Name: Maple Pecan Sticky Buns Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 cup Milk, warmed to 110℉; 2 1/4 tsp Active dry yeast; 2 Large eggs, room temperature, lightly beaten; 4 1/2 cups All-purpose flour; 1/4 cup White granulated sugar; 1 tsp Salt; 10 TBSP Unsalted butter, room temperature and cubed; 1/2 cup Unsalted butter, room temperature; 3/4 cup Brown sugar, packed (light or dark); 1 TBSP Ground cinnamon; 1/4 cup Maple syrup; 1 TBSP Heavy cream; 1 tsp Pure vanilla extract; 1/4 tsp Salt; 1 TBSP Cornstarch; 1 tsp Ground cinnamon; 1 1/4 cups Pecans, chopped

If you’re anything like me and love warm, gooey treats fresh from the oven, you’re going to fall head over heels for this Maple Pecan Sticky Buns Recipe. These sticky buns are everything you want in a morning indulgence — soft, fluffy dough, a cinnamon-sugar swirled center, and the best part: a decadent maple pecan topping that’s sticky and perfectly nutty. I absolutely love how they bake up golden brown with that melt-in-your-mouth texture, and trust me, once you make these, your kitchen will smell incredible. Keep reading, because I’m sharing all my insider tips to make sure your maple pecan sticky buns come out just right every single time.

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Why You’ll Love This Recipe

Rich Maple Flavor: The maple syrup in the sticky topping adds a warm, sweet depth that perfectly complements the cinnamon filling.
Perfectly Soft Dough: This recipe uses a simple yeast dough that rises beautifully, giving you tender buns every time.
Crunchy Pecans: The pecans add a delightful crunch that balances the rich sticky glaze and soft dough.
Make-Ahead Option: You can let the dough rise overnight in the fridge, making it super convenient for busy mornings.

A single serving of sticky pecan sticky bun is shown on a white plate with a scalloped design. The sticky bun has one main layer of soft, golden-brown dough topped heavily with a thick dark brown sticky glaze that is shiny and syrupy. It is studded with many small, chopped pecan pieces that add a rough texture on top. The bun has a swirl pattern visible through the glaze, showing the cinnamon-spiced dough inside. A silver fork is partially inserted into the sticky bun from the bottom left. The plate rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Maple Pecan Sticky Buns, maple pecan sticky buns recipe, gooey cinnamon buns with pecans, homemade sticky bun recipe, breakfast sweet rolls with maple

Ingredients You’ll Need

The magic behind these maple pecan sticky buns is in how the ingredients come together — creamy butter, fragrant cinnamon, and rich maple syrup all play a role. I always recommend using fresh, high-quality pecans and real maple syrup to get the best flavor.

Flat lay of a small white ceramic bowl with warm milk, a small white ceramic bowl with active dry yeast granules, two whole brown eggs with clean shells, a simple white ceramic bowl filled with all-purpose flour, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of fine salt, cubed unsalted butter pieces arranged neatly on a white ceramic plate, a white ceramic bowl with softened unsalted butter, a white ceramic bowl holding packed light brown sugar, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl containing amber maple syrup, a small white ceramic bowl with heavy cream, a small white ceramic bowl holding clear pure vanilla extract, a small white ceramic bowl of cornstarch, and a white ceramic plate with roughly chopped pecans, all arranged symmetrically and balanced with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Maple Pecan Sticky Buns, maple pecan sticky buns recipe, gooey cinnamon buns with pecans, homemade sticky bun recipe, breakfast sweet rolls with maple

Milk: Warmed to just 110℉ to wake up the yeast without killing it—this is key for a good rise.
Active dry yeast: Freshly opened yeast gives the best lift, so make sure it’s not expired.
Eggs: Using room temperature eggs helps the dough come together smoother.
All-purpose flour: Spoon and level it for accuracy or use a kitchen scale to avoid drying out the dough.
White granulated sugar: Adds just enough sweetness to balance the cinnamon and maple flavors.
Salt: Enhances all the flavors in the dough and filling.
Unsalted butter: Softened and cubed for the dough, plus more for the filling and topping — it makes these buns incredibly tender and flavorful.
Brown sugar: Use packed light or dark for the cinnamon filling for a deep molasses flavor.
Ground cinnamon: The star spice that gives the filling its famous sweet-spicy kick.
Maple syrup: Real pure maple syrup is worth it here for that complex sweetness.
Heavy cream: Adds creaminess to the maple pecan topping, making it luscious.
Vanilla extract: Just a splash brightens the sticky topping beautifully.
Cornstarch: Helps thicken the sticky glaze so it sets just right.
Pecans: Chopped coarsely for perfect texture contrast.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Maple Pecan Sticky Buns Recipe just as written, but sometimes I mix things up depending on the season or my mood — feel free to customize and make it your own!

Add Dried Fruit: I’ve added raisins or chopped dates before, and they soak up the sticky topping beautifully for an extra sweet surprise.
Swap Nuts: Sometimes I swap pecans for walnuts or even toasted hazelnuts, which give a different but delicious crunch.
Go Vegan: You can substitute plant-based butter and use flax eggs to make a vegan-friendly version.
Use Spiced Syrup: Try adding a pinch of nutmeg or ground cloves to the maple pecan topping for a cozy autumn twist.

How to Make Maple Pecan Sticky Buns Recipe

Step 1: Activate and Prepare the Yeast

Start by warming your milk to about 110℉ — it should feel warm but not hot. I usually heat mine in the microwave for around 45 seconds, but every microwave is different, so keep an eye on it. Sprinkle your active dry yeast on top and let it sit for about 10 minutes until it becomes frothy. This little waiting step is crucial because it means your yeast is alive and ready to work its magic, helping your dough rise up soft and fluffy.

Step 2: Mix the Dry Ingredients and Cut in Butter

While your yeast blooms, sift together the flour, sugar, and salt in a large bowl. Next, add in the cubed butter. Use a pastry blender, your fingers, or even a food processor to work that butter into the flour until the butter pieces are about the size of peas. This step might sound a bit old-fashioned, but it’s the secret to flaky, tender buns. Those small bits of butter create little pockets in the dough that melt during baking.

Step 3: Combine Wet and Dry Ingredients to Form Dough

Now, pour your frothy yeast mixture along with the lightly beaten eggs into the flour and butter mixture. If you have a stand mixer, use a dough hook on low speed to gently bring everything together into a sticky dough. Then, bump it up to medium speed and knead for 5 minutes. No mixer? No problem! I’ve done this by hand plenty of times — just stir the wet ingredients into the dry with a rubber spatula, then knead on a floured surface for about 5–8 minutes until the dough spreads thinly and lets light through (that’s how you know it’s ready).

Step 4: Let the Dough Rise

This dough loves warmth! Spray a large bowl with nonstick spray, place your dough inside, cover it with a kitchen towel or plastic wrap, and let it rise. I found a neat trick is to preheat your oven to 200℉, switch it off, then tuck the bowl inside with the oven door cracked open — this makes the perfect cozy spot to rise for about 1 hour. Or, if you want to get ahead, you can let the dough rise overnight in the fridge. I often do this; it develops more flavor and means fresh sticky buns for breakfast without the early morning rush.

Step 5: Prepare the Cinnamon Filling

While the dough is rising, whip up the cinnamon filling. Beat the softened butter with the brown sugar and ground cinnamon until you get a smooth, creamy paste. This spread is so good that I always find myself sneaking tastes. It’s sweet, buttery, and all things cozy — exactly what cinnamon rolls need to shine.

Step 6: Make the Maple Pecan Sticky Topping

Next up, the sticky topping that sets these buns apart. Beat butter and brown sugar until fluffy, then add in the maple syrup, heavy cream, vanilla, salt, cornstarch, and cinnamon. Mix until smooth — it will thicken slightly thanks to the cornstarch, which keeps it luscious yet not runny. Spray a 9×13-inch baking pan with non-stick spray, spread the topping evenly on the bottom, and sprinkle the chopped pecans over the top. This layer will become that glorious sticky crust when baked.

Step 7: Assemble the Rolls

On a lightly floured surface, roll your dough out into a large rectangle about 1/4-inch thick. Spread the cinnamon filling evenly over the dough right up to the edges — I like to use an offset spatula for a smooth finish. Then, starting at the short side, roll it up tightly into a log. A serrated knife works best to cut off the uneven ends and slice the log into six equal pieces. These rolls will nestle perfectly in your maple pecan topping.

Step 8: Final Rise and Bake

Place the rolls in your prepared pan over the sticky topping. Cover with a kitchen towel and let them rise for about 20 minutes — you’ll see them puff up slightly. Preheat your oven to 375℉ while they’re finishing the rise. Bake the sticky buns for 28-30 minutes, until the tops are golden brown. Because of the sticky glaze and size of the rolls, they take a bit longer to bake than standard cinnamon rolls, so be patient. After baking, let the pan cool for about 10 minutes, then carefully invert the buns onto a board to reveal that glorious sticky maple pecan layer on top.

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Pro Tips for Making Maple Pecan Sticky Buns Recipe

Milk Temperature Matters: Too hot and you risk killing your yeast, too cold and the dough won’t rise well — aim for that cozy 110℉.
Don’t Over-Knead Dough: Knead just until the dough is smooth and slightly stretchy — overdoing it can make your buns tough.
Butter Consistency: For the filling, make sure your butter is soft but not melted — this helps it cream together perfectly with the sugar and cinnamon.
Use A Sharp Serrated Knife: When slicing your rolls, a serrated knife prevents squishing the dough and keeps the rolls neat.

How to Serve Maple Pecan Sticky Buns Recipe

A close-up view of a cinnamon roll on a white plate with ridged edges, showing three main layers: the soft, fluffy light brown roll base with visible swirls of cinnamon inside, a shiny, thick dark brown glaze with a sticky texture covering the top, and a generous layer of chopped pecans scattered unevenly on top of the glaze. The cinnamon roll has a piece missing, revealing the airy inner texture and bits of cinnamon. There are crumbs on the plate, and a blurred second cinnamon roll is in the background on another white plate, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Maple Pecan Sticky Buns, maple pecan sticky buns recipe, gooey cinnamon buns with pecans, homemade sticky bun recipe, breakfast sweet rolls with maple

Garnishes

I like to keep it simple and let the buns speak for themselves, but if you want a little extra flair, a light dusting of powdered sugar or a drizzle of extra maple syrup on top never hurts. Sometimes a few extra toasted pecans sprinkle on top right before serving adds a fresh crunch that my family loves.

Side Dishes

These sticky buns are quite rich on their own, so I usually serve them with fresh fruit like berries or citrus slices to balance the sweetness. A cup of strong coffee or chai latte complements the maple and cinnamon perfectly, turning breakfast into a treat.

Creative Ways to Present

For holidays or brunch parties, I’ve arranged individual buns in mini muffin tins to create bite-sized sticky treats. You can also add a dollop of whipped cream or cream cheese frosting for an extra decadent touch. Wrapping each bun in parchment paper tied with twine also makes a charming edible gift.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and that happens often!), store them in an airtight container at room temperature for up to two days. When I’ve kept them a little longer, I pop them in the fridge to extend freshness.

Freezing

I love freezing extra rolls before the final rise — just wrap the cut pieces tightly in plastic wrap and freeze. When I want fresh buns, I thaw them overnight in the fridge, then let them rise and bake as usual. The flavor and texture hold up wonderfully.

Reheating

Reheating maple pecan sticky buns is easy. I warm them in a 350℉ oven for 5-8 minutes to restore that soft, melty texture. Microwave reheating works in a pinch but can make them a bit chewy, so I prefer the oven route whenever possible.

FAQs

Can I make this Maple Pecan Sticky Buns Recipe in advance?

Absolutely! You can prepare the dough the night before by letting it rise slowly in the refrigerator overnight. Just shape your rolls the next morning, allow a short second rise, and bake fresh sticky buns for breakfast or brunch.
What’s the best way to store leftover sticky buns?

Store leftover maple pecan sticky buns in an airtight container at room temperature for up to two days, or refrigerate them up to five days. For longer storage, freezing is your friend, as the quality holds up well.
Can I substitute the pecans with other nuts?

Yes, walnuts or hazelnuts make great substitutes if you’re not a pecan fan or have allergies. Just make sure to toast them lightly for maximum crunch and flavor before adding to the topping.
How do I know when the dough is properly kneaded?

A good test is to gently stretch a small piece of dough—if it stretches into a thin, almost translucent membrane without tearing (known as the windowpane test), it’s ready. This ensures a nice chewy texture without being tough.
Can I make this recipe without a stand mixer?

Definitely! Mix the wet ingredients into the dry using a spatula, then knead by hand on a lightly floured surface for about 5-8 minutes until the dough is smooth and elastic. It’s a great way to connect with the dough, and I find it very rewarding.

Final Thoughts

There’s just something so comforting and homey about these maple pecan sticky buns. I remember the first time I tried making them — the smell alone had my whole family hovering in the kitchen, eager for a taste. They’re truly a labor of love that’s well worth the effort. Whether you’re making them for a weekend brunch, holiday breakfast, or a special treat, this recipe will quickly become a favorite in your home. So go ahead, roll up your sleeves, and give these maple pecan sticky buns a whirl — you won’t regret it!