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5 from 1 vote

Maple Pecan Sticky Buns

Prep Time45 mins
Cook Time40 mins
Proofing Time2 hrs 30 mins
Total Time3 hrs 55 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 sticky buns


  • Stand mixer


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


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!