These small batch maple pecan sticky buns are everything I love about cozy baking: pillowy-soft milk bread cinnamon rolls baked over a gooey maple-pecan caramel and flipped to glossy, sticky perfection. With just six buns per batch, they’re the perfect weekend treat when I want something sweet without the commitment of a full dozen.

Small Batch Maple Pecan Sticky Buns

Why You’ll Love This Recipe

I put this recipe on repeat during fall and winter, but honestly, I crave it year-round. Here’s why I think it stands out:

It’s small batch: just six buns—ideal for a cozy morning or sharing with a friend or two.
The dough is insanely soft: I use a milk bread (tangzhong) base that makes the buns light, airy, and tender.
That sticky maple pecan topping: sweet, rich, and nutty, it turns these from basic cinnamon rolls into something truly decadent.
Easy enough for beginners: with a few pro tips and patience, even novice bakers can master these.
Make-ahead friendly: I often chill the dough overnight to break the process into manageable steps.

Ingredients

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

Tangzhong

bread flour
whole milk

Dough

whole milk
dark brown sugar
active dry yeast
egg
bread flour
salt
unsalted butter

Maple Pecan Topping

unsalted butter
pure maple syrup
dark brown sugar
salt
crushed pecans

Filling

unsalted butter
dark brown sugar
ground cinnamon

Directions

Make the tangzhong: I whisk flour and milk in a saucepan and cook it over medium heat until it thickens into a smooth paste. This simple step makes the rolls extra soft.
Prepare the dough: I add the tangzhong and the rest of the dough ingredients to my mixer and knead for 15–20 minutes until it passes the windowpane test. It should be stretchy and smooth.
Let it rise: I shape the dough into a ball, cover the bowl, and let it rise for about an hour or until doubled in size.
Maple pecan topping: While the dough rises, I melt butter with maple syrup, brown sugar, and salt, then pour it over chopped pecans spread in a parchment-lined pan.
Roll and fill: After the dough has risen, I punch it down and roll it into a rectangle. I spread melted butter over it, sprinkle on the cinnamon-sugar filling, then roll it up and cut it into six even pieces.
Second rise: I place the rolls cut-side up over the pecan topping and let them puff up for about 30 minutes.
Bake: I brush the tops with milk or cream, then bake the buns at 350°F (175°C) for 20–25 minutes, until golden and set.
Flip and serve: After a short cooling period, I carefully flip the pan onto a serving plate to reveal the sticky, maple-glazed tops.

Servings and timing

Servings: 6 buns
Prep time: 50 minutes
Rising time: 1 hour 30 minutes
Bake time: 25 minutes
Total time: About 2 hours 45 minutes

Variations

Nut-free: I skip the pecans and replace them with toasted sunflower seeds or just keep the maple caramel plain.
Spiced filling: Sometimes I add a pinch of nutmeg or cardamom to the cinnamon sugar for extra depth.
Cream cheese glaze: While the caramel is sweet enough, a drizzle of tangy cream cheese icing makes these feel like a hybrid between sticky buns and frosted cinnamon rolls.
Double batch: When I want more, I just double everything and use a 9×13-inch pan.
Dairy-free: I’ve had success using oat milk and vegan butter—just expect a slightly different texture.

Storage/Reheating

I always find these are best enjoyed the day they’re baked, but here’s how I store and reheat them:

Room temperature: I keep leftover buns in an airtight container for up to 2 days.
Reheating: I microwave individual buns for 10–15 seconds to revive their soft, sticky texture.
Freezing: For longer storage, I wrap baked buns tightly and freeze them. I thaw overnight and reheat before serving.

Small Batch Maple Pecan Sticky Buns

FAQs

What is tangzhong and why is it used in this recipe?

Tangzhong is a paste made by cooking flour and milk together. I use it in this dough to lock in moisture, resulting in rolls that stay softer for longer. It also makes the dough more elastic and easy to work with.

Can I make these sticky buns ahead of time?

Yes, and I often do. I like to prepare the dough the night before and refrigerate it after the first rise. In the morning, I just roll, fill, shape, and bake.

Can I use instant yeast instead of active dry yeast?

Definitely. If I use instant yeast, I skip the blooming step and add it directly to the flour. It usually speeds up the rise a bit too.

How do I know when the dough is kneaded enough?

I always rely on the windowpane test. I stretch a small piece of dough—if it doesn’t tear and I can see light through it, it’s ready. This dough often takes 15–20 minutes in the mixer.

What can I use instead of pecans?

If I’m out of pecans or baking for someone with allergies, I’ve used walnuts, almonds, or even left the nuts out entirely. The maple caramel still makes them delicious.

Conclusion

These small batch maple pecan sticky buns are my go-to when I want something indulgent but not overwhelming. The milk bread dough gives them that unforgettable fluffiness, and the rich maple-pecan topping takes them over the top. Whether it’s for a holiday brunch or a lazy Sunday morning, this recipe always delivers sweet, sticky satisfaction in every bite.