalize"? This can happen if you wait too long to turn the buns over. Try to flip them five minutes after they come out of the oven.
Do I have to use pecans? Nope! You can use whatever kind of nuts you would like, or leave them out entirely.
Can the dough be prepared the day before? Yes. To prepare ahead of time follow recipe up until you are about to proof the buns for the second time. Cover the prepared buns with their sticky topping and all and place in the fridge. When ready to bake, take the buns out of the fridge and allow them to proof somewhere warm until they've doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they've doubled in size bake according to the recipe.
Pro Tips
Use unflavored dental floss to cut the dough into buns. This will allow for really pretty, clean cuts that a knife really can't give you.
Let your dough proof outside if it's warm enough, or in the oven with the light on.
Other Recipes to Try
Maple Pecan Sticky Buns
Equipment
- Stand mixer
Ingredients
For the Dough
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon sugar (used to bloom the yeast)
- 1 ¼ cup milk
- 4 ¼ cups flour
- 2 eggs whisked
- ½ cup unsalted butter, softened
- 1 tablespoon vanilla
- 2 tablespoon sugar
- 1 ½ teaspoon salt
For the Filling
- 1 ⅓ cup brown sugar
- ¾ cup unsalted butter, softened
- 2 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
For the Maple Pecan Sticky Topping
- ½ cup maple syrup
- 1 ½ cups brown sugar
- ¾ cup (1 ½ sticks) butter softened
- ¼ cup heavy cream
- 1 tablespoon vanilla
- ¼ teaspoon salt
- 1 cup chopped pecans
Instructions
For the Dough
- Microwave 1 ¼ cups of cold milk for about 1 minute, or heat on the stove, until it is around 105-110 degrees. Bloom your yeast by mixing 2 ¼ teaspoon of active dry yeast, 1 teaspoon of granulated white sugar, and the lukewarm milk together. Let it sit for 10 minutes or until foamy on top.
- In a stand mixer, mix 4 ¼ cups of all purpose flour, 1 ½ teaspoon of salt and 2 tablespoon of granulated white sugar together.
- Add in 2 whisked eggs, ½ cup of softened unsalted butter and 1 tablespoon of vanilla and mix.
- Add in the milk and yeast mixture and mix until everything is blended. Switch to a dough hook and knead for about 5 minutes on medium speed. Dough will be smooth and a little sticky.
- Form the dough into a ball and place in a large, greased bowl. (Works best with floured hands). Cover with plastic wrap and place in a warm place to rise for one and a half to two hours, or until the dough doubles in size.
For the Filling
- While the dough rises make the filling by mixing ¾ cup of softened, unsalted butter, 1 ⅓ cup of light brown sugar, 2 tablespoon of cinnamon, ½ teaspoon of nutmeg and ½ teaspoon of salt together.
For the Sticky Topping
- Mix together ¾ cup of softened, unsalted butter, 1 tablespoon of vanilla, 1 ½ cups light brown sugar, ½ cup of maple syrup, ¼ cup of heavy cream and ¼ teaspoon of salt.
- Evenly spread the sticky topping on the bottom of a greased 9 x 13" casserole dish. Sprinkle 1 cup of chopped pecans on top
Assembling and Baking the Sticky Buns
- Once the dough has had a chance to rise, remove from bowl, press down on the dough to release the air, and roll out on a floured surface. Roll the dough into a large rectangle, about 18 x 12".
- Next, spoon the prepared filling over the dough and spread it evenly. Roll up the dough into a long log shape. Cut off the ends, then cut the buns about 1 ½ inches wide. You should be able to get 12 buns out of the log.
- Place the sticky buns in the prepared casserole dish with the sticky topping. Loosely cover them with greased plastic wrap and let them proof in a warm place for about an hour, or until they have doubled in size.
- Preheat oven to 350 degrees about 15 minutes before the buns are done proofing (or earlier if your oven takes longer to preheat).
- Once the buns have proofed, bake for 40-45 minutes at 350 degrees, or until golden brown.
- Let them cool for five minutes and then flip them over on to a large serving tray.
- Serve the sticky buns and enjoy!
- Store left overs in an airtight container or Ziploc bag for up to three days. Rewarm before serving for the best taste!
They look gorgeous. I’m going to spoil my brother-in-law and make them for him.
P.S. I found a typo in the paragraph above the last picture of the final step of turning out the buns, two, 9x13 pans side by side. Right at the end of the paragraph.
Instead of, the serve, I’m sure you meant, and serve.
Omg this recipe is to die for. I just made these today. This is the perfect project for a weekend when you have a few hours of free time. Please learn from my mistake though! Though these step-by-step instructions are fool-proof, apparently I need fooler-proof since I ended up rolling the dough along the wrong side/orientation 😂😭, so I only ended up with eight or nine buns instead of 12. Oops! They still filled out the whole pan when proofed and baked, and they taste absolutely amazing. I have to figure out how to ration them because they are so decadent. Thanks for an amazing dessert!