Maple Pecan Sticky Buns are the kind of treat that instantly transforms any morning into a special occasion. Imagine pillowy-soft rolls swirled with cinnamon sugar, baked atop a gooey maple caramel and toasted pecans, then flipped out of the pan so the sticky, nutty topping cascades down the sides of each bun. Every bite delivers warmth, sweetness, and crunch, making them a must-have for breakfast, brunch, or any time you want to spoil yourself or loved ones. This recipe is a personal favorite, and once you try it, Maple Pecan Sticky Buns may just become a cherished staple in your kitchen too!
Ingredients You’ll Need
The magic of Maple Pecan Sticky Buns comes from a handful of simple, familiar ingredients that each play a crucial role in the flavor and texture of the finished buns. You’ll find everything you need right in your pantry or fridge, and every component—from rich butter to fragrant cinnamon—brings something special to the table.
- All-purpose flour: Provides the perfect structure for soft, fluffy dough.
- Granulated sugar: Adds gentle sweetness to the dough itself, balancing the flavors.
- Active dry yeast: Gives the rolls their irresistible rise and pillowy texture.
- Salt: Enhances all the other flavors and keeps the sweetness in check.
- Warm milk (110°F): Activates the yeast and adds richness to the dough.
- Unsalted butter: Used throughout the recipe for richness and that melt-in-your-mouth feel.
- Large egg: Binds the dough and adds tenderness.
- Brown sugar: Brings deep, caramel-like sweetness to both the filling and sticky topping.
- Ground cinnamon: Essential for the classic swirl of cozy spice in every bite.
- Pure maple syrup: The star of the show, lending a gorgeous maple flavor and sticky sweetness to the topping.
- Chopped pecans: Toasty, buttery crunch that pairs perfectly with the maple caramel.
How to Make Maple Pecan Sticky Buns
Step 1: Make the Dough
Start by combining the warm milk, active dry yeast, and a little pinch of sugar in a large bowl. Give it about 5 to 10 minutes to get nice and foamy—this means your yeast is awake and ready to go! Add the melted butter, egg, granulated sugar, and salt, then gradually stir in the flour. Mix until a soft dough forms, then knead on a lightly floured surface for about 6 to 8 minutes until it’s smooth and elastic. Pop the dough into a greased bowl, cover, and let it rise somewhere cozy for about an hour, or until doubled in size. This is where all the pillowy magic happens!
Step 2: Prepare the Maple Pecan Topping
While your dough is rising, get going on the gooey part that makes Maple Pecan Sticky Buns so special! Melt the butter in a saucepan over medium heat, then stir in the brown sugar, pure maple syrup, and a pinch of salt. Let it simmer gently for 2 minutes to meld those flavors together. Pour this luscious sauce into a greased 9×13-inch baking dish, then sprinkle the chopped pecans evenly over the top. This will be the glorious bottom (and eventually the top!) of your sticky buns.
Step 3: Make the Filling and Assemble
Mix together the brown sugar and cinnamon for the filling. Once your dough has doubled in size, roll it out into a 10×16-inch rectangle on a lightly floured surface. Spread the softened butter all over the dough, then sprinkle the cinnamon sugar mixture right to the edges. Starting from the long side, roll the dough up tightly into a log, then slice it into 12 even rolls. This swirl is where all the sweet, spicy flavor hides!
Step 4: Second Rise
Arrange the sliced rolls cut-side down on top of the maple pecan topping in your baking dish. Cover them up and let them rise again for 30 to 45 minutes, or until they’re puffed and nearly doubled. This step makes the buns extra light and fluffy, and allows the dough to relax into its final shape.
Step 5: Bake and Invert
Preheat your oven to 350°F. Bake the sticky buns for 25 to 30 minutes, until they’re golden brown and the kitchen smells absolutely heavenly. Let the buns cool in the pan for just 5 minutes (don’t wait too long!), then carefully invert the entire pan onto a serving platter. This flips all that sticky, nutty, maple goodness right on top of the buns—pure breakfast bliss!
How to Serve Maple Pecan Sticky Buns
Garnishes
For a truly stunning presentation, you can drizzle a bit of extra warm maple syrup over the top, add a sprinkle of flaky sea salt, or even dust the buns lightly with powdered sugar. A few extra toasted pecan halves make a lovely finishing touch, adding even more crunch and visual appeal.
Side Dishes
Maple Pecan Sticky Buns are a showstopper all on their own, but they pair beautifully with fresh fruit, a simple yogurt parfait, or a platter of crisp bacon for a perfectly balanced brunch. A steaming cup of coffee or a cold glass of milk rounds out the experience.
Creative Ways to Present
Try serving the sticky buns warm in a cast-iron skillet for a rustic, homey vibe, or arrange them on a tiered cake stand for a holiday brunch table. You can even divide the dough into smaller rolls and bake them in muffin tins for adorable, individual treats—perfect for parties or gifting.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftover Maple Pecan Sticky Buns, store them in an airtight container at room temperature for up to 2 days. For longer freshness, pop them in the fridge, where they’ll keep beautifully for up to 5 days. The sticky topping keeps the buns moist, so you won’t lose that irresistible texture.
Freezing
These buns freeze like a dream! Once baked and cooled, wrap each bun tightly in plastic wrap and then foil, or place them in a freezer-safe container. They’ll keep for up to 2 months. When you’re ready to indulge, thaw them overnight in the fridge or at room temperature.
Reheating
To reheat, simply pop a bun in the microwave for 15–20 seconds or warm several at once in a 300°F oven for about 10 minutes. This revives the gooey topping and restores that fresh-from-the-oven feel. If you like, give them another little drizzle of maple syrup before serving.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! If you only have instant yeast, you can use the same amount and skip the proofing step—just mix it right in with the dry ingredients. Your Maple Pecan Sticky Buns will rise just as beautifully.
Can I make Maple Pecan Sticky Buns the night before?
Yes, this recipe can be prepped ahead of time! Assemble the buns right up to the second rise, cover the pan tightly, and refrigerate overnight. In the morning, let them sit at room temperature for about an hour before baking as usual.
What’s the best way to chop pecans for the topping?
Roughly chop the pecans so you get a mix of textures—some larger pieces for crunch and some finer bits to soak up all that sticky maple caramel. A quick pulse in the food processor or a few chops with a knife does the trick.
Can I make these sticky buns without nuts?
Of course! If you’re serving someone with a nut allergy or simply prefer them without, just leave out the pecans. The maple caramel will still create a luscious, sticky topping that’s just as delicious.
What’s the difference between sticky buns and cinnamon rolls?
While cinnamon rolls are swirled with cinnamon sugar and typically topped with icing, Maple Pecan Sticky Buns are baked on a bed of gooey caramel and nuts, which becomes the topping when inverted. The result is extra sticky, nutty, and utterly irresistible!
Final Thoughts
If you’re looking for a recipe that feels both comforting and celebratory, you just can’t beat Maple Pecan Sticky Buns. They’re simple enough to make on a lazy weekend morning, but decadent enough to steal the show at any brunch gathering. I hope you’ll give them a try and enjoy every warm, gooey bite as much as I do!
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Maple Pecan Sticky Buns Recipe
- Total Time: 2 hours
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
These Maple Pecan Sticky Buns are a deliciously sweet and nutty breakfast treat featuring soft, cinnamon-spiced dough rolled with brown sugar filling and topped with a rich maple pecan glaze. Perfect for holiday brunches or any special morning indulgence.
Ingredients
For the Dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
For the Maple Pecan Topping:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/3 cup pure maple syrup
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions
- Activate the Yeast: In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy, indicating the yeast is active and ready.
- Prepare the Dough: Stir in melted butter, egg, sugar, and salt into the yeast mixture. Gradually add flour, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 6–8 minutes until it becomes smooth and elastic. Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Make the Maple Pecan Topping: While the dough is rising, melt butter in a saucepan over medium heat. Stir in brown sugar, maple syrup, and salt. Let the mixture simmer gently for 2 minutes to meld flavors. Pour this topping evenly into a greased 9×13-inch baking dish and sprinkle chopped pecans over it.
- Prepare the Filling and Roll the Dough: Mix brown sugar and cinnamon in a bowl. Roll the risen dough out into a 10×16-inch rectangle. Spread the softened butter over the dough evenly, then sprinkle with the cinnamon sugar mixture. Starting from the long side, roll the dough tightly into a log. Slice the log into 12 even rolls.
- Assemble and Proof: Place the rolls cut-side down over the pecan topping in the baking dish. Cover and let the rolls rise for another 30–45 minutes until puffy and nearly doubled again.
- Bake the Sticky Buns: Preheat the oven to 350°F. Bake the rolls for 25–30 minutes or until golden brown and cooked through. Remove from oven and allow to cool for 5 minutes.
- Serve: Carefully invert the baking dish onto a serving platter to release the sticky buns along with the maple pecan topping. Serve warm for the best flavor and texture.
Notes
- For a richer flavor, use dark brown sugar and grade A dark maple syrup.
- These buns are best served warm to enjoy the gooey texture.
- To make ahead, prepare the buns the night before, cover tightly, and refrigerate.
- Before baking from refrigerated, let the buns rise at room temperature for about 1 hour.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 410
- Sugar: 24g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
