The Best Maple Sticky Buns
Soft, fluffy, caramel-soaked, and irresistibly sticky — these maple pecan sticky buns are pure weekend brunch bliss. ♡
My grandma was famous for her sticky buns, which she always baked on special weekend mornings whenever our extended family came to town. I can still remember the smell wafting through her kitchen — buttery dough, caramel bubbling in the oven, and that first sweet bite while everything was still warm and gooey. They always disappeared in an instant!
This recipe is my modern-day take on her classic, based off of our 1-Hour Cinnamon Rolls recipe that tens of thousands of you have made and loved over the years. The same soft, quick-rising dough forms the base here, but instead of a simple icing, the rolls bake in a luscious maple-brown-sugar caramel with toasty pecans that transforms into the most irresistible sticky glaze once they’re flipped. Perfect for holidays, brunch gatherings, or any weekend morning when you want to make breakfast feel a little extra special. Let’s make some sticky buns!
Recipe Tips
The full recipe is included below, but here are a few helpful tips to make sure your sticky buns turn out soft, fluffy, and perfectly caramelized every time:
- Warm your milk to 110°F. Use an instant-read thermometer if possible — too hot can kill the yeast, too cool will slow it down.
- Soften (don’t melt) the butter. For both the dough and the filling, the butter should be soft enough to spread easily but still hold shape.
- Don’t add all the flour at once. Start with 3 cups and add more gradually until the dough is soft, supple, and just barely tacky.
- Use a warm spot for rising. A slightly preheated (then turned-off) oven or a sunny countertop works great to help the dough double in size.
- Let the topping rest briefly before inverting. Five minutes is just enough time for the caramel to thicken slightly. If you wait longer, and it may stick to the pan (but no worries if that happens — you can just scrape it onto the rolls).
Recipe Variations
There are endless ways to make these sticky buns your own! Feel free to try one (or a few) of these fun twists:
- Swap pecans for walnuts or almonds for a different nutty flavor and crunch.
- Add orange zest to the filling for a bright citrus twist that pairs beautifully with the maple syrup.
- Stir a splash of bourbon or rum into the caramel sauce for a warm, aromatic depth of flavor.
- Add a touch of cardamom or nutmeg to the filling for extra cozy warming spices.
- Make them mini! Slice into 24 smaller pieces and bake in two pans for bite-sized sticky buns that are perfect for brunch buffets.
FAQ
Yes! Assemble the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for about 45–60 minutes before baking.
Absolutely. You can freeze the unbaked rolls after shaping (before the second rise) or the baked rolls once cooled. Thaw overnight in the fridge and reheat gently before serving.
Place them in a low oven (300°F) for 10 minutes, covered loosely with foil to prevent drying out.
Yes — simply omit the pecans and proceed with the recipe. You’ll still have a delicious maple-caramel topping.
More Sweet Treats To Try!
Looking for more sweet breakfast recipes to try? Here are a few of our favorites:
Sticky Buns
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 2 hours 20 mins
- Yield: 12 servings 1x
Description
These homemade maple pecan sticky buns feature soft, fluffy cinnamon roll dough baked in a rich maple-brown-sugar caramel with toasty pecans that create the most irresistible sticky glaze when flipped warm from the oven.
Ingredients
Dough
- 1 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, softened
- 3 to 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 envelope (2¼ teaspoons) instant/rapid-rise yeast
- 1 large egg
Filling
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
Maple-Pecan Sticky Topping
- 2 cups (250g) chopped pecans
- ½ cup (113g) unsalted butter
- 2/3 cup packed light brown sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Make the dough. In the bowl of a stand mixer, combine the warm whole milk, softened butter, 2 cups of the flour, granulated sugar, salt, yeast, and egg. Using the dough hook, mix on low speed until combined. Add the remaining flour, a little at a time, until the dough is soft but not sticky (you may not need the full 3½ cups). Knead for 5–6 minutes, until smooth and elastic. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- Prepare the maple-pecan topping. Melt the butter in a medium saucepan over medium heat. Add the light brown sugar, whole milk, maple syrup, and salt. Bring to a gentle simmer, whisking until smooth, about 2 minutes. Remove from heat. Pour the caramel mixture into a greased 9×13-inch baking dish and spread evenly. Sprinkle the chopped pecans evenly over the top.
- Roll out the dough & add the filling. Punch down the risen dough and transfer to a lightly floured surface. Roll into a 12×18-inch rectangle. Spread softened butter evenly over the dough. In a small bowl, mix the granulated sugar, light brown sugar, and cinnamon, then sprinkle evenly over the buttered dough.
- Shape the buns. Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal pieces (about 1½ inches wide). Arrange the rolls cut-side down over the pecan-caramel layer in the pan.
- Second rise. Cover loosely and let rise in a warm place for 30–45 minutes, until puffy.
- Bake. Preheat oven to 350°F (175°C). Bake for 22–25 minutes, until the rolls are lightly golden and cooked through. Tent loosely with foil if browning too quickly.
- Invert & serve. Let buns cool in the pan for 5 minutes (no longer, or the caramel may stick). Place a large serving platter or baking sheet over the pan, carefully invert, and lift off the pan to reveal the sticky maple-pecan topping. Serve warm and enjoy!
0 Comments