These maple pecan sticky buns are the ultimate treat for breakfast or brunch. Each bun is layered with warm cinnamon sugar filling and baked atop a rich, buttery maple pecan caramel topping that becomes delightfully gooey once flipped. With a soft and fluffy dough and the sweet crunch of toasted pecans, I find these irresistible fresh from the oven.

Why I Love This Recipe

I love making these maple pecan sticky buns because they’re indulgent, reliable, and perfect for holiday mornings or weekend brunches. The dough is soft and buttery, the topping is made without corn syrup (hello, pure maple syrup!), and the results feel like a bakery-quality treat right from my own oven. Plus, I can prep them the night before and bake them fresh in the morning without losing any of the wow factor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• whole milk

• granulated sugar

• active dry or instant yeast

• unsalted butter

• eggs

• salt

• all-purpose or bread flour

• canola, vegetable, or olive oil (or nonstick spray)

Topping:

• chopped pecans

• unsalted butter

• brown sugar

• whole milk

• pure maple syrup

• salt

Filling:

• unsalted butter

• brown sugar

• ground cinnamon

Directions

1. I start by activating the yeast in warm milk with a little sugar until it becomes foamy. Then I mix in more sugar, softened butter, eggs, salt, and flour to form a sticky dough.

2. Once the dough comes together, I knead it for about 5 minutes until it’s smooth and elastic. After that, I let it rise for 1.5 to 2 hours, or until it doubles in size.

3. While the dough rises, I prepare the maple pecan topping. I toast the chopped pecans in a greased 9×13-inch pan and then pour a warm mixture of butter, brown sugar, milk, maple syrup, and salt over the top.

4. After the dough has risen, I roll it out into a large rectangle, spread it with softened butter, and sprinkle the brown sugar-cinnamon mixture evenly.

5. I roll it up into a log and slice it into 12 even buns. These go right on top of the maple pecan topping in the pan.

6. I cover the buns and let them rise again for 30–45 minutes until puffy.

7. Then I bake them at 350°F (177°C) for 25–28 minutes. About halfway through, I loosely tent them with foil so they don’t over-brown on top.

8. After baking, I let the buns rest for 5 minutes, then carefully invert the pan onto a serving platter to reveal the sticky maple pecan topping.

Servings and Timing

This recipe makes 12 sticky buns.
Prep time: 4 hours (including rise times)
Bake time: 25–28 minutes
Total time: About 4 hours and 40 minutes (or overnight with the make-ahead option)

Variations

• I sometimes swap the pecans for walnuts or omit nuts altogether if needed.

• For a fruity twist, I’ve added raisins or chopped dried cranberries to the filling.

• When I want a little extra indulgence, I mix a pinch of nutmeg or cardamom into the cinnamon filling.

• I’ve also done a half batch in a round cake pan—it works beautifully if I don’t need all 12.

Storage/Reheating

I store leftovers tightly covered at room temperature for 2 days or in the refrigerator for up to 5 days. When reheating, I warm individual buns in the microwave for 15–20 seconds or place the whole pan in a 300°F oven for about 10 minutes until warm.

To freeze, I prefer par-baking for 10 minutes, letting them cool, and then freezing. When ready, I thaw overnight in the fridge and finish baking for another 15–20 minutes.

FAQs

What can I use instead of pecans for allergies?

I’ve made these without any nuts or with raisins instead of pecans. They still taste amazing and have that same sticky, gooey topping.

Can I make these ahead of time?

Yes! I often assemble them the night before, refrigerate overnight, and bake them fresh the next morning. I just let them come to room temperature and rise for about 1 hour before baking.

Why are my buns raw in the center?

This can happen if they’re underbaked or over-proofed. I like to use an oven thermometer and bake until the internal temperature reaches at least 190°F in the center.

Can I use bread flour instead of all-purpose flour?

Absolutely. I’ve used both, but bread flour gives the rolls a chewier texture. It’s a nice touch if I want a bit more structure.

Can I use maple syrup substitutes?

If I don’t have maple syrup, I’ve successfully used light corn syrup in the topping, but I definitely prefer the flavor of the real thing.

Conclusion

Maple pecan sticky buns are a rich, sticky, sweet indulgence that’s well worth the effort. I love how the warm maple caramel seeps into the soft, cinnamon-swirled dough with each bite. Whether I’m making them for holiday brunch or a weekend breakfast, they’re always a show-stopping favorite in my kitchen.

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