There was a weekend not long ago when I finally nailed my Maple Pecan Sticky Buns after a few tries, and honestly, it felt like a little victory worth sharing. These buns quickly became a regular part of my cooking routine because they’re just the right mix of sweet and nutty, with a maple syrup glaze that carries you through the morning. I remember making them for a Sunday brunch with friends, and the way everyone’s eyes lit up at that gooey, sticky goodness reminded me why I keep coming back to this recipe. It’s the kind of dish that feels like a warm, homemade hug—comfort food that brings a little joy to the table without being finicky.
I make this Maple Pecan Sticky Buns recipe when I want something a bit special but still easy enough to fit into my weekend plan. The sticky bun dough is straightforward to work with, and if you’ve ever felt overwhelmed by yeast or sweet rolls, this recipe breaks it down into manageable steps. Plus, the combination of pecans and that luscious maple syrup glaze adds a nice twist that makes these buns feel a little extra without being complicated.
If you’re like me—someone who loves a sweet breakfast roll you can feel good about making—this recipe is a gem. It’s satisfying, approachable, and perfect when you want to impress yourself or your loved ones with something homemade and cozy. So, pull up a chair, and let’s make some Maple Pecan Sticky Buns together. I promise, you’ll love the warm, sticky mess you’ll create.
What You’ll Need for This Maple Pecan Sticky Buns:
To get started, here’s a list of ingredients that keep this Maple Pecan Sticky Buns recipe both simple and delicious:
- 3 ½ cups all-purpose flour (You can swap in whole wheat for half if you want a nuttier flavor)
- 1 packet (2 ¼ tsp) active dry yeast (Easy to find in most grocery stores; this is what makes the sticky bun dough rise beautifully)
- ½ cup whole milk, warmed (Don’t have milk? Almond or oat milk work perfectly, just warm them up a bit)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted (Butter is key here, but you can use coconut oil as a substitute for a dairy-free option)
- 1 large egg
- ½ tsp salt
- 1 cup chopped pecans (Fresh pecans add that lovely crunch; store them in the fridge if you don’t plan to use them right away)
- 1 cup brown sugar, packed (Dark brown sugar works best for a richer caramel flavor)
- ⅓ cup pure maple syrup (Look for 100% pure maple syrup in the syrup aisle—this is what gives the maple pecan sticky buns that signature glaze)
- ¼ cup heavy cream (If you want a lighter glaze, you can swap for more milk, but cream makes it extra indulgent)
This Maple Pecan Sticky Buns recipe keeps ingredients simple because good cooking should be accessible. You probably have most of these staples already. Here’s a quick prep tip: measure out your ingredients ahead to keep things moving smoothly. I always include a little extra chopped pecans for sprinkling on top—because who says no to more nuts?
Buying these at your local grocery store won’t break the bank either, and the mix of pantry staples with a few fresh ingredients means you can whip up a batch without a special trip. If you’re interested in a more detailed Maple Pecan Sticky Buns recipe inspiration, here’s a lovely one from Sally’s Baking that pairs nicely with what I’m sharing.
How to Make This Maple Pecan Sticky Buns:
Now let’s get cooking. Making these Maple Pecan Sticky Buns is a process that’s well worth the wait. From start to finish, expect about 3 hours, but trust me—the smells alone make the time fly by.
- Activate the yeast: Start by combining warm milk and 1 tablespoon of granulated sugar in a bowl. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until bubbly. If it doesn’t foam up, your yeast might need to be replaced—that’s okay; just start again with fresh yeast.
- Mix the dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the melted butter, egg, and the yeast mixture. Stir until it starts coming together. Then knead the dough on a floured surface for about 8 minutes until smooth and elastic. You can use a stand mixer with a dough hook to save effort.
- First rise: Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for about 1 to 1 ½ hours until doubled in size.
- Prepare the filling: While the dough rises, toast the chopped pecans in a dry pan over medium heat for 3-5 minutes until fragrant. Mix the brown sugar and ⅓ cup maple syrup in a small bowl—you’re building that luscious maple syrup glaze.
- Roll and fill the dough: Once risen, punch the dough down gently and roll it into a 12×18-inch rectangle. Brush the dough with some of the maple syrup glaze, then sprinkle the toasted pecans evenly over the surface.
- Roll up and slice: Starting at one long edge, roll the dough tightly into a log. Slice into 12 even rolls with a serrated knife—don’t squish them or you’ll lose that beautiful airy texture.
- Second rise: Arrange the slices in a greased 9×13-inch baking pan. Cover and let them rise for another 30-45 minutes—this is the step where patience pays off with your Maple Pecan Sticky Buns.
- Bake: Pour the remaining maple syrup glaze over the rolls, then bake at 350°F (175°C) for 25-30 minutes until golden and sticky.
As the Maple Pecan Sticky Buns bake, your kitchen will smell amazing—a warm maple aroma mixed with toasty pecans. It’s seriously hard to wait.
A kitchen tip: while your Maple Pecan Sticky Buns cook, use that time to clean up or even just relax knowing something tasty is coming soon.
If your buns look a bit uneven after slicing, don’t worry—that rustic charm adds character and the flavors will shine through anyway.
For more Maple Pecan Sticky Buns ideas, Butternut Bakery has a version with some lovely twists if you want to try after you master this one.
Serving Your Maple Pecan Sticky Buns:
There’s something special about serving fresh Maple Pecan Sticky Buns that warms up any gathering. I love to pull them out straight from the oven when the maple syrup glaze is still gooey and the pecans are perfectly crunchy.
These buns truly shine when served with a simple cup of coffee or tea, making them ideal for weekend breakfast or brunch. If you’re feeling extra festive, a side of fresh fruit or even some scrambled eggs balances the sweetness well.
For a fun twist, you can drizzle a little extra maple syrup on top before serving, or add a pinch of flaky sea salt to cut through the richness. Presentation-wise, a dusting of powdered sugar or a few whole pecans sprinkled on top can make these sticky buns look as good as they taste.
Leftover buns reheat beautifully—pop them in the microwave for 20 seconds or warm them gently in the oven. I’ve also topped cooled buns with a dollop of Greek yogurt for a tangy contrast that my family surprisingly loves.
Maple Pecan Sticky Buns make a fantastic treat at holiday mornings, birthday brunches, or any time you want guests to feel welcomed with something sweet and thoughtful. When I first shared these at a neighborhood brunch, my friends kept asking for the recipe, which always makes me smile.
For extra inspiration on pairing sides or adding a savory touch, check out my Maple Carrot Fries recipe here—they’re a cozy counterpoint to these sweet breakfast rolls.
Common Questions About This Maple Pecan Sticky Buns:
If you’re like most friends I’ve cooked with, a few questions usually come up.
Can I make parts of this Maple Pecan Sticky Buns ahead of time?
Absolutely! You can prepare the dough and the filling the night before. Once rolled and sliced, cover the pan tightly and refrigerate overnight. Just bring the buns to room temperature before baking—they might need an extra 5-10 minutes in the oven.
What’s a good substitute for pecans in this recipe?
Walnuts or almonds work well if you aren’t a pecan fan. I’ve even tried chopped hazelnuts, which give a nice twist. The key is to toast them lightly to bring out the flavor.
Can I make these Maple Pecan Sticky Buns gluten-free?
I’ve experimented with gluten-free flour blends, but the sticky bun dough tends to be less stretchy. Using a blend designed for yeast breads and adding a touch more moisture helps. You might also find readers with gluten-free versions in Facebook groups like this Maple pecan sticky buns recipe discussion.
How can I adjust this recipe for more or fewer people?
The recipe makes 12 rolls, which is great for a family or gathering. For fewer people, just halve the ingredients, but keep a close eye on rise times as smaller dough batches can rise faster.
Why is my sticky bun dough not rising?
This usually points to yeast issues. Make sure to use fresh, active yeast and milk that’s just warm (not hot). If the dough feels dense, give it a bit more time in a warm spot.
Can I freeze these Maple Pecan Sticky Buns?
Definitely! Freeze the unbaked rolls after slicing and arranging in the pan. Thaw and rise before baking. You can also freeze baked rolls—just reheat gently.
Is there a way to make the maple syrup glaze thicker?
Yes, simmer the maple syrup gently with a bit of brown sugar and cream for a couple of minutes until it thickens slightly before pouring over the rolls. Be careful not to burn it.
For more troubleshooting or ideas, Sally’s Baking’s version of Maple Pecan Sticky Buns is an excellent resource.
Final Thoughts on This Maple Pecan Sticky Buns:
This Maple Pecan Sticky Buns recipe has a cozy spot on my recipe list for good reason. It’s reliable, approachable, and totally satisfying—exactly what I want when making sweet breakfast rolls for family or friends.
My Top Tips for This Maple Pecan Sticky Buns:
- Use fresh yeast—it really makes a difference in the sticky bun dough’s texture.
- Toast your pecans to bring out their flavor before adding.
- Don’t rush the rises; patience really pays off in fluffy, tender buns.
As for variations, I’ve enjoyed swapping out pecans for walnuts, adding cinnamon to the sugar mix, or even stirring in a little orange zest to the maple syrup glaze for a subtle brightness. My most requested version is the classic Maple Pecan Sticky Buns with the creamy maple syrup glaze—it’s a crowd-pleaser every time.
I hope you find this recipe as enjoyable to make and eat as I do. It’s meant to feel like a treat from your own kitchen, one that invites warm mornings and happy company.
If you want a savory balance afterward, don’t forget to try my Sticky Honey Garlic Thighs—they’re a perfect follow-up to something sweet and comforting like these buns.
Give this Maple Pecan Sticky Buns recipe a try, friends. It’s a simple way to add a little sweetness to your day and make your kitchen smell exactly like home.
Happy baking!
Maple Pecan Sticky Buns
Delight in these soft, gooey Maple Pecan Sticky Buns featuring a rich maple glaze and crunchy pecan topping, perfect for a sweet breakfast or brunch treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 1 package active dry yeast (2 1/4 tsp)
- 1 cup warm milk (110°F)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
- 1 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/3 cup unsalted butter, softened (for filling)
- 1/2 cup maple syrup
- 1/2 cup packed brown sugar (for topping)
- 1/4 cup unsalted butter, melted (for topping)
- 1 1/2 cups chopped pecans
Instructions
- In a large bowl, dissolve yeast in warm milk and let stand for 5 minutes until foamy.
- Add sugar, melted butter, salt, eggs, and gradually mix in flour to form a soft dough.
- Knead dough on a floured surface for about 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- In a small bowl, combine brown sugar and cinnamon for the filling.
- Roll dough into a 16×12 inch rectangle; spread softened butter over dough.
- Sprinkle cinnamon sugar mixture evenly over buttered dough.
- Roll up dough tightly from the long side and cut into 12 equal slices.
- Mix maple syrup, brown sugar, and melted butter; pour this mixture into a greased 9×13-inch baking pan.
- Sprinkle chopped pecans evenly over the syrup mixture in the pan.
- Arrange rolls cut side down on top of the pecans and syrup mixture.
- Cover and let rise for 30 minutes until puffy.
- Bake in a preheated 350°F oven for 25-30 minutes or until golden and cooked through.
- Immediately invert the pan onto a serving platter and allow sticky buns to cool slightly before serving.
Notes
For an extra indulgent treat, drizzle additional warm maple syrup or cream cheese glaze over the buns before serving.