Let’s talk indulgence. These Maple Pecan Sticky Buns are the kind of cozy kitchen magic that turn a slow Sunday morning into a full-blown celebration. They’re a little buttery, a little nutty, and just the right amount of sticky—like your favorite cinnamon roll took a luxury vacation. Warm from the oven, with gooey maple caramel cascading over golden swirls and toasted pecans nestled in every bite… trust me, your kitchen’s about to smell amazing.
Why You’ll Love This Recipe
If you’re anything like me, you love a recipe that feels fancy but doesn’t have you in the kitchen all day. These sticky buns check all the boxes—rich, soft, sweet, and make-ahead friendly. I’ve made them for brunch with girlfriends and lazy snow days with my kids, and they’re a hit every single time.
- Make-ahead magic: Assemble the night before for easy baking in the morning.
- Gooey maple caramel: Like pecan pie met a cinnamon roll.
- Deceptively simple: No stand mixer? No problem.
- Customizable: Swap in different nuts or add a little orange zest.
Ingredients Breakdown
Essentials
- 1 cup warm milk (105–110°F / 40–43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 tsp fine salt
- 1/3 cup light brown sugar, packed (for filling)
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened (for filling)
- 1/2 cup unsalted butter (for caramel)
- 3/4 cup light brown sugar, packed (for caramel)
- 1/2 cup pure maple syrup
- 1 cup pecans, roughly chopped
- Pinch of salt (optional)
- 1 cup powdered sugar (for glaze – optional)
- 2–3 tbsp maple syrup (for glaze)
- 1–2 tbsp milk or cream (for glaze)
Pro Tips
- If you don’t have fresh milk, a mixture of water and dry milk powder works in a pinch.
- Use real maple syrup for the richest flavor—it’s worth it!
- Lightly toast pecans beforehand for an extra depth of flavor.
- For a fluffier result, don’t skimp on kneading time—eight minutes is your golden number.
Step-by-Step Instructions
- Start the dough: In a small bowl, mix the warm milk, yeast, and a pinch of sugar. Let it sit 5–10 minutes until foamy.
- Build the base: In a large bowl, combine the remaining sugar, melted butter, egg, and vanilla. Stir in the yeast mixture.
- Knead it up: Add flour and salt gradually, mixing until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic.
- Let it rise: Place in an oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Make the maple caramel: In a saucepan, melt butter with brown sugar and maple syrup. Simmer 2 minutes. Stir in salt if using. Pour into a greased 9×13-inch pan. Top with chopped pecans.
- Shape the buns: Punch down dough and roll it into a 14×9-inch rectangle. Spread with softened butter, then sprinkle with cinnamon-sugar mix.
- Roll and slice: Roll into a log from the long side. Cut into 9 (larger) or 12 (smaller) evenly-sized buns.
- Second rise: Arrange buns on top of the pecan caramel layer. Cover and let rise again for 30–45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake for 28–34 minutes, until golden and bubbling. Tent with foil if they brown too quickly.
- Invert and glaze: Cool 5 minutes, then carefully invert pan onto a serving platter. Drizzle with maple glaze if using.
Chef’s Tips and Tricks
- Let the dough rise somewhere warm but not too hot—an oven with the light on works wonderfully.
- Use dental floss or a serrated knife for clean cuts when slicing the log into buns.
- Invert the pan while the sticky buns are still warm to avoid sticking and hard caramel.
- Cover buns loosely with foil during baking if the tops brown before the centers are done.
Recipe Variations and Serving Suggestions
- Nut swap: Try walnuts or cashews for a different crunch.
- Fruit lovers: Add dried cranberries or chopped apples to the filling.
- Spiced twist: A pinch of cardamom or nutmeg adds warm depth to the cinnamon filling.
- Serving idea: Serve with cinnamon whipped cream or a scoop of vanilla bean ice cream for dessert-ready glam.
FAQs
Can I make these sticky buns ahead of time?
Yes! Assemble the buns and refrigerate overnight. Let them come to room temp in the morning, rise, and bake as directed.
Why didn’t my dough rise?
Make sure your milk wasn’t too hot (or too cold), and that your yeast is fresh. Expired or overheated yeast won’t activate properly.
Can I freeze the sticky buns?
Absolutely. Freeze after cutting the rolls but before baking. When ready, thaw in a pan, rise, and then bake as instructed.
Recipe Card
Prep Time: 30 minutes (plus rising)
Cook Time: 30 minutes
Total Time: 2.5 hours
Ingredients:
- 1 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 egg
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/3 cup brown sugar + 2 tsp cinnamon (filling)
- 1/4 cup softened butter (filling)
- 1/2 cup unsalted butter (caramel)
- 3/4 cup brown sugar (caramel)
- 1/2 cup maple syrup (caramel)
- 1 cup chopped pecans
- Optional Glaze: 1 cup powdered sugar, 2–3 tbsp maple syrup, 1–2 tbsp milk or cream
Instructions:
- Mix warm milk, yeast, and a pinch of sugar. Let stand 5–10 minutes.
- Combine melted butter, sugar, egg, vanilla, and yeast mixture. Stir in flour and salt. Knead 8–10 minutes until elastic.
- Place in a greased bowl, cover, and rise until doubled, about 1 hour.
- Make caramel: Melt butter with brown sugar and maple syrup. Simmer 2 minutes. Pour into baking dish, top with pecans.
- Roll dough into a rectangle, spread with butter, sprinkle cinnamon-sugar. Roll up and cut.
- Place in pan, cover, and let rise 30–45 minutes.
- Bake at 350°F for 28–34 minutes. Cool 5 minutes then invert onto platter. Glaze if desired.
Nutrition: ~420 calories per serving
Did you give these sticky beauties a try? I’d LOVE to hear how they turned out! Leave a comment below or tag me on Instagram @thekitchensaid—let’s celebrate sticky buns done right!
